What’s Cookin’?

Marlinton UMC
Tasting Tea

Baked Chicken Salad
Gaynelle Curry
4 whole chicken breasts
2 ½ cups chopped celery
¾ cup sliced water chestnuts
¼ cup lemon juice plus 2 Tbsp.
6 Tbsp. diced pimento, drained
4 hard-cooked eggs
1 can cream of chicken soup, undiluted
1 can mushroom soup, undiluted
1 cup mayonnaise
2 ½ cups herb seasoning stuffing mix
½ cup melted butter (maybe more)
Touch of curry powder
Combine first 8 ingredients in a bowl; mix well. Spoon chicken into a lightly greased 13x9x2 dish. Combine stuffing mix and butter; mix well. Sprinkle over casserole. Bake at 350º for 40 minutes. Serves 12.

No Bake Dessert
Carol Swiger
1 lg. pkg. chocolate chip cookies
1 lg. container Cool Whip
1 sm. pkg. coconut
1 sm. pkg. chocolate chips
1 lg. pkg. chopped pecans
Dip each cookie in milk and place in bottom of 9x13x2 inch pan. Spread cookies generously with Cool Whip. Sprinkle coconut and chocolate chips over Cool Whip and top with pecans. Repeat for second layer. Chill 2 hours or longer before serving.