inutes; drain.
Prepare the pastry, adding the chives or green
Melt margarine in large saucepan.
Add flour and stir until blended.
Add milk or chicken stock.
Stir with wire whisk and cook until thickened.
Add chicken and vegetables, salt, pepper and celery salt to taste.
Put into 9 x 13-inch baking pan.
Cover with pie pastry, bake at 400\u00b0 about 20 minutes, or until pastry is lightly browned.
In saucepan, brown sausage and drain on paper towel.
Pour out fat.
In same pan, melt oleo.
Blend in flour, salt and pepper. Stir in chicken broth and milk.
Cook and stir until thickened. Cook 1 minute more.
Add remaining; heat through.
Top with Savory Pastry.
Bake 25 to 30 minutes.
Brown sausage in saucepan; drain on paper towel.
In same saucepan, melt margarine. Blend in flour, salt and pepper.
Stir in chicken broth and milk. Cook until thickened. Add chicken, sausage and peas.
Pour in a casserole dish. Top with pastry.
Brown sausage and drain.
Make cream sauce and cook 1 minute. Add chicken, sausage, peas and carrots and heat thoroughly.
Place in an 11 x 7-inch casserole and top with Savory Pastry.
Bake at 425\u00b0 for about 30 minutes.
alks), then place the chicken fillets on top of
TES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
In saucepan, brown sausage; drain on paper towels.
Pour off fat and in same pan, melt butter.
Blend in flour, salt and pepper.
Stir in chicken broth and milk.
Cook and stir until thickened and bubbly; cook 1 minute more.
Add chicken, sausage and peas; heat through.
Pour into large casserole.
Lay Pastry Puffs out to defrost while you are cooking chicken and bacon
Cook chicken until tender.
Remove from liquid.
Set aside to cool.
Mix water and flour together into firm dough.
Roll out thin and cut into squares.
(Keep flour sprinkled onto rolling pin and pastry dough to prevent sticking.) Make sure liquid is boiling hard and drop pastry squares in it.
Cook until done; it doesn't take long.
Remove chicken from bone and put back into pot with pastry.
Note:
If in a hurry, use pastry found in your grocery freezer section.
(I like Atkinson's the best.)
MARINATE chicken livers at least 2
Put flour in round basin.
Make well and pour in hot water. Add vinegar and mix as you would for biscuits.
Form into one or two balls.
Sprinkle cloth with flour.
Roll dough from middle to thin pastry.
Cut into strips 6-inches long and 3-inches wide. Have chicken broth boiling.
Place leg bones on bottom of pot to prevent sticking.
Add a few slices at a time until all are in pot.
Cook for a very few minutes.
Add chicken.
Cook and debone chickens.
Add water to broth to equal to 3 to 4 quarts. Bring to a boil and drop pastry, one piece at a time, to prevent sticking together.
Cook about 12 to 15 minutes without stirring. Add chicken before serving.
Grate carrot and cook with chicken in chicken broth and 4 cups water.
Cook chicken about 10 minutes then add noodles and cook till done.
Add cream of chicken soup and cook about 5 minutes longer.
Mmm mmm good.
Bring salt, pepper and water to a rolling boil in a large stockpot. Add chicken and bring to boil again. Turn heat back to low; cover with lid and cook chicken until tender (1 to 2 hours). Remove chicken from pot and let cool enough to be able to pull it off the bones. Return chicken to pot and simmer on low heat.
killet and set aside. Combine chicken with sour cream, grated cheese
ntil smoothly combined; whisk in chicken broth and parsley. Bring sauce
Mix all dry ingredients, except breadcrumbs, well in a large bowl.
Dip chicken pieces in beaten eggs.
Then turn them over in regular bread crumbs.
Finally plunge them in the flour-spices mixture.
Heat oven to 350 degrees.
Place chicken in a tray and cover with foil (shiny side out).
Cook 40 minutes.
Remove the foil then cook for another 40 minutes.
Baste lightly with oil 5 minutes before the end.
Let stand 5 minutes and serve.
Set aside.
Combine the chicken with the sour cream, grated
Heat broth to boiling.
Add chicken and pasta or rice.
Heat. Yields 6 to 8 pints (16 servings).