Virginia Chicken Casserole

This casserole starts with a boiled fryer. For those working Mom's and Dad's this is a good recipe to start in the crock pot .

Boil a fryer (or a hen) until it comes off the bone. Cut the meat into small pieces. Mix with one can of Campbell's Cream of Chicken Soup and a little water (1/4 - 1/2 can). Put into a 1 2/2 quart casserole (oven safe) and cook in a preheated 350 degree oven until mixture is bubbly. Remove from oven, cover bubbly mixture with 1 package of Pepperidge Farm Seasoned Stuffing (your choice of flavors). Return to over and cook until top browns.

Note: Salt or salt substitute, pepper, garlic, celery seeds, or your favorite seasoning is added to the water in which fryer is boiled. Makes a tasty and healthy casserole. You can also add your favorite vegetable to the chicken and soup mix for a great one dish meal.

Quick Apple Pie

Mrs. Harris' Quick Apple Pie recipe is a deep dish pie with no base crust but a crusty top. Mrs. Harris was known more for sewing than her cooking, but she performed extremely well in both arenas.

In a pie plate or pan sprinkle 5 cups sliced apples with 1/2 cup of sugar and a small amount of spice (she didn't say which spice, but with apples I would say cinnamon, nutmeg or allspice) and 3/4 cup of water.

Top with a crust of 3/4 cup of flour, 3/4 cup of sugar and 2/3 stick of butter all of which has been mashed together until it has a consistency of corn meal.

Bake in a slow oven (around 325 degrees) until crust is golden brown.

This recipe is right up my alley as I don't enjoy pie crust but love the crust topping. Quick and easy!

Cherry Yum Yums

2 cups graham cracker crumbs
1 1/2 sticks margarine - melted
2 envelopes dream whip
1 cup milk
1 tsp vanilla
1 pkg 8 oz cream cheese
3/4 cup sugar
2 cans cherry pie filling (or your favorite)

Mix graham cracker crumbs and melted margarine. Line a 9" x 13" x 2" dish or pan with 1/2 of the graham mixture.

This is a 5 layer no bake dessert. A great hit at covered dish dinners.

Beat the dream whip and milk until stiff, then add vanilla. Cream the cheese (softened) and sugar until creamy, add to the dream whip, beat well. Spread 1/2 cream mixture over the graham cracker crumbs. For the third layer, spread the cherry pie filling over the dream whip/cream cheese layer. Add the remaining dream whip/cream cheese over the pie filling. Top with the remaining graham cracker crumbs. Chill several hours (best if chilled overnight).

Dinner on the Ground

Our church would have "dinner on the ground" about once a month. The ladies Bible class that met every week at my grandmother's house was always wanting to cook and show off their skills, so they would plan a "Dinner on the Ground" or "Covered Dish Sunday". They were so funny talking about the up coming dinner. Everyone tried to keep it a secret as to what they would be bringing so the others wouldn't have a chance to show them up. They would hem haw around - maybe potato salad or fried chicken. Gimme a break - potato salad and fried chicken were a given at every dinner we ever had as were lima beans, green beans and corn.

Well some of the recipes I will be posting in the next few weeks are recipes these same women gave me at a bridal shower in 1969. Some had probably never been written down before and probably not written down after, but I was the little angel they bestowed their beloved secrets upon. I have gone back to my treasure box over and over during the past 40 years and still can't get some of them to taste like they did when made by these dear women. The funny thing - they wouldn't let each other see what they had written down at the shower, so I alone hold their secrets. These women will always be dear to me. Their devotion to God and family was astounding and if the women of today would follow in their footsteps we would have a better world. And I am talking about myself, too.

Here is a true masterpiece of a pie. Time consuming, it is rich, flavorful and just wonderful. I remember my Mother making it twice - it was too much trouble, but for those with the time to spend give it a try. This was an extra special company pie.

Peacheesy Pie

The Crust

2/3 cup Shortening
2 cups Pillsbury's Best Flour
1 tsp Salt
6-7 tbsp Peach Syrup
2 tbsp Butter

Cut shortening into flour and salt until the mixture is size of peas. Sprinkle peach syrup over mixture, stirring until dough holds together. Roll our half of the dough on flour surface to 1/8 inch thickness. Line 9 inch pie pan with dough crust. Note - this works best with a deep dish pie pan.

Peaches 'N Cheesecake Filling

1 lb 13 oz can sliced cling peaches
1/2 cup + 1/3 cup sugar
2 tbsp corn starch
2 tbsp corn syrup
2 tsp pumpkin pie spice
2 tsp vanilla extract
2 eggs slightly beaten
1 tbsp lemon juice
3 oz package cream cheese
1/2 cup dairy sour cream

Drain peaches reserving the syrup (use syrup in pie crust). Combine peach slices, 1/2 cup sugar, corn starch, corn syrup, pumpkin pie spice and vanilla.

In a small saucepan, combine eggs, 1/3 cup sugar, lemon juice, and 2 tablespoons peach syrup. Cook over medium heat stirring constantly until thick. In a separate bowl soften cream cheese. When soft blend in sour cream and add hot mixture slowly blending until smooth.

Fill Pie crust with peach mixture, dot with butter, then add cheesecake topping. Roll out remaining dough, cut out circles or lattice strips, brush with remaining peach syrup and place on pie.

Bake at 425 degrees for 10 minutes then cover edge with foil and continue to bake at 350 degrees for 30 to 35 minutes until deep golden brown.


Enjoy!