Broccoli Salad\r\nIna Montgomery\r\n2 heads of broccoli\r\n1 cup raisins\r\n\u00bd cup chopped pecans\r\n3 cups mayonnaise, or less\r\n3 Tbsp. sugar\r\n1 Tbsp. vinegar\r\nSeparate broccoli into florets. Chop the stems.\r\nMix all ingredients together and refrigerate a few hours before serving.\r\n\r\nChicken Noodle Casserole\r\nRuby Burns\r\n4 cups cooked, diced chicken\r\n5 ounces fettuccine, cooked and drained\r\n1 can cream of mushroom soup\r\n1 can cream of chicken soup\r\n6 oz. jar mushrooms\r\n8 oz. can water chestnuts\r\n\u00bd cup onion, chopped\r\n\u00bd cup celery, chopped\r\nSalt and pepper to taste\r\n1 \u00bd cups grated Monterey Jack cheese\r\nMix together chicken, soups, mushrooms, water chestnuts, onion, celery and salt and pepper.\r\nStir into drained fettuccine.\r\nPour into a 9 x 13 casserole dish.\r\nTop with cheese and bake at 350 degrees for about 30 minutes.