Chicken and Rice\r\nCook 2 or 3 pieces of chicken in 4 cups of water until tender.\r\nChop \u00bd cup green pepper and \u00bd cup onion.\r\nMelt 2 Tbsp. butter in a large skillet, add vegetables.\r\nStir and cook for about 5 minutes.\r\nAdd 1 cup plain rice.\r\nStir until lightly brown.\r\nStrain chicken broth and add to rice.\r\nCover, and let cook until the rice is done.\r\nChop the chicken and mix into the rice.\r\nSeason to taste.\r\nCover and leave on low heat for 5 minutes.\r\nReady to eat.\r\nEnjoy.\r\nServes 4\r\n\r\nPeanut Butter Bread\r\n1 \u00bd cups sifted flour\r\n1 cup white sugar\r\n1 Tbsp. baking powder\r\n\u00bd tsp. salt\r\n\u00bd cup chunky peanut butter\r\n1 cup oatmeal\r\n1 egg\r\n1 cup milk\r\nSift all dry ingredients, except oats.\r\nCut in peanut butter until crumbly.\r\nAdd oats, egg and milk.\r\nStir until blended.\r\nPour into a greased and floured loaf pan.\r\nBake for 1 hour at 350\u00ba.\r\nMakes 1 loaf\r\n\r\nThese recipes are from Corenia Jordan. She was a cook in the cafeteria at Marlinton Elementary School for 15 years, and at Marlinton Middle School for 15 years.