CMT News

ALMOND CHICKEN CASSEROLE
8 - 10 chicken breast halves
One (2 1/4 oz.) package sliced almonds
One can Cream of Celery soup
One can Cream of chicken soup
One can Cream of Mushroom soup
1 cup sour cream
1/2 cup celery
3 tubes Ritz crackers, crushed
1 1/2 sticks melted butter
Place chicken breast in a large skillet; add water to cover.
Cook over medium heat until tender. Place almonds in a
shallow pan and toast in a 300 degree oven until pale golden brown. Tip almonds into a bowl. Drain and cool the chicken; tear into bite sized pieces. Put chicken into a large bowl; add three cans of soup and chopped celery. Mix well. Spread mixture in a 9 x 13 dish. Mix the crackers
and pour over chicken. Pour melted butter over crackers.
Bake at 350 for 30 minutes.

POTATO CHEESE SCALLOP
3 cups diced, cooked potatoes
2 eggs, slightly beaten
1/2 t salt
1 cup grated cheese
1 cup sour cream
1/4 cup milk
1/4 cup chopped chives
Arrange potatoes in buttered shallow dish. Combine ingredients except cheese. Pour over potatoes. Top with
cheese. Bake at 350 for 30 minutes.

GREENS & PEAR SALAD
1 bag mixed greens
dried cranberries
dried cherries
1 cup chopped pecans
1/4 - 1/2 cup oil
1/4 cup pear juice
1/2 lb feta cheese, crumbled
1 large can pears
Line a round glass dish with pears. Place greens in middle.
Sprinkle berries, cherries, feta, pecans, oil and pear juice over the greens. Cover with Saran and refrigerate until serving.

CROWDER PEAS
Place frozen crowder peas and salt pork in a saucepan. Cover with water. Bring to a boil. Cover. Reduce heat to medium and cook for an hour. Add 2 T butter and 1 T sugar. Taste. Add salt if needed.

PUNCH BOWL CAKE
Box of yellow cake mix. Bake according to directions. Cool.
1 large can crushed pineapple, undrained
1 (6 oz) plus 1 (3 oz) instant vanilla pudding
2 cans cherry pie filling
2 (8 oz) tubs Cool Whip
1 cup pecans
Prepare pudding according to directions. In a large bowl, crumble cake to bite size. Add 1/2 the pineapple, 1/2 pudding, 1 can cherry pie filling and one tub Cool Whip. Sprinkle 1/2 pecans over topping. Repeat. Cover with Saran wrap and refrigerate overnight.