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GRANDMA BLANCHE'S CITY CHICKEN 
1 lb. veal in 1/2" cubes
1 lb. lean pork in 1/2" cubes
fine dry bread crumbs
1 slightly beaten egg, mixed with 1 tsp. water
salt and pepper
6 wooden skewers
1/4 c. oil

Alternate veal and pork cubes on the sticks. Dip in bread crumbs. Then in egg mixture. Then again in the bread crumbs. Brown on all sides in hot fat in a heavy skillet. Cook on medium heat. Add seasonings. Add a little water. Cover and bake at 350 degrees for 1 hour.

*Complete Dinner Idea City chicken Mashed potatoes peas or green beans and a fruit cobbler

Submitted by: Brenda Lautenschleager
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