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SOUR CREAM CHICKEN AND DUMPLINGS

1-3% |b. frying chicken Flour

% tsp. powdered ginger Salt and pepper

1 pint sour cream 1 egg

% cup Silverwood’s Milk 1 cup prepared biscuit mix

Cut chicken into parts, as for frying. Dredge with flour, salt,
pepper and ginger. Saute in fat until brown all over. Place
chicken in deep, buttered casserole. Pour sour cream over it
and cover tightly. Bake 24% hours in moderate oven of 350 de-
grees F. before adding dumplings.

To Make Dumplings:
Add milk and beaten egg to prepared biscuit mix. Drop batter

by spoonfuls into casserole. Replace cover and bake an addi-
tional ¥% hour.

FRIED CORN WITH SOUR CREAM SAUCE

3 cups canned of cooked 1/3 cup chopped red and
whole kernel corn green peppers

1 tsp. chopped onion 1 cup Silverwood’s

4 tsp. flour Thick Sour Cream

% tsp. salt 1/8 tsp. pepper

4 tbsps. butter

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