What’s Cookin’?

Butter Bean Salad
1 large can butter beans, rinsed well
1 medium onion, chopped
1 medium green pepper, chopped
½ jar chopped pimientos
½ cup Russian dressing
Mix well.
Refrigerate three hours before serving.
 
French Fried Cauliflower
1 head cauliflower, cut into florets
3 eggs, beaten
1 sleeve buttery crackers, crushed
Oil for deep frying
 Pour oil into a heavy skillet or pot to a depth of ½ inch.
Heat oil to 375º.
Dip cauliflower into beaten eggs.
Coat with cracker crumbs.
Fry cauliflower in batches, three minutes, until golden brown.
Drain on paper towels.
 
Deep Dish
Chicken and Potato Pie
3 cups cooked, sliced potatoes
3 cups cooked, diced chicken
1 Tbsp. diced onion
¼ cup Hudson Cream flour
¼ tsp. pepper
1 tsp. chopped parsley
Biscuit dough to cover
2 Tbsp. melted butter
1 tsp salt
2 cups chicken broth.
Alternate chicken and potatoes in greased casserole.
Brown onion in butter.
Add salt, pepper and flour.
Blend well.
Add chicken broth and simmer until thick.
Add parsley.
Pour sauce over potatoes and chicken.
Top with individual biscuits.
Bake at 425º for 15 to 20 minutes until biscuits are brown and chicken mixture is bubbly.