Momma Gert's Place

• 4 large whole chicken breasts (halved and skinned)
• 1/4 cup all purpose flour
• 1/2 cup butter or margarine
• 1 pound small mushrooms (quartered)
• 1 tablespoon minced onion
• 1 cup heavy cream
• 1/4 cup dry sherry
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon Seasoned salt
• 1/4 teaspoon lemon and pepper seasoning
• 2 tablespoons water

On waxed paper, coat chicken breast with flour. In a medium skillet over medium heat, in hot butter, cook chicken, a few pieces at a time, until lightly browned on all sides. Set chicken breasts aside.

In drippings in skillet over medium heat, cook mushrooms and onions for 5 minutes, stirring frequently. Stir in heavy cream, sherry, salt, and pepper and stir to blend well.

Return chicken to skillet.

Reduce heat to low. Cover skillet and simmer for about 20 minutes or until chicken is fork tender.

Remove chicken to warm platter.

In cup, blend 1 tablespoon flour with water. Gradually add to pan liquid, stirring constantly. To serve: spoon sauce over chicken.

• Yields: 6 servings
• Preparation Time: 1 hour 30 minutes

• 2 medium tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon rosemary
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 2 teaspoons butter or margarine

Preheat oven to 350 degrees.

Cut tomatoes horizontally in half into saw tooth pattern.

In a cup, mix salt, rosemary, basil, and oregano.

Sprinkle each tomato half with some herb mixture and dot with butter.

Place tomato halves into a 9 inch round cake pan.

Bake for 15 minutes or until heated through.

• Yields: 4 servings
• Preparation Time: 30 minutes

• 2 cups Swans Down cake flour (sifted)
• 1/2 cup cocoa
• 1 tablespoon double acting baking powder
• 2 cups sugar
• 3/4 cups water
• 1/2 cup salad oil
• 1 teaspoon vanilla extract
• 1 teaspoon cream liquor
• 6 eggs (separated at room temperature)
• 1/2 teaspoon cream of tartar
• confectioner's sugar

Preheat oven to 350 degrees.

In a medium bowl with wire whisk or spoon, stir flour, cocoa, baking powder, and 1 1/4 cups sugar until thoroughly blended. With the same wire whisk or spoon, stir in water, salad oil, vanilla, liquor, and egg yolks until smooth.

In a large bowl with mixer at high speed, beat egg whites and cream of tartar until a soft peak forms; beating at high speed, gradually sprinkle 1/2 cup sugar, 2 tablespoons of water at a time; beat until sugar is completely dissolved and whites stand at a stiff peak. Do not scrape the sides of the bowl during beating.

With rubber spatula, gently fold flour mixture into beaten egg whites until just blended. Pour batter into ungreased 10 inch tube pan.

Bake for 1 hour or until the top springs back when lightly touched by the finger tip. Invert cake pan on funnel or bottle. Cool completely in the pan. With spatula, loosen the cake from the pan.

Place on cake plate. Sprinkle cake gently with confectioner’s sugar.

• Yields: 8 servings
• Preparation Time: 2 hours