Recipes….from old newsletters…

 My mom had a standard casserole that became her trademark dish for church suppers and such like.   We all liked it so well that it was the standard for a lot of meals we had at her house.  This is from the Oct., ’99 newsletter:

MOM’S CHICKEN CASSEROLE

1. Cook 1 ¼ cups rice in 4 cups water (salt to taste).

2. Combine 2 cans Cream of Chicken soup (undiluted) and 12-oz sour cream (you can use non-fat). Mix in 2 cans water chestnuts (drained) cut up small.

3. Open 3 cans 12.5 oz Chicken breasts (uses Sam’s brand) separate finely and drain slightly.

4. Layer in LARGE casserole dish in this order: cooked rice, chicken, “soup stuff”, ending with “soup stuff”.

5. Cover with Ritz crackers, (crush one sleeve), with one stick melted butter. Spread over top.

6. Bake 350 degrees until bubbles.

This is my favorite – a chocolate-lover’s dream: makes in a 9 x 13 pan.

Wacky Devil’s Food Cake

2/3 cup cocoa

3 cups flour

2 cups sugar

2 teaspoons soda

2 teaspoons vinegar

2 teaspoons vanilla

2 sticks butter (melted)

2 cups water

Sift flour, sugar, cocoa, and soda together. Melt butter. Add melted butter, vanilla, and vinegar to the water. Pour liquid ingredients into dry ingredients. Stir well. Pour into ungreased pan. Bake 350, 30 minutes. (This works – just do it.)

Now, for the icing:

2 cups sugar

½ Cup cocoa

½ Cup milk

1 stick butter

Bring entire mixture to boil and boil for one minute. Remove from heat and add 1 teaspoon vanilla. Beat until it thickens and then spread over the cake in the pan.

 It is wonderful! The candy icing “takes the cake” for me.