Chicken Shortcake

Chicken Shortcake

2 T margarine
3 T flour
1 T onion
1/2 celery, chopped
1/4 t paprika
1 sm jar pimento
1 t salt
1 c whole milk
1 T soy sauce
1 T lemon juice
2 c chicken stock
salt and pepper

On medium-low heat, melt margarine, mix with flour, salt, pepper and paprika. Add chicken stock, milk and cook until desired thickness, then add remaining ingredients and simmer for 45 minutes. Serve over cornbread.

Cornbread:

2 c meal (self rising)
3 eggs
2 c whole milk
4 T shortening

Mix and bake in hot oven.