Ingredient:
- 6 chicken breasts, boned
3/4 c. olive oil
1 stick butter or margarine
1/4 bunch parsley
1 onion, chopped
2 c. beef consomme
3/4 c. tomato juice
1/2 c. dry sherry
4 tbsp. flour
Direction:
Skin breasts, roll and brown in butter and olive oil. Put breasts in roaster. Add flour to oil and butter and add remaining ingredients. Cook a few minutes and pour over chicken in roaster. Cover roaster and bake at 325 to 350 degrees for about 2 hours. If freezing (sauce is better after frozen for a week), bake for only 1/2 hour. Defrost all day when serving, and bake for the remaining 1 1/2 hours at 325 degrees. |
Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |