Chicken Casserole
2 (3 ounce) cans chow mein noodles
2 cans mushroom soup
1/2 cup water
2 cups diced chicken, cooked
3/4 cup cashews
2 cups sliced celery
1/2 cup chopped onion
Combine all ingredients, except 1 cup noodles. Pour into casserole and sprinkle remaining noodles on top. Bake at 350º for 40 – 45 minutes.
Creamed Corn with Bacon
1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1/4 cup grated Parmesan cheese
1 cup heavy whipping cream
3/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
Saute` onion in butter for 3 minutes. Add corn; saute` 1-2 minutes longer or until onion and corn are tender. Stir in cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley. 6 servings.
Lemon Pound Cake Muffins
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
GLAZE:
2 cups confectioners’ sugar
3 tablespoons lemon juice
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to the creamed mixture just until moistened. Fill greased muffin cups three-fourths full. Bake at 400º for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins. Serve warm. Makes 1 dozen muffins
