hosted by Laverne Diede & Rhonda Fitterer
Turkey Casserole
- 5 oz chow mein noodles
- 2 – 5 oz cans bone chicken or turkey
- 2 – 2 oz cans sliced mushrooms (optional)
- 2 cups diced celery
- 3 oz cashews
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can milk
- 1/2 cup chopped onion
- 5 oz can sliced water chestnuts
Preheat oven to 325 degrees. Put half of chow mein noodles in a 9 x 13 inch pan. Sprinkle chicken, mushrooms, celery, and cashews over noodles. In a separate bowl, mix soup and milk together until blended; pour over casserole, top with remaining noodles. Bake 1 hour; let stand 15 minutes before serving.
Carrot Cabbage Slaw
- 4 cups shredded cabbage
- 2 cups shredded carrots
- 2 medium golden delicious apples diced
- 1 cup raisins (regular or golden)
- 1/2 cup walnuts, chopped
- 1/2 cup honey
- 1 tbsp lemon juice
- 1 cup sour cream
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp nutmeg (optional)
In a large bowl combine cabbage, carrots, apples, raisins and nuts. In a separate bowl combine honey and lemon juice until smooth; stir in sour cream, salt, pepper and nutmeg; mix until combined. Stir dressing into cabbage mixture. Chill for 1 hour and serve.
