hosted by Laverne Diede & Rhonda Fitterer
Chicken-Cheddar Rice Bake
- 1/4 cup butter
- 1/4 cup flour
- 3 chicken bouillon cubes, crumbled
- 2 cups milk
- 3 cups cooked chicken, cubed
- 1/4 lb. fresh mushrooms, sliced or 1 can bits & pieces
- 4 cups cold cooked rice
- 1 cup sharp Cheddar cheese, shredded
Preheat oven to 350 degrees. Melt butter in 3 quart saucepan. Blend in flour and bouillon cubes. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms. Arrange rice in a greased 8” square glass baking dish. Spoon chicken mixture over rice. Sprinkle with cheese. Bake for 20-30 minutes until cheese is melted and bubbly.
Caramel Apple Salad
- 1 Tbsp. flour
- 1/2 cup sugar
- 8 oz. Cool Whip
- 1 cup chopped salted peanuts
- 4 apples
- 8 oz. can crushed pineapple
- 1 egg, beaten
- 2 Tbsp. apple cider vinegar
Put flour, sugar, egg, vinegar and juice from pineapple together in a medium saucepan. Cook on medium heat until thick; cool. Peel and cut apples. Pour cooled mixture over apples; mix well, add pineapples. Fold in Cool Whip and peanuts. Keep chilled.
