Recipes: Yesterday & Today

3 to 4 cups cooked chicken, shredded

2 stalks celery, diced

1/4 cup yellow or white onion, diced

3/4 cup sweet pickle relish

1 cup mayonnaise

1 cup shredded cheddar cheese

Salt and pepper to taste

In a large bowl, place shredded chicken. Add celery, onion, and pickle relish. Stir to mix.  Spoon mayonnaise over all, and stir to coat. Add cheese, salt and pepper. Stir again to coat, may need a bit more mayonnaise -- but add enough just to coat ingredients. Place in refrigerator for at least three hours. Great for a summer lunch by itself on a leaf of lettuce or as a sandwich. A very old recipe.

1 pie shell           

2 teaspoons flour

1 cup dark brown sugar, packed

2 cups milk, scalded

2 eggs, separated

3 Tablespoons butter

1 teaspoon vanilla, 1/4 teaspoon salt

Combine flour and brown sugar, add salt. Add milk and cook slowly by stirring over medium heat until mixture is thick. Pour a small amount over the yolks in a bowl, return to stove. Add butter and cook over low heat for 2 minutes. Add vanilla and remove from heat. Pour into pie shell. Beat egg whites, with 1 Tablespoon sugar and 1 teaspoon vanilla. Spread over pie and cook for 20 minutes at 350 degrees. Chill completely. Do not double the recipe!                       

                               -- Recipes by Allyene H. Furnier (1897-1981)