2 1/2 to 3 lb. chicken, cut into serving pieces
2 lg. carrots, sliced thin
2 Tbsp. water
1 lb. red or all purpose potatoes, sliced thin
1 lg. onion, cut into wedges
1 Tbsp. olive or vegetable oil
2. In lg. plastic bag or bowl, add all ingredients. Close bag and shake,
or toss in bowl, until chicken and vegetable are evenly coated.
3. In 13 x 9" baking or roasting pan, arrange chicken and vegetables,
discard bag.
4. Bake uncovered, stirring twice, 1 hour or until chicken is done and
vegetables are tender.
3 - 4 lb. whole chicken
2 potatoes, chopped
1 onion, chopped
2 quarts water
2 carrots, chopped
3 or 4 chicken bullion cubes
2 C. flour
2 - 3 T. milk
2 eggs
Dash pepper
2.) Add potatoes, carrots, onion and bullion cubes to broth, cook until tender.
3.) Meanwhile, prepare pot pie dough by combining all ingredients by hand. Roll dough out on floured surfaace as thin as possible and cut into 2-inch squares.
4.) Skim broth and bring to a full, rolling boil. Drop dough squares into broth, a few at a time. Keep broth boiling until att squares are in broth. Cover and cook about 20 minutes until tender.
5.) Bone and dice chicken. At end of cooking time return chicken to broth and quickly heat through.
1 1/2 C. prepared stuffing
1 T. vegetable oil
Salt and pepper
1 bottle (12 oz.) chili sauce
In large skillet, brown chops in oil; season with salt and pepper.
Place chops in 2 quart oblong baking dish. Pour chili sauce over chops.
Cover with foil; bake at 350* for 30 minutes.
Sitr sauce; turn and baste chops. Cover; bake and additional 30 to 40 minutes or until chops are cooked.
Remove toothpicks. Skim excess fat. Spoon sauce over chops.
