MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Country Casserole
Categories: Casseroles, Poultry
Yield: 6 Servings
3 lb Chicken
5 tb All-purpose flour
1/2 c Margarine
1 c Onions; chopped
1 c Celery
1/4 c Green bell peppers; diced
1/2 ts Salt
Black pepper
2 c Chicken broth
Topping:
1 c All-purpose flour
1/2 c Corn meal
1 tb Baking powder
2 ts Sugar
1/2 ts Salt
1/4 ts Ground sage
1/4 ts Ground thyme
1/8 ts Black pepper
1 tb Vegetable shortening
3 lg Eggs; beaten
3/4 c Milk
1/4 c Black olives; chopped
1/2 c Cheddar cheese; shredded
* Instead of chicken broth you can use bouillon cubes dissolved in
boiling water. Try to use low salt broth.
Cut fryer into serving-sized pieces. Dust lightly with 1/4 cup
flour. Use a 3-quart casserole for this dish. Place 1/4 cup melted
margarine in casserole and add cut-up chicken. Roll chicken to coat
with the margarine. Bake at 350 degrees F for 30 minutes.
Saute onion, celery and green peppers in 1/4 cup margarine until
tender and onion is translucent and limp. Blend in 1 tablespoon
flour, salt and pepper to taste. Place this mixture around chicken.
Spoon topping over chicken. Have chicken broth boiling and pour
over the topping slowly. Bake for 40-45 minutes or until golden
brown. Sprinkle shredded cheese over topping for last 5 minutes of
cooking time if desired.
TOPPING: Combine flour, corn meal, baking powder, sugar, salt, sage,
thyme and pepper in a mixing bowl. Cut in 1 tablespoon shortening.
Add slightly beaten eggs and milk; blend well. Stir in sliced olives.
Recipe by Jo Anne Merrill
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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