Chicken Marsala VG 3/71

Chicken Quartered and Brown 4 tbsp butter  
1 pint Marsala
½ clove garlic peeled and chopped
1 tsp. dried herbs – marjoram, basil, rosemary
3 whole cloves
1 ½ tsp. salt
½ tsp. pepper
½ tsp. paprika
4 tbps. Grated gruyere cheese

After brown chicken ad Marsala, garlic, herbs, cloves, salt and pepper in casserole. Cover and bake 325/hour. Baste frequently. Uncover dish and let brown 30 minutes. Sprinkle top with paprika and cheese. Continue to bake 20 minutes.

Potatoes French Graton Savoyard (6) Sunset Mag 7/71

1 ½ lb new potatoes peeled and cut 1/8” to 1/16’ slices
1 ½ cups grated swiss cheese
2 tbsp. butter
1 cup chicken or beef broth

Spread 1/3 potatoes in shallow 1 ½ quart baking dish. Sprinkle with salt and pepper and ¼ cup cheese. Cover with another 1/3 potatoes, ¼ cup cheese. Cover with another 1/3 potatoes ¼ cup cheese and salt and pepper. Top evenly with remaining potatoes and sprinkle with salt, pepper, 1/16 tsp nutmeg and remainder of cheese. Dot with butter. Pour the brother over. Set pan on high heat till broth bubbles. Set in 375 oven immediately. Bake uncovered 1 hour.