Recipes from our hearth

Cook one chicken, Take chicken off bone, cut into bite-size pieces, Cook 1 package of egg noodles in chicken broth until thick. Pour egg noodles into 9x13 baking pan. Add 1 can of cream of chicken soup, toss lightly in noodles, Stir in chicken pieces. Sprinkle generously with grated cheese, Let bake in 300 degree oven until brown, Mrs. Franklin Snyder EASY CHICKEN PIE 2 1/2 to 3 lbs. chicken salt 1 stick margarine 1/4 tsp. black pepper cup flour tsp. baking powder tsp. salt cup milk can cream of celery or cream of chicken soup 2/3 cups chicken broth BP PRE PWH Cook chicken in salted water to cover until tender. Pull chicken from the bones and shred coarsely or chop in chunks. Discard skin. Put chicken in baking dish about 9x13 inches. Melt margarine and pour over chicken, Sift flour with baking powder, salt and pepper. Blend in milk until smooth, Spread flour mixture evenly over chicken. In a saucepan, blend “soup and broth until smooth, Heat to boiling and pour over flour mixture, Bake in a 425 degree oven about 1 hour or until brown (leave the pie uncovered while baking). Margaret Harrison Mrs. Howard G. Foltz BOILED EGG PI 4 hard boiled eges Q-inch pie crust Make pie crust as you would for chicken pie. Chop the hard boiled eggs into th bottom crust. Salt and pepper. Cover the chopped eggs with chicken broth or seasoned boiled water. Put top crust on and bake at 400 degrees F. until brown, Mrs. Norman Highfill CHOW MEIN 2 2 cans bean sprouts 1 1/2 lbs. ground beef 1 tsp. salt 2 cups chopped onions 2 cups chopped celery cans bean sprouts 4 Tbsp. soy sauce 2 or 3 Tbsp. bead molasses Black pepper to taste Chicken stock or beef stock or water Chopped chicken (optional) Chinese noodles Cooked rice MNMMNMMNED seramble beef in frying pan until the beef has changed color. Then pour the meat into a large cooker, such as a round roaster, Fry the onion in a little margarine and add to the meat mixture. Then fry the celery in a little margarine and add to the meat and onions. Then add liquid to cover (chicken stock or beef stock if possible; if not, water). Cook 20 to 30 minutes. Then add 2 cans bean sprouts (well drained), also 4 Tbsp. soy sauce and 2 or 3 Tbsp. bead molasses and black pepper to taste. Cook 10 to 15 minutes and then before serving, thicken mixture with flour paste. Serve on a bed of rice or Chinese noodles, Over the top Sprinkle pieces of chopped, cooked chick- en if you like, Mrs. Henry Crotts HEARTY BEEF SALAD 2 cups cooked diced beef 1/2 cup French dressing 1/2 cup diced cooked potatoes life cup cooked green beans 1/2 cup coarsely grated carrots 1/4 cup chopped sweet pickle 2 diced hard-cooked eggs 1 : cup mayonnaise 4 to 6 lettuce cups Pour French dressing over beef cubes and marinate for 1 hour in refrigerator, Chill potatoes and beans. Combine beef, potatoes, beans, carrots, pickle and egg. Moisten with mayonnaise and mix lightly. Serve in lettuce cups. Almeda Tesh Dalton MEAT LOAF 1 lb. beef 1 egg 1 cup bread crumbs 1 onion 1 tsp. salt Pepper to taste 1 can vegetable soup Brown onion in bacon drippings; mix in order. Bake 1 hour at 350 degrees F, Mrs. Everett Duggins APPLE MEAT LOAF 2 cups bread crumbs l cup apple sauce 1/3 cup tomato sauce 1 Tbsp. instant minced onion 1 tsp. prepared mustard 1/8 tsp. pepper 1/4 cup chopped green pepper 2 Tbsp. minced pimento l egg, beaten l1 lb. ground beef 1/2 lb. ground veal