Chicken Broccoli Casserole
Submitted by Carol Hohenthaner
2 – 10 oz. pkg. broccoli spears, cooked and drained
3 cups cooked chicken (can use turkey)
Layer in a 9x13 greased pan.
2 cans of chicken soup
1 cup mayonnaise
1 tsp. lemon juice
1 can French fried onion rings
Mix and spread over chicken pieces.
Sprinkle this over the top of sauce:
Citrus Turkey Brine
Submitted by Marty Schievelbein
1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 Tbsp. dried thyme
1 Tbsp. ground black pepper
1-1/2 gallons cold water
Rub salt onto your turkey and place remaining salt, lemons,
oranges, onion, garlic, bay leaves, thyme and pepper into a large
pot. Place the turkey in the pot and fill with water. Refrigerate
overnight. Discard brine after removing turkey.
½ cup grated cheese
1 cup potato chips (crushed)
½ cup bread crumbs
1 Tbsp. melted butter.
Bake at 350 degrees for approx. 30 minutes.
This is delicious made with turkey instead of chicken too!
Fireside Coffee
Submitted by Gladys Weeks
2 cups instant cocoa
2 cups nondairy creamer
1 cup instant coffee
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
Blend well. Mix 2 tsp. of mix into 1 cup boiling water.
Karla’s Mustard Sauce
Submitted by Micki Schievelbein
Mix dry ingredients first:
1 cup brown sugar
3 Tbsp. dry mustard
1 Tbsp. flour
Then:
1 cup cider vinegar
4 eggs
Mix all together in double boiler. Bring to boil and
let simmer 2-3 hours. Serve at room temperature.
This is delicious served with baked ham!
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