1 small onion, chopped
1⁄2 stick butter or margarine
21⁄2 cups canned tomatoes
1 cup toasted bread cubes*
1⁄2 cup sugar
1 tablespoon lemon juice
Salt and pepper
Fine bread crumbs for topping
1⁄2 cup grated cheese
Sauté onion in butter. Combine onion with tomatoes, bread cubes, sugar and lemon juice. Season with salt and pepper. Pour mixture into a greased casserole. Top with fine bread crumbs and cheese. Bake at 350 degrees for 30 to 40 minutes.
*–You can substitute dried biscuits for toasted bread cubes if desired.
2 boxes butter recipe cake mix, prepared
4 cups sugar, divided
3 sticks butter
1 (12-ounce) can evaporated milk
1 tablespoon vanilla flavoring
Prepare cake mixes according to package directions. Pour batter into three greased and floured 9-inch cake pans. Bake according to package directions.
For the icing, combine 3 cups sugar, butter and evaporated milk in a tall heavy saucepan. Bring to a boil.
Meanwhile, brown remaining 1 cup sugar in a cast iron skillet over medium low heat, stirring constantly. When sugar is golden brown, pour it in the saucepan with the other sugar mixture. Cook until thick. Add vanilla. Place icing in a mixing bowl and beat until spreading consistency.
When icing is still warm, frost between layers and on top and sides of cake.
2 cans asparagus, drained
1 can cream of mushroom soup
1 can English peas, drained
5 boiled eggs, sliced
1 (16-ounce) package grated processed cheese
1 stick butter, melted
1 sleeve Ritz crackers, crushed
In a greased casserole, layer 1 can of asparagus. Top with half of the mushroom soup, half the peas, half of the sliced eggs and half of the cheese. Repeat layers. Drizzle with melted butter and sprinkle with cracker crumbs. Bake at 350 degrees for 30 to 35 minutes.
2 tablespoons tarragon vinegar
1⁄4 cup mayonnaise
1⁄4 cup milk or buttermilk
11⁄2 teaspoons finely chopped onion
1⁄3 cup sugar
Salt and pepper to taste
Pinch of celery seed
Splash of lemon juice
1 bag shredded cabbage
In a bowl, whisk together, vinegar, mayo, milk, onion, sugar, spices and lemon juice. Add cabbage and stir to combine. Refrigerate until ready to serve.
3 boneless, skinless chicken breast halves
1 can cream of mushroom soup
1 can cream of chicken soup
3 tablespoons sour cream
1 can sliced water chestnuts, diced
2 cups reserved chicken broth
1 tablespoon cornstarch
1 box club crackers (you won’t use all)
Butter for dotting
Boil chicken until tender. Reserve broth. When chicken is cool, shred and set aside.
In a saucepan, heat soups, sour cream and water chestnuts. Combine reserved chicken broth and cornstarch and make a slurry. Add to soup mixture and cook until thick.
In a greased casserole, put a layer of club crackers. Place the chicken on top. Pour soup mixture on top. Add another layer of crackers. Dot with butter. Bake at 350 degrees for 15 to 20 minutes. Serve with slaw or English peas.