- 14 oz package Pepperidge Farm Herb Seasoned cubed stuffing mix*
- 1 ¼ cup butter
- 2 cups hot water
- ½ onion, chopped
- 1 cup celery, diced
- 4 – 5 cooked chicken, cubed
- 1 cup mayonnaise (or more)
- 1 small can drained sliced water chestnut
- 1 small can sliced mushrooms
- 2 eggs
- 2 cups milk
- 1 can cream of mushroom soup (Campbell’s recommended
- 8 oz shredded cheddar cheese
Combine stuffing mix, butter and hot water. Mix together and put half in a 9×13” baking pan or casserole dish.
Sautee onion, celery, and butter in a medium pan.
In a bowl, mix together the cooked chicken, mayonnaise, water chestnuts, and mushrooms. Add to other half of crouton mixture and put in the casserole dish on top of croutons.
Beat together the eggs and milk. Pour over top of the mixture in the pan. Cover with foil and refrigerate overnight.
Remove from refrigerator 1 hour before baking and preheat oven to 325°F.
Mix together cream of mushroom soup and ½ cup of milk. Pour over top of casserole.
Bake uncovered for 45 – 50 minutes. Then sprinkle with shredded cheddar cheese and continue to bake until cheese is melted.
You can use other herb seasoned cubed stuffing mix, but the cubes may not be as dense so use much less water.
NOTE: This recipe was created years ago when Pepperidge Farms Herbed Seasoned cubed stuffing came in 14 oz packages. It’s now in 12 oz. packages, so I usually get two packages and freeze the remaining mix for future casseroles.
Mrs. Bessie Prichard
Farmerville, La. #207 OES
- 1 stick oleo
- 1/2 cup sugar
- 3/4 cup flour
- 1 cup powdered milk
Mix well till grainy like meal. Have fruit boiling fruit boiling in pan. Pour mixture over the boiling fruit or berries and bake at 350° degrees till brown.
Mrs. Evelyn Albritton
- 1 1/2 cups Graham cracker crumbs
- 1/4 cups sugar
- 1 stick oleo
Mix all together well; press into pie pans.
Makes two 9 inch pie shells.
2 (8 oz) packages Cream Cheese, softened to room temp. Beat till smooth. Add 4 eggs, slightly, beaten; beat in well. Then add 2 cups sugar, and beat till fluffy.
Put into prepared pie pans. Bake at 350° till done. Remove from oven. Cool slightly.
Top with 1 can Blueberry Pie Filling.
Refrigerate at once.
Miss Lucille Smith
1 (17-oz) can Apricots, drained and pureed, reserving the juice.
Dissolve in 1 cup hot water:
- 1 package lemon juice
- 1/4 cup sugar
- dash of salt
Add Apricot Juice and Puree. Chill till slightly thickened.
- 1/2 cup cold milk
- 1 package Dream Whip, as directed on package.
Fold Dream Whip into Jello. Pour int cooled, baked 9″ pie shell. Chill till firm. Garnish with additional Dream Whip if desired.
Mrs. Oscar L. Harrell
West Monroe, La.
- 1 1/4 cups sugar
- 1/2 cup flour
- 1 egg
- 1 cup milk
Cook in double boiler; when done, add:
In deep dish, put layer of Vanilla Wafers; layer of Custard; layer of Apples (spiced with 1/2 tsp allspice, nutmeg and cloves). Chill well and serve in individual servings with whipped cream.
Mrs. Sadie P. Farrar, Grand Cond.
La. O.E.S. Grand Chapter
- 1 1/4 cups sugar
- 1/4 cup flour
- 1 egg
- 1 cup sweet milk
Beat till well mixed and cook in top of double boiler till thick sauce.
Cool and add:
- 1 tsp vanilla
- pinch of salt or butter
Cook 1 small package dried apples till done. Sweeten to taste and add a generous amount of nutmeg and allspice.
Using rolling pin or blender, crush 1 (16 oz) 15¢ package Vanilla Wafers. Put in a deep flat dish; layer of Wafers; layer of Apples; and layer of Sauce on top. Chill well and top with some Whipped Cream.
Serves about 8.
Taste improves with age.
Mrs. Grayson Odom
Butter a flat pyrex dish about 8 X 12″ size. Place 4 large apples, cut into small pieces.
- 1 cup white sugar
- 1 tsp cinnamon, over the apples
- 1 stick butter or oleo, creamed with 1/2 cup brown sugar
- 1 cup flour
- 1 tsp cinnamon
- 1/2 cup chopped pecans
- 3 Tbsp water
Spread over apples and bake at 350° for 1 hour. To make extra good, top with whipped cream.
- 1 package of cornbread/muffin mix
- 3 cups of cooked taco seasoned meat
- 1 (8 oz) cup of light sour cream
- 1 cup of colby jack, cheddar or mexican cheese, shredded and divided
- ½ cup of chopped onion
- 1 medium chopped tomato
- 1 cup of shredded lettuce
Prepare the cornbread in a large bowl according to the package instructions then spread it in an 8×8 sprayed pan.
In a preheated oven to 350°, bake the cornbread for 20 minutes.
In a bowl, mix together the sour cream, ¾ cup of cheese and onion.
Spread the meat over the cornbread then top with the creamy mixture.
Bake for 15 more minutes then sprinkle with tomato, lettuce and ¼ cup of cheese.
This recipe is from Molly Liggin Rankin. She offered this tip: better put “Japanese Persimmon”….that’s what we used…not sure how native persimmons work out, especially if they’re not ripe enough. I found that Japanese Persimmons don’t have to be soft to be tasty.
Apple Pie is America’s favorite. It was served almost daily in New England kitchens, beginning about 1630 when the new orchards started bearing fruit.