Water "may be needed near end of cooking.

-3 hours. Add rice and cook at 375 for 1 hour.

TENDERFOOT CHICKEN

CASSEROLE

whole chicken, cooked, boned, then chopped

box Stove Top stuffing, chicken flavor

cans cream of chicken soup

CHICKEN POT PIE

lb chicken breasts, cubed

1/2 tsp salt

stalk celery, chopped

/2 tsp turmeric

chopped parsley

hard-boiled eggs, cut into wedges

onion, chopped

cup mayonnaise

Cut up chicken and boil in Dutch oven for 1/2 hour.

Let cool, then bone and chop. Combine soup and

mayonnaise in a large pot. Add seasoning packet

from stuffing mix and 3/4 cups stuffing crumbs. Add

chicken and stir well. Place in Dutch oven and top

with remaining crumbs. Bake at 350 for 30 minutes.

potatoes, peeled, cut

/3 tsp pepper

Dough:

cups flour

/2 tsp salt

eggs, beaten

-6 tbs water

CHICKEN GEEZERTORE

lb frying chicken, cut up

tbs olive oil

onions, thinly sliced

cloves garlic, minced

can tomatoes

/3 cups green pepper, minced 1 tsp salt

/4 tsp black pepper

/4 tsp cayenne pepper

/4 tsp cumin

tsp oregano

/2 tsp basil

/2 tsp celery seed

bay leaf

Place chicken in Dutch oven, add salt, pepper,

celery, onion, and turmeric. Bring to a boil, reduce

heat, cover and simmer about 1 hour. Do not

overcook. Remove chicken from broth. To make

dough, place flour in a medium pot. Make a well in

the center of the flour and add the eggs and salt.

Gradually work eggs into the flour, adding only

enough water to make a soft but not sticky dough.

Knead 5 minutes. Cover the dough and let rest 30

minutes. Divide the dough in half and roll out each

as thinly as possible into a 15in square and cut each

square into 2in squares with a sharp knife. Add

Brown chicken in large skillet. Layer onions in Dutch

oven. Put :browned chicken pieces on top of onions

and add remaining ingredients. Cover and cook 1-2

hours. Discard bay leaf and serve )chicken and

sauce over buttered spaghetti

potatoes and celery to the broth.

Simmer 25

minutes until veggies are tender. Add chicken

pieces and bring to boil. Slide the squares of dough

into the broth a few at a time, pushing them down

gently. Cover and simmer 20 minutes. Serve with

parsley.

FLY LIKE AN EAGLE CHICKEN

DUCK WITH SAUERKRAUT

-4 lb chicken, cut up

onions, chopped

green pepper, chopped

jar pimento, diced

/4 tsp chili powder

/8 tsp dried red pepper

small jar stuffed green olives, drained

cloves garlic, minced

chicken bouillon cubes

cup diced ham

can tomatoes

cup peas

tsp salt

/2 tsp red pepper

tsp paprika

salt

qt sauerkraut

tbs brown sugar

duck

onions, quartered

cup water

Bake duck in Dutch oven at 375 for 25 minutes.

Pour sauerkraut, water, onions, brown sugar, salt,

and pepper over duck and stir well. Simmer for 1

/2 hours.

cup long grain rice

Mix salt, pepper, and paprika together. Season

chicken with this mixture. Put all ingredients except

rice in Dutch oven. Cover and cook at 300 for about

The Geezer Cookbook

-- 39 --

Dwayne Pritchett