MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Chicken
       Yield: 8 servings
    1.00    Four-pound chicken
    1.00 c  Celery, diced
    0.50 c  Minced onion
    1.00 c  Hot water
    1.00    Green pepper, chopped
    2.00 c  Carrots, diced
    0.25 c  Cooking fat
    1.00 c  Milk
            Salt and pepper
   Cut chicken pieces.  Dredge with flour.  Brown in hot cooking fat.
   Season with salt and pepper.  Place chicken in casserole. Add water.
   Cover. Cook slowly until chicken is tender.  Add vegetables which
   have been browned in the cooking fat.  Cover. Cook slowly until
   vegetables are tender. Add water if necessary. Remove chicken.
   Combine milk and 2 tablespoons flour. Mix until smooth. Combine with
   vegetables and chicken broth. Cook slowly, stirring constantly until
   smooth. Serve with chicken. If desired, 1/4 teaspoon curry powder my
   be added to give variety in flavor. 8 servings.
   Mrs. M. Westrum, Scarville, IA.