The Art of Cooking in Marlinton Chicken Breasts in Sour Cream Mrs. Alice Hanna 5 or 6 boneless chicken breasts 10 to 12 strips bacon, uncooked 1 pkg. dried chipped beef 1 can cream soup, undiluted. May use mushroom, celery or chicken. ½ pint sour cream Wrap bacon around each chicken breast and secure with a toothpick. Line a greased 9x13 inch baking dish with chipped beef. Place chicken breasts on chipped beef. Combine sour cream and cream soup and pour over chicken. Bake, covered, at 325º for 2 ½ hours and uncovered for ½ hour longer. If more sauce is desired, use two cans of soup and one pint of sour cream. Confectioner’s Sugar Pound Cake Barbara J. Shaw 1 ½ cups butter, softened 1 lb. confectioner’s sugar, sifted 6 eggs 1 tsp. vanilla 2 ¾ cups sifted cake flour In a large bowl of mixer, beat butter until creamy. Gradually beat in sugar, and continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Gradually add and gently stir in flour, blending just until flour is thoroughly incorporated – do not overmix. Turn into a well buttered and floured 3 quart tube pan. Bake in preheated oven at 300 º for 1 ½ hours or until a toothpick comes out clean. Cool in pan five minutes. Turn out on rack and cool completely. Sprinkle with confectioner’s sugar.
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