All-Time Favorite Fruit
CHICKEN EDEN ISLE
4 chicken breasts
1/2 tbs white pepper
1 small jar of dried beef
1 can cream of chicken soup
8 oz sour cream
hot cooked rice
Place chicken in single layer in baking dish. Sprinkle with pepper. Place dried beef over and spoon soup on top. Cover and bake at 325 degrees Fahrenheit until done. Remove chicken and beef. Stir sour cream and cream cheese into drippings. Heat slowly until cream cheese is melted and sauce is hot. Serve over rice.
CHICKEN WITH ARTICHOKES
1/4 cup mayonnaise
2 tsp each white wine vinegar & Dijon mustard
dash of garlic salt
Mix above things and set aside. Pound 1 divided chicken breast until 1/4" thick. Brown 2 minutes on each side. Drain. Add 1/4 cup white wine and dash of garlic salt. Cover. Simmer for 4 minutes. Add artichoke hearts, drained, cover and simmer 2 minutes. Remove chicken and artichokes to platter. Reserve 2 tbs drippings. Add mayo mix and heat through. Spoon over chicken.
RICE PUDDING
4 cups milk
5 eggs well beaten
3 1/2 cups cooked and cooled rice
1 cup sugar
1/2 tsp salt
2 tsp vanilla extract
1/2 tsp cinnamon
1 tsp nutmeg
Bake in greased dish at 350 degrees Fahrenheit.
