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Corn Flake Chicken Noodle Casserole 1 chicken or chicken parts 1 can cream of mushroom soup 1/2 package (5 ounces) qf frozen green peas 2 cups corn flakes (or enough to sprinkle over top of dish) 1 package of egg noodles (small or average size package) 1/4 cup melted margarine Boil chicken and cut into small pieces. Set aside one cup of broth. Boil noodles in remaining broth. Combine chicken, noodles, soup, broth and peas. Place in 8-inch square or oblong baking dish. Sprinkle corn flakes over top of mixture and drizzle with melted margarine. Bake about 45 minutes at 350 degrees until hot and bubbly. Kathryn Gangel Washington Fruit Cobbler 1 stick margarine 1 cup sugar 1 cup milk 1 1/2 cup drained fruit or 2 cups 1 1/4 cup self-rising flour Melt margarine in 8 or 9 inch baking dish. Combine flour, sugar, and 1/2 of milk. Stir until dry ingredients are moistened. Add remaining milk and stir until smooth. Pour batter over melted margarine. Do not mix! Place fruit over mixture. Do not stiff Bake at 350 degrees for 30 to 40 minutes. Mary Gardner Edmonds (from Virginia Dearing’s collection) Huntly
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