Ingredient:
- 1 1/2 c. chicken, cooked and cut in
bite size pieces
- 1 c. celery, chopped
- 2 tbsp. onions, minced
- 3/4 c. mayonnaise
- 1 1/2 c. rice, cooked
- 1 can cream of chicken soup
- 1 c. Special K cereal (or cornflakes,
crushed)
- 1/4 c. almonds
- 2 tbsp. margarine, melted
Direction:
Cook rice as directed on box. Drain. Combine celery, onion, chicken, rice, mayonnaise and soup in 2-quart baking dish. Mix well. Mix margarine, almonds and Special K. Top the chicken mixture. Bake, uncovered, at 325 degrees for 30 to 40 minutes. |
Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |