Mother's creole chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Hen; boiled and diced |
| 3 | tablespoons | Oil |
| 2 | tablespoons | Chopped onion |
| 2 | tablespoons | Chopped green pepper |
| 3 | tablespoons | Flour |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Pepper |
| ½ | cup | Tomato sauce |
| 1 | cup | Chicken broth |
| 1 | teaspoon | Lemon juice |
| ½ | teaspoon | Horseradish |
| ½ | cup | Sauteed mushrooms |
| ½ | cup | Pimiento |
| Salt to taste | ||
Directions
Saute onion and green pepper in oil until tender. Stir in flour, salt and paprika. Add tomato sauce and broth, stirring until boiling. Add lemon juice, horseradish, 2 cups diced hen, mushrooms, pimiento and salt. Serve on toast or Chinese noodles. Also good as a dip. Note: Worcestershire, garlic salt, or sherry may be added for extra flavor.
MRS HARRY WOOD (TOOBY)
GREERS FERRY, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .