1 fryer chicken, cut up
2 tablespoons dried minced onion
2 teaspoons instant beef bouillon
1/8 teaspoon onion powder
1 can cream of mushroom soup
1 cup dairy sour cream
1 (3-ounce) can chinese noodles
Wash chicken pieces, pat dry with paper towels, and arrange pieces, skin side up, in 7 1/2″ x 11 3/4″ baking dish.
Combine dried onion, instant beef bouillon, onion powder, mushroom soup, and sour cream. Spread over chicken.
After baking at 300° for 1 1/2 hours, sprinkle noodles over top and bake 10 minutes longer.
NOTE: Two tablespoons dried onion soup mix may be used in place of mixture of dried minced onion, instant beef bouillon, and onion powder. Also, casserole may be prepared the night before and kept chilled until ready to bake.
1 head lettuce
1 bunch green onions
1/2 cup thinly sliced celery
1/2 bunch radishes
1/2 (10-ounce) package frozen peas
3/4 cup mayonnaise
3/4 cup salad dressing
2 tablespoons sugar
1/3 cup Parmesan cheese
4 slices crisp or crumbled bacon or 1/3 cup bacon bits
Wash lettuce, drain, and tear into bite-size pieces in large salad bowl.
Wash green onions, cut tips off both ends, and slice into salad bowl. Sprinkle with celery.
Wash radishes, trim, and slice into salad bowl. Thaw frozen peas thoroughly, pat dry with paper towel, and add to salad.
Combine mayonnaise, salad dressing, and sugar. Spread evenly over salad, sealing it to sides of bowl. Sprinkle with Parmesan cheese, then with bacon. Refrigerate 8 hours or overnight. Serve with hard rolls and butter.
2 egg whites
1/2 cup sugar
2 egg yolks
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
1/2 cup heavy cream, whipped
Beat egg whites until they begin to form peaks. Then gradually add sugar, and continue to beat until stiff.
In separate small bowl beat egg yolks until thick and lemon colored. Add lemon peel and juice, and fold mixture evenly into egg whites.
Fold in whipped cream, pour into refrigerator tray, and freeze firm. Remove from freezer a few minutes before serving. Packaged ginger cookies go well with this dessert.