Recipe of the Week

Almond Chicken Casserole

Almond Chicken Casserole

From the kitchen of Deane Renfroe, Pea Ridge

2 c. rice

3 Tbsp. butter

4 Tbsp. chopped onion

2 c. diced celery

4 c. cooked, chopped chicken

1 c. mayonnaise

10 3/4 oz. can cream of chicken soup

1/2 c. blanched, slivered almonds

1 c. crushed corn flake crumbs

Cook rice and set aside. Melt 1 Tbsp. butter over medium heat. Sauté onion and celery until soft. Combine chicken, rice, onion and celery. Stir in mayonnaise, soup and then almonds. Put in 9x13 in. baking dish. Top with 2 Tbsp. butter mixed with crushed corn flakes. Preheat oven to 350° and bake for 45 min., or until golden brown.

Little Applesauce Muffins

From the kitchen of Linda Whitaker, Pea Ridge

1/2 c. butter, softened

1/2 c. sugar

2 eggs

3/4 c. applesauce

1 3/4 c. flour

1 Tbsp. baking powder

1/2 tsp. salt

1/4 c. butter, melted

1/2 c. sugar

1/4 tsp. cinnamon

In a large bowl, cream softened butter and sugar until fluffy. Beat in eggs, one at a time. Beat in applesauce. Sift together flour, baking powder and salt.

Add to butter mixture; mix enough to moisten. Spoon into a 36 count mini muffin tin. Bake at 425° for 15 min. or until golden brown. In a small bowl, mix together melted butter, sugar and cinnamon. While muffins are warm, roll them into sugar mixture.

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Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].

Opinion, Pages 4 on 02/15/2012