Hot Chicken Salad
4 cups cooked chicken, cubed
2 cups chopped celery
3 tablespoons lemon juice
2 cans cream of chicken soup
1/2 cup sliced ripe olives
1 teaspoon salt
2 teaspoons minced onion
1 small jar chopped pimento
2 cups shredded Cheddar cheese
2 tablespoons lemon juice
1/2 cup chopped almonds
2 cups chow mein noodles
3/4 cup mayonnaise
1 can water chestnuts, drained and sliced
1/3 cup slivered almonds
1 box triscuits
Mix all ingredients, except cheese and triscuits.
Crush triscuits and put half in bottom of a greased 9 x 13 pan. Cover with filling. Sprinkle almonds, remaining triscuits and cheese over top.
Bake covered at 350º for 1 hour, then 15 minutes uncovered.
All Occasion Punch
8 cups cold water
3 cans (6 ounces each) frozen lemonade concentrate, thawed
2 liters ginger ale, chilled
1 liter cherry lemon-lime soda, chilled
Ice ring, optional
Combine water and lemonade. Stir in ginger ale and soda. Top with ice ring. Yield: 5 1/2 quarts
Sour Cream Coffee Cake
Topping:
2/3 cup chopped pecans,
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon.
Mix together and set aside.
Batter:
1 cup butter
2 cups sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup (8 ounces) sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon soda
1/4 teaspoon salt
Confectioners’ sugar
Preheat oven to 350º. Cream butter and sugar until light and fluffy. Add eggs, one at at time beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Pour half of batter in a greased and floured 10-inch tube pan. Sprinkle with half of the pecan mixture. Gently top with the remaining batter and pecan mixture.
Bake 45-50 minutes. Cool 10 minutes before removing from the baking pan to a wire rack to cool completely. Sprinkle with confectioner’s sugar. Makes 16 servings.
