2    Chickens--breasts, thighs, &

           Drumsticks from both
           Flour, salt, & pepper mixed
           Ginger to taste
      6    Carrots, peeled & quartered

      4 tb Margarine

      2 tb Flour

      1 c  Water

      1    (10-3/4) can beef bouillon

      1 tb Catsup

      1 tb Worscestershire sauce

      2    Bay leaves

      6    Small, peeled onions

      6    Potatoes, peeled & quartered

      8 oz Mushrooms, sauteed

      1    (8 oz) can english peas

  Mix flour, salt, pepper and ginger and dredge chicken pieces in the
  seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons
  of melted margarine. Remove pieces when brown and save the drippings. Put
  chicken pieces in a large casserole.
   Add flour to the drippings, making a paste.  Stir in water, beef bouillon,
  catsup, Worcestershire sauce, bay leaves and whole onions. Pour over
  chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots,
  and mushrooms.  Bake 35 minutes more.  Add peas and bake 10 minutes longer.
  SERVES 6
       SOURCE: Lone Star Legacy