Green Bean Casserole

Kathryn Russell, Linville High School 2 cans whole green beans1 can cream of mushroom soup1 package frozen onion rings Open cans: drain one. Place in 9x3 inch casserole dish. Top with mushroom soup. Arrange on top the onion rings. Bake at 350° for about 30 minutes.

Corn Casserole

Kathryn Russell, Linville High School 1 can cream style corn1 can whole kernel corn1 medium onion chopped1/2 cup water2 eggs, slightly beaten1 cup corn bread mixSalt to taste1 stick oleo Mix all ingredients except oleo. Put in long casserole dish and pour melted oleo over it. Bake at 350° for about 30 minutes.

May Days

Kathryn Russell, Linville High School 1 cup honey1 cup peanut butter1 cup powdered milk2 cup Rice Krispies® Mix all ingredients together. Roll in either nuts or graham cracker crumbs. Refrigerate.

Bran Muffins

Kathryn Russell, Linville High School 2 Tbsp oil3 Tbsp sugar3/4 cup milk1 cup Bran unprocessed or All-Bran cereal1 cup all-purpose flour3 tsp. baking powderSalt to taste1 egg Mix oil and sugar. Add beaten egg. Blend all dry ingredients together. Add to other mixture. Spoon into muffin pans. Bake at 425° for 20 - 25 minutes.

Mexican Chicken

Kathryn Russell, Linville High School 1 large fryer, boiled and boned (reserve 1 cup broth)1 can cream of chicken soup1 can cream of mushroom soup1 can Ro-Tel® tomatoes, drained1 bell pepper, chopped1 onion chopped1 lb Velveeta® cheese, cut in large cubes1 pkg Tostitos® Mix soups, tomatoes, pepper, onion, cheese, and broth in broiler and boil … Continue reading Mexican Chicken