Broccoli Salad
Ina Montgomery
2 heads of broccoli
1 cup raisins
½ cup chopped pecans
3 cups mayonnaise, or less
3 Tbsp. sugar
1 Tbsp. vinegar
Separate broccoli into florets. Chop the stems.
Mix all ingredients together and refrigerate a few hours before serving.
Chicken Noodle Casserole
Ruby Burns
4 cups cooked, diced chicken
5 ounces fettuccine, cooked and drained
1 can cream of mushroom soup
1 can cream of chicken soup
6 oz. jar mushrooms
8 oz. can water chestnuts
½ cup onion, chopped
½ cup celery, chopped
Salt and pepper to taste
1 ½ cups grated Monterey Jack cheese
Mix together chicken, soups, mushrooms, water chestnuts, onion, celery and salt and pepper.
Stir into drained fettuccine.
Pour into a 9 x 13 casserole dish.
Top with cheese and bake at 350 degrees for about 30 minutes.
