1/3 pound cooked ham, cubed
3 whole chicken breast, boned, sauteed in butter until golden, transfer to a casserole, add ham, 1 1/4 pound mushrooms sliced.
In skillet make a roux: 3 tablespoons butter, 2 tablespoons flour add 1 cup light cream, 1/2 cup dry white wine, mix with 1/2 cup undiluted consume, add a little salt to chicken mixture and pour sauce over all.
Bake covered at 350-degrees for 45 minutes. Add 4 dozen seedless white grape and cook 10 minutes more.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.