Recipes 9-2-25

Cream Chicken with mushrooms
1 (3oz.) can sliced mushrooms, drained
1 tablespoon chopped onion
2 tablespoon butter
1 can cream of chicken soup
1/4 cup milk
1 can boned chicken or turkey
1 teaspoon chopped parsley
1 1/2 cup cooked noodles
Slivered toasted almonds
In saucepan, cook mushrooms and onion in butter. Blend in soup, milk, chicken and parsley. Heat; stir often. Serve over hot noodles. Garnish with almonds.

King Ranch Chicken
1 (3lb) chicken
2 stems celery (including leaves)
1 medium onion
1 can cream of chicken soup
1/2 cup Rotel tomatoes and green chillies
1 pkg (10) corn tortillas
2 cup cheese
1 cup bell pepper, chopped
1 cup celery, chopped
Cook chicken, celery stems and onion in pot with enough water to cover chicken. Add salt to taste. Cool and debone chicken; cut chicken into bite-size pieces. Save 1 1/2 cup broth. Simmer broth, chicken soup and tomatoes until well blended. In large baking dish, make layers of chicken, tortillas, celery and pepper. Pour liquid mixture over top and top with cheese. Bake at 350 degrees, covered for about 40 minutes or until done.

Crunch Cake
1 can cherry pie filling
1 pkg white cake mix
1 stick melted butter or margarine
Coconut
Nuts
Grease pan. Pour pie filling over bottom. Pour dry cake mix over pie filling. Pour butter over top of cake mix. Add other ingredients on top. Bake at 350 degrees for about 30 minutes. Make 1 sheet cake.

Butter Cake
2 cup flour
2 sticks butter
1 1/2 cup sugar
1 egg
1 teaspoon vanilla
Mix all together and bake at 350 degrees until done. No frosting needed.

Fudge Pie
1 ½ cup sugar
3 ½ tablespoons cocoa
½ stick margarine melted
2/3 cup carnation milk
2 eggs
1 teaspoon vanilla
Mix together sugar and cocoa. Add other ingredients and mix well. Pour into unbaked pie shell and bake 40-45 minutes in 350 degree oven.
Spoon on a pie plate. Bake 30 minutes or until toothpick comes out clean. Cool completely on wire rack. Cover top with cool whip and sprinkle of pecans on top. Chill well.

Grape Salad
2 lbs. seedless grapes
8oz. sour cream
16 oz. cream cheese
1 teaspoon vanilla
1 cup pecans
¼ cup white sugar
1 cup brown sugar
Cream together cream cheese, sugar, and vanilla. Add grapes. Pour into Pyrex dish. Top with brown sugar, then pecans. Cover and refrigerate.