Swiss Chicken Ham Bake
1/2 cup chopped onion
2 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (3 oz.) can sliced mushrooms
1 cup light cream (Half and Half)
3 tablespoons butter or margarine, melted
2 cups cube cooked chicken
1 cup cubed cooked ham
1 can (5 oz.) can water chestnuts, sliced
1/2 cup shredded processed Swiss cheese
1 1/2 cup soft bread crumbs
Cook onions in 2 tablespoons butter until soft. Blend in flour, salt and pepper. Add mushrooms and cream. Cook and stir until thick. Add chicken, ham and water chestnuts.
Pour into 1 1/2 quart casserole. Top with cheese. Mix melted butter with bread crumbs and sprinkle around the edge of casserole. Bake in hot oven (400 degrees) about 25 minutes. Serves 6.
End of Garden Relish
7 large cucumbers, shredded
3 large onions, finely chopped
3 cups shredded carrots
2 medium sweet red peppers, chopped
5 tablespoons salt
5 cup sugar
3 cups white vinegar
1 tablespoons celery seed
1 tablespoon mustard seed
Toss first five ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels.
In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer; uncovered 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
Ladle hot mixture into hot l-pint jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding additional hot mixture. Wipe rims. Screw on bands until finger tip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. 6 pints
Brookies (Brownie Cookies)
For Cookie Layer:
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
For Brownie Layer:
1/2 cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup cocoa powder
1/2 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Make Cookie Layer;
Preheat oven to 350º. Grease a 9 x 13 inch baking pan. Beat together butter, sugars, and vanilla until creamy. Add egg and beat until light and creamy, about 2 minutes.
Whisk together flour, salt, and baking soda. Gradually stir flour mixture into butter mixture until combined. Stir in chocolate chips, then spread dough into bottom of prepared pan.
Make Brownie Layer:
Stir together butter, sugar, and vanilla. Add eggs and beat well. Stir in cocoa powder until well combined. Stir flour, baking powder, and salt into cocoa mixture until combined. Pour batter over cookie dough and spread to cover completely. Bake until a toothpick inserted into center comes out clean, 20-25 minutes. (Remove earlier for a gooier Brookie). Cool completely in pan on a wire rack before cutting into bars.
