Recipe - Viennese Breakfast Cake

1 Roasting chicken; cut in
pieces
2 tablespoon Butter
1 Onion; minced
1 Bell pepper; chopped
2 Carrot; chop
6 Mushroom; chopped
1 Fresh tomato or One fourth cup
canned
1 cup Water
1 teaspoon Paprika
Salt and pepper
One fourth cup Sour cream
1 tablespoon Flour

Melt butter, add onion and cook until yellow. Ass chicken and cook until
well browned, Add pepper, carrots and mushrooms, tomato, water and
seasonings. Cover tight and cook slowly until tender. Mix flour and cream
and stir in.

Recipe By : The Boston Cooking School Cookbook

Posted to EATL Digest 28 Sep 96

Date: Sun, 29 Sep 1996 22:44:52 0400

From: Debbie Bone ssr@SCCOAST.NET

NOTES : Entered into Mastercook 9/29/96 by Debbie Bone