82 : lb CHICKEN;WHOLE FZ
1/4 : c PEPPER BLACK 1 LB CN
1/3 : c SALT TABLE 5LB
1 : Chicken, 3.5 lbs
6 : cl Garlic; peeled
1/2 : ts Salt
1/4 : ts Pepper
3 : tb Lemon juice
2 : lg Potatoes; peeled, boiled
-until : -until just tender and cut
- : - into 1/2" slices
4 : Chicken breasts (remove
-skin : -skin but leave bones in)
1 : tb Pepper
3 : Garlic cloves, crushed and
-chopped : -chopped
2 : ts Crushed, dried oregano
4 : New red potatoes cut into
-1/4" : -1/4" rounds (leave skin on)
2 : sm Onions, quartered
1 : tb Garlic salt
1 : tb Accent (opt)
2 : c Chicken stock
1 : cn Sweet peas (6 oz)
10 : oz Can cream of mushroom soup
1/4 : c Milk
2 : tb Dijon mustard
1 : ts Dried tarragon leaves
2 : 1/ c Chicken, cooked, diced
2 : 1/ c Broccoli flowerettes, cooked
2 : Green onions, sliced
8 : Tortillas
1 : tb Vegetable oil
1 : c Swiss cheese, shredded
7 : 1/2 c WATER
2 : 1/4 c DRIPPINGS & FAT
2 : ga DRIPPINGS & WATER
82 : lb CHICKEN;WHOLE FZ
1 : /3 c MILK; DRY NON-FAT L HEAT
1 : /8 lb FLOUR GEN PURPOSE 0LB
1 : c SOUP GRAVY BASE CHICKEN
2 : c SHORTENING; 3LB
2 : tb PEPPER BLACK 1 LB CN
1 : tb PAPRIKA GROUND
3 : tb SALT TABLE 5LB
3 : /4 qt WATER; WARM
3 : 1/2 ga WATER; BOILING
2 : ga WATER
18 : 1/8 lb -
2 : c CHEESE CHEDDER
1 : c BUTTER PRINT SURE
13 : oz MILK; DRY NON-FAT L HEAT
4 : lb NOODLE EGGS 5LB
1 : lb BREAD SNDWICH 22OZ #5
1 : 3/4 lb FLOUR GEN PURPOSE 0LB
1 : /4 c SOUP GRAVY BASE CHICKEN
3 : c SHORTENING; LB
1 : tb PEPPER BLACK LB CN
3 : tb SALT TABLE 5LB
5 : ts SALT TABLE LB
3 : /4 qt WATER; WARM
3 : 1/2 ga WATER; BOILING
3 : 1/4 ga WATER; BOILING
2 : ga STOCK; CHICKEN
4 : 1/2 lb -
2 : c CHEESE CHEDDER
1 : c BUTTER PRINT SURE
2 : 7/8 c MILK; DRY NON-FAT L HEAT
1 : tb GARLIC DEHY GRA
4 : lb NOODLE EGGS 5LB
1 : lb BREAD SNDWICH 22OZ #5
1 : 3/4 lb FLOUR GEN PURPOSE 0LB
1 : /2 c SOUP GRAVY BASE CHICKEN
1 : /2 lb SHORTENING; 3LB
1 : tb PEPPER BLACK LB CN
3 : tb SALT TABLE 5LB
2 : tb SALT TABLE 5LB
7: Place on prepared cookie sheet
0: Heat oven to 450~
1: Grease large cookie sheet
2: In medium bowl, beat egg whites until foamy
3: Gradually add sugar, beating until stiff peaks form; set aside
4: Beat egg yolks; stir in orange juice, orange peel, salt and milk
5: Fold egg yolk mix into beaten egg whites
6: Dip bread slices into egg mix until evenly coated
8: Bake for 5-8 minutes or until golden brown ( do not turn toast)
9: In small saucepan, combine sour cream and marmalade; heat over low heat just until warmed
10: Serve immediately with sauce
11: Posted to recipelu-digest by Lea <lhoover@ptialaska
12: net> on Feb 02, 1998