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RECIPE # 5144 - CREAMED CHICKEN ON CORNBREAD - Tues., March 11, 2014

RECIPE # 5144 - CREAMED CHICKEN ON CORNBREAD - Tues., March 11, 2014

CREATED Mar 11, 2014

DAISY KING / MISS DAISY'S KITCHEN

Creamed Chicken

1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon
2 cups chicken stock
2 cups light cream
2 cups milk
4 cups chopped cooked chicken
1 8-ounce can water chestnuts, sliced and drained
1 2-ounce jar pimientos, drained and chopped 
1/4 cup sherry (optional)

In a saucepan melt the butter. Add the flour and salt, and cook until bubbly. Add the chicken stock. Stir with a wire whisk until smooth. Add the cream and milk. Simmer for 30 minutes. Add the chicken, water, chestnuts, pimientos, and sherry, and heat thoroughly when ready to serve.

Yield: 8 servings

Cornmeal Muffin Rings

1 cup self-rising cornmeal
1 tablespoon all-purpose flour (optional)
1 cup buttermilk
1 egg, slightly beaten
3 tablespoons bacon drippings or melted shortening
1 teaspoon sugar

Preheat the oven to 450 degrees. Grease the muffin rings or pan. In a large bowl mix the dry ingredients. In a small bowl mix the buttermilk and egg and add to the dry ingredients. Pour in the bacon drippings or melted shortening and mix well. Bake in the prepared rings or pan for about 20 minutes. 

Yield: 6 to 8 servings