MAKE-AHEAD CHICKEN
BAKE
5 cups cubed cooked chicken
2 cups chopped celery
5 hard-cooked eggs, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon pimientos, optional
1 teaspoon finely chopped onion
1 cup (4 ounces) shredded cheddar cheese
1 can (3 ounces) chow mien noodles
1/2 cup slivered almonds, toasted
In a large bowl, combine the first eight ingredients.
Transfer to a greased 3-qt. Baking dish; sprinkle with
Cheese, chow mien noodles and almonds. Cover and
Refrigerate overnight.
Remove the casserole from the refrigerator 30 minutes
Before baking. Bake, uncovered, at 350 degrees for
30-35 minutes until lightly browned and cheese is bubbly.
Yield: 12 serving.
Editor’s Note: Reduced-fat or fat-free mayonnaise
Is not recommended for this recipe.
LUSH LEMON DESSERT
1 cup Butter
2 cups Flour
1 cup Walnuts, chopped
1 8-oz pkg Cream Cheese
1 cup Confectioner’s Sugar
1 cup whipped topping (Cool Whip)
2 pkgs (3 oz) instant Lemon Pudding
3 cups milk
Additional Whipped Topping
Crust Layer:
Cut butter into flour. Add walnuts. Pack into a 9 x 13” pan. Bake at
350 degrees for 20-25 minutes.
Cheese Layer:
Beat 8 oz cream cheese with sugar. Fold in1 cup Cool Whip. Spread
on cooled crust.
Pudding Layer:
Combine 2 pkgs instant lemon pudding with milk. Beat until smooth and
spread over cheese layer. Spread with final layer of whipped topping,
about 2 cups.
Refrigerate for three hours or overnight.
Note: This was a winner in a contest!
CREATIVE COLE SLAW
(serves 12)
Submitted by Karen Grant,
Presbytery Office Administrator
3 pounds green cabbage, coarsely chopped
1 green pepper, chopped
2 white onions, chopped
1 1/2 cups sugar
1 c. vegetable oil
1 c. cider vinegar
2 T. celery seed
1 T. salt
OPTIONAL
1 red pepper, coarsely chopped
1 small red cabbage, chopped or grated
4 green onions with tops, finely sliced
5 carrots, grated
1/2 cup chopped walnuts
3 McIntosh or Rome Beauty apples, unpeeled, cored, coarsely chopped.
In large bowl combine cabbage, green pepper and onions. Mix well. In small
saucepan combine sugar, oil, vinegar, celery seed, and salt. Bring to boil and
continue to gently boil a bit until mixture just begins to thicken. Pour over
cabbage mixture. Blend well.
Refrigerate in airtight container at least 3 days, stirring several times
daily. Will keep up to 2 weeks. Flavor improves with age. Any or all of the
optional ingredients may be added on day of serving, if desired .
Brown Sugar Muffins
(makes 12 muffins)
Submitted by Mary Bennett,
LMPW Moderator
1/4 c. canola oil
1/3 c. applesauce (plain or with cinnamon)
1 c. brown sugar
1 egg
1 teas. vanilla
1 c. milk
2 c. flour
1 teas. soda
1/2 teas. salt
1/4 - 1/2 c. chopped pecans (optional)
Mix first 6 ingredients together and fold in the remaining. Don't over mix.
Spoon into 12 cup muffin tin that has been sprayed with non-stick cooking spray.
Bake at 375 degrees for 23 minutes. Enjoy!!
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