Casserole #10

Crunchy Hot Chicken Casserole

3 tablespoons butter
1/4 cup mushrooms chopped
1 tablspoons onion chopped
1 cup milk
1 cup celery, chopped
3/4 cup mayonnaise
2 teaspoons lemon juice
3/4 teaspoons salt
3 hard boiled eggs chopped
3 cups rice, cooked
2 chicken breasts, cooked and cubed
butter
rice crispies

Melt 3 tablespoons butter. Saute mushrooms and onion until tender. Add flour and stir until smooth. Gradually add milk and stir until thickened.

Combine sauce with all remaining ingredients except butter and rice crispies. Mix well.

Turn into a buttered baking dish. Sprinkle casserole with rice krsipies. Dot with butter. Bake at 375 degrees for 30 minutes.

Soup #9

Corn Chowder

2 slices of bacon
1/4 cup chopped onion
2 medium potato cubed
2 cups corn
1/2 cup chopped celery
1/2 teapoon salt
1/4 teaspoon pepper
2 cups chicken broth
2 tablespoon flour
2 cups milk

1. In a 3 quart saucepan fry bacon. Remove and save dripping. Crumble bacon and set aside.
2. Cook onion in bacon drippins until soft but not brown. Add potatoes, corn, celery, salt, pepper, and 1 and 1/2 cups chicken broth. Bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes.
3. Blend flour and remaining chicken broth. Add to vegetable mixture. Cook and stir until slightly thickened and bubbly. Reduce heat. Add milk. Heat thoroughly but not to boil. Top with crumbled bacon.

soup #8

Easy Ham and Bean Soup



3 cups left over ham

1/4 cup chopped onion

1/2 chopped celery

2 cups canned Great Northern Beans

small amount of parsley

left over broth

browned butter

Use ham broth and cook all ingredients for 15 minutes. Then add 4 tablespoons of browned butter and as much milk to desired. Thicken with a little flour.

Cookie #3

Soft Molasses Cookies

1 cup oil
2 cups brown sugar
1 cup molasses
2 cups buttermilk or sour Milk
2 eggs
1 teaspoon vanilla
1 cup ginger
1/2 teaspoon salt
2 teaspoons soda
2 teaspoons cinnamon
6 cups flour

mix in order given. Bake at 400 degrees. no time given for cooking time.

vegetable #11

Fried Egg Plant with gravy

1 large eggplant
flour
shortening
brown sugar
milk
salt

Peel eggplant and slice in 3/4 inch slices. Dip each slice in flour to coat both sides. Saute in small amount of shortening until browned.

Sprinkle each slice with brown sugar.

Add milk enough to cover the browned slices. Reduce heat and simmer till milk is somewhat thickened and eggplant is soft. Salt to taste.