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Family Crafts @ About.com
http://familycrafts.about.com/ 
Explore a large section of free craft projects and printable pages, all organized by topic, age guidelines, products used, or type. You will find easy craft projects for kids and everyone in the family, and crafts for every reason and season.

FabulousFood.com
http://www.fabulousfoods.com/
This site is worth checking out. Not only does it have recipes but product reviews, cookbook reviews, and great articles.

Nancy thank you for the job you do with the newsletter. I am behind in reading the newsletters. Each day I try to read at least 2. We had a couple of set backs but each time my DH has bounced back. We saw our family doctor yesterday, Saturday 7/11, and he told us that he was not sure that my DH would make it through the set backs. Now he is ready for rehab that starts on Wednesday. They only do that on Monday, Wednesday and Friday.

We will see how we do. I have heard him say that he is ready to go back to work. I think that he is bored at home because he can't left anything over 10 lbs, can't mow the yard, pull weeds out of the flower beds and pick our tomatoes. We have let the flower beds and tomato plants go. I don't have time to do either of those jobs. This past week or last part of last week I did something to my toe on the bed or the ball of my foot. I had to stay off my foot because it was swollen up so big that I could not walk normally. I had to laugh because this happened when I was changing the sheets on our bed. If this has never happened to you believe me it is very painful. You can't walk on it so you have to walk on the side of your foot. Then that creates other problems. Oh well at least it is getting better.

I remember as a child; just yesterday, sure; having a glass of milk with soda cracker crushed in it. Then another remember is eating cucumber sandwiches on white bread with Miracle Whip on it. Also we would not have jelly on our peanut butter sandwiches but put Miracle Whip on it. I have been known to put bacon on the peanut butter sandwiches with Miracle Whip. I think that is good and how I do it now is use the 50% fat free bacon in the jar.

I hope that some of you have had a laugh about us. Right now at time it rains but also pours with different things happening to both of us.

Everyone take care and have a great day. Nancy and 4 legged associate take care, stay safe and cool.
Susie Indy

Pat, here is your chicken alfredo recipe! I generally use crab for this one, though. (T & T)

Creamy Chicken Alfredo

1/4 C. flour
6 boneless chicken breast halves
1/2 t. salt
2 T. plus 1 t. olive oil, divided
3 cloves garlic, minced
1 T. minced onion
1 1/2 C. whipping cream
1/3 C. Parmesan cheese
1/2 t. black pepper
1 T. parsley

Preheat oven to 375. Place flour in a shallow baking dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 T. of the olive oil in a large skillet over medium high heat until hot. Add chicken; cook, turning once, until golden, 2-4 minutes per side. Remove chicken from skillet; place in a 9x13 baking dish.

Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic and onion are tender, 1-2 minutes. Increase heat to medium high; add whipping cream, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish. Bake chicken until an instant read thermometer inserted in center of chicken registers 180F, 8-12 minutes. Sprinkle with parsley.
http://www.recipe-recipes-message-board.com/forum/view_topic.php
Chris in NM
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I made the raspberry sour cream pancakes from The Prepared Pantry’s mix yesterday! WOW! I will have to buy more when this runs out. Both of us really liked the little raspberry bits! Yummy!
Chris in NM

Here is a great pancake recipe for those mornings when the kids won’t eat anything you fix. Bet they will eat these!

Twinkie Pancakes

6 Twinkies
4 c. prepared pancake batter
Butter or margarine, for serving
Pancake syrup, for serving

Slice each Twinkie crosswise into 8 thin slices. Spray a griddle or skillet with nonstick vegetable oil spray or brush lightly with vegetable oil. Heat the griddle over medium-high heat.

Pour 1/4 c. of the pancake batter into the hot griddle, spacing them apart. Arrange 3 Twinkie slices in each pancake. Cook until the pancake begins to bubble and is golden brown on the underside. Carefully turn the pancakes and cook the second side. Serve immediately with butter and syrup. Posted by chief_cook2 under Pancakes, Breads, etc. on Nancy’s message board.
Chris in NM
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The pie below tastes exactly like a pecan pie!
My DH really liked it!

