1 large chicken
2 diced rashers bacon
1 pkt. French onion soup
1 small tin apricot nectar
1 red or green pepper (optional)
2 carrots
2 sticks celery
Method: Joint chicken and place in casserole with bacon, carrots, celery both cleaned and diced, plus pepper if being used. Mix the soup with the nectar and pour into casserole. Bake in gas oven at 160C to 170C for 1&1/2 hours or if preferred over very gentle heat on hotplate. Serve with creamed potatoes and green beans (quick and easy).
Source: contributed by H. Blair in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.25.
2 diced rashers bacon
1 pkt. French onion soup
1 small tin apricot nectar
1 red or green pepper (optional)
2 carrots
2 sticks celery
Method: Joint chicken and place in casserole with bacon, carrots, celery both cleaned and diced, plus pepper if being used. Mix the soup with the nectar and pour into casserole. Bake in gas oven at 160C to 170C for 1&1/2 hours or if preferred over very gentle heat on hotplate. Serve with creamed potatoes and green beans (quick and easy).
Source: contributed by H. Blair in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.25.
