Chicken Casserole
4 chicken breasts halves (skinless and boneless)1 can cream of chicken soup
1 cup of sour cream | 4 | package of crushed Ritz crackers |
stick of. melted butter | 1 | tsp. of salt |
Cook chicken in fry pan, remove and cut into halves. Arrange the chicken in a buttered casserole dish, Mix the soup, sour cream and salt and pour over the cooked chicken. Take the crushed crackers and sprinkle over the chicken. Pour the melted butter evenly over the casserole and bake for 30 minutes at
350”
B a k e d | Salmon |
1 lb. of can salmon | 1 cup of crushed corn flakes |
1 cup of miik | cup of butter |
1 large onion minced | cup of flour |
tsp. salt | 1 t. lemon juice |
tsp. Tabasco sauce |
|
Drain liquid from salmon into measuring cup and add enough milk to make a full cup of liquid. Melt butter in saucepan and add in onion. Cook mixture until tender. Blend in flour, salt and Tabasco sauce along with the milk mixture. Cook, stirring constantly until thickened. Flake salmon (removing bones and skin) and add to sauce with lemon juice. Stir in the 1 cup of crushed corn flakes. Place mixture in a casserole pan and cook at 400” for
COOKIES
PeanutButter Cookies
2 cup peanut butter (smooth) | cup of sugar |
2 eggs | 2 tsp. vanilla |
Mix all ingredients together in bowl. Roll into half dollar size balls and press down with fork. Bake at 325” for
| Coconut bars |
1 box of angel food cake mix | 1 can of pie filling (any flavor) |
cup of coconut | 1 cup of nuts |
Mix ingredients in large bowl. Place mixture in a greased cookie sheet and bake for 20 minutes at 350 Frost with your favorite spread.