Mock Pecan Pie ( 7 WW Points)

1 prepared 8 inch pie crust
3 eggs, beaten
2/3 c packed brown sugar
1/2 c white sugar
1 t vanilla extract
2 T butter, melted
2/3 c rolled oats
2/3 c shredded coconut

Preheat oven to 350 degrees F. In a medium bowl combine eggs, brown sugar, and white sugar. Beat well. Stir in vanilla extract and melted butter or margarine. Mix thoroughly. Fold in oats and coconut. Pour into pie shell. Bake in preheated oven for 30 minutes. Cool before serving. Top with whipped cream if desired. Makes 8 servings. Source:
http://www.nancys-kitchen.com
Chris in NM
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The next pie really does fool everyone! Make it and don’t tell them what you put in it. They will never know the difference!

Ritz Cracker Mock Apple Pie

2-crust pastry
36 Ritz crackers
2 C. sugar
2 C. water
2 tsp. cream of tartar
2 T. lemon juice
Grated rind of 1 lemon
Butter
Cinnamon

Break crackers into pastry crust. Combine water, sugar and cream of tartar and boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour filling over the crackers. Dot with butter and sprinkle with cinnamon. Cover with the top crust. Cut slits in the top crust. Bake at 425ºF for 30 to 35 minutes. Source: http://www.nancys-kitchen.com
Chris in NM
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For the gal looking for Smearcase Cake if you go to www.grouprecipes.com/13715/smearcase-c-penna-dutch.html you will find an easy recipe for smearcase cake.
Suzanne in S.E.Mi

I haven't use my Bisquick in a while and I fear it has lost its OOOOMPH. Any suggestions on how to get that back? I know it has baking soda or powder, and I'm sure that's the issue, but how much to what amount of Bisquick?
thanks, Susie in Illinois

Re "Smierkase": Pour 1 qt. sour milk heated to lukewarm into a cheesecloth bag. Pour 1 qt. warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all". Serve with either sweet or sour cream and seasoning to taste. (It's really cottage cheese)
Source: Pennsylvania Dutch Cookbook, Claire Davidow, ed.
Athena in DE

P.S. Toast w/ milk is called millich brucca in PA Dutch

Hi Nancy,
I hope you and Ditto are staying cool! I have been all through Texas and know how hot it gets there. It's really hot and humid here in Alabama too. Glad I work inside.

Doris/S. Indiana wanted a chicken salad recipe. Here is one my cousin gave me years ago and it is the best. I tweaked it a bit as it was a bit bland.
Hope you like it Doris.

Party Chicken Salad

4 cups cooked cubed chicken(I usually buy a rotisserie chicken)
1 cup chopped celery
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup mayo(I use low fat)
1/4 cup sour cream(I use low fat)
1 Tablespoon Dijon mustard (my addition
1-2 Tablespoons pickle relish (my addition)
1 pkg slivered almonds (toasted)

Mix mayo, mustard and sour cream. Add pickle relish. Put all ingredients in large bowl, toss to mix well. Makes great sandwiches or served on lettuce leaves.
Brenda/Alabama
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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Sally in Pa, Here is a recipe for Candied Kielbasa. It was sent in by Tona in Bama quite a while back. Hope it is what you are looking for, we love it.
Joan from Ma

Candied Kielbasa

1 - 2 links kielbasa
1 lg. can crushed pineapples
1/2 c. sherry (or pineapple juice)
1/2 c. maple syrup
1/2 c. brown sugar

Put everything except the kielbasa in deep frying pan. Simmer over medium heat. Slice up kielbasa and put in a few slices at a time and cook until they turn dark (about 5 - 10 minutes). If the liquid cooks off before the kielbasa is all cooked, then add more sherry or pineapple juice.
Joan from Ma
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This is for Betty, who in the July 9th newsletter, asked about how long to keep eggs , beyond the listed expiration date. This depends on how fresh the eggs were to begin with! Many eggs can go beyond the listed date, and the only way to be really sure if they are still okay or not, is to do what I call "the water test". Just fill a saucepan or Dutch oven about 2/3 full of water, then carefully place your eggs in the pan of water. If they stay at the bottom, they are still fine to use. If, however, they float to the top or sort of bob up and down in between, then I toss them.

