COVENANT LUTHERAN CHURCH "IT'S A NEW DAY... ... A NEW BEGINNING" |
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| RECIPE OF THE MONTH “Grape Salad” submitted by Marge Sinn Salad Ingredients Topping 2 lbs Red Grapes 1/2 cup Brown Sugar 2 lbs Green Grapes 1/2 cup Nuts 8 oz Sour Cream 8 oz Cream Cheese 1/2 cup Sugar 1/2 tsp Vanilla Gently Mix salad ingredients in a bowl and top with brown sugar and nuts. |
| RECIPE OF THE MONTH Chicken Fondue Casserole 3 Lbs Chicken 10 slices of white bread ½ c. diced celery ½ c. diced green pepper 2 eggs ½ c. cheddar cheese 2 tbsp. onion flakes 1 sm. can sliced waterchestnuts ½ c. lemon juice ½ c. mayonnaise salt & pepper to taste 1 sm. can sliced mushrooms ½ c. milk 1 can Cream of Mushroom soup 1 can Cream of Chicken soup Cook chicken & cut into bite size pieces. Butter & cube bread. Place chicken, bread, celery, green peppers, onion flakes, waterchestnuts, & mushrooms in bowl and mix together. Then mix 2 beaten eggs, milk, lemon juice, & mayonnaise together and add to dry ingredients and mix well. Put into 9x13 well greased pan. Refrigerate - 4 hours or overnight. Mix cans of soup together and pour over the top of the casserole just before baking. Bake at 350 degrees for 1 hr., then sprinkle cheese on top & bake for additional 15 minutes. |
