Sapphires

Heat the butter in the top of a large double boiler (or in a pan that maybe be placed over hot water later,) heating it on a slow heat. Add the green pepper & mushrooms & cook about 3 minutes. Stir in flour & salt & cook until mixture is frothy. Gradually stir in the half-and-half; cook, stirring contantly until sauce thickens. Remove from direct heat & set over hot water. Add the chicken & sitr. Cover the pan & let stand until mixture becomes hot, but do not boil.
Cream the butter in a mixing bowl & beat in the yolks, lemon juice & paprika. Stir this mixture into the hot chicken & continue stirring until the sauce thickens a little. Serve hot over toast or in patty shells.~~

Sapphires

I LOVED it on toast points!
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CROCKPOT CHICKEN A LA KING

3 c. chopped cooked chicken (or turkey)
1/2 c. chopped green or red bell pepper
1/4 c. chopped onion
1/2 c. chopped celery
1 jar (2 oz.) red pimiento, drained
1 can (4 oz.) sliced mushrooms, drained
2 cans cream of chicken or cream of mushroom soup
1 pkg. (10 oz.) frozen peas

Combine chicken, pepper, onion, celery, pimiento, mushrooms and soup in crockpot. Cook on low 6 - 7 hours.

About an hour before serving turn heat on high and add peas.

Serve on hot rice, noodles or toast points.

****Sure she didn't use mushrooms, back then!