2 1/2 to 2 pounds chicken breasts, boiled
3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup milk
1 can cream of chicken soup
Boil chicken until done, remove from bones. Reserve broth, set aside. Add can of cream of chicken soup. Mix dry ingredients for dumplings, beat in egg and milk. Roll out thin. Cut in squares and add to chicken broth. Cook 15 minutes covered on low heat. Add chicken last 5 minutes of cooking time.
Serves: 8-10
3 (10 ounce) packages frozen broccoli spears
6 cooked chicken breasts, pulled in slivers
2 (10 ounce) cans cream of mushroom soup
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon sage
1 cup grated sharp cheddar cheese
1 cup seasoned bread crumbs
8 thin slices country ham
Preheat oven to 350 degrees. Butter a long casserole dish. [...]
2 cups mashed, cooked sweet potatoes
2 eggs
1 cup sugar
1 cup milk
1/4 pound butter
1 tablespoon cinnamon
1/4 teaspoon salt
1 tablespoon allspice
1 (9 inch) pie shell, unbaked
Beat potatoes with eggs, sugar and milk. Add butter, cinnamon, salt and allspice. Pour into pie shell. Bake at 375 degrees for 30 minutes.