Try it with rolls and layer cake for dessert for an easy, delicious change of taste.

12 chicken pieces
1/3 c. Crisco shortening
Salt and pepper
1 1/2 c. chicken broth
8 oz. shelled shrimp, cooked and chilled or 2 cans 4 1/2 oz.) shrimp, drained
1 c. frozen peas
1 pkg. (6 to 7 oz.) saffron rice mix
1 can (3 oz.) sliced mushrooms drained
1/2 env. (1/4 c.) onion soup mix

Advance preparation: In skillet, brown the chicken pieces in the hot Crisco. Season chicken with salt and pepper. Meanwhile, mix the chicken broth, th cooked shrimp, peas, rice mix, drained mushrooms, and dry onion soup mix; spread the mixture in a 3 quart casserole. Top with chicken pieces Sprinkle with paprika, if desired. Cover and chill up to 24 hours.

To serve: Preheat oven to 350 degrees. Bake, covered, about 1 1/4 hours or until done.

Gin bloody mary: 1 1/2 ounce Gordon's Gin, 3 ounce tomato juice, juice of 1/3 lime wedge. Stir well over ice.

Gibson: 2 1/2 ounce Gordons Gin dish for dry vermouth over ice cubes in old fashioned glass. Stir well and add several pearl onions.

Gin and Cola: 1 1/2 ounce Gordon's Gin in highball glass over ice cubes. Fill with cola. Add slice of lime.