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Chicken and Rice
Cook 2 or 3 pieces of chicken in 4 cups of water until tender.
Chop ½ cup green pepper and ½ cup onion.
Melt 2 Tbsp. butter in a large skillet, add vegetables.
Stir and cook for about 5 minutes.
Add 1 cup plain rice.
Stir until lightly brown.
Strain chicken broth and add to rice.
Cover, and let cook until the rice is done.
Chop the chicken and mix into the rice.
Season to taste.
Cover and leave on low heat for 5 minutes.
Ready to eat.
Serves 4

Peanut Butter Bread
1 ½ cups sifted flour
1 cup white sugar
1 Tbsp. baking powder
½ tsp. salt
½ cup chunky peanut butter
1 cup oatmeal
1 egg
1 cup milk
Sift all dry ingredients, except oats.
Cut in peanut butter until crumbly.
Add oats, egg and milk.
Stir until blended.
Pour into a greased and floured loaf pan.
Bake for 1 hour at 350º.
Makes 1 loaf

These 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.

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