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Company Stuffed Chicken
*Boneless, skinless chicken breasts (whatever amount you need)
*1 (2.5 oz.) package dried beef, rinsed off (so it's not so salty)
*8 slices bacon, fried and crumbled
*1 can cream of chicken soup
*1 c. sour cream
Put the dried beef on bottom of a crock pot. Then layer chicken on next, then bacon. Mix soup and sour cream and spread on top. Cook in crock pot for 6 hours on low, stirring after 3 hours, (if you are at home).
Submitted by Martha Yoder, Millersburg
*4 Tbsp. sugar
*4 Tbsp. flour
*2 cans creamed corn (sometimes I use 2 cans reg corn and 1 can creamed)
*1 can whole corn (drained)
*Salt and pepper to taste
*1 cup milk
*4 Tbsp. melted margarine or butter
In large bowl beat eggs, (mix sugar and flour together) and whisk into eggs. Add all the other ingredients except the margarine. Pour into a buttered casserole dish or oblong pan and drizzle the melted margarine or butter over the top. Bake uncovered at 350 for 45 min to 1 hr. Should be lightly browned on top. You can insert a knife into the center, if it comes out clean it's done. Enjoy.
Submitted by Kathy Bucklew, Wooster
*1/4 C. Cocoa
*1 C. hot water
*3/4 C. butter softened
*2 1/2 C. flour
*1 t. baking soda
*1/2 t. salt
*2 C. sugar
*1/2 C. buttermilk or thick sour milk
*1 tsp. vanilla
*1 C. chopped nuts
1. Mix cocoa in hot water, stir in butter and allow to cool. Sift dry ingredients together and stir in cocoa mixture. Mix in eggs. Add buttermilk, vanilla and nuts.
2. Spread on buttered cookie sheet or jelly roll pan (10x15) and bake at 375° for 20-25 minutes.
3. Frost with icing of cocoa and powdered sugar (equal amounts of each, a few drops of water, 2 T. of soft butter.) You can sprinkle with nuts or omit frosting and dust with powdered sugar.
Submitted by Kathleen Graber, Wooster