CHICKEN AND RICE CASSEROLE

1(10) pkg. Yellow Rice, cooked
2 Cups Cooked Ham, chopped in small chunks
2 Cups Chopped Celery
1 Cup Mayonnaise
1/2 Teaspoon Salt
1 Large Onion, finely chopped
3 Eggs, beaten
1 Can Cream of Mushroom Soup, undiluted
1 to 2 Cups Cornflakes, crushed
1/4 Cup Sliced Almonds

Mix the first seven ings. together good. Pour into a sprayed casserole dish. Spread the cream of mushroom soup over all the top. Then spread the cornflakes over top of this. Last sprinkle the almonds. Bake at 350. for 30 minutes.

COCONUT DIP

This dip is good for using with chocolate graham crackers or with regular ones. You can also use it to dip with cookies or with fruits.



1 (15)oz. Can of Cream of Coconut
1 (16)oz. Tub of Cool Whip
1 (8)oz. Cream Cheese, softened

Beat Cream Cheese and Cream of Coconut until well blended. Then add the cool whip and gently blend. Cover and ref. for several hours so the flavors will blend together.

SOUR CREAM CAKE

1 3/4 Sticks of Marg. or Butter at room temp.
2 1/2 Cups Sugar
3 Eggs
2 Tesapoons Vanilla or Almond Flavoring
2 Cups Plain Flour - If using self-rising omit salt and baking powder
2 Teaspoons Baking Powder
Dash of Salt
1/2 Cups Ground Almonds
1/2 Cup Sliced Almonds
1 1/4 Cups Sour Cream
1/2 Cup Brown Sugar
1 Cup Fruit such as blueberries, cherries or dried cranberries or peaches, etc.
Powdered Sugar

Preheat the oven to 350. Spray and flour a 12 inch bunt pan or a 13 x 9 cake pan. Cream the butter and sugar until fluffy. Add eggs and vanilla with salt. Mix well. Then alternately add flour mixed with baking powder with the sour cream until it is mixed good. Add the blue berries and ground almonds. Pour into your pan. Then sprinkle all over the top with the sliced almonds and brown sugar. Take your spoon and lightly push into batter. Bake for 60 to 90 minutes. Let cool and then unmold if using a bunt pan. Sprinkle all over the top very good with powdered sugar. It gets better as it sits. Keep ref.

USES FOR CEREAL BAGS

We all love cereal. What do you do with your bags. If you are like me you just throw them in the trash. But did you know that they are so thick that you can use them to put packaged meats down in them to help keep them from getting freezer burned. Just take a paper clip and clip the ends of them. They are good for this use. I am going to start doing this. Meat is so high to waste if you don't eat it up quick. In our area they have a lot of good buys on meats. So maybe this will help keep them longer. Also in our area the dollar tree has clothes pins that come in a pack of 18 that are now plastic. They are blue and red in the pack. They are so great to use for clips for chips, etc. You can also use these instead of the paper clips. Most chip clips are expensive and very bulky. These are just the right size for many uses. I don't use them for clothes pins but I sure can find many more uses for them. Some times they are hard to find so just ask where they are located at in the store.

CHICKEN TETRAZZINI

8 oz Cooked Spaghetti
 2 Cups Sour Cream
 2 Cans Cream of Chicken Soup
3 Cups Cooked Chicken
Parmesan Cheese
 1 Stick Butter, melted




Bake your chicken 350 for 30 minutes. Or can also just cook it in a kettle on medium.

Cook your pasta (8oz) according to directions, drain and set aside  Once your chicken has cooled, cut up into bite size pieces to equal 3 cups. Make cream sauce- Combine 2 cans Cream of Chicken soup the one stick of melted butter and 2 cups of sour cream and add to your bowl. Mix this together good. Pour this into the chicken and spaghetti. Then pour into a  sprayed casserole dish and add the parmesan cheese on top then bake at 350 for around 45 minutes.

SPRING IN THE AIR

Can you believe that most of the snow is gone now. We still have ice on our deck and now they say another storm is moving in. It was so nice here today with temp. around 62. Can't wait for spring so I can get the soil ready for my garden. This year I am not planning on planting as many beans as I did last year. I have never saw so many beans in such a small garden. But God just blessed us. This year we may not have many at all. I saw somthing today at Big Lots that I thought looked good was pickled asparaguas. I had never saw any of that before. I love anything pickled. Most people don't know about pickled corn. I can eat it right out of the jar. You fry it up in a little oil and it is so good. Just don't let my hubby be around he hates the smell. Yellow corn and not a sweet corn is good for making this. It  is so easy to can also. We tried a new corn out last year and could not believe how good it was. It was called ambrosia in the yellow. I love the golden queen corn and to me this was better and it stayed fresh longer when it came in. I thought I would do like the old timers and fix me some home ground cornmeal. I wasted three rows of garden with this hickory cane corn by letting the birds get it. I will never plant any more of that stuff. The birds love it and I know the love to eat like we do but it is not worth the trouble when you can go to the Amish and buy it. I found that out in the spring. I plan on buying more of the molasses if I can. Let me tell you they are nothing like in the stores. They make the best gingerbread biscuits going. Oh well just let it be Spring soon. If any of you can get your hands on some short cut beans or greasy beans make sure you dry a bushel for shuck beans. They are something else to eat. Best beans going.

MEAT PIE

1Pie Deep Dish Pie Crust
1 Lb. Ground Chuck
3 eggs, beaten
2 Cups Cheddar and Moz. or Cheddar and Monterey Jack Cheese
1/2 Cup Milk
1 Teaspoon Soul Seasoning
1/2 Medium Onion, chopped

Brown the ground chuck and onion, drain. Add the soul seasoing while frying. Put the ground beef mixture in the pie shell. Add the cheese and then add the milk to the beaten eggs. Pour over top of cheese. Bake for 30 minutes.