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Monday, December 21, 2015

Grandma's Vege-Chicken Casserole

At the end of the holiday season, you get a lot of stuffing mix on sale at the grocery store. So here's something you can do with all that stuffing. It makes a casserole that's tasty with leftover cranberry sauce.It's based on a Betty Crocker chicken casserole recipe that some grandmother or other made up for a quickie way to stretch out some leftover chicken.  It's perfect for making a large dish from a can of veggie-chicken.

  • 1 can Loma Linda Chik'n Chunks, Worthington Fri-Chik, Worthington Diced Chik, Loma Linda Fried Chik'n
  • 1 can cream of mushroom or cream of celery soup
  • 1 package stuffing mix bread crumbs (don't use the spice mix unless the bread crumbs are unflavored)
  • 1/4 cup melted butter or margarine
  • 1/4 to 1/2 cup grated cheese. 

  1. Preheat the oven to 350°F.   
  2. Place diced vege-chicken in a bowl with stuffing bread crumbs and mushroom soup and mix it up evenly with melted butter.
  3. Spread mixture over the bottom of an ungreased 13 x 9-inch baking dish. 
  4. Top with shredded cheese. 
  5. Bake 35 to 40 minutes or until bubbly.
Serving Suggestion:

This is one of those make it on Friday and take it to potluck on Sabbath dishes. It reheats well AND it actually tastes better the next day.This is your basic cover it with foil potluck dish; great for reheating.

© 2015 by Tom King

Monday, December 14, 2015

Sheila's Famous Semi-Secret Vege-Chicken Salad Recipe

Vege-Chicken Salad on my favorite Oatnut Bread

I have a recipe for vege-chicken salad that even carnivores will love.  - SK

  • 1 box of chick nuggets from Morning Star. 
  • 2 boiled eggs
  • 1/2 cup Mayonnaise
  • 1/2 cup Miracle Whip
  • 1/2 chopped onion
  • 1/2 chopped bell pepper
  • 1/2 cup chopped celery
  • 1/2 cup sweet relish 
  • 1 tsp garlic powder
  • 1 tsp celery seed
  1. Boil two eggs. Cool them down, peel and grate and set aside.
  2. Finely chop up vege-chicken nuggets. It must be the Morning Star kind of nuggets and it must say "nuggets" not patties on the box. These should stay frozen until ready to use then you can thaw in the M/W just long enough to thaw but still be a little cold. I like to use a food processor to grind them up but if you don't have a processor you can use a plain grater.
  3. Add grated egg to nuggets and mix up.
  4. Add 1/2 to 1 cup Mayo and 1/2 to 1 cup Miracle Whip and mix well.
  5. Chop into small pieces 1/2 onion, 1/2 bell pepper. and I/2 cup celery.  Add them to the mixture.
  6. Add 1 tsp garlic powder, 1 tsp celery seed. Stir into mixture.
  7. Add 1/2 cup sweet pickle relish and mix everything well.  
Serving Suggestions:

You are all done! Serve as sandwich spread or as a dip for Christmas with Ritz type crackers. I never add any extra salt but you may want to use garlic SALT or table salt. I promise it's so tasty too!

Sheila King © 2015

Note from Tom:  

This vege-chicken salad is one of our family's favorite picnic treats. It's easy to transport in a big Tupperware container and make sandwiches out of when you get there. Everybody who's ever tasted it raves about the stuff. 

It's also a quite forgiving recipe. Even I can make it. You can vary the amounts of ingredients to taste. If you take out the celery, just add more celery seed. If you take out the onions, just add some onion powder. If you don't like bell pepper, well you're just a Philistine is all.  - Tom