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| Makes | QUICK | CHICKEN |
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| 4 to 6 | Servings |
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3 | whole | chicken | breasts |
| tsp. salt |
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| cup | butter or | margarine | 1 | chicken bouillon | cube |
1 | Tbsp. | flour |
| 1 | whole lemon, | sliced |
| tsp. | tarragon |
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1)Cut each breast in half and cut each half into 10 or 12 strips.
2)Preheat Electric 
to 
Melt butter.
3)Add chicken pieces, sprinkle with flour, tarragon and salt. Cook 5 minutes, stirring constantly.
4)Combine 
cup hot water and bouillon cube. Pour over chicken. Add lemon slices. Cover and reduce heat to simmer. Cook 3 minutes.
STYLE: This quick and easy dish is made even better if served with hot, cooked rice combined with 2 Tbsp. chopped parsley.
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| SAVORY CHICKEN | WITH | DRESSING |
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| Makes 3 to | 4 | Servings |
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| cup | milk |
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| 1 | tsp. | salt |
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3 | cups | croutons |
| tsp. marjoram | flakes | |||
| cup | celery, | diced |
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| cup flour |
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1 | Tbsp. | minced | onion |
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| cup | cheese | |
3 | cups | cooked | chicken |
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| cup butter |
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3 | eggs, | beaten |
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| tsp. poultry | seasoning | |
1 | can cream of | chicken | soup | 1 | cup | milk |
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cup almonds
1)Heat skillet to 375°F and pour in 
cup milk.
2)Combine croutons, celery, and onion and spread in skillet. Sprinkle chicken over croutons. Combine eggs, soup, 1 cup milk, salt, poultry seasoning and marjoram. Pour over chicken to make casserole.
3)Combine flour, cheese, and butter, blending until crumbs form. Sprinkle over casserole, top with almonds.
4)Cook for 
minutes.
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| RICE AND BEANS |
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| Makes | about 6 Servings |
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cup | chopped | onion | 1 | can | |||
tsp. | thyme | leaves, crushed | 1 | cup | diced celery |
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2 Tbsp. | butter | or | margarine | 1 | cup | raw regular rice | , |
1 can 
pork and beans with tomato sauce
1)Preheat Electric skillet to 300°F.
2)Cook onion with thyme in butter until tender.
3)Add remaining ingredients. Bring to a boil, reduce heal, cover and simmer for 25 minutes or until done. Stir occasionally.
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