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QUICK CHICKEN
Makes 4 to 6 Servings
3 whole chicken breasts
tsp. salt
cup butter or margarine
1 chicken bouillon cube
1 Tbsp. flour
1 whole lemon,
sliced
tsp. tarragon
1) Cut each breast in half and cut each half into 10 or 12 strips.
2) Preheat Electric
to Melt butter.
3) Add chicken pieces, sprinkle with flour, tarragon and salt. Cook 5 minutes,
stirring constantly.
4) Combine
cup hot water and bouillon cube. Pour over chicken. Add lemon slices.
Cover and reduce heat to simmer. Cook 3 minutes.
S
TYLE
:
This quick and easy dish is made even better if served with
hot, cooked rice combined with 2 Tbsp. chopped parsley.
SAVORY CHICKEN WITH DRESSING
Makes 3 to 4 Servings
cup milk
1 tsp. salt
3 cups herb-seasoned croutons
tsp. marjoram flakes
cup celery, diced
cup flour
1 Tbsp. minced onion
cup cheese
3 cups cooked chicken
cup butter
3 eggs, beaten tsp. poultry seasoning
1 can cream of chicken soup
1 cup milk
cup almonds
1) Heat skillet to 375°F and pour in
cup milk.
2) Combine croutons, celery, and onion and spread in skillet. Sprinkle chicken over
croutons. Combine eggs, soup, 1 cup milk, salt, poultry seasoning and marjoram.
Pour over chicken to make casserole.
3) Combine flour, cheese, and butter, blending until crumbs form.
Sprinkle over casserole, top with almonds.
4) Cook for minutes.
RICE AND BEANS
Makes about 6 Servings
cup chopped onion
1 can (13-314 oz.) chicken broth
tsp. thyme leaves, crushed 1 cup diced celery
2 Tbsp. butter or margarine
1 cup raw regular rice
,
1 can pork and beans with tomato sauce
1) Preheat Electric skillet to 300°F.
2) Cook onion with thyme in butter until tender.
3) Add remaining ingredients. Bring to a boil, reduce heal, cover and simmer
for 25 minutes or until done. Stir occasionally.
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