Grandma’s English Recipes

1/2 cup butter
1/4 cup all-purpose flour
1/4 tsp. nutmeg
Dash of pepper
2 1/2 cup chicken broth
2 cup diced, cooked chicken
2 cup mixed vegetables

6 1/2 c ups Water Divided
4 (8 Oz.) Chicken Breast Halves
1 1/2 c Sliced Mushrooms
3/4 cup Diced Carrots
2 tb Chopped Onion
3/4 ts Poultry Seasoning
1/2 ts Salt
1/2 ts Pepper
1 ts Lemon Juice
4 Drops Hot Sauce
1 cloves Garlic Minced
1 1/4 cups + 2 T. Flour, Divided
1 ts Baking Powder
1/2 cup Skim Milk

1 2 1/2 to 3 lb fryer, cut up
2 tb Butter
1 c Whiskey
3 c Sliced mushrooms (8 oz)
1/4 c Sliced leeks or gr onions
1/2 c Light cream or milk
2 tb Flour
1 tb Lemon juice
2 ts Whiskey

1/2 cup Flour
2 Beaten eggs
1/2 cup Buttermilk
1 tb Dijon mustard
2 cups Crushed cornflakes
6 Chicken legs or thighs

2 can Cream of broccoli soup
1 cup Milk
1/4 t Dried thyme
1/4 t Pepper
4 cups Cooked cut-up vegetables
2 cups Cubed cooked chicken
1 can Refrigerated flaky biscuits

1 3/4 c Spaghetti sauce
1/2 c Shredded mozzarella cheese
1 tb Grated parmesan cheese
1/4 c Chopped fresh parsley
4 Boneless and skinless chicken breast halves
1 Egg, slightly beaten
1/2 c Seasoned bread crumbs
2 tb Butter or margarine

1/4 c Vegetable oil
3 lb Chicken pieces
3/4 c Lemon juice
1 tb Lemon juice
Flour for dredging
1/4 c Vegetable oil
1 Lemon; sliced thin
1/2 c Chicken stock
3 tb Brown sugar
1/2 ts -Salt
Pepper