Chicken Casserole

Everyone is familiar with this dish as it shows up in many versions at most potlucks and picnics. Grandma made this dish around 1975 and she loved it. She would often make this when she knew I was coming to visit as she knew I loved it, too. Grandpa would not eat chicken, but grandma would. This was a small enough dish that between grandma and I we could eat quite a bit and maybe leave her some for lunch the next day. It is easy, delicious, and a wonderful dish to have on cold days. If you can make your own stuffing it would be even better as you could control the ingredients that go into this dish. I sometimes make a white sauce with a natural chicken base or chicken stock in place of milk for the condensed soup.

Chicken Casserole

3-4 pieces chicken (Boneless, skinless chicken breasts work best)

1 box Stovetop Stuffing

1 can (10 3/4 oz) cream of chicken soup

1/2 can milk

Cook chicken by poaching or baking until done. Cut or tear into bite-sized pieces. Layer chicken in bottom of a 9"x9" baking pan. Prepare Stovetop while chicken is cooking. Combine soup and milk and pour evenly over chicken. Spoon stuffing over top of soup. Bake at 350 degrees for 35 minutes till hot and bubbly.

Carrot Walnut Bread

This is another recipe that Grandma had clipped out of The Columbus Dispatch Magazine and paper-clipped to Helen's cook book. This one was dated June 27, 1976.

Carrot Walnut Bread

2 1/2 cups sifted flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1 lb. carrots (about 5 medium)
3 cups water
3/4 cup butter
3/4 cup sugar
4 eggs
2/3 cup milk
1 cup chopped walnuts
1 cup golden raisins

Sift flour, baking powder, baking soda, salt, cinnamon, and cloves; set aside.
Pare carrots; cut slice off tops. Cut into small pieces and place in saucepan with water. Bring to a boil. Cover and cook for 20-25 minutes or until carrots are very tender and water is absorbed. Mash carrots; set aside.
Cream together butter and sugar. Add carrots and beat thoroughly. Add eggs and  milk; beat. Stir in sifted dry ingredients, nuts, and raisins.
Line bottoms of two greased 8 1/2"x4 1/2"x2 1/2" pans with waxed paper. Turn batter into pans. Bake at 350 degrees for 55-60 minutes or till cake tests done. Turn out of pans, remove waxed paper, and turn right side up on racks to cool. When cool, wrap and store overnight before cutting.

Apple Walnut Turnovers

Grandma had cut this recipe out of the Columbus Dispatch Magazine Section and placed it with a paper clip in Aunt Helen's cook book as it was dated July 11, 1976.


Apple Walnut Turnovers

2 cups flour
2 tsp. sugar
1/2 tsp. salt
2 tsp. baking powder
3/4 cup shortening*
5 Tbls. milk
3 medium baking apples
3 Tbls. chopped walnuts
3-4 Tbls. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbls. butter, divided

Sift flour, sugar, salt, and baking powder. Cut in shortening*. Stir in milk to moisten dough. Roll out as for pie dough. Cut into six 5 inch squares. Pare, core, and dice apples. Place in bowl with walnuts, brown sugar, and spices. Toss to coat. For each turnover place about 3 Tbls. of apple mixture in center of each square. Dot with 1 tsp. butter. Moisten edges of pastry. Fold pastry corners over to form triangle and press edges together with a fork. Space turnovers 1/2 inch apart on ungreased cookie sheet. Place in preheated 450 degree oven. Immediately reduce heat to 375 degrees and bake 20-25 minutes, till golden brown. You can drizzle with confectioner's sugar icing.
*You can replace the shortening with lard or palm shortening for a healthier version. I prefer the palm shortening, which can be purchased by Tropical Traditons on their website.