Beryl Cisler

Ingredients

• five slices of bacon cubed
• one cup water
• one cup cooked carrots cut in small pieces
• three tablespoons flour
• five sprigs parsley chopped fine
• half clove garlic rubbed
• quarter cup milk
• 18 prague chapter book of recipes spanish chicken -- cut up chicken
• one large onion until brown
• one box of uneeda crackers
• one heaping tablespoon butter
• three eggs
• salt
• pepper
• paprika
• parsley
• nutmeg
• mace

Directions

1. 18 PRAGUE CHAPTER BOOK OF RECIPES

2. SPANISH CHICKEN— Cut up chicken, place in roasting pan, season with salt and pepper, add four or five slices of bacon cubed and fried with one large onion until brown, one can of tomatoes, one cup water, red pepper or paprika to taste and roast until chicken is tender. Strain gravy, thicken with a little flour and water mixed, add one can peas, one can mushrooms drained, and one cup cooked carrots cut in small pieces ; let come to boil, pour over chicken and serve. Beef can be made the same, only stew it on top of stove instead of roasting.

3. MILADA R. KOREN.

4. STEWED CHICKEN WITH PARSLEY GRAVY— Joint a

5. stewing chicken, cover with boiling water, add piece of celery, pars- nip, carrot, parsley, onion ; season with salt and stew until tender. Remove chicken and strain broth. Fry three tablespoons flour with two tablespoons butter until a light yellow, add to half of the chicken broth and boil until thick ; add five sprigs parsley chopped fine and a little nutmeg or mace and perhaps a little more salt. When this gravy is boiling drop in dumplings and boil fifteen minutes over slow fire, stirring often.

6. DUMPLINGS — One box of Uneeda crackers, rolled fine, or same amount of bread crumbs. One heaping tablespoon butter, half clove garlic rubbed with a little salt, parsley chopped fine, three eggs and quarter cup milk. Form balls size of walnut.

Nutrition, whole recipe (rough)

Counts 13 of 15 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.