Evening Republican, Volume 15, Number 170, Rensselaer, Jasper County, 20 July 1911 — TO MAKE CHICKEN CREOLE [ARTICLE]

TO MAKE CHICKEN CREOLE

Recipe for Dish Hurt Will Be Welcome on Table During the Heated Term. Take two spring chickens and clean nicely and cut Into pieces at the Joints. Season well with salt and ter into a stewpan and when It melts add the chicken. Let this brown slowly for a good fire minutes. Have ready three large onions; add these to the chicken and let them brown; every Inch must be nicely browned, but not tn the slightest degree burned.' A.dd two tablespoonfuls of flour; let rhis brown and then add a half-dozen large fresh tomatoes, nicely sliced, and let these brown. Cook very slowly, allowing the mixture'to simply dmmer. Add chopped parsley, thyme wd bay leaf, and two cloves of garlic alcely minced. Let all brown without burning. Cover and let it smother over a slow jut steady fire. The tomato juice will make sufficient gravy. Add a halfdozen of green peppers (sweet), taking the seeds out before adding, and slicing -the peppers very fine. Stir well. Let all smother steadily for 20 minutes at least, keeping well ..covered md stirring occasionally. When well smothered add one cup of cornstarch; let it cook* again for a full hour, very slowly over a very steady fire, and season again to taste. Cook ten minutes more and serve hot.