What’s Cookin’?

Chicken with Almonds
Mrs. J. Z. Johnson
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup melted butter
1/4 cup slivered almonds
1 1/4 cup uncooked rice
3 chicken breast, boned and halved
1/2 cup Parmesan cheese
1/2 cup slivered almonds, browned over low heat in 2 Tbsp. butter.
Mix together undiluted soups, melted butter and 1/4 cup almonds. Set aside 1 cup of this mixture.
Add rice to remaining soup mixture and pour into a 2-quart baking dish.
Place the chicken breasts on top of rice/soup mixture.
Bake at 325º for about 2 hours.
Use reserved mixture for basting.
Near the end of baking, sprinkle cheese over the mixture.
Garnish with browned almonds.
1-2-3-4 Pound Cake
Lucille Burns
3 cups flour
1 cup shortening (butter is best)
1/2 tsp. soda
1 tsp. salt
1 tsp. lemon
2 cups sugar
4 eggs
1/2 tsp baking powder
1 tsp. vanilla
1 cup buttermilk
Mix all ingredients but the buttermilk.
Beat 2 minutes at medium speed.
Add buttermilk and mix thoroughly.
Pour into a greased and floured tube pan and bake at 325º for 50 to 60 minutes or until done when tested.