CMT News

Chicken & Dressing Casserole
Cranberry Sauce
Party Potatoes
Green Bean Casserole
Fried Apples
Cherry Delight


CHICKEN & DRESSING CASSEROLE
4 pound chicken
Corn bread (cooked and cooled day before)
6 slices toasted and buttered white bread (or biscuits)
2 eggs raw
2 eggs boiled and peeled
1 onion chopped
2 stalks celery
1 stick butter
3 T sage.
Salt and pepper
Chicken broth

Cook chicken in ½ t salt until tender. Remove chicken from pot to cool. Save broth. Chop onion and celery, sauté in stick of butter until wilted. Crumble cornbread and toast together. Add raw eggs, boiled eggs, celery, onion with butter, sage, salt and pepper. Add just enough broth and mix until dressing resembles cake batter. Pour half the dressing into a sprayed or greased 9 x 13 casserole.

Debone and skin chicken, place over dressing. Add remaining dressing over chicken. Bake at 375 for 45 minutes or until it starts to brown.


CRANBERRY SAUCE


PARTY POTATOES
8-10 medium potatoes peeled and sliced
1 (8 oz.) container sour cream (room temp.)
1/3 cup finely diced onions
1 (8 oz.) package cream cheese (room temp.)
½ cup evaporated milk
4 T butter
Paprika, salt and pepper to taste

Boil potatoes until fork tender. Beat cream cheese and sour cream together; add hot potatoes; beat until smooth. Add butter, milk, salt and pepper, beat with electric mixer. Pour into a well-greased 2 quart casserole. Dot with butter and
sprinkle with paprika. Bake at 350 for 25 minutes.

GREEN BEAN CASSEROLE
1 (15 ½ oz.) can French style green beans (drained)
1 (12 oz.) can whole kernel corn (drained)
1 can cream of celery soup
½ cup sour cream
¼ cup chopped onion
1 cup grated sharp cheddar cheese
½ t salt
½ t pepper
1 stack Ritz crackers
1 stick butter, melted

Preheat oven to 350. Stir all ingredients together except crackers and butter. Spray casserole with cooking spray. Place ingredients in casserole. Crumble one sleeve Ritz. Melt 1 stick butter. Pour butter over crackers. Bake 20 minutes.


FRIED APPLES
Wash 5 or 6 Granny Smith apples. Halve, then quarter and slice apples.

Place apple slices in a fry pan where 4 or 5 slices of bacon was cooked.

Cook apples on medium until they start to soften. Add one cup sugar and

2 T butter.


CHERRY DELIGHT
1½ stick butter, softened
1½ cups flour
2 T granulated sugar
1 cup pecans, finely chopped
1 t vanilla
8 oz. cream cheese, softened
2 cups powdered sugar
Two 21 oz. cans cherry pie filling
8 oz. whipped cream

Preheat oven to 350. Cream butter, flour, pecans and sugar together to make crust.

Press crust mixture into bottom of 9 x 13 pan. Bake for 20 minutes. Allow to cool.

While crust is cooling, mix together vanilla, cream cheese and powdered sugar, then pread over cooled crust. Spread cherry pie filling over cream cheese layer.

Serve with a dollop of whipped cream over the top.