The Gertrude Bobbitt Circle cook book

1 cup chicken cut in small pieces 1 cup pecans coarsely chopped 1 cup celery finely chopped 1 green pepper finely chopped V2 cup stuffed olives finely 3 tbsp vinegar chopped Dash of cayenne 1% cups boiling chicken stock Itsp scraped onion free from fat. Dash Worsestershire Sauce Dissolve gelatine in boiling water, chill, combine remaining ingredients when gelatine is slightly thickened, fold chicken mixture, turn into loaf pan, chill until firm. Serve in slices. Mrs. Marvin Rone SOUTHERN FRIED CHICKEN Select a young chicken (l1/^ to 2 pounds). Have a heavy pan with deep fat, roll in flour with salt and pepper added; place in hot grease, dot with butter, place top on pan, and fry until a golden brown. Mrs. W. C. Slate BARBECUED CHICKEN 1 quart vinegar iy2 teaspoon red pepper 1 teaspoon black pepper 1 tablespoon salt-, Y2 teaspoon sugar Juice of 2 lemons 1 tablespoon butter Bring above mixture to boiling point. Have young chickens dressed and put in small flat pan. Pour mixture over chicken and bake until tender. Add tomato catsup after chickens are about half done. Curry Krider CHICKEN LOAF 1 Hen (cooked and diced) 4 small can pimento 2 cups bread crumbs • \y2 tsp salt; pepper to taste 1 cup cooked rice 2 tbsp onion (I use onion salt) 3 cups broth or milk 2 tbsp green pepper 1 cup small peas (optional ) 4 eggs beaten and added last Bake one hour at 325 degrees. Serve with Brown Mushroom Sauce: *4 cup butter, add V* cup flour and brown, add 1 can mushroom soup, also one pint chicken broth, paprika, lemon juice and salt. (You can use canned chicken soup or broth if you run short). Mr j. fake Kendleman 4 INDIVIDUAL CHICKEN PIES 2 cups diced chicken 2 cups chicken stock y2 cup sugar peas y2 cup carrots 1 cup diced Irish potatoes Pepper and salt y2 cup diced celery Line pans with pastry, put in mixture of chicken and vegetables, cover with pastry. Pour stock in just before putting in oven. Dot top with butter. Bake in hot oven. Mrs. J. A. Cooke CHICKEN PATTIES 2 cups cold chicken 1 cup cream sauce Grated nutmeg Cut chicken into small cubes, add a little nutmeg, stir into the cream sauce, heat thoroughly and serve in patty shells. Cream Sauce: 1 tbsp butter, 1 tbsp flour, 1 cup milk, y2 teaspoon salt, dash of pepper. Melt the butter, being careful not to brown it. Add the flour and stir until smooth. Add the milk gradually, stirring constantly until it boils, season and use at once. Mrs. Roy Burdette, Jr. CHICKEN A LA KING NO. 1 Cut chicken meat in small cubes. Add can mushroom soup plus milk enough to make desired amount. Delicious served on hot biscuits. Mrs. Hugh Mauldin CHICKEN SALAD Meat from 1 cooked hen cut fine 6 hard boiled eggs 1 cup diced celery V2 CUP diced pickle Salt and pepper to taste. Mix with mayonnaise. Mrs. O. C. Godfrey CHICKEN A LA KING 2 cups chicken (or 1 fowl) cubed Salt and red pepper to taste 34 green pepper 1 tbsp lemon juice or brandy 1 tablespoon butter flavoring 2 tablespoons flour 2 pimentos and ^ tap nutmeg Yz cup cream Mix flour and butter with a little broth and beat to a smooth paste. Cut pimento and pepper in thin slices, mix all ingredients, add broth and cream and put on to cook, when boiling add lemon juice or brandy flavoring and stir constantly until thick. Serve on toast and garnish with parsley.