Dixieland chicken shortcake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| ½ | cup | Flour |
| 1 | teaspoon | Salt |
| 2 | cups | Chicken stock or broth |
| 1 | cup | Milk |
| Diced or cut up meat from 1 chicken or turkey; (use your own idea how much this is) | ||
| 3 | tablespoons | Chopped onion |
| 2 | tablespoons | Chopped green pepper |
| 1 | tablespoon | Melted butter |
| 1 | small | Can drained mushrooms |
| 3 | tablespoons | Chopped pimiento |
Directions
This one is another from the northern small town of Pepin, Wisconsin church cookbook. Strange that it is called "Dixieland" when the lady who gave the recipe probably never left the northern area. Nadia in Texas Melt butter, add flour, add broth and cook gently until it begins to thicken; then add milk and cook, stirring constantly. Saute' mushrooms, onion and green peppers in melted butter. Add cut up chicken and sauteed vegetables and pimiento to gravy and heat thoroughly. Serve over hot split cornbread squares or baking powder biscuits.
(Mrs. Herbert Brunkow-from Pepin Methodist Church) Posted to recipelu-digest Volume 01 Number 360 by ncanty@... (Nadia I Canty) on Dec 11, 1997