Fried Chicken - cooking recipe

Ingredients

1 fryer or 8 pieces of your choice
1 1/2 tsp. salt
1 1/2 c. plain flour
1 tsp. each: salt and pepper
Wesson oil
1/2 c. milk
1 lb. lean hamburger meat
1 pkg. French's Sloppy Joes mix
1 (15 oz.) can tomato sauce
1 Tbsp. dried onion flakes
2 lb. lean ground beef
2 eggs, well beaten
3/4 c. bread crumbs
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped bell pepper
1 c. ketchup, divided
1 tsp. each: salt and pepper
3 to 4 lb. boneless chuck roast
1 envelope Lipton onion soup mix
1 can cream of mushroom soup
1 soup can water
1 (8 oz.) can sliced mushrooms, drained
3 carrots, cut into 2-inch pieces
2 large potatoes, cut into 6 to 8 pieces
1 Tbsp. cornstarch with 2 Tbsp. cold water

Preparation

Put roast in a large covered pot and brown on medium-high heat 2 to 3 minutes on all sides.
Add onion soup mix, mushroom soup and water.
Stir well.
Cut heat to low when it comes to a boil; cover and simmer 1 hour.
Add potatoes, carrots and mushrooms. Cover and simmer 2 to 3 hours, stirring occasionally.
When meat is very tender, add the cornstarch mixture and stir until slightly thickened for your gravy.
You do not need to add salt because of the salt in the dry onion soup mix.
Serves 4 to 6.