2013-01-17 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week I will share some recipes I had on file.

Hot Chicken Salad
1 C. diced chicken
1 C. cooked rice
1 C. chopped celery
1 can cream of chicken
soup, undiluted
1/4 C. light mayonnaise
1/4 C. nuts or water chestnuts 2 Tbsps. chopped onions
Mix all of the above ingredients together. Put into a 8x8
inch baking dish.
Top with cornflakes or
potato chips.
Bake in a 350° (preheated)
oven for 45 minutes.
Pigs In A Blanket
1 lb. ground beef
1 lb. beef or pork sausage
1/2 tsp. salt and pepper
1/2 tsp. allspice

Mix the above ingredients well. Shape into little finger length sausages about 3 x1/2 inch. Cover and chill in the refrigerate.

3 C. all purpose flour

2 tsps. baking powder
1/2 tsp. salt
1 C. butter or margarine
1 C. milk
2 well beaten eggs
1 to 2 additional eggs,
beaten well (use later)

Combine the flour, baking powder and salt in a mixing bowl.

Cut in butter until crumbly. Beat the eggs and add the milk.

Stir well to combine. Add gradually to the dry mix to make a dough. Cover and chill for at least an hour. Place the dough on a floured board and roll thin.

Cut into 3x4 inch rectangles and wrap the chilled sausages in the strips of dough jelly roll fashion. Seal the seams well. Place the covered sausages on a greased cookie sheets. Brush the dough with the remaining beaten eggs and bake in a preheated 350° oven for 30 to 35 minutes.

Serve warm with hot mustard, horseradish sauce, ketchup or barbecue sauce. Great for a party.

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