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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.