Mushroom Smothered Chicken

Ingredients
10-12 pieces chicken of your choice with skin
1 lg. box fresh mushrooms, sliced
2 lg. onions, sliced thin
Flour to coat chicken
Salt and pepper to taste
1 c. oil
1 pt. heavy cream
1 1/2 c. water
Preparation:
In Dutch oven, heat oil; dredge chicken pieces in flour; brown on both sides (but do not cook through). Remove chicken when brown and then brown the rest. Place chicken back in Dutch oven and put sliced onions and mushrooms over chicken. Salt and pepper to taste and add 1 1/2 cups water. Cook for 30 minutes or until done. Remove from heat and add heavy cream (do not stir) and cover. Let set for 5 minutes and stir. Serve with potatoes, rice or pasta.

Aunt Bessie's Smothered Chicken

Ingredients
2 1/2 to 3 lb. chicken, cut up
2 or 2 1/2 c. flour
Salt and pepper to taste
1 stick margarine
2 cans cream of chicken soup (use 1
can cream of chicken, 1 can cream
of mushroom)
2 or 3 cans water
1 pan, 9 x 13 x 2
Preparation:
Melt margarine in pan in oven at 350 degrees. Set aside. Salt, pepper and flour chicken. Put in pan. Put soup over chicken with spoon. Sprinkle black pepper on chicken and add 2 cans of water in pan. Cook at 350 degrees for 1 hour or until done. (If gravy gets thick add more water). NOTE: Gravy is good with creamed potatoes.

Ray’s Smothered Chicken

Ingredients
1/3 c. all purpose flour
Salt and pepper to taste
2 1/2 to 3 lb. fryer chicken cut up
1/4 c. vegetable oil
1 med. onion, sliced
1 1/2 c. water
Preparation:
Combine flour, salt and pepper. Coat chicken with flour mixture. Heat oil in large heavy skillet. Brown chicken on all sides. Remove from skillet. Brown remaining flour mixture in oil until golden brown. Stirring constantly. Slowly stir in water. Return chicken to skillet. Add onion, cover and cook over low heat until done. About 25 to 30 minutes. Serves 4 to 6.

Southern Smothered Chicken

Ingredients
2 – 2 1/2 lb. chicken, cut up or 4 chicken breasts
1 stick margarine
2 tbsp. Worcestershire sauce
Boiling water
Juice of 1/2 lemon
Salt & Pepper
Preparation:
Place chicken in baking pan 2″ deep after seasoning and dusting generously with flour. Do not let pieces touch. Pour lemon juice and sauce into a measuring cup and finish filling with hot water. Pour around chicken. Add hot water to come half way up but not to cover. Dot with butter and bake at 300 degrees 1 to 1 1/2 hours, basting occasionally. This can be cooked ahead and reheated. It browns nicely, is crisp on outside but so tender on inside. Serves 4

Sugar Free Rice Pudding

Ingredients
1/2 c. uncooked rice
1 c. water
1/2 c. raisins
2 1/2 c. skim milk
3 lg. beaten eggs
Artificial sweetener to equal 1/2 c. sugar
2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. Cinnamon
Preparation:
In large saucepan, bring rice and water to a boil. Stir, cover, then simmer until rice is tender and liquid absorbed – about 15 minutes. Turn rice into 1 1/2-quart casserole. Stir in raisins; set aside. In saucepan, scald milk; gradually add eggs, sugar, vanilla and salt. Pour over rice mixture. Set casserole in pan containing 1 inch of water and bake at 350 degrees for 65 to 70 minutes, or until knife inserted in center comes out clean. Sprinkle with cinnamon before serving.

Diet Cocoa Brownies

Ingredients
1 c. sugar
1 tbsp. Sweet and low (artificial sweetener)
8 tbsp. cocoa (unsweetened)
1/2 c. corn oil
1 c. unsifted flour
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. broken nuts
5 sm. eggs (4 med.)
2 tsp. Vanilla
Preparation:
Beat eggs well, add liquid ingredients. Add dry ingredients, beat well. Pour into greased and floured 9 x 15 inch pan. Bake at 350 degrees for 25 minutes until springs back to touch. Cool, cut into 2 inch squares. Serves.

Ambrosia

Ingredients
8 oz. crushed pineapple (in own juice), drained well
1/2 c. chopped walnuts
2 oranges or 1 sm. can mandarin oranges, drained
1 lb. seedless grapes
3/4 c. plain low-fat yogurt (6 oz.)
Preparation:
Drain pineapple (reserve juice for beverage or gelatin dessert). Clean grapes. Peel and section oranges and then cut each section in half. Mix fruit and nuts into yogurt. Store in refrigerator for a few hours before serving to blend flavors. Serves 8. NOTE: You may substitute 2 cups of unsweetened fruit (e.g., unsweetened canned peaches, drained instead of grapes). Each serving provides: 124 calories, 3 total fat (gms), 30 sodium (mgs).

Flounder Florintine

Ingredients
20 oz. pkg. chopped spinach, thawed
4 flounder fillets (4 oz. each)
2 tbsp. minced fresh onion (or 2 tsp. instant)
8 tbsp. skim milk
Ground nutmeg
4 (1/2 oz.) slices extra sharp Cheddar cheese
2 tbsp. lemon juice
Seasoned salt, pepper, paprika to taste
Preparation:
Spray bottom of 8 inch baking dish with cooking spray. Mix spinach with onion, and spread over bottom of baking dish. Pour milk over spinach. Sprinkle with nutmeg. Break cheese slices into pieces and arrange over spinach. Place fish fillets over cheese in a single layer. Sprinkle with lemon juice, salt, pepper, paprika. Cover dish tightly with foil. Bake 20 minutes in preheated 400 degree oven until fish flakes easily. Serves 4 at 195 calories each.