C hicken Kampama

Diane Leipper

3 lbs cut up chicken

2 cloves garlic, minced

1/4 teaspoon ground allspice

2 Tablespoons butter

1 cup canned tomatoes

1/2 teaspoon sugar

2 Tablespoons olive oil

1/2 of 6 oz. can tomato paste

1/4 cup red wine

2 medium onions, chopped

2 sticks cinnamon

In large skillet brown chicken on all sides in butter and olive oil; remove from pan. Brown onions and garlic. Add tomatoes, tomato paste, seasonings, and wine; bring to a boil. Add chicken. Reduce heat to simmer; cook 1 to 1 1/2 hours or until tender. Yield 4 to 5 servings.

Source: The Encyclopedia of Creative Cooking

Chicken Casserole

Diane Leipper

1/2 cup butter or margarine

1 onion peeled and chopped

1 chicken bouillon cube

4 chicken breasts

2 teaspoons paprika

1/2 cup sour cream

salt & pepper

3 Tablespoons flour

1 cup dry white wine

1 can (about 15 oz.) artichoke hearts

1/2 cup water

2 or 3 slices bacon, fried, crumbled

almond slivers, toasted

Heat butter in saute pan; put in chicken. Sprinkle with salt and pepper; brown on both sides. Put into a casserole with drained artichokes. Add onion and paprika to remaining fat; saute until onion is soft. Remove from heat; stir in flour. Return to heat and cook 1 minute. Gradually add water in which bouillon cube has been dissolved; stir until boiling. Remove from heat; add sour cream and wine. Reheat a few minutes without boiling. Pour over chicken. Cover; cook about 1 hour. Before serving sprinkle with bacon and almonds. Yield 4 servings.

Source: The Encyclopedia of Creative Cooking

To clean silver-ware easily - Save water in which potatoes have been boiled with a little salt, let it become sour, which it will do in a few days: heat and wash articles with a woolen cloth, rinsing in pure water, dry and polish with chamois-leather. Never allow a particle of soap to touch silver or plated ware.

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