recipe pages 69 & 70

BO'S SOUTHERN FRIED CHICKEN CASSEROLE

1 (10 3/4-oz.) can cream of chicken soup
1 c. flour
1/2 tsp. pepper
1 c. shortening (Crisco)
4-6 carrots, sliced
6-8 med. potatoes, quartered

5-6 pcs. chicken breast
3 tsp. sage or poultry seasoning
1 c. buttermilk
1 pinch curry powder
1/2 tsp. salt
1 pinch garlic powder
1/2 tsp. celery salt

Pre-heat oven to 400°. Mix flour and all dry spices. Soak chicken in buttermilk for a few minutes, then roll in the flour mixture. Heat Crisco. Fry chicken on med. high, in frying pan 'til brown. Place chicken in a casserole dish. Mix cream of chicken soup and 1/2 cup of water, pour over chicken. Add carrots and potatoes to casserole. Cover. Bake for one hour.

Note: Bo called this dish "chicken licken good!"
                                                                              Pat Caldwell - Michigan
                                                                                    In loving memory of
                                                                                               Bo Caldwell

Those who weep recover faster than those who smile.
                                                                                        Jean Giraudoux

Fantastic Fish & Poultry Dishes

ANTHONY'S POACHED SALMON

(8-oz.) mustard sauce
sprig of fresh rosemary to garnish

4 (7-oz.) approx. salmon steaks
2 T. white wine

Place salmon steaks in a flan dish, pierce in several places and add wine. Cover and cook on high for 6-8 minutes, allow to stand while preparing the sauce. Place salmon steaks in a serving dish reheat on high for 1 minute. Serve the sauce separately. Preparation time 6 minutes.
                                                              Rosaleen McCabe Lawless - Ireland
                                                                                       In loving memory of
                                                                                           Anthony Lawless

BILL'S BOGAR CASSEROLE

2 cans cooked chicken
1 can english peas
1 box spaghetti noodles

1 sm. box of Velveeta cheese
1 1/2 c. milk
3 T. miracle whip

Drain the chicken and the peas. Put into a casserole dish. Cook noodles until done and add to chicken and peas. Put cheese and milk into a medium sauce pan, stir until melted. Add miracle whip and blend well. Pour over noodles, chicken and peas, and stir until blended. Cook at 350° for 30 minutes until light brown on top.
                                                                         Diane Yates - South Carolina
                                                                                       In loving memory of
                                                                                                    Bill Proctor