BAKED CHICKEN — no name, but good intentions

Wash chicken pieces (about 20 pieces) and place skin side up in a large pan.
1 package dry onion soup mix 1 1002 jar apricot jam
1 cup Thousand Island Dressing

Cover chicken pieces in above order.
Cover and bake 1 hour at 325°.
Uncover and bake a further 45 minutes.

CHICKEN VEGETABLE CASSEROLE — Elsie Jawolik

3 small potatoes 2 large carrots

1 turnip 1/2 green pepper

2 large celery sticks 2 small onions
mushrooms (optional) 2 small peeled tomatoes
2 lb chicken pieces 1 tsp salt

pepper 1 Bay leaf (optional)

1/2 tsp rosemary water (about 2 cups)

Cover and bake for one and one half hours or until chicken and vegetables are tender.
Thicken broth in casserole if desired.

CHICKEN IN WINE (Coq au Vin) — Bette Waller

1 small broiler (2 — 2-1/2 lbs) 2 whole cloves

4 tbsps butter 12 small white onions or

2 tbsps olive oil 1 small white onion, chopped
4 slices bacon, diced 1 10 oz can whole mushrooms,
4 tbsps Brandy drained

2/3 cup red wine 4 tbsps finely chopped parsley
1 bay leaf 1 tbsp flour

salt 1 tbsp butter

freshly ground black pepper pinch thyme

Method: Cut chicken into 4 to 8 serving pieces and brown in skillet with butter and
oil. Add diced bacon and brown lightly. Heat Brandy, ignite, and pour over chicken.
Add wine, bay leaf, cloves, thyme, peeled onions, salt and pepper. Cover and simmer
for 20 minutes.

Add mushrooms and parsley, and cook 5 to 10 minutes more, or until chicken is
tender.

Transfer chicken pieces to hot serving dish and thicken sauce by gradually stirring ina
“beurre manie” (made by mixing 1 tbsp flour and 1 tbsp butter to a smooth paste).

Season and pour sauce over chicken. Yield: 4 servings.

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