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Crunchy Chicken Salad

5 ½ cups chicken, cooked and chopped
3 hard-boiled eggs, chopped
1 cup celery, chopped
1 cup sweet pickles, cubed
1 cup pecans, toasted and chopped
1 cup seedless green grapes, halved
1 ½ cup mayonnaise
1 can (8 oz.) water chestnuts, drained and chopped
1 can (8 oz.) pineapple tidbits, drained and chopped
½ cup pimento-stuffed olives, chopped
1 small onion, chopped
1 jar (2 oz.) diced pimento, drained
1 T lemon juice

Combine all of the ingredients. Blend well and chill. Serves 18.

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Pecan Chewies

2 cups flour
2 sticks margarine, softened
1 box (16 oz.) brown sugar
2 eggs
1 tsp. vanilla
1 cup pecans, chopped

Mix all of the ingredients except the pecans and spread in a greased 9 x 13 inch cake pan. Pat nuts on top. Bake at 350º for 30 minutes.

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Pork Mandarin

1½ 1bs. lean pork cubes
2 T salad oil
1 cup chicken broth or bouillon cube

Brown meat in oil. Add broth, cover and simmer one hour or until tender.

Gravy:

1 can (11 oz.) Mandarin orange sections
¼ cup corn syrup
1 T soy sauce
2 T vinegar
2 T cornstarch
1 tsp. ginger
1 small onion, sliced and separated

Drain oranges, saving liquid to add to gravy if necessary. Combine all remaining ingredients except orange slices and onions. Add to meat and stir until mixture thickens. Add oranges and onions. Heat through. Serve over rice.

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Corn Casserole

1 can whole kernel corn
1 can cream style corn
1 box Jiffy corn muffin mix
½ cup butter or margarine, melted
1 egg
8 oz. sour cream

Mix all of the ingredients and pour into a 2 quart greased casserole dish. Bake at 350º for approximately one hour, until top is golden.

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Apple-Egg Casserole

4 cooking apples, peeled and thinly sliced
2 T sugar
2 cups sharp cheddar cheese, shredded
1 1b. bacon, cooked and crumbled
1 ½ cups biscuit mix
1 ½ cups milk
4 eggs

Combine apples and sugar, mix well. Spread evenly in a lightly greased 13 x 9 x 2 inch baking dish. Sprinkle cheese and bacon on top. Combine remaining ingredients; beat at medium speed with an electric mixer for 30 seconds or until smooth. Pour over cheese and bacon. Bake at 375º for 30-35 minutes or until golden brown. Serve warm. Serves 10.

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Chocolate Pie

3 cups sugar
6 T. flour
4 T. cocoa
6 egg yolks
3 cans evaporated milk
1 stick butter
4 tsp. vanilla
2 pie crusts

Mix dry ingredients in heavy pot. Add other ingredients. Cook on high until mixture starts to thicken. Turn temperature to medium, stirring constantly until completely thickened, about 15-20 minutes. Pour into baked pie crusts.

Meringue:

6 egg whites
8 T sugar
1 tsp. vanilla

Beat egg whites until they start to stiffen; add sugar and vanilla and beat until stiff. Spread on pies and bake at 400º until golden brown.

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Beef Stroganoff

2 1bs. beef round steak
1 cup fresh mushrooms, sliced
1 onion, chopped
3 T. vegetable oil
1 8oz. carton sour cream
1 can cream of mushroom soup
1 soup can of milk
1 12oz. pkg. wide egg noodles
2 tsp. garlic, minced (2 cloves)
2 T. poppy seed
Black pepper to taste
All purpose flour

Cut steak into bite-sized pieces and dredge in flour. In a large skillet, sauté steak, onion and garlic in vegetable oil over medium heat until meat is brown. Add mushrooms, soup and milk. Heat until bubbly. Add sour cream. Cook noodles according to package directions, drain and add the poppy seeds. Serve meat over the noodles. Serves 6.