CMT News

Crunchy Chicken
English Peas Au Gratin
Corn Casserole
Heavenly Hash Fruit Salad
Neiman Marcus Cake

CRUNCHY CHICKEN
1 cup sour cream
1 T lemon juice
2 T Worcestershire sauce
1 t celery salt
1 t paprika
1/2 t garlic salt
1/2 t salt
1/8 t black pepper
8 pieces chicken breast
Pepperidge Farm Stuffing Mix
1 stick butter melted
Mix first 8 ingredients. Add chicken to mixture and let stand overnight in the refrigerator. Roll chicken in finely ground stuffing mix. Arrange in a 9 x 13 casserole dish.
Pour one stick melted butter over chicken. Bake at 350 until fork tender ... about an hour.

ENGLISH PEAS AU GRATIN
2 can tiny LeSuer peas
1 small can sliced water chesnuts, drained
1/4 cup butter
1/4 cup onions
1 cup sharp cheddar cheese grated
1 can cream of mushroom soup
1 T pimento, chopped
1 stack crackers crushed and mixed with 4 T butter
Mix peas and water chesnuts and set aside. Melt butter and saute onions until tender. Add cheese, onions and pimento; cook until smooth. Fold in peas and water chesnuts being careful not to mash peas. Bake uncovered 40 minutes at 325.

CORN CASSEROLE
2 cans corn; one cream style and one whole kernel
3 eggs beaten
2 T melted butter
dash pepper
2/3 cup sugar
2 T flour
2 cups evaporated milk
1/4 vanilla
Beat three eggs. Mix flour with sugar. Mix all ingedients and pour into a buttered casserole. Bake at 350 for 50 minutes.

HEAVENLY HASH FRUIT SALAD
1 (8 oz.) cream cheese softened
1 small carton Cool Whip
1 can fruit cocktail
1 can mandarin oranges
1 cup chopped pecans
2 cups miniature marshmallows
Blend cream cheese and cool whip. Fold in fruit cocktail and mandarin oranges. Add nuts and marshmallows. Refrigerate overnight.

NEIMAN MARCUS CAKE
cake
1 box Duncan Hines Lemon Supreme cake mix
1 stick butter
1 egg
Melt butter. Add beaten egg and blend in cake mix. Looks like cookie dough. Use your fingers to press into a 9 x 13 pan.
Topping
1 (8 oz.) crem of cheese softened
2 eggs
1 pound powdered sugar
Beat until smooth. Pour over cake mixture. Bake at 350 for 40 minutes.