Chicken a la King

Jo Harrison

1/3 cup melted butter

3 Tablespoon flour

2-1/2 cup cooked chicken

2 Tablespoon chopped green pepper

2 cup milk 1 beaten yolk egg

1 cup sliced mushrooms

1/4 teaspoon salt

2 Tablespoon finely cut pimiento

Simmer butter with green pepper and mushrooms. Add flour and blend. Add milk stirring slowly until blended. Add seasoning and finely diced chicken and cook over low heat stirring until it boils. Add egg yolk and pimiento and stir 2 minutes longer. Serve on biscuits or hot buttered toast. Yields 6 servings.

Chicken and Chipped Beef

M ary Leipper Stitt

1 small jar of chipped beef

12 slices bacon

1 can mushroom soup

12 half chicken breasts, boned and skinned

1 can mushrooms

1/2 pt sour cream

Shred one small jar of chipped beef, line a shallow pan with it Wrap 12 half chicken breasts, boned and skinned, with 12 slices bacon Place on chipped beef Mix 1 can mushroom soup with 1/2 pt sour cream Pour over top. Add 1 can mushrooms Bake at 250 degrees for 3 hours

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