We're cooking here in the Los Angeles area. I live in the San Fernando Valley, where it's always at least ten degrees hotter than the listed temps for L.A. I've been enjoying a lot of quick easy meals lately, like sub sandwiches or tuna mac, that don't require too much heating up in the kitchen! We're expecting about 100+ degree temps this weekend, and I have been coming home at lunchtime every day from work, to let my poor dog in by 11:30 or so, and figure he'll be okay till I get off work at 5. I wish I could leave him in all day, but he won't last that long ....lol....and I am afraid to use a doggie door for as big as he is...a full grown man could get in the house then (although he'd have to be pretty daring to enter a house with a dog as BIG as the doggie door would indicate, but I don't want to take the chance!)

It's funny what we all adjust to, weather-wise. When we feel like we are just FRYing out here in L.A, my son comes to visit from Savannah, Ga, and always says that this is NOT too hot, and in fact, is quite pleasant. It's all in what we're used to, huh?

I always enjoy reading about what the rest of the group is going through, and we are so diverse! From the rain, tornadoes, floods, and earthquakes, we all have one thing in common. We know a good thing when we see it, and know that this is the best newsletter there is!
Thanks again for all you do for us, Nancy! I love being "connected" to all of you all over the world!

Lauré in North Hollywood.
P.S. Couldn't drive to work downtown last week with all the Michael Jackson memorial stuff going on.

PJ in MB asked, "when measuring rice for your *Shrimp Vegetable Casserole *
is the 4 cups of raw rice or the amount of cooked rice?"
PJ, it is 4 cups cooked rice as stated in recipe, but thanks for asking and making it clear for all.

I apologize for not being too clear when I asked about the rice measurement. When making the Shrimp Vegetable Casserole, would you cook 4 cups of raw rice? Or, would you measure 4 cups previously cooked rice? The volume of the rice would be significantly different. Sorry for the confusion.
PJ in MB

Top 100 Recipe Sites

To Marlene, I have made 2 different cakes using Splenda. Both were very dry, did not rise. I had to throw them away. I logged onto the Splenda website and tried one of their own recipes for an Irish Coffee Mocha Cake. I was disappointed with this cake also as it too was very dry. The frosting however was very good. I’m not sure if I want to try again. If anyone has had good results using Splenda, please let us know.
PJ in MB.

In response to Anna in Sweden, my Mother would make cinnamon toast by using the cream that would rise to the top of milk. We lived on a farm so we had fresh milk from the cow daily. When the milk was refrigerated the cream and milk separated with the cream forming on the top. She would take the cream, spread it on white bread, sprinkle with sugar and cinnamon and toast under the broiler until it began to bubble and turn a light brown around the edges of the bread. It was delicious! I make it today with butter instead of the cream and it's good but my memory tells me I liked the cream better. Those were the good ole days with wonderful memories.
Phyllis in KY

Crockpot Stuffed Peppers

1 1/2 lbs. ground beef or ground turkey
1 (6 oz.) package chicken-flavored rice mix
1 tsp. salt
1 tsp. garlic powder
1/2 cup raisins
6 med. size red or green bell peppers
1 (29 oz.) can tomato sauce

Combine meat, rice mix, seasonings and raisins. Cut stem top of peppers off, hollow out the peppers and fill with the mixture. Place peppers into the crock. Pour the tomato sauce over the stuffed peppers. Cover and cook on Low - 8 hours High - 4 hours

Makes: 6 servings
Note: As I only cook for 1, I cut this recipe in half.
JL in South Jersey
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Crockpot Heavenly Ham

1 Ham Steak
1 can sliced pineapple (reserve juice)
1/2 cup brown sugar
1/4 cup juice from maraschino cherries
1/2 cup mustard (can be spicy, dijon, hot and sweet, any variety)

Drain juice from pineapple, mix with brown sugar, mustard and juice from cherries. Lay the slice in your crockpot. Top with pineapple slices. Pour mixture over all. Cook on low about 6 hours.
JL in South Jersey
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My husband and I were talking about all the different sandwiches we all shared here and he reminded me of one I had forgotten about but really loved. It was made with raw hamburger chopped onion and plenty of salt & pepper. Today it would be dangerous to eat, but back in the 50-60's we loved them! Any one else eat this?
Kotton in MN

Elizabeth in the May 25th Newsletter requesting a Cashew Chicken recipe, this is mine.

