Recipes Tried and True

Seafood Recipes

ESCALOPED SALMON. CARRIE P. WALLACE.

Pick bones and skin out of one can of salmon, and mince fine. Use as

much rolled cracker as you have salmon, a little salt, and cup of

cream. Fill sea shells with this mixture, placing a small piece of

butter on top of each shell. Bake twenty minutes and serve in the

shells.

Italian Ham and Pasta Salad

Recipes Tried and True

SOUP Recipes

VEGETABLE SOUP. MRS. G. A. LIVINGSTON.

Three onions, three carrots, three turnips, one small cabbage, one

pint tomatoes. Chop all the vegetables, except the tomatoes, very

fine. Have ready in a porcelain kettle three quarts boiling water;

put in all except tomatoes and cabbage; simmer for one-half hour; then

add the chopped cabbage and tomatoes (the tomatoes previously stewed);

also a bunch of sweet herbs. Let soup boil for twenty minutes; strain

through a sieve, rubbing all the vegetables through. Take two

tablespoonfuls butter, one tablespoon flour; beat to cream. Pepper

and salt to taste, and add a teaspoon of white sugar; one-half cup

sweet cream, if you have it; stir in butter and flour; let it boil up,

and it is ready for the table. Serve with fried bread chips or

poached eggs, one in each dish.

Recipes

CHICKEN DIVAN

Serves 4-6

This is an easy recipe for a kid when he or she is in charge of making dinner for the family.

1 package (10-ounces) frozen broccoli, uncooked

2 packages fully cooked chicken breast tenders

1/2 teaspoon salt or to taste

1 can (10-1/2-ounces) cream of celery soup, undiluted

1 cup shredded Cheddar cheese

Preheat oven to 400oF. Place broccoli across bottom of baking dish; sprinkle with salt. Arrange chicken tenders in a layer on top of broccoli. Pour soup over chicken. Sprinkle with cheese. Bake, uncovered for 20-30 minutes or until broccoli is just tender.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Black Eyed Peas

Baked Corn

Originally submitted to ThanksgivingRecipe.com.

1 (15.25 ounce) can whole kernel corn

1 (14.75 ounce) can cream-style corn

1/2 cup sour cream

1 cup butter or margarine, melted

2 eggs

1 (12 ounce) package corn muffin mix

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernal corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix.

Mix well and pour into one 9 x 13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.