82 : lb CHICKEN;WHOLE FZ
1/4 : c PEPPER BLACK 1 LB CN
1/3 : c SALT TABLE 5LB
1 : Chicken, 3.5 lbs
6 : cl Garlic; peeled
1/2 : ts Salt
1/4 : ts Pepper
3 : tb Lemon juice
2 : lg Potatoes; peeled, boiled
-until : -until just tender and cut
- : - into 1/2" slices
4 : Chicken breasts (remove
-skin : -skin but leave bones in)
1 : tb Pepper
3 : Garlic cloves, crushed and
-chopped : -chopped
2 : ts Crushed, dried oregano
4 : New red potatoes cut into
-1/4" : -1/4" rounds (leave skin on)
2 : sm Onions, quartered
1 : tb Garlic salt
1 : tb Accent (opt)
2 : c Chicken stock
1 : cn Sweet peas (6 oz)
10 : oz Can cream of mushroom soup
1/4 : c Milk
2 : tb Dijon mustard
1 : ts Dried tarragon leaves
2 : 1/ c Chicken, cooked, diced
2 : 1/ c Broccoli flowerettes, cooked
2 : Green onions, sliced
8 : Tortillas
1 : tb Vegetable oil
1 : c Swiss cheese, shredded
7 : 1/2 c WATER
2 : 1/4 c DRIPPINGS & FAT
2 : ga DRIPPINGS & WATER
82 : lb CHICKEN;WHOLE FZ
1 : /3 c MILK; DRY NON-FAT L HEAT
1 : /8 lb FLOUR GEN PURPOSE 0LB
1 : c SOUP GRAVY BASE CHICKEN
2 : c SHORTENING; 3LB
2 : tb PEPPER BLACK 1 LB CN
1 : tb PAPRIKA GROUND
3 : tb SALT TABLE 5LB
3 : /4 qt WATER; WARM
3 : 1/2 ga WATER; BOILING
2 : ga WATER
18 : 1/8 lb -
2 : c CHEESE CHEDDER
1 : c BUTTER PRINT SURE
13 : oz MILK; DRY NON-FAT L HEAT
4 : lb NOODLE EGGS 5LB
1 : lb BREAD SNDWICH 22OZ #5
1 : 3/4 lb FLOUR GEN PURPOSE 0LB
1 : /4 c SOUP GRAVY BASE CHICKEN
3 : c SHORTENING; LB
1 : tb PEPPER BLACK LB CN
3 : tb SALT TABLE 5LB
5 : ts SALT TABLE LB
0: : Perheat the oven to 425
1: In a food proscessor or blender, whirl the cottage cheese, milk, sugar, egg, egg white, & vanilla for about 1 minute or until smooth
2: Transfer the mixture to a shallow dish, place the bread in it, and let stand for 10 minutes
3: Turn the bread over and let stand another 10 minutes
4: Meanwhile, grease a baking sheet & place it in the perheated oven for 7 minutes
5: : Remove the baking sheet from the oven, place the bread on it, and bake for 6 minutes
6: Turn the bread over & bake 5 to 6 minutes
7: Turn the bread & bake 5 to 6 minutes longer or until golden brown
8: : Cal 149, fat 3g, sodium 369mg, cholesterol 55mg, Cal from fat 18% From: Readers Digest Live Longer Cookbook : D/L from Prodigy 12-14-94
9: Recipe collection of Sue Smith
10: 1
11: 80á File ftp://ftp
12: idiscover
13: co
14: uk/pub/food/mealmaster/recipes/fatfreex
15: zip