CHICKEN & DRESSING
CASSEROLE
SAVORY GREEN BEANS
CARROT SOUFFLE’
CRANBERRY-PINEAPPLE JELL-O
SALAD
CHICKEN & DRESSING
CASSEROLE
1 Large (14-ounce bag) of
Pepperidge Farm Herb-Seasoned Stuffing
2 sticks real butter melted
in 2 cups hot water
¼ cup chopped green onions
½ cup diced celery
1 cup real mayo
¾ t. salt & pepper
2 ½ cups cooked chicken,
chopped
2 eggs
1 ½ cup whole milk
2 (10-ounce) cans Cream of
Mushroom Soup
8 ounces grated Sharp Cheddar
In a large bowl, mix stuffing
and butter melted in water and set aside.
Combine with green onions, celery, mayo, salt and pepper Mix well with
stuffing mixture. In a greased 13x9x2
pan, put half of stuffing mixture in the pan making sure to cover entire bottom
of pan. Add chicken on top of that. Top the chicken with the rest of the stuffing
mixture. Beat eggs and milk well and
pour evenly over stuffing. Cover with
foil and refrigerate overnight. Take out
2 hours before cooking it. Before placing
it in the oven, spread Cream of Mushroom soup evenly all over the top. Bake uncovered at 325 for 40 minutes. Take out and spread with grated cheese and
bake 5 minutes longer or just until the cheese melts. Let it sit for 10 minutes before cutting. This serves 9 to 12, depending upon how you
cut and serve it.
SAVORY GREEN BEANS
1 package of salt pork
2 tablespoons butter
1 large onion, sliced
2 teaspoons each of salt,
pepper and Cajun seasoning
4 cups water (or enough just
to cover the green beans)
1 lb. frozen green beans (I
like the Italian cut)
Chop the salt pork into large
pieces and place in a heavy-duty pan and cook for 15 minutes on medium
high. You’ll want to stir it often so
that it doesn’t stick. Add about ¼ cup
water after cooking the salt pork for about 5 minutes. Once the salt pork has browned, remove it
with a slotted spoon, reserving as much of the drippings as possible. Discard salt pork. Add 2 tablespoons of butter and the chopped
onions. Sauté the onions for about 10
minutes. Next add the green beans,
seasonings and water, and bring to a boil.
Once boiling, reduce heat to simmering, cover and cook for an hour,
stirring occasionally. Serves 8.
CARROT SOUFFLE’
1 pound bag frozen sliced
carrots (never use canned)
3 large eggs
½ cup sugar
½ cup butter, melted
3 T. self-rising flour
1 t. vanilla extract
Boil carrots until they are
very tender, about 25 minutes. Drain and
mash with a potato masher. Beat together
carrots, eggs and remaining ingredients.
Pour into a lightly greased 1-quart baking dish. Bake at 350 for 45 minutes. Serves 8.
CRANBERRY-PINEAPPLE JELL-O
SALAD
1 (20-ounce) can crushed
pineapple, drained but save the juice
2 small boxes strawberry
Jell-O
1 (16-ounce) can whole berry
cranberry sauce
2/3 cup chopped walnuts
Drain the pineapple very
well, reserving the juice. Add enough
cold water to the pineapple juice to equal 3 cups. Pour into a saucepan and bring to a
boil. Place the Jell-O in a large mixing
bowl and add pineapple juice and water mixture to the Jell-O. Stir for 2 minutes and then stir in the
cranberry sauce and crushed pineapple, mixing well, and then stir in the
nuts. Pour into a small, square dish and
refrigerate at least 3 hours or overnight.
