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Hometown Recipes 4-17-18

Strawberry Pie

Shirley Bell

Crust:

(4-oz.) Margarine, melted

1 T. sugar

½ cup pecans, chopped fine

1 cup flour

Mix all ingredients well and pat into 9-inch pie pan. Bake at 350 for 15 minutes. Cool.

Filling:

1 (9-oz.) Cool Whip 1 can Sweetened condensed milk

1 pt. Strawberries, fresh or frozen

1 lemon (juice only)

Mix and pour into cooled pie shell. Place a few sliced fresh strawberries on top of filling. Refrigerate. Best if made and left overnight before serving.

Chicken Salad

Debra Williams

2 packages of Chicken Breast Tenders

½ cup seedless grapes

1 small onion, finely chopped

2 celery stalks, finely chopped

Add mayonnaise, sugar, salt and pepper (start with ½ teaspoon, then add more, to taste)

Cook chicken breast tenders in Swanson Cooking Stock Chicken until done. Cool and cut into small pieces. Add remaining ingredients.

Chicken Spaghetti

Glenna Parrish Ellenburg

1 hen 1 can tomato juice

1 box of Spaghetti 1 can mushroom soup

1 L onion, chopped 3 buttons garlic

1 bell pepper, chopped 1 sm. jar pimientos

1 cup celery, chopped grated cheese

8 Tbsp. oleo

Cover hen with water and boil until done. Remove hen and cook spaghetti 4 minutes in broth. Debone chicken and add back to cooked spaghetti. In large skillet, sauté onion, bell pepper and celery in oleo. Mix in with hen and spaghetti. Add all other ingredients, except cheese, to mixture in skillet and simmer 30 minutes. Salt and pepper to taste. Mix all together in a large baking dish. Bake 1 to 2 hours at 275. Thirty minutes before taking from oven, sprinkle top with the grated cheese.

In memory of Daraline Raines

Shrimp Scampi

Mary Trull

½ c. butter 2 cloves garlic, minced

2 T. parsley 1 1/2 lbs. shrimp, cleaned and shelled

2 T. lemon juice

Sauté garlic in melted butter for 1 to 2 minutes in the microwave. Add parsley and lemon juice. Add shrimp and toss to coat. Microwave on high for 3 to 5 minutes, stirring after 4 minutes. Serve with rice or pasta tossed with parsley and Parmesan cheese.