Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Four-pound chicken 2 c Carrots, diced
1 c Celery, diced 1/4 c Cooking fat
1/2 c Minced onion 1 c Milk
1 c Hot water Salt and pepper
1 Green pepper, chopped Flour

Cut chicken pieces. Dredge with flour. Brown in hot cooking fat.
Season with salt and pepper. Place chicken in casserole. Add water.
Cover. Cook slowly until chicken is tender. Add vegetables which
have been browned in the cooking fat. Cover. Cook slowly until
vegetables are tender. Add water if necessary. Remove chicken.
Combine milk and 2 tablespoons flour. Mix until smooth. Combine with
vegetables and chicken broth. Cook slowly, stirring constantly until
smooth. Serve with chicken. If desired, 1/4 teaspoon curry powder
my be added to give variety in flavor. 8 servings.

Mrs. M. Westrum, Scarville, IA.

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