2 (3 oz.) cans mushrooms

1 lg. onion

4 potatoes

1 tsp. salt

1/2 tsp. pepper

1 1/2 tsp. paprika

Oil for br o wning

1 c. water

 

 

Brown chi c ken and remove from pot; b r own peppers sliced and remove from pot.   Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water.          Cover and cook on slow flame after first boil, for 2 hours.   Remove chicken, should be sof t .   A dd peeled potatoes in large c h u nks

and cook for add i tio n al 15 to 20 minutes until done in gravy.

 

 

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CORDON BLEU

 

 

 

3 whole chicken bre a st, split, skinned and boned

3 slices (4 oz.) Swiss cheese, cut in

half

3 slices (4 oz.) boiled ham, cut in half

2 tbsp. margarine

1 can cre a m of chic k e n soup

1/4 c. milk

Chopped parsley

 

 

Flatten chicken breast.   Top each with 1/2 slice chee s e, then h a m.   Secu r e with toothpicks. In skillet brown chick e n side down in margari n e or butter. Stir in soup, milk and cover.   Cook over low heat for 20 minutes.   Stir n o w

and then.   Top with parsley.   Serves 6.


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