Cashew Chicken

Sauce

3 Tbs. soy sauce
1 Tbs. corn starch
1 Tab. water
2 tsp. sugar
1 tsp. white vinegar
1/2 tsp. ginger
1/2 cup sliced green onions with tops
1/2 to 1 cup cashews - halved
2 large boneless, skinless chicken breast - cut into 1/2" cubes

Blacken 1 tsp. crushed red pepper in 1/8 to 1/4 cup peanut oil. Add chicken and stir-fry for about 3 minutes, add onions and stir-fry for about 1 to 2 minutes. Add sauce that the corn starch has been stirred into until smooth. Add cashews and stir-fry about 1 minute. Serve on rice.
Susie in Arkansas
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Nancy and friends:
I would like some help from this wonderful group. An illness has left me weighing in at 92 lbs. I need some fattening foods to bring my weight up again.

I am lactose intolerant.
no chocolate, puddings, spices
love fruit, chicken, fish, potatoes, rice, pasta, casseroles.
Thanks, will appreciate any suggestions you make.
Florence, IL

This is for Barbara Ann in SE Texas.....bless you and all you have been going through. I hope you are doing well and wish you a complete recovery.

I hope you're staying cool.....my son and his family live in Austin, Tx and they are being blasted with heat also. I'm going there next month to visit (thinking about moving there) and I sure hope it cools down by then.

Barb in San Diego

In the July 11 Newsletter Lori I ask for a Zucchini pie recipe that tastes like an Apple pie. Hoping this is what she wanted

Mock Apple Zucchini Pie

Pastry for single or double crust pie
4 to 5 cups zucchini (peeled and seeded)
1 cup white sugar
1 teaspoon cinnamon
Pinch of salt
1/4 teaspoon allspice
1/4 cup brown sugar
1/4 teaspoon nutmeg
1 1/2 teaspoon cream of tartar
2 tablespoons cornstarch or flour
Slice zucchini like you would a apple. Cover with boiling water, boil 2 minutes; drain and set aside until cool.

Mix dry ingredients. Gently toss with the cooled zucchini. Place into a unbaked pie shell, place top crust (if using) on, crimp edge and vent.

Bake at 400*F (205*C) for 10 minutes, turn down to 350*F (175*) for the 20 minutes or until crust is golden brown and filling is bubbly.
Serves 6 to 8.
Caroline MO
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Hi Nancy,
I am fixing a new dish tonight. It smells heavenly as the meat, onion and peppers sauté. I found it in a little cookbooklet I bought at a thrift store. I made notations of my changes,

Chicken Fajita Crescent Braid

1 can (8 oz) Pillsbury® Crescent rolls
1 tablespoon vegetable oil
2 small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips
1 teaspoon chili powder
1/4 teaspoon salt - I omitted
1 clove garlic, finely chopped
1 small onion, thinly sliced
1/2 cup green or red bell pepper strips (2x1x1/4 inch)
1/4 cup Old El Paso® Thick 'n Chunky salsa - I used Chi Chi's, of course!
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz) - used Mexican blend
1 egg white, beaten - did not use

Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches. In 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender. Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Brush with egg white. Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices. www.pillsbury.com This is also posted on the message board under Southwestern. Think you will like this one, Nancy!
Chris NM
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Nancy, I hope you don't mind if I respond without making a contribution, but I am trying to "catch up" with these wonderful newsletters of the last few weeks. It has been 12 days since my hip replacement and I am finally able to sit at the computer awhile to try to catch up.

I just LOVE all this talk about bread and milk with onions in it. That has been one of my favorite things to eat ALL my life - dating back to the depression years when it was close to the ONLY thing we had to eat. It is still just as good as ever - I like it with buttermilk best, but will eat either and enjoy it.

My Mother's parents raised 10 children in the depression years. As we grandchildren came along, sometimes there were 35 people in and out of Grannies kitchen in a day. I remember that huge pans of biscuits were made everyday, put in a basket on her table with some syrup or jelly/jam near by
and it was there for the taking. It was affectionately known as her "syrupy hole biscuits - stick your finger in it and pour in the syrup.

