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 9×13 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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