Chicken a la King

-1 (4.5 oz.) can mushrooms, rained, liquid reserved
-1 green bell pepper, chopped
-1/2 cup butter or margarine
-1/2 cup all purpose flour
-1 tsp. salt
-1/4 tsp. ground black pepper
-1 1/2 tsp. chicken bouillon powder
-1 1/2 cups milk
-1 1/4 cups hot water
-4 cooked boneless chicken breast halves, chopped
-4 oz. chopped pimento

1. Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.

2. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.

3. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.

4. Stir in chicken and pimento. Heat through.

**I did not use the mushrooms or green pepper. Instead, I melted the butter and started with step 2. I used a little extra hot water instead of the reserved mushroom liquid.

After freezing: Thaw. Reheat in saucepan on medium heat. Serve over biscuits or toast.

Biscuits Supreme

-2 cups all purposes flour
-1 tbsp. baking powder
-2 tsp. sugar
-1/2 tsp. cream of tartar
-1/4 tsp. salt
-1/2 cup butter, margarine, or shortening
-2/3 cup milk

1. Sitr together dry ingredients (I did this for you in Ziplocs.) Cut in 1/2 cup butter, margarine, or shortening till mixture resembles coarse crumbs. Make a well in center. Add 2/3 cup milk all at once; stir till moistened.

2. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or till nearly smooth. Roll or pat out to 1/2 inch thinkness. Cut biscuits with a biscuit cutter or drinking glass.

3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake at 450 for 10-12 minutes or till golden. Remove biscuits from baking sheet and serve hot (with chicken a la king!)