Recipes: Yesterday & Today

3 cups chicken meat (canned or fresh)

1 Tablespoon mayonnaise

2 eggs, beaten

1 teaspoon each salt & pepper

2 cups grated cheddar cheese

1 green onion, diced

oil for frying

Take cooked chicken and shred it if it isn't already shredded. Drain any liquid. Beat eggs in separate bowl, add to chicken. Add mayonnaise, salt & pepper, cheese and onion. Mix well throughout. In a skillet, heat oil for frying. With a scoop or with hands, shape chicken mixture into patties. Place in heated skillet and fry for about 2 minutes on each side. Drain excess oil from chicken on paper towel. Place cooked patties in rolls or hamburger buns, and top with lettuce, pickles, or whatever you like. Serves 6. 

1 stick butter (use the real thing)

2 cups granulated sugar

1/2 cup milk

3 Tablespoons cocoa powder

1 teaspoon vanilla or almond extract

3 cups quick oats

In a saucepan melt the butter over medium heat. As soon as it has melted, add the two cups of sugar and milk and stir until sugar is dissolved. Add cocoa powder (not hot chocolate mix, use actual unsweetened cocoa). Stir with a whisk until cocoa is melted into mixture. Bring to a boil and continue to boil, stirring constantly, for one full minute. Remove from heat. Add extract and oats. Stir to coat. Drop by spoonfuls on wax paper or foil. Allow to cool about 1/2 hour.

               -- Recipes by Eloise Midghall (1908-2004)