Time to move from Breads to Meats and Casseroles.All recipes are re-printed as published 46 years ago in the Home Arts of Cooking Marcellus Centennial Cookbook, 1879-1979. Bon Appétit!
Mary Gardner’s Chicken Something Different
4 chicken breasts halved, boned and skinned
8 slices of uncooked bacon
2 3oz. pkgs. smoked chipped beef
2 10-1/2 oz cans mushroom soup
1 pint sour cream
Line bottom of greased 8 x 12” glass baking dish with layers of dried beef, wrap each 1/2 breast with bacon strip and secure with toothpick. Place breasts in 2 rows of 4 each on top of dried beef. Mix soup and sour cream and pour over chicken spreading to compeltely cover. Bake at 250 for 3 hours, uncovered. Makes 8 servings. Wenn eompleted, may be frozenm thawed & baked.
Mary Ann Claridge’s Chicken Tavern Style
Simmer in small amont of water:
4 chicken breasts
1 medium onion
1/4 tsp salt
1 bay leaf
When cool, remove from bone and cut into bite size pieces.
Mix:
1/2 tsp tumeric
1/4 tsp oregano
2 cans cream of chicken soup
1 can mushroom soup
1 small can evaporated milk
1 cup grated cheese
4 cups cooked rice
Mix soups, milk, spices and 1/4 cup of the cheese. Heat until cheese melts. Mix with chicken pieces and cooked rice. Put in 2 8×8” greased shallw pans. Sprinkle with remaining 3/4 cup cheese. Bake 30 minutes at 350.
Jan Strong’s Forgotten Chicken
1 cup rice
2 cups water
1 4 oz jar mushrooms
1 10-3/4 ox can cream of celery soup, undiluted
1 10-3/4 ox can cream of mushroom soup, undiluted
2 or 3 pound chicken, cut up
1/2 pkg. dry onion soup mix
salt and pepper
Heat together rice, water, mushrooms, celery and mushroom soups. Pour into buttered casserole. Season chicken pieces with soup mix, salt and pepper, and arrange on rice. Bake at 350 for 2 hours. Cover part of the cooking time.
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