Chicken with Lemon

6 chicken breasts, dredged in flour

1/4 cup chopped green onion

4 TB butter

1 cup Rhine wine or chicken stock

1/3 cup lemon or lime juice

1.5 TB lemon or lime rind (optional)

1 tsp each of rosemary, parsley, tarragon an seasoned salt

1 cup light cream or milk

Fresh parsley and lemon slices for garnish adds to a beautiful meal!

Brown dredged chicken and onion in butter. Add chicken stock or wine along with the lemon or lime juice. Add the spices and rind. Cover and cook slowly for 40-50 minutes (depending on the size of the chicken breasts). Uncover and add cream and seasoned salt.

Garnish with parsley and lemon slices. Serve over rice.

Serves 6

Egg Salad

6 large hard boiled eggs

1 large dill pickle

2 stalks of celery

1/2 cup diced sweet onion

3/4 cup mayo or salad dressing

2 TB mustard

1 tsp celery salt

1 tsp paprika

salt and pepper to taste

After boiling eggs, carefully peel, rinse and dry. Dice eggs in medium bowl. Thinly slice the celery. Dice the onion. Thoroughly mix all ingredients with the diced eggs. Salt and Pepper to taste.

This is great as a sandwich or scooped over a bed of lettuce.

Serves 4

Chicken a la King

3 TB butter
2 cups diced, chicken or turkey
1/2 cup diced green or red pepper
1 small onion
1 can of corn-optional
1 cup dice and cooked carrots-optional
3 TB flour
1 cup chicken stock
1 cup milk
1 tsp seasoned salt
2 tsp Worcestershire sauce
1/2 cup sherry or brandy-optional
2 cups rice or 8 oz noodles

Melt butter in a pan. Saute onions and peppers. Add chicken and cook until heated. Add flour and mix well. Add milk then chicken stock and let simmer for 5 to 6 minutes. Add Worcestershire sauce and sherry (if desired). Add corn. Simmer for 5minutes. Serve over steamed rice or cooked egg noodles.

Serves 4