Cookbook 3/11/24

“Creamy Chicken Rice Casserole”

1 box Uncle Ben long-grain wild rice, (cook for 25 minutes)
1 small onion, diced
1/2 c. diced celery
saute the onion and celery
1 small jar pimento, drained
16 oz. can French-style green beans, drained
small can water chestnuts, diced
small bag slivered almonds
1 c. shredded cheese
salt and pepper to taste
1 can cream of chicken soup
1/2 c. sour cream
1/2 c. mayo
1 can chopped mushrooms
4 chicken breasts cooked and cubed
1 can French onion rings (French Fried onions)

Spray the pan with Pam. 1 by 1 by 13 or 2 9 by 9 pans. Mix the soup, sour cream and mayo and add the rest of the ingredients except the onion rings. Bake at 350 covered for 20 minutes. Remove the foil and bake another 20 minutes. Top with the French onion and bake 5 minutes. Can freeze before baking.

another caller said they’ve done this recipe and used a Rotisserie Chicken

“Cream Pie”
(for any flavor)

1 c. sugar
2 c. milk
1/2 c. butter
4 T. flour
2 egg yolks

Mix the sugar and flour in a pan. Add the butter and milk and stir. Blend eggs and add to the mixture and cook until thickened. Can add your favorite flavor.

Moberly listener

“Vanilla Philly Frosting”

8 oz. pkg. cream cheese softened
1 T. milk
1 tsp. vanilla
1/8 tsp. salt
5 1/2 c. powdered sugar

Blend all ingredients except sugar. Add powdered sugar 1 c. at a time. Mix well after each addition.

submitted in the 2nd KWIXland Cookbook by,
Lynn Huskey, Centralia

“Cherry Cream Salad”

1 can cherry pie filling
1 can Eagle brand milk
small can crushed pineapple, drained
medium carton Cool Whip
1/2 c. mini marshmallows

Mix altogether and chill 2 hours.

submitted in the 2nd KWIXland Cookbook by,
Teresa Wright, Mound City

“Honey Chicken”

1/2 tsp. garlic powder
1/4 tsp. pepper
2 tsp. salt
1-2 1/2 lb. fryer cut up
1 egg yolk
1 1/2 T. honey
4 T. melted butter

Combine garlic powder, pepper and salt. Rub chicken with mixture. Beat egg yolk with honey and 2 T. butter. Brush chicken with honey mixture. Place skin side up in greased baking dish. Bake at 325 for 45 to 60 minutes. Turn chicken, baste with remaining butter and return to oven to bake additional 10 to 15 minutes or until brown.

submitted in the 2nd KWIXland Cookbook by,
Beulah Groupman, Hunnewell

-request: recipe for egg drop soup

“Egg Drop Soup from Allrecipes.com”

Broth: Use store-bought or homemade chicken broth.
Sauces and oils: Soy sauce and sesame oil lend savory, umami-rich flavor.
Water and cornstarch: A water and cornstarch slurry is optional, but it slightly thickens the soup (this is typical of Western variants).
Egg: It wouldn’t be “egg drop soup” without an egg!
Food coloring: You can make the yellow hue more vibrant with food coloring, but it’s not necessary.
Seasonings: Simply season the egg drop soup with salt and white pepper if you like.
Chives: Garnish each serving with fresh chives for a pop of bright flavor and color.

Boil the broth with the soy sauce and sesame oil. Pour the slurry and food coloring into the boiling broth (if using). Slowly pour in the beaten egg and season.