2 Chickens--breasts, thighs, &

Drumsticks from both Flour, salt, & pepper mixed Ginger to taste 6 Carrots, peeled & quartered

4 tb Margarine

2 tb Flour

1 c Water

1 (10-3/4) can beef bouillon

1 tb Catsup

1 tb Worscestershire sauce

2 Bay leaves

6 Small, peeled onions

6 Potatoes, peeled & quartered

8 oz Mushrooms, sauteed

1 (8 oz) can english peas

Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer. SERVES 6 SOURCE: Lone Star Legacy