1 (2 1/2 to 3 lb.) fryer, cut up
1/2 c. butter
2 tbsp. flour
1 pt. I.M.O. sour cream substitute
1/4 lb. mushrooms, sliced or 1 lg. can mushrooms
1 tsp. salt (very scant)
1/2 tsp. black pepper
3 tbsp. chopped fresh parsley or 1 rounded tbsp. dried
1/3 c. green pepper, chopped
3 green onions with tops, chopped
1/4 c. water
1 tsp. paprika

I use 1 pint canned Shaggy Mane mushrooms.

Paprika adds zest to sour cream.

Wash and dry fryer pieces. Brown all sides in hot butter in skillet. Remove pieces to a 2-quart casserole. Reheat butter in skillet and blend in flour, stirring until light brown. Cool thoroughly; cooking prevents curdling when I.M.O. is added.

Gradually add I.M.O. Mix well and simmer a few minutes. Add remaining ingredients and half of paprika. Pour over fryer pieces; sprinkle with remaining paprika. Bake in 325 degree oven for 1 to 1 1/2 hours or until tender. Serves 4 to 6 people. Good!