City Chicken
Ingredients
1 lb. stew beef
1 lb. boneless pork
1 lb. boneless chicken breasts
1/2 C. flour
1/2 tsp. basil
1/2 tsp. parsley
1/2 tsp. dill
1 egg
1/2 C. milk
flour to dredge
Cooking Instructions
Mix the egg and milk together and set aside. Preheat oven to 300-325. Prepare the meat as if it were a shish-ka-bob; that is, alternate the meats and place on a 10-inch skewer. Dredge the meat in the egg/milk mixture, then the flour, and put into a non-stick baking dish. Sprinkle the spices on top. Bake at 300-325 for about 2-1/2 to 3 hours, or until the meat is browned on all sides and very tender.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)