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uomDine iiour, salt, pepper and curry powder. Set aside chicken giblets. Dip chicken pieces into eggs. Coat with flour mixture. Reserve excess flour. Brown chicken in butter or margarine in skillet. Cover, reduce heat and cook slowly 30 minutes or until chicken is almost tender. Remove chicken and place in 3-quart casserole. Cut giblets into bite-size pieces and stir into drippings. Stir in reserved flour mxture to form a smooth paste. Gradually add* milk, stirring constantly until smooth. Gradually blend in half and half. Bring mixture to boil, stirring frequently, 'f’oqr over chicken pieces in casserole. Prepare Bacon Biscuit Crust and place over chicken mixture. Bake in hot oven (426 deg. F) 12 in 15 minutes or until golden brown. BACON BISCUIT CRUST;
Cut four slices bacon into 1/4-inch pieces. Cook until crisp. Drain. Measure 2 cups sifted enriched Triplett’s self-rising flour into bowl. Cut or rub in 1/4 cup shortening until mixture is crumbly. Stir in bacon. Blend in enough milk, 1/2 to 3/4 cup to make a soft dough. Turn out on lightly floured board or pastry cloth and knead gently 30 seconds. Roll out to circle or rectangle 1 inch smaller than top surface of casserole. Cut deep slits through biscuit to allow steam to escape. Makes 6 servings. Total preparation time: 1 hour, 30 minutes.
TRIPLETT MILLING COMPANY
CULPEPER. VIRGINIA
74.8%