CMT News

Melt in Your Mouth Chicken Pie
2 1/2 - 3 lbs. chicken
1 can Cream of Chicken soup
1 stick butter, melted
1 cup self-rising flour
2 cups reserved chicken broth
1/2 t black pepper
1 cup buttermilk
Cook chicken until tender. Remove meat from bone. Cut chicken in small pieces and place in a 9 x 13 casserole. In a saucepan mix chicken broth and Cream of Chicken soup
and bring to a boil. Combine melted butter, pepper, flour, and buttermilk in a bowl. Mix thoroughly to form a batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425 for 25 - 30 minutes.

Hot Fruit Casserole
Can peach halves
Can pineapple chuncks
Can pear halves
14 oz jar apple rings
2 T corn starch
1/2 cup brown sugar
1/2 cup sherry
1/2 stick butter
Drain fruit and save juice to make 2 cups. Combine 2 cups juice.
cornstarch, sugar, sherry and butter. Cook over medium heat until thick. Arrange fruit in a shallow pan. Pour thick juice over all and bake at 350 for 20 minutes.

Green Pea Salad
1 can green peas, drained
3 hard boiled eggs, chopped
4 T sweet cube pickles
2 T chopped onion
1 1/2 t mayo
1/4 t salt
1/4 t pepper
Mix all ingredients. Stir gently to mix well. Let set to blend flavors all night in the fridge.

Corn Chowder
1 cup whole kernel corn
1 can cream style corn
2 T butter
1/2 cup chopped onion
1/2 cup bell pepper
1/2 cup red pepper
1 large can milk
Saute onion and peppers in butter until tender. Add corn and milk. Cook on low heat 15 minutes.

Earthquake Cake
1 cup chopped pecans
1 cup coconut
1 box German Chocolate cake mix
1 stick butter
1 (8 oz) cream cheese
1 box powdered sugar
Place nuts and coconut in the bottom of a 9 x 13 pan. Mix cake mix as directed on the box. Pour over nuts and coconut. Melt butter and cream cheese on low heat. When melted, mix with confectioners sugar. Spoon over cake mix. Do not spread. Bake at 350 for 45 minutes or until done.