Baking With Betty

By Betty Heald | Aug 08, 2014

I recently went by car to Harrisburg, Pa. with two friends, then onto Philly by plane and from there to Phoenix, took a shuttle bus to Prescott Valley and finally, car to our destination in Prescott Valley, Ariz. This was accomplished in two days.

The purpose for being there was to help my friend, Mary (from Maine) get her home in Arizona cleaned out of everything (as well as the 2-car garage) since it is for sale.

So this week's column is dedicated to all those who helped in this effort. Sharon Nendza - from Pennsylvania, Carmen and Reggie Sanchez of Arizona, Noreen and Gary Kelly of Arizona, Gloria Bess of Arizona and Bonnie of New Jersey.

We had just 2 weeks minus days to arrive and days to leave to sort, donate, sell, give away and destroy every last item in house and garage. And yes, Arizona is HOT in the summer but air conditioners and fans keep one going.

When we three ladies arrived in Arizona, we were greeted by a warm casserole, salad makings and banana bread which a neighbor Carmen and her husband Reggie had put in the kitchen of Mary's house for our arrival. Gloria another neighbor had made some items also. So needless to say we fell to with much happiness since airplane food leaves much to be desired!

 

Carmen's Chicken Casserole

2 cups cooked chicken in small pieces

1 cup sliced mushrooms

3 stalks chopped celery

1 package frozen or cooked broccoli

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 chopped onion

3/4 cup mayonnaise

1 1/2 teaspoon Worcestershire sauce

1/2 teaspoon curry powder

1 cup grated cheese

1 8 ounce tube jumbo biscuits (each biscuit cut in quarters)

1 teaspoon lemon juice

In ungreased pan either one large 3-quart casserole dish or two 6-cup casserole pans combine chicken, broccoli, mushrooms, celery, onion, mayonnaise, curry powder and Worcestershire sauce. Bake until bubbly, about 15 minutes in 350 degree oven.

Take out and sprinkle with cheese over top. Then mix:

1/2 cup sour cream

2 eggs beaten

1 teaspoon celery seed

1/2 teaspoon salt

Mix all together, then dip biscuits and arrange around edge and middle of casserole, and any leftover topping can be spread over top of biscuits. Now return casserole back into oven and bake 30 to 35 minutes or until biscuits are browned.

And then one can finish with Gloria's:

Appalachian Apple Pie

6 cups of peeled, thinly sliced apples

1/2 cup sugar

3 tablespoons flour

1/2 teaspoon cinnamon

1/8 teaspoon allspice

1 pie crust pastry

In a mixing bowl, combine all ingredients, except apples. Then, add the apples, tossing to coat. Transfer to a 1 1/2 quart casserole. Roll pie crust pastry to 1 inch larger than casserole. Place over casserole of apples. Cut slits in pastry, seal and flute edges of pastry. cover edge of pie with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for 30 to 35 minutes. Crust should be golden and filling bubbly. Serve warm or cool.

 

Our thought for the week: Downsize!!!

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