6 chicken breasts
1 tbl. Poultry seasonings
½ c. melted butter
1 can beef consommé
½ c. water
½ lb. mushrooms
1 tbl. Salt
1 tbl. Paprika
2 10 oz. Cans artichoke hearts
Season chicken with salt, poultry seasoning and sprinkle with paprika to give a good color. Spread out in roasting pan, skin side up. Pour in consommé and butter and baste. Bake in 325-degree oven for at least one hour, basting every 20 minutes. Add water. Keep basting. Add artichoke hearts and mushrooms and cook ½ hr. longer (total cooking time is 1 ½ hours). When ready to serve, remove chicken breasts to platter, arrange mushrooms and artichoke hearts around chicken breasts and pour the rest of the gravy over the chicken. Serves 6.
PILAW
(Common to all Near and Middle Eastern countries)
2 c. uncooked rice
3½ c. chicken stock
½ lb. butter
2 tsp. salt
Wash and drain rice well, then set aside. Heat stock and butter until butter is melted. Add salt. Add rice while liquid is boiling, stir once, cover and cook over low heat without stirring again until all liquid has been absorbed by the rice. Turn flame very low and simmer for 20 minutes. Remove from stove and leave covered for 30 minutes—do not stir.
Transfer rice to service dish with a flat, wooden serving spoon, handling very gently to keep rice fluffy.
Dessert:
POUND CAKE
(U.S.A.)
1 ¾ c. sugar
2 c. flour
4 eggs-less one white
½ lb. butter or margarine
½ cup milk
1 tsp. Baking powder
vanilla or almond flavoring (to taste)
