Category Archives: Nana’s Collection

Mexican Chicken

1 3lb. Chicken, stewed and boned
1 6oz. pkg. Spaghetti, cooked and drained

Mix in 13×9 pan:
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 medium Onion, chopped
1 tsp. Salt
1 can Ro-tel Tomatoes
1 lb. Velveeta
1/2 tsp. Garlic Salt

Add cooked chicken and spaghetti and mix well.

Bake at 350 degrees for 30 minutes.

– From Nana’s Recipe Collection

Fajita Taco Salad

1 Tbsp. Oil
2 cups Chicken Strips
4 Taco Salad Shells
shredded Lettuce
1 sm. Onion
1 cup diced Tomato
1/2 cup Black Olives
1/2 cup shredded Cheese
Picante Sauce
Sour Cream

Heat oil on medium, add chicken, cook ’til done. Fill taco shells with lettuce, add chicken on top. Chop onion and black olives. Add all ingredients to salad as desired. Top with picante or sour cream.

– From Nana’s Recipe Collection

Corn Mushroom Bake

1/4 cup Flour
1/2 tsp. Onion Salt
1 (16 oz.) can Creamed Corn
1 (16 oz.) can Whole Corn
1 (3 oz.) pkg. Cream Cheese
1 (6 oz.) can sliced Mushrooms
1/2 cup shredded Swiss Cheese
1 1/2 cups soft Bread Crumbs
3 Tbsp. Butter, melted

Sift flour into creams style corn. Add cream cheese (cubed) and onion salt; heat and stir until cheese melts. Drain whole kernel corn and mushrooms. Stir in mixture along with Swiss cheese. Toss crumbs with butter and set aside. Pour mixture in 1 1/2 quart casserole, bake, covered at 400 degrees for 30 minutes. Top with bread crumbs. Bake additional 20 minutes.

Nana’s Coleslaw

Grate 2 lb. head of Cabbage 4 hours or more ahead of time. Place in bowl with 4 ice cubes, cover and refrigerate.

1 med. Onion, chopped fine
1 cup Sugar
1 Green Pepper

Add sugar to onion, stir, cover and put in fridge.
Chop green pepper, wrap in foil and refrigerate.

Dressing:
1 cup Salad Oil
1 tsp. Salt
1/2 cup Vinegar
1 tsp. Celery Salt

Just before ready to serve, mix up dressing and mix slaw all together.

– From Nana’s Recipe Collection

Oriental Salad

2 bunches fresh Spinach
2 cans Water Chestnuts
4 hard cooked Eggs, chopped
1 can Bean Sprouts
1/2 lb. Bacon, fried and crumbled

Dressing (recipe below)

Tear spinach into small pieces and combine with remaining ingredients, except bacon. Crumble bacon on top. Add Dressing.

Dressing:
1/2 cup oil
1/4 cup vinegar
2 Tbsp. minced Onion
1/2 cup Sugar
1 Tbsp. Worcestershire Sauce
1 Tbsp. Salt
1/3 cup Ketchup

Combine and shake well, pour onto spinach mixture.

– From Nana’s Recipe Collection