Marvelous Recipes

I started throwing ingredients together and this is what I came up with. My family liked it so much, they ate the whole casserole–no leftovers!

2 cups uncooked radiatore pasta
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter or margarine
2 (10-3/4 oz) cans condensed cream of chicken soup
1 cup sour cream
2 (4.5 oz) cans chopped green chilies, undrained
1/4 teaspoon ground black pepper
4 cups chopped cooked chicken
1-1/2 cups shredded Mexican blend or cheddar cheese

1. Cook the pasta according to the package directions; drain and set aside. In a medium skillet over medium-high heat, cook the onion and celery in butter until tender; about 4 minutes.

2. In a large bowl, combine the soup, sour cream, chilies, pepper and chicken. Stir in the cooked pasta. Pour mixture into a 3-quart casserole sprayed with cooking spray. Top with the cheese.

3. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.

Emily

The perfect addition to your picnic basket or as a wonderful side at dinner!

4 cups peeled cooked diced potatoes
3 hard boiled eggs peeled & chopped
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup sweet pickle relish
2 tablespoons prepared mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper

In a large bowl, gently combine all the ingredients until blended; chill before serving.  Makes 8 servings.

Emily

Cornbread stuffing is an excellent side with a variety of main dish meats. Try it with chicken, turkey or pork.

8 tablespoons (1 stick) butter or margarine
1-1/2 cups chopped celery
1 cup chopped onion, chopped
1 cup chicken broth
1/2 teaspoon crushed dried sage leaves
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
9 cups (1/2-inch cubes) cornbread

1. In a 10 inch skillet over medium heat, melt butter. Add celery and onion and cook until crisp tender, about 2 minutes. Remove from heat.

2. In a large bowl, stir together the celery mixture and all remaining ingredients until well blended. Spoon into a 13×9-inch baking dish.*

3. Cover with aluminum foil and bake at 350 degrees F for 30 minutes. Uncover and bake 15 minutes longer or until top is lightly browned. Makes 8-10 servings.

*Mixture  can also be used to stuff a 12 pound turkey.

Emily

To keep celery crisp, remove it from the store bag, wrap in paper towel and again in aluminum foil. When needed, remove the amount your recipe calls for, re-wrap the rest and return to the refrigerator. It will stay fresh much longer!