I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 15, 2016

Chicken Parisienne

2 1/2 to 3 lbs. fryer chicken pieces
1/2 cup (one stick) butter or margarine
1 large onion, chopped
1 cup sliced celery
1/2 lb. mushrooms, sliced
1 clove garlic, minced
1 (10 oz.) can cream of chicken soup
1/4 cup milk
2/3 cup white wine
4 Tbsp. chopped green and/or red pepper
2 to 3 orange slices with rinds
Pinch of tarragon

Brown chicken pieces in hot butter or margarine in large skillet.  Drain and then transfer to baking dish.  Add onions, celery, mushrooms, and garlic to skillet and sauté 8 minutes.  Add remaining ingredients and simmer 5 minutes.  Pour over chicken and bake uncovered at 350 degrees  for about 1 hour or until chicken pieces are tender.

 A recipe from Grandma Piotrowski, Donald's mother.
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