CHICKEN PAPRIKASK Jill Botham
2-2 1/2 lb. broiler-fryer chicken 1c. (1/2 pint) sour cream

Salt and pepper 1/4 c. butter or margarine

3 large onions, chopped 1 small green pepper, chopped
1 ripe tomato, chopped Mushrooms, sliced

2 Tbsp. paprika 1c. chicken stock or broth

Sprinkle chicken with salt and pepper. Heat butter in large skillet
or Dutch oven. Brown chicken pieces on all sides, removing as
they brown. Saute' onions, green pepper, tomato and mush-
rooms. Add paprika and chicken broth. Add chicken pieces,
turning them in pan drippings to coat. Cover and simmer until
tender (40-45 minutes). Remove chicken to a platter and keep
warm. Stir pan drippings to remove all particles. Stir in sour
cream. Heat, but as not to boil. Spoon sauce over chicken.

LEMON CHICKEN Janet Fast
1/2 c. lemon juice 1/2 tsp. pepper

Rind of 1 lemon 1/4 tsp. paprika

1/4 c. salad oil 1/8 tsp. dry mustard

1/2 tsp. salt 1/8 tsp. garlic powder

1/2 tsp. sugar Dash cayenne

Brown chicken in 2 Tbsp. cooking oil and 2 Tbsp. butter.
Pour off fat. Mix all ingredients together. Pour over chicken.
Cook, covered 30 minutes.

WAIKIKI CHICKEN Mrs. Layra Boehm
2 frying chickens —- halved 1c. crushed pineapple
Flour, salt, pepper 1c. barbecue sauce
Vegetable oil 1 Tbsp. cornstarch

1/2 tsp. ginger

Coat chicken in seasoned flour and brown in hot oil. Drain off
excess oil. Combine rest of ingredients in small bowl. Pour
over chicken in skillet. Cover and simmer 50-60 minutes
until tender.

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