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JWRTIIWEST ARKANSAS TIMES. FnyeUeviUe, Ark., Friday, April M, mi - 5 Alain Course Dishes Including Casseroles WINNING RECIPES J FIRST PIACE WINNER B R A N D I E D C H I C K E N SUPREME Betty L. Doughty 7 South University No. 5 Fayetteville, Ark. 4 chicken breasts 1-3 cup butter 2 tbsp. brandy 1 tap. tomato paste 1V4 tbsp. fhx.r % cup chicken stock Vi pint sour cream 2 tbsp. Parmesan cheese 1 tbsp. lemon rind Saute chicken in butler in skillet until brown. Pour brandy over chicken. Remove breasts add tomato paste and Flour to the butter. Gradually add stock and cook until thickened. Add sour cream. Parmesan cheese and lemon rind. Do not toil. Place chicken back in skillet with sauce and simmer, covered, for about 45 minutes. Serve with rice. Serves four.' SECOND PLACE W'NNER ALSATIAN CASSEROLE OF P'OUK CHOI'S, POTATOES AND ONIONS Deborah Nelson 911 Hughes Fayclteville, Ark. slices bacon loin pork chops. 1 G l loin pork chops 1 inch thick 4 large boiling potatoes, pared and thinly sliced 2 medium-size onions, thinly sliced 1 tsp. salt % tsp. pepper 1 tsp caraway seeds Â·Vi cup dry while wine 2 c l o v e s garlic, lightly crushed 1 Ibsp. chopped parsley Fry 2 slices of the bacon in a large skillet until crisp: crumble and reserve. Trim fat from chops; brown chops in bacon drippings. Arrange half the potatoes in a layer in a deep baking dish or Dutch oven. preferably earthenware or enameled cast iron. Top with half of the onions; sprinkle with half the salt and pepper. Place chops over onions, overlapping, to form a single layer. Add remaining potatoes and onions, salt and pepper. Crush caraway seeds; add to baking dish with wine and garlic. Place remaining bacon over top. Cover with a double thickness of foil, then with lid. Hoast in slow o v e n (300 degrees) 1% hours, or u n t i l meat and potatoes are tender. Discard bacon; skim off fat. if necessary. Sprinkle with parsley and crumbled bacon. This is very, very good with mustard and beer. Makes 4 servings. HONORABLE MENTION MEXICAN CHICKEN Mrs. Merv Johnson 1095 Bonnie Lane Fayetteville, Ark. 1 5-lb. lien stewed and boned 1 pkg. corn meal tortillas 1 can cream of chicken soup 1 can cream of mushroom soup 1 can Hotel tomatoes 1 can chopped chili peppers % to 1 Ib. grated Cheddar cheese 1 large onion, diced 1 container sour cream '/4 cup chopped mack olives First, layer bottom of greased large Pyrex casserole dish (13'A x 8%) with tortillas (broken up) that were dipped into chicken broth. Mix soups, Uotel. peppers chicken. Then, layer in casserole dish tortillas, soup sauce mixture, onion, and put the cheese on the lop. Bake at 350 for 30 to 35 minutes. Remove from oven and put the sour cream on the top by tablespoons and sprinkle the chopped black olives over the sour cream. Serve immediately! LITTLE LIVEUS WITH MUSHROOMS Mrs. Wesley Shammon 117 N. Starr St. Lincoln, Ark. 1 Ib chicken livers % c. sifted flour 'A tsp. salt Va tsp. pepper 2 tbsp. butter or margarine 1 can (3 or 4 oz.) sliced mushrooms I'/i tsp. Worcestershire sauce Shake chicken livers a few at a time in mixture of flour, salt, pepper in paper bag to coat evenly. Brown in butter or margarine in large frying pan over low heat. Stir in mushrooms and liquid Worcestershire sauce. Cover loosely. Cook slowly 10 minutes or until liquid is absorbed. Good. CHICKEN TORTILLA CASSEROLE (good way to use leftover turkey or chicken) Mrs. James H. Hartley 308 East Harvard Street Siloam Springs, Ark. 3 cups leftover turkey or chicken 1 can 10% oz. cream of mushroom soup (undiluted) 1 can 10'A or. Cream of chicken soup (undiluted) 1 cup chicken broth (canned or cube) 2 cans or bottles 7 Vi oz. chile salsa 1 pkg. corn tortillas 1 can fi'/i oz. ripe olives (sliced) 1 Ib. shredded Cheddar cheese 1 tbsp. minced onion Cut chicken into bite size pieces. Add 1 cup broth, soup and salsa sauce to chicken. Set this aside. C u t tortillas in 1 inch squares. Arrange tortillas in 13x9x2 pan. Top with half of the chicken mixture, olives, onions arid grated cheese. Repeat layers. Refrigerate over night. Bake at 350 degrees for 1 hour or until heated through or until bubbling. Serves from 8 to 10. FOOD IDEA new family favorite with sparkling Coca-Cola HAM and PINEAPPLE Stuffing Thick, tender slices nestled around tangy pineapple filling. A cinch to do, too--just sandwich a stuffing of drained crushed pineapple between two slices of pre-cooked ham, stud with cloves, sprinkle with brown sugar. Oven bike till browned, and ready to serve with ice cold COCA-COLA. Remember for meals that everyone loves . . . have plenty of Coke on hand. Bottled under authority of the Coca-Cola Bottling Company by: Coca-Cola Bottling Co., Fayetteville, Ark.