Chicken a la King

1/2 cup butter

1 small bell pepper (1/2 cup)

1/4 cup chopped onion

1 cup sliced mushrooms

1/2 cup flour

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups milk

1 1/4 cups chicken broth

2 cups cooked chicken or turkey

1 jar (2 oz) diced pimientos, drained (optional)

Melt butter in saucepan over medium-high heat. Cook bell pepper, onion, and mushrooms in butter, stirring occasionally, until pepper is crisp-tender.

Stir in flour, salt, and pepper. Cook over medium heat, stirring constantly, until bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minutes. Stir in chicken and pimientos. Cook until hot.

Serve over rice, toast, biscuits, or in individual pie crusts.

Playdough

1 1/2 cups flour

3/4 cup salt

1 1/2 cups water

1 TB oil

1 1/2 tsp cream of tartar

Mix all ingredients in large saucepan. Cook over medium low heat, until the dough comes away from the edges of the pan and it becomes difficult to move the spoon. Remove from heat. Cool until it can be handled. Place on counter of wax paper & knead 3-4 times. (Knead in food coloring). Store in airtight container.

Russian Dressing

I don't know if this tastes like store-bought Russian dressing or not, but it works well for Apricot Chicken.

1/8 cup honey

1 1/2 TB water

1/2 cup oil

1/4 cup catsup

1-1 1/2 TB lemon juice

1/2 tsp red wine vinegar

1/4 tsp celery salt

1/4 tsp paprika

1 1/2 tsp worcestershire sauce

1/8 cup grated onion, or 3/4 tsp onion powder

Cook honey and water until slightly thickened. Cool. Add remaining ingredients.