Sorry - I will submit something to make up for this as soon as I can start moving around again.

BLESS YOU ALL - it is a cozy feeling to be part of this group.
Barbara in AL

Any good ideas as to how to use those wonderful little cherry tomatoes that are producing in abundance now?
Marvis in Texas

Hello Nancy Some time ago your readers were looking for flavored baking bits in different flavors. I printed the article and then promptly lost it. I am hoping that someone will remember since I am looking for lemon flavored bits for cookies and breads.
Many thanks in advance.

Susan in July 9, newsletter. 1 stick of margarine or butter, is a half of a cup.
Mariann in Kentucky

Just my two cents on the Old timey foods-The grownups loved cornbread and milk with Clabber. That is milk left out to sour and is sort of a custard consistency and sour too. I never could stand the thought much less the taste LOL. We loved graham crackers in milk too, peanuts in the cola, mayo sandwiches, catsup sandwiches too. Amazing how many things we have in common.

Nancy thank you so much for putting the search box back. In fact as soon as it returned I had a Tah-Dah moment. I had a recipe I kept losing, never could keep it in one place. I sent it in not too long ago. I wanted to make it and as usual couldn't put my hands on it. Then I had the bright idea to use the box- but "chili" is very common. So then I thought why not search using my name as I sign it to the letter? Viola- worked like a charm, and the best part the recipe will be here forever as long as Nancy's is around. This would work for recipes other people sent in and you won't lose a treasured recipe you send in-just sign your name to it and it will be easily findable. Isn't technology great? Thank you again Nancy for all you do.
Cheryl,Charlotte

I had an appetizer made with chicken, Swiss cheese, and ham that was shaped into balls and deep fried, It tasted just like chicken cordon bleu. Does anyone have the recipe? Did they use cream cheese to hold it together? There was a coating similar to crushed corn flakes. Thank you.
SB

My sister will be 80 years old in August. She is having a party with friends and relatives at her son's house..but wants to have a "fun" party since she is a "fun" Senior.

Lucky me is in charge of something that all of us Seniors can laugh about. I am thinking of writing questions..for instance..what is her favorite color...red, blue, or black...what is her favorite TV program, etc. etc. and see who gets the most right.

Any other suggestions??
Terry from Lansing

I am looking for a recipe for Cracker Barrel's "apple dumpling". Hope some out there can help me.
Thanks! Val in Ga

Stuffed Peppers

6 large peppers, "lid" off and cleaned out
1 box Stove Top stuffing any flavor
1/2 pound "loose" (no casing) sausage
2 cups marinara or 2 cups brown gravy

Brown sausage. Add dry stuffing mix to the sausage, then prepare the stuffing according to package directions. Stuff peppers. Place in casserole large enough to hold the peppers and the liquid. Cover.
Bake at 350 degrees for about 30-40 minutes.
M
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I would like to get a recipe for rice like is served with beans on most plates at the Mexican restaurants.
Thanks Dorothy

Here is a recipe by Chef Raymo. It is from a 2004 newsletter. I have not heard from him in several years. He always had such great recipes. This one is so good.
Nancy Rogers

Chocolate E'clair Cake

1 pound chocolate graham crackers
2 boxes sugar free, fat free instant chocolate fudge pudding
3 1/2 cups 1 % milk
1 - 8 ounce container low fat frozen whipped topping, thawed
1 container Sweet Rewards Chocolate icing

Oil a 10x14 baking pan. (this makes a lot). Put in a layer of graham crackers. Don't crush, just put' em in. Mix milk and pudding mix. Then beat 2 1/2 minutes. Stir in thawed whipped topping. Spread half of this mixture on the graham crackers.

Cover with another layer of crackers, and another layer of pudding/creme combination, and a final layer of crackers. Chill for 2 hours. This is important. Then spread icing on top, cover( being careful not to get the wrap in contact with the icing) and refrigerate until tomorrow, or it won't taste right.

