By NEMS Daily Journal
4 large chicken breast halves
Seasoned salt and Accent
11⁄2 cups red seedless grapes, quartered
1 cup sweet salad cubes*
4 boiled eggs, diced
1⁄2 cup Miracle Whip salad dressing
1⁄4 cup milk
1⁄4 cup sugar
1⁄8 cup distilled white vinegar
1 tablespoon poppy seeds
1⁄2 cup mayonnaise
2 tablespoons Dijon mustard
Boil chicken in water seasoned with seasoned salt and Accent. Cool and dice chicken or shred with your hands or 2 forks. Add grapes, sweet salad cubes and eggs. Mix well.
In a small bowl, combine salad dressing, milk, sugar, vinegar and poppy seeds. Add the poppy seed dressing, the mayonnaise and the mustard to the chicken salad and mix well. Refrigerate at least 2 hours before serving.
* Sweet Salad Cubes are found on the aisle with the pickles and olives.
Shrimp and Wild Rice Casserole
1 box Uncle Ben’s long grain and wild rice
11⁄2 pounds raw shrimp, peeled and deveined
1 can cream of mushroom soup
11⁄2 cups grated sharp Cheddar cheese
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Prepare rice according to directions on the box. Combine rice with remaining ingredients and pour in a greased flat baking dish. Bake at 350 degrees for 30 minutes. Serve with a green salad and rolls.
One Hour Rolls
2 packages active dry yeast
1⁄4 cup warm water
11⁄2 cups buttermilk, heated to lukewarm
1⁄4 cup sugar
1⁄2 cup oil
1 teaspoon salt
41⁄2 cups all-purpose flour
1⁄2 teaspoon baking soda
Dissolve yeast in warm water. Combine buttermilk, sugar, oil and salt. Mix with yeast mixture; add flour and soda. Mix well. Let stand 10 minutes. Roll out or make into desired shapes. Melt some butter in a pan. Roll the top of the dough in butter and place in a baking pan. Let stand for 30 minutes. Bake at 425 to 450 degrees for 10 to 12 minutes.
Makes 15 to 18 rolls.
3⁄4 cup sugar 3⁄4 cup firmly packed brown sugar and shortening
1 teaspoon vanilla
21⁄2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup coconut
1⁄2 cup rolled oats
1⁄2 cup chopped walnuts or pecans
1 (12-ounce) bag white chocolate chips
Heat oven to 350 degrees. In a large bowl, combine sugar, brown sugar, 1⁄2 teaspoon shortening; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla and blend well. Add flour, baking powder, baking soda, and salt; mix well. Stir in remaining ingredients.
Drop dough by rounded tablespoon 2 inches apart onto ungreased cookie sheets. Bake at 350 for 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
Makes 5 dozen.
Clara’s Hot Dog Slaw
1 gallon shredded cabbage (3 medium heads)
3 large onions
3 large bell peppers
3 large carrots, grated
1 cup white vinegar
3 cups sugar
1 teaspoon salt
1 teaspoon black pepper
11⁄2 tablespoons cayenne pepper
11⁄2 to 2 quarts prepared mustard
6 jalapeño peppers, chopped (use the seeds of 2 or 3 only)
Mix together and bring to a boil. Simmer 20 minutes and can in pint or half pint jars.
1 gallon okra
2 tablespoons canning salt
1⁄2 cup vinegar
Cover okra with water and add salt and vinegar. Boil for 3 minutes (do not boil longer). Place in hot jars. Cover with liquid and seal. Drain and rinse okra before using. This okra can be used as fried okra as well as in other dishes.
1 teaspoon salt per jar
1 teaspoon sugar per jar (optional)
Wash, peel and core tomatoes. Pack in quart jars. Do not add water. Be sure juice covers the tomatoes. Add 1 teaspoon of salt and 1 teaspoon sugar to each jar. Put lids and rings on each jar; put in oven on bottom rack. Remove the top rack. Cook 1 hour at 275 degrees. (Do not open oven door during process.) Either turn off oven and let cool or remove from oven to cool.
Clara’s Pepper Jelly
1⁄4 cup hot pepper, chopped fine
3⁄4 cup bell pepper, chopped fine
61⁄2 cups sugar
11⁄2 cups white vinegar
1 bottle or 2 pouches Certo/Liquid Pectin
Combine peppers, sugar and vinegar in a pot and bring to a hard boil. Remove from heat for 5 minutes. Add liquid pectin. Stir well and can in half-pint jars.