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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 miik
1 large onion minced
tsp. salt
tsp. Tabasco sauce
1 cup of crushed corn flakes
cup of butter
cup of flour
1
t.
lemon juice
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 20-25 minutes or until golden brown.
COOKIES
Peanut
Butter
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 IO-12 minutes.
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.