Boil one large pack of boneless chicken, pull or cut into bite size pieces and put in a buttered casserole. Combine 1 can cream of chicken soup, 3/4 stick of butter (melted), 1 can English peas with liquid, and a small jar of chopped pimento. Salt and pepper to taste. Pour mixture over chicken. Mix 1 cup Bisquick and 1 cup milk and pour over the top of the combined mixtures. It will be soupy. Bake 30-45 minutes in a medium hot oven until the top is golden brown.
2 packages strawberry Jello
4 cups hot water
1 large can fruit cocktail (drained)
1 small can crushed pineapple
1 cup pecans
1 carton sour cream
1 cup miniature marshmallows
1 cup white grapes
Dissolve Jello and cool. Add all other ingredients except sour cream. Congeal one half of mixture, then spread on sour cream. Add remaining mixture. Return to refrigerator to congeal.
Mix together:
1-1/2 cup cooking oil
3 eggs
2 cups sugar
2 teaspoons salt
Sift together:
3 cups plain flour
1 teaspoon salt
1 teaspoon soda
Add this to the first mixture. Fold in 1-1/2 cups chopped pecans and 3 medium raw apples, chopped fine. (Use good cooking apples, like Winesap or Rome. You’ll need at least 2 cups of apples.) Pour into a greased and floured bundt pan. Bake at 350 degrees for 1 hour.
Topping:
1/2 cup brown sugar
2 Tablespoons milk
1/2 stick butter
Mix and cook for 3 minutes. Pour topping over entire cake while it is hot. Let cake cool before removing from pan.
1 package dry yeast
1-1/2 sticks of butter, melted
4 cups self rising flour
2 cups very warm water
1/4 cup sugar
1 egg beaten
Place yeast in warm water. Melt butter. Cream butter with sugar in large bowl. Add beaten egg; add dissolved yeast. Add flour. Stir until well mixed. Place in refrigerator until dough rises. To cook, drop by spoonsful in greased muffin tins at 350 degrees or until browned. Will keep several days covered in refrigerator.