Monday, February 23, 2009


Several of you asked for recipes.
The casserole recipe was from a magazine called Home Cooking.


1 (32-ounce) package frozen hash brown potatoes, thawed
2 cups cut-up cooked chicken
1 cup melted margarine, divided
1 10 ¾ ounce can cream of mushroom soup
8 ounces shredded cheddar cheese
1 small onion, chopped
1 8 ounce container sour cream
2 cups crushed cornflakes

Preheat oven to 350 degrees.
Combine hash browns and chicken in an ungreased
13x9x2 inch baking dish. Mix together ½ cup margarine,
mushroom soup, cheese, onion, and sour cream.
Pour over potatoes and chicken. Top with cornflakes.
Drizzle remaining ½ cup margarine over top.
Bake uncovered 45 minutes.

This recipe is a Life Enrichment favorite given to me by Sheila Kincaid.
Overnight Fruit Salad

1 pkg vanilla pudding mix (regular, not instant) 3 ¾ oz
1 ½ juice from pineapple, peaches, and pears
1 (20 oz) can pineapple chunks, drained (reserve liquid)
1 (15 oz) can sliced peaches, drained (reserve liquid)
1 (15 oz) can sliced pears, drained (reserve liquid)
2 (11 oz) cans mandarin oranges, drained
Maraschino cherries, cut up
3 bananas, cut up (I don’t include bananas)

Cook pudding as directed on pkg using fruit juice
for the liquid. Cool, fold in fruit, refrigerate overnight.


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