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Crunchy Chicken Casserole
(Chuck requested chicken casserole)
3 T butter
2 small onions finely chopped
3/4 cup diced celery
1 scant t salt
2 t lemon juice
1 (10 3/4 oz) cream of mushroom soup
1 (10 3/4 oz) cream of celery soup
1 cup mayonnaise
2 -3 cups cooked chicken diced
2 cups cooked rice
1/2 cup sliced almonds
4 hard-boiled eggs, chopped
1 cup frozen peas
2 cups crushed potato chips

Preheat oven to 375. Melt butter in a skillet over medium heat; add onions and celery-cook until soft. Mix salt and lemon juice. Combine onion and celery with soups, mayo salt and lemon juice in a buttered 2-quart casserole. Mix well and add chicken, rice, almonds, eggs and green peas. sprinkle top with potato chips. Bake 40 - 45 minutes.

Spinach Salad
large bag spinach
1 (11 oz.) can mandrian oranges, drained
1 bunch green onions cut into small pieces
8 slices bacon, cooked and crumbled
Dressing:
1/2 cup oil (olive and vegetable)
1/4 cup balsamic vinegar
1/4 cup sugar
1/4 cup ketchup

In a salad bowl, combine spinach, mandrian oranges, green onions and crumbled bacon. Combine dressing ingredients in a small bowl. Just before serving add dressing with salad greens.

Potato Roast
4 potatoes, peeled and washed
3-4 garlic cloves, sliced into slivers
1 T dry parsley flakes
1 bay leaf
1/2 t salt
sprinkle pepper
4 T oil

Chop potatoes in quarters. Combine all ingredients in a roasting pot. Toss until potatoes are coated evenly. Place lid on pot and roast at 200-250 for 4 - 5 hours.

Mixed Fruit
canteloupe
strawberries
seedless grapes
pineapple
banana

Brownies
4 T cocoa
1 1/2 cup flour
1 t salt
2 cups sugar
2 sticks butter, melted
4 eggs
1 cup pecans
1 T vanilla

Sift dry ingredients together; add butter and eggs one at a time. Add vanilla. Pour into a greased and floured 9x13 pan. Bake in a preheated 350 oven for 25 minutes.

Icing:
1/4 stick butter
4 T cocoa
2 cups confectioners sugar
1/4 cup canned milk
Mix and spread over brownies while still warm.
Serve with ice cream (also requested by guest!)