Uh-oh! Hot dog!!!

CROATIAN CHICKEN WITH SOUR CREAM

1 lg fryer chicken, or 1 whole chicken, cut up
1/2 c. butter
3 T. flour
2 tsp. paprika
2 c. sour cream
1 lb. sliced mushrooms
juice of half lemon
1 T. chopped parsley
salt and pepper to taste.

Wash chicken and cut into pieces. Season with salt and pepper. Melt butter over medium heat. Fry the chicken in hot butter until golden on all sides. Place in a well greased baking dish. Add flour to butter and cook approximately one minute. Add lemon juice, mushrooms, paprika, and sour cream. Season with salt and pepper. Pour this sauce over the fried chicken. Sprinkle with parsley. Cover and bake at 375 degrees for about 45 min. till chicken is very tender. Serves 6.



CHICKEN CALIENTE (KING RANCH CASSEROLE)

3 lbs chicken breasts, or 1 whole chicken, cooked, reserving
1 cup broth.
1 lg onion, chopped
1 lg. green pepper, chopped
2 T. butter
1 tsp. chili powder
dash garlic salt
1 can cream of chicken soup
1 can cream of mushroom soup
1 can tomatoes and green chilies, drained and crushed
1/2 lb cheddar cheese, grated
12 corn or flour tortillas, cut into strips

Bone chicken and cut into bite sizes. Saute onion and green pepper in butter. Combine chili powder, garlic salt, soups, broth, and tomatoes. Place 1/2 of chicken in a large casserole; top with 1/2 soup mixture, tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook covered at 350 degrees for 30 minutes; then uncover and bake an additional 15 minutes. When I made this the first time, I used a soup can pretty much full of broth. The second time, maybe a half can. If you skimp on broth, the tortillas don't puff up as moistly; they're better moist than just dry strips.