Page 41 - By His Hands We Shall Be Fed Test 2

POPPY SEED CHICKEN

Cindy Sevy

4 chicken breasts 2 tsp. poppy seeds
1 can cream of chicken soup 2 C. Ritz crackers, crushed

1 C. sour cream 1 stick margarine, melted

3/4 C. chicken broth

Cook chicken and debone. Mix soup, sour cream, broth and poppy seeds. Add to

chicken and pour into casserole dish. Mix cracker crumbs and melted margarine. Sprinkle

on top. Bake at 325° for 30 minutes. Serves 4.

CHICKEN COBBLER

Cindy Sevy
2 C. diced, cooked chicken 1 C. plain flour

1 C. cooked rice 1 T. sugar

2 C. chicken broth 2 tsp. baking powder

1/4 C. margarine 1 C. milk

1 tsp. salt

Mix chicken, rice and chicken broth. Place margarine in a 2-quart casserole dish and

set in 350° oven until melted. Meanwhile, mix remaining ingredients. Pour into dish. Spoon

chicken mixture into center and spread. Bake at 350° for 50 minutes. Serves 4

FILLET OF SOLE IN LEMON PARSLEY BUTTER

Pauline Gaines

1/2 C. margarine 1/4 tsp. salt
2 T. all-purpose flour 1/8 tsp. pepper

2 T. lemon juice 1/8 tsp. Celery seed

1 T. snipped parsley 1 lb. sole or flounder fillets

Place margarine in rectangular baking dish. Microwave on High until melted. Blend

in remaining ingredients, except fish. Coat both sides of fish with this butter sauce. Arrange

in baking dish. Cover with wax paper. Microwave at High until fish flakes easily, 5 to 6

minutes.

HOPPIN’ JOHN

Pauline Gaines

1/2 lb. black-eyed peas 2/3 C. uncooked rice

1 lb. hot sausage 1 C. water
1 tsp. salt 1 med. onion, chopped

Cook blacke-eyed peas. When tender, add all remaining ingredients. Fry 1 pound hot

sausage (small balls, cut in ½). Add to other ingredients.