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Arrange on top of casserole mixture. Cover with aluminum foil and bake 1 hour and 15 minutes until chicken is done. Can be fixed ahead of time, and then baked. ) cans mushrooms 1 lg. onion 4 potatoes 1 tsp. salt 1/2 tsp. pepper 1 1/2 tsp. paprika Oil for browning 1 c. water Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours.

Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum frypan if possible. Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken that you have arranged on a platter. ------------------------ HONEY BAKED CHICKEN 3 or 4 lbs.

Fresh lemon juice 1 tsp. lemon peel, freshly grated 1 tsp. salt 1 tsp. freshly ground black pepper 3 cloves garlic, crushed ------6 whole lg. chicken breasts, boned and skinned 3 tbsp. olive oil 2 tbsp. butter 2 tbsp. all-purpose flour 1/2 tsp. salt 2 tsp. prepared mustard 1 c. milk 2 egg yolks Freshly grated peel of 1 lemon 1 tsp. fresh lemon juice 1 tsp. dried dillweed 1/4 c. fresh parsley, minced 1 c. sour cream 1/4 c. butter, melted 1/2 c. feta cheese, crumbled 1 lb. angel hair pasta, cooked al dente and kept warm 1/2 c.

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