Chicken Crunch Supreme
2 cups chicken, cooked and cubed
1/4 cup celery, diced
1 teaspoon dried, minced onion
10-3/4 oz. can cream of mushroom soup
1-1/2 cups prepared thin egg noodles
1 cup shredded Cheddar cheese
1/3 cup mayonnaise
1 8-oz. can water chestnuts
Salt and pepper to taste
2 cups corn flake cereal, crushed
1/3 cup sliced almonds
1/4 cup butter, melted
Mix together chicken, celery, onion, soup, noodles, cheese, mayonnaise, water chestnuts, salt and pepper; place in an ungreased 9 inch x 9 inch baking pan.
Top with cereal and almonds; drizzle with butter. Bake, covered, at 375º for 50 minutes; uncover and bake for an additional 10 minutes.
Serves 4 to 6.
Happy Cooking!
Alabama Biscuits
4 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
5 cups all-purpose four
1 cup shortening
2 packages active dry yeast
2 cups room temperature buttermilk
1 cup butter, melted
Mix sugar, baking soda, salt and flour together; cut in shortening. Dissolve yeast in buttermilk; add to sugar mixture.
Knead dough; roll out to 1/4 inch thick. Cut with a biscuit cutter. Drop each roll in melted butter; sandwich 2 biscuits together.
Place biscuits on a lightly greased baking sheet. Let dough rise in a warm place until double in bulk.
Bake at 325º for 15 to 20 minutes. Makes about 2 dozen.
Country Biscuits & Eggs
7-1/2 oz. tube refrigerated buttermilk biscuits
6 eggs, beaten
3 cups milk
1/4 cup onion, chopped
1 teaspoon salt
Pepper to taste
3 slices bread, cubed
1 cup shredded sharp Cheddar cheese
1/2 cup shredded Swiss cheese
Mix together all ingredients; pour into a well greased 13 inch x 9 inch baking pan. Cover and refrigerate overnight. Bake at 350º for 45 minutes. Serves 8.
