For a good old fashion hearty meal make this Baked Swiss Chicken dinner.  This dish makes its own gravy so serve with plain old fashion mashed potatoes, and Carrots Ala Ritz.  Ella’s Yeast Bread would be perfect with this meal.  For dessert, better go with something light.  Or, you may be so full you will just want to skip dessert altogether!

BAKED SWISS CHICKEN

This is a recipe from my childhood.

1 frying chicken, cut-up

8 oz pkg Swiss cheese

1 can Cream of Chicken Soup

Salt, to taste

Pepper, to taste

Flour for coating chicken

Preheat oven to 350 degrees.

Season chicken pieces with salt and pepper. Roll the chicken in flour and lightly brown in a large heavy skillet with melted shortening. Remove chicken from skillet and place in an ungreased baking dish. Add the soup to the chicken drippings in the skillet. Stir until smooth and pour around the chicken pieces. Put Swiss cheese slices over the chicken pieces. Bake 45 to 50 minutes at 350 degrees.

CARROTS A LA RITZ

This recipe is from an old PTA cookbook.

2 lbs carrots

3/4 to 1 stick butter, melted

1/2 lb Velveeta cheese, melted

1 tube Ritz crackers, crushed

Clean carrots, peel and slice. In a saucepan, cover the carrots with water, add salt to your taste, and boil carrots until soft; drain. Mix the butter and Velveeta cheese into the carrots. Pour into a very lightly greased baking dish. Top with the crushed crackers. Bake at 300 degrees until brown.

ELLA’S YEAST BREAD

5 1/2 cups all-purpose flour

3 eggs

1/2 cup sugar

2 pkg yeast

1/3 cup lukewarm water

1 stick butter

Dissolve yeast in the water. Mix sugar, eggs, and butter together. Add yeast to the sugar mixture and stir to mix. Add the mixture to the flour. Mix in water as needed; let rise. Knead down and put in pans and let rise again. Bake in a 375 degree oven until browned.

Enjoy!


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