Sauerkraut Salad
1 large can sauerkraut
1 cup diced celery
1/2 cup green pepper, chopped
1 medium onion, chopped
1 small jar pimientos
1 1/2 cup sugar
1/3 cup salad oil
1/2 cup vinegar

Drain and rinse sauerkraut well.
Mix all ingredients together, and refrigerate at least four hours before serving.

Hearty Chicken and
Noodle Casserole
1 can Campbell’s Cream of Mushroom soup
1/2 cup milk
1/4 tsp. black pepper
1 cup frozen mixed vegetables
2 cups cubed, cooked chicken
2 cups egg noodles, cooked and drained
1/4 cup grated parmesan cheese
1/2 cup shredded cheddar cheese, for topping

Heat oven to 400º.
Stir all the ingredients together except the cheddar cheese.
Pour into a 1 1/2 quart casserole.
Bake 25 minutes, or until the mixture is hot.
Stir and top with cheddar cheese.

Peanut Butter Haystacks
One of my cooks, Goldie Kellison, gave this recipe to me.
4 cups white sugar
1 cup evaporated milk
4 cups oats
1 cup coconut
Small pkg. marshmallows
1/2 lb. butter
1 cup peanut butter
1/2 cup nuts

Melt butter in saucepan.
Stir in sugar and milk.
Heat to boiling and cook 1 1/2 minutes.
Remove from heat.
Add peanut butter, and marshmallows.
Stir until dissolved.
Add oats, nuts and coconut.
Blend thoroughly.
Drop by the teaspoonful onto waxed paper.

If you have any questions or requests, you may call me at 304-799-4757.

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