Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Potato Chicken
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- #3492
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 tablespoons butter or margarine
1/2 cup celery, chopped, with leaves
2 cups milk
2 teaspoons salt
1/2 teaspoon marjoram, dried leaf
4 Idaho potatoes
1/2 cup onion, chopped
2 tablespoons flour
1 tablespoon lemon juice
1/4 teaspoon black pepper
2 1/2 cups chicken, cooked, cut up
directions
Melt butter in a saucepan over low heat. Add onion and celery with leaves, cook until tender.
Blend in flour, stir in milk. Cook, stirring constantly, until sauce thickens and comes to a boil. Stir in lemon juice, 1 1/2 tsp. salt, pepper, marjoram and chicken, remove from heat.
Pare potatoes, cut in very thin slices. Place sliced potatoes in a greased 1 1/2-qt. baking dish, sprinkle with remaining salt.
Pour chicken sauce over potatoes. Cover and bake in preheated 425 degrees F. oven 1 hour, or until potatoes are tender.
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nutrition data
503 calories, 30 grams fat, 33 grams carbohydrates, 26 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
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