Easy Chicken Mushroom Pie

Since everyone loves the two recipes a day...I think I will do it again....and this way maybe we can get thru all the dessert recipes.....in which who doesn't love desserts....


Easy Chicken Mushroom Pie
Mary Frances Spalding

5 Tablespoon butter
1/2 cup onion, diced
2 cans cream of  chicken soup
1/2 cup milk
1 Tablespoon flour
1/2 pound mushrooms, sliced
1 cup peas
1/8 cup pimentos
1 cup carrots, cooked and sliced
salt and pepper to taste
4 cups cooked chicken, cut into medium size pieces
frozen biscuits

Heat butter, add onion and mushrooms and cook over low heat for 10 minutes. Add flour slowly and stir until blended. Blend in milk. When this mixture is smooth, add soup. Cook 5 minutes, stirring constantly. Remove from heat, season. Alternate layers of chicken with peas and carrots in greased casserole. Cover with sauce. Put pimentos on top. Place biscuits close together on top and bake 20 minutes .Serves8.

Chocolate Pound Cake

Ohhh who doesn't like Pound cake?

Chocolate Pound Cake
Mrs. Charles F. Bowers

2 sticks butter, softened
2 cups sugar
4 eggs
2 small cans chocolate syrup
2 1/2 cups flour
1/4 teaspoon salt
1 cup buttermilk
1/2 teaspoon soda
1 teaspoon vanilla
7 small chocolate bars, melted

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time. Add chocolate syrup. Add sifted flour and salt, alternately with buttermilk. Add vanilla and melted chocolate bars. Mix well. Bake 1 hour at 350 degrees in tube pan that has been well greased and floured

Delicious Fruit Bread

Here is the bread recipe for this week.

Delicious Fruit Bread
Mrs. Vincent C. Solomon

1 package yeast coffee cake mix or 1 package hot roll mix
1/2 cup candied cherries, whole
1 cup dried apricots, chopped
1 cup white seedless raisins
1 cup walnuts, coarsely chopped

Prepare mix according to directions and add other ingredients in order listed. Lightly grease bowl and top of dough, cover with wax paper and let rise. After double , Knead 3 minutes with floured hands. Shape into loaf and place in greased 5 x 7-inch pan. Lightly grease surface, cover and let rise until double. Bake 30 to 35 minutes at 375 degrees. Remove from pan at once, slightly cool and frost with confectioners sugar icing and candied fruit. Does not need to be iced.

Date Roll

Dates.........

Date Roll
Mrs. Mabel Renfro

25 graham crackers, rolled fine
1 cup dates, chopped
1 cup pecans, chopped
1 cup small marshmallows

Mix with a small amount of milk or cream to the consistency of biscuit dough. Roll out on bread board, sprinkle with confectioners sugar and roll up like jelly roll. Make the day before it is used. Slice and top with whipped cream. Serves 10 to 12.

Ice Box Dessert

This has a simple name.....

Ice Box Dessert
Mrs. Mabel Rentro

1 1/2 pound vanilla wafers, crushed
3 egg yolks, beaten
1 1/2 cup sugar
1/2 cup butter or margarine, melted
1 large can crushed pineapple, drained
 1 cup nutmeats

Beat eggs; add sugar, pineapple and nutmeats. Line a 9 x 13-inch pan with part of rolled wafers ( save enough for top) Add pineapple mixture and sprinkle with wafer crumbs. Refrigerate overnight. Top with whipped cream. Serves 12 to 15.

Prune Pie Majestic

Here is a dessert recipe for prunes.

Prune Pie Majestic
Mrs. Elsi Stitt

2 cups cooked prunes
2 cups sliced bananas
2/3 cup honey
1/4 cup butter
1/4 teaspoon lemon extract
1 baked 9-inch pastry shell
 Meringue made with 3 egg whites

Pit prunes and cut into small pieces. Cream honey and butter until thick and smooth. Add prunes and bananas, extract and mix thoroughly. Pour into baked pie shell and cover with meringue. Bake 15 minutes at 350 degrees.

Orange Gelatin Salad

Here is another Gelatin salad...they sure love those gelatin salad recipe in the 60s.

Orange Gelatin Salad
Mrs. Julia Vaughhn

1 package softened cream cheese
1 9 No. 303) can crushed pineapple
1 package orange flavored gelatin
'chopped nuts, optional

Prepare gelatin according to package directions. When it starts to thicken, add cream cheese and pineapple, which has been blended smoothly. Chill until firm. Serve on lettuce leaf with a dash of mayonnaise