Herself's Recipes

I use this recipe to use up the leftover roasted chicken.

Mix 1/2 cup wild rice and 1/2 cup white rice in a bowl
Add 2.5 cups water and microwave ~20 minutes until tender

1/2 – 3/4 of a leftover roasted chicken

Separate meat from bones and cut into bite sized pieces
Put meat into large bowl

Add one can cream of mushroom soup
Add 1/2 bunch diced celery
Add 1 cup sour cream
Add some diced scallions or onions
Add 2 Tablespoons mustard
Add 1 Tablespoon capers
Add 1 Tablespoon dill
Mix well

Oil a 9×13 pan well
Layer rice on bottom of pan
Layer chicken mixture on top of rice
Sprinkle 1 cup almond slivers over top

(may be refrigerated a few days before cooking/serving)

Bake at 350 ~45 minutes until warm throughout.

In 1950 80% of chickens were ‘free range’ today only 12%, but this is up from a low in 1980 during which only 1% of chickens were ‘free range’.

4 cups thinly sliced onions
4 medium tomatoes, peeled and sliced
1 tsp salt
1/4 tsp pepper
1/2 tsp basil
4 slices American cheese halved
1/2 package seasoned bread crumbs
3 Tblsp butter, melted

Preheat oven to 350′
Grease 1 1/2 quart casserole
Put 1″ water in saucepan, add onions and boil ~ 10 mins, drain

In the casserole layer in order:
1/2 of tomatoes
1/2 of the onion
Sprinkle with salt, pepper and basil
Top with 1/2 of cheese
Repeat

Toss bread crumbs with melted butter and sprinkle across top
Bake 30 to 35 mins until tomatoes are tender

This was a handwritten recipe of my Grandmothers.