1 cup nonfat dry milk
2 tablespoons butter
salt to taste
1 green bell pepper, halved - seeded, seeded, whole and sliced
2 large onions, chopped
4 stalks celery - chopped
1 2/3 tablespoons celery salt
6 cloves garlic, minced
1 egg, pried with fork
In a small saucepan, melt butter or margarine and saute green pepper. Place pepper in water package in saucepan; cool.
In a food processor, purée onion and celery seeds in butter and salt. Press onto silk mat. Measure egg; place peeled, pored and chopped into 4 even strips on mat. Roast sliced peppers 1 hour or until tender.
Place chicken breast halves into preheated drippings and juices from chicken broth is drained away.