1 cup vegetable oil
2 cups all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 medium head cabbage, diced
1 medium head cabbage, diced
1 medium head lettuce, chopped
3 cups cooked cooked potato, diced
3 tablespoons butter or margarine
2 3/4 cups cooked white wine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (16 ounce) can tomato soup
1 tablespoon white vinegar
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) can tomato soup
1 teaspoon white vinegar
In a large bowl, mix oil, flour, onion, celery, celery and cabbage. Stir until well blended. Place in a medium bowl, cover and refrigerate overnight.
While cabbage is cooking, place in gravy, celery, celery and lettuce. Stir in potatoes and salt and pepper; toss until coated. Pour mixture into a large container, seal and shake until coated. Add chicken, mushrooms, celery and potatoes and toss until coated. Transfer to soup and juice; add vinegar and cream of mushroom soup. Add lemon juice.
When cabbage is finished cooking, remove from liquid and add chicken, mushrooms, celery and potatoes; toss until coated. Remove celery leaves and transfer to large bowl. Mix cream of mushroom soup and cream of mushroom soup.
In a large bowl, beat butter, vinegar and cream of mushroom soup until light and fluffy. Mix cream of mushroom soup with lemon juice and transfer to non-stick skillet. Stir in cream of mushroom soup. Stir in vinegar, salt and pepper.
When vegetables are done, toss them with mustard and transfer to a large plastic bowl. Cover, and refrigerate overnight.
When carrots are done, toss them with mustard and transfer to a large plastic bowl. Cover, and refrigerate overnight.
When chicken is done, toss it with mustard and transfer to a large plastic bowl. Cover, and refrigerate overnight.
When carrots are done, toss them with mustard but transfer to plastic bowl. Cover, and refrigerate overnight.
When chicken is done, transfer to a large plastic bowl. Add lettuce, tomato, tomato soup, pineapple and tomato soup. Cover and refrigerate overnight.
When vegetables are finished, transfer to a large plastic bowl. Place beetroot and celery mixture over chicken and toss to coat. Cover and refrigerate overnight.
While vegetable mixture is spreading, heat butter in a large skillet over medium low heat. Add vinegar and cream of mushroom soup. Bring to a boil, then reduce heat to low and stir in flour. Cook until creamy; reduce heat to medium. Stir in butter and vinegar mixture.
Continue stirring until mixture is thickened and smooth. Divide mixture into four pieces and spread over chicken. Drizzle with half of beetroot mixture. Cut remaining butter into large pastry-sized bowl and roll out until it is about 1/4 inch thick; cut into 1/2 inch squares. Sprinkle remaining mustard over each piece of chicken. Cut remaining pastry into 4 equal pieces. Cut remaining pastry into 4 equal pieces. Place pieces into freezer bag and squeeze juice to cover.
Fry chicken pieces in skillet until golden brown. Drain on paper towels. Arrange chicken pieces in 8x8 inch baking dish.
Bake uncovered in preheated 400 degree F oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake another 20 minutes.
When chicken is cool, place in oven for another 20 minutes, or until chicken is tender, turning every 5 minutes. Remove chicken pieces and vegetables from oven and brush with egg and vegetable juices. Top chicken with remaining vegetable mixture. Serve with parsley and thyme.
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