Substitute vanilla or French vanilla pudding for the chocolate pudding and use regular graham crackers instead of chocolate graham crackers.
Chef Raymo --Enjoy
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Baked Potato Chip Chicken

1 fryer chicken, cut up
Crushed potato chips
Melted butter

Dip chicken in melted butter, and roll in potato chips. Bake at 350 degrees for 45 minutes
Nancy Rogers
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German Chocolate Poke Cake

1 package German Chocolate Cake Mix
1 can (14 ounces) sweetened condensed milk
1 jar (17 ounces) frozen whipped topping, thawed
3 toffee candy bars crushed

Preheat oven to 350 degrees. Bake cake according directions on box and bake ina 13X9 pan. Cool 15 minutes. Poke holes with wooden spoon handle. Drizzle sweetened condensed milk over top of cake. Let stand until milk is absorbed. Cover and refrigerate about 2 hours. Spread whipped topping over top of cake and sprinkle crushed candy on top.
Lori
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Also, I'm looking for a recipe for Raspberry Butter. I hope one of your loyal readers might just have this recipe. Keep up the great work.
Susan

Coca Cola Roast in a Crock Pot

1 roast (cheaper the better)
1 package dry onion soup mix
1 can (12 oz) can cola - regular, not diet

Place the roast in the crockpot. Shake a package of onion soup mix over and dump in a can of cola. Cook on low 6-8 hours..
Norma
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Hi Nancy!
Does anyone have the recipe for the batter on the catfish fingers at Famous Dave's BBQ, they are GREAT?
Thanks, John

I am searching for a recipe for home canned Salsa and a home canned red chili enchilada sauce. Can anyone help me?
Pat

Tried and True Chicken and Dumplings

4-5 boneless, skinless chicken breasts, boiled until tender and cut into pieces
1 or 2 cans chicken broth
1 can cream of chicken soup
8-10 (or more according to how many dumplings you want) flour tortillas, cut into pieces

In large pot, pour both cans of chicken broth and 1 can of cream of chicken soup. Add cooked chicken pieces. Salt and pepper to taste. Add tortilla pieces (I stack the tortillas, cut them three times across and one time down the middle, making 8 dumplings from each tortilla). Bring to a boil and simmer until dumplings are tender, about 25-30 minutes. You can add water if the soup is too thick.
Lynn
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Broccoli Soup

1 (10 oz.) bag your favorite broccoli
1 can chicken broth

Cook above for 5 minutes. Add 1 (12 ounce) can evaporated milk. Heat until hot. May add more bottle milk if you like. Ready in about 10 minutes. Makes 2 servings
Donna
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Hamburger Vegetable Soup

3/4 lb. hamburger
2 (15 oz.) cans mixed vegetables
1 (8 oz.) can tomato sauce
2 c. water
Salt and pepper

Brown hamburger; drain. Add remaining ingredients and cook 15-20 minutes.
Makes 4-6 servings.
Donna
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This is one of Susie Indy's recipes posted in a 2004 newsletter. It is one I make often. I scale it down so that it does not make as much.
Nancy Rogers

Barndt's Cauliflower Salad

4 to 5 cups lettuce
1 large cauliflower head, flowerettes
1 small onion, sliced
1 to 1½ cup Miracle Whip
4 slices bacon, cooked, crumbled
1 cup cheddar cheese

Chop up the lettuce, or buy a bag of lettuce already cut and washed. Put the lettuce in a large bowl, then add cauliflower flowerettes, onion separated, spread Miracle whip over the top, add the crumbed bacon, and cheddar cheese. You can refrigerate this up to 24 hours before using. What I would do was make it in the morning or the night before and have it that night. Just before serving toss to mix all the ingredients together.
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Susie Indy

Lemon Chicken Casserole

4 chicken breasts, cooked, chopped
1 (10 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup lemon juice
1 sleeve round butter-flavored crackers, crushed
1/2 cup (1 stick) butter or margarine, melted
3 tablespoons poppy seeds

Sprinkle the chicken over the bottom of a greased 9 x 13-inch baking pan. Combine soup, sour cream and lemon juice in a bowl; mix well. Pour over the chicken. Sprinkle the cracker crumbs over the layers. Drizzle butter over the cracker crumbs. Sprinkle the poppy seeds over the top. Bake at 350 degrees F for 30 to 45 minutes.
Makes 4 servings.
Heather
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