OF THE
        Post #55 - Salem, Massachusetts

        Let's face it, we all love good food and good friends. Sharing recipes with one another is always fun and tasty, to say the least. The recipes listed here have been submitted by members of the PLAV Ladies Auxiliary. There will be a variety of recipes, not all of them will be Polish, but they will be tasty, none-the-less.

        Bon Appetite!


        (Submitted by Betty Little)

        1 Can Cream of Chicken Soup
        1-1/2 Cups Water
        3/4 Cup Long Grain White Rice
        2 Cups Frozen Vegetables
        1/2 Teaspoon Onion Powder
        4 Skinless Chicken Breast Halves
        1 Cup Shredded Cheddar Cheese (or use Mexican Cheese Blend)
        1 Teaspoon Chili Powder

        1. Stir soup, water, rice, vegetables and onion powder in a 12 inch X 8 inch shallow baking dish.
        2. Top with chicken. Season chicken as desired. Cover.
        3. Bake at 375°F for 45 minutes. Top with cheese.

        Serves 4.

        (Submitted by Betty Little)

        1-1/3 Cup French Fried Onions
        1 Pound Boneless Chicken Breast
        1 Egg, beaten

        Crush onions in plastic bag. Dip chicken in egg and then coat in onion crumbs. Bake at 400°F for 20-25 minutes until cooked through.


        (Submitted by Betty Little)

        12 Roma Tomatoes
        3 Cloves Garlic
        1 Tablespoon Olive Oil
        1/2 Teaspoon Salt and Ground Black Pepper

        Preheat oven to 325°F. Cut tomatoes in half. Place cut side up on a foil-lined baking sheet. Scatter garlic on top and drizzle with oil. Sprinkle with salt and pepper. Bake 2 hours or until soft and shriveled. Serve with Bruschetta tossed in pasta or on pizza or salads.

        Serves 6.


        (Submitted by Betty Little)

        4 Italian Sausages
        1 Onion
        1 Package Baby Spinach
        2 Cans Chicken Broth
        1 16-Ounce Can Diced Tomatoes with Garlic
        1 Can Cannilini Beans (Drain and rinse)

        Remove skin from sausages. Break up and cook in fry pan. Drain. Mix all ingredients. Cook 30 minutes. Add Spinach 5 minutes before serving.


        (Submitted by Betty Little)

        1 20-Ounce Can Crushed Pineapple
        1 Large 8-Ounce Raspberry Jello
        1 16-Ounce Can Whole Berry Cranberry Sauce
        1 Medium Apple, chopped
        2/3 Cup Walnuts

        Drain pineapple saving all of the liquid in 1 quart measuring cup. Add cold water to measure 3 cups. Pour into large sauce pan. Bring to boil. Remove from heat. Add gelatin. Stir 2 minutes. Add cranberry sauce. Stir until well blended. Pour into large bowl. Refrigerate 1-1/2 hours. Stir in pineapple and walnuts. Blend. Pour into medium bowl. Refrigerate 4 hours or until firm.

        Serves 14 to 16.


        NUT BREAD
        (Submitted by Betty Little)

        3 Cups Bisquick
        1 Egg
        1-1/2 Cups Milk
        1-1/2 Cups Chopped Nuts

        Preheat oven to 350°F. Grease loaf pan. Mix first flour ingredients. Mix in nuts. Bake 45 to 50 minutes (until loaf cracks on top). Slice when cool.

        DIPS & SAUCES

        (Submitted by Betty Little)

        1 16-Ounce Can Kidney Beans
        4 Tablespoons Relish
        2 Tablespoons Onion, finely chopped
        1 Cup Mayonnaise
        Ground Black Pepper & Garlic Powder, to taste.

        Drain kidney beans and relish. Do not rinse beans. Mix all ingredients. Best if made 1 hour to 1 day ahead of time.


        (Submitted by Betty Little)

        3 Pounds Cukes
        3 Cups Sugar
        3 Cups White Vinegar
        3 Tablespoons Mustard Seed
        3 Tablespoons Celery Seed
        2 Onions
        3 Tablespoons Kosher Salt

        Mix ingredients and refrigerate in bowl. Ready to put in jars after 2 days. Keep in refrigerator. Enjoy!


        (Submitted by Betty Little)

        6 Eggs
        4 Cups Milk
        3/4 Cup Sugar
        1 Teaspoon Vanilla
        1/2 Cup Grapenuts

        Scald milk and pour on grapenuts. Beat eggs until frothy. Add sugar and vanilla to eggs. Add to milk and mix in. Sprinkle with nutmeg. Bake in a 9 inch X 12 inch pan at 375°F for 15 minutes. Turn oven down to 350°. Bake until knife comes out clean (45 minutes).

        Serves 12.

        HAPPY CAKE
        (Submitted by Betty Little)

        1 Pound of Cake Flour (3 Cups)
        6 Eggs
        1 Pound Butter, unsalted
        2-1/2 Cups Sugar
        2 Teaspoons Vanilla
        1/2 Teaspoon Salt
        1/2 Teaspoon Baking Soda
        1 Teaspoon Baking Powder
        1/2 Cup Buttermilk (Add 1/2 Teaspoon vinegar to make buttermilk)

        Preheat oven to 325°F. Grease and flour Bundt or tube pan. Beat butter until light. Gradually add sugar, vanilla, and eggs on at a time. With mixer on low, add buttermilk. Sift all dry ingredients slowly. Bake for 1 hour 20 minutes or until toothpick comes out clean. Cool 15 to 20 minutes in pan, Gently remove it.

        Serves 12.

        (Submitted by Betty Little)

        1/2 Cup Butter, unsalted
        4 Ounces Baking Chocolate, melted
        1 Cup Sugar
        3 Eggs
        1 Teaspoons Vanilla
        1/2 Teaspoon Salt
        2 Tablespoons Milk
        2 Cups Flour

        Cream butter. Add melted chocolate and sugar. Mix well. Stir in eggs, one at a time. Stir in vanilla and milk gradually. Add flour and mix well. Spread in greased 15 inch X 10 inch X 1 inch pan. Bake for 20 minutes.

        ICING: 1 Cup Powdered Sugar and 1 to 3 Tablespoons Milk.

        (Submitted by Betty Little)

        Fill pie dish 2/3 full of apples. Sprinkle with 1 Tablespoon Sugar and 1 Teaspoon Cinnamon.

        In small bowl combine:

        3/4 Cup Butter or Margarine, melted
        1 Cup Sugar
        1 Cup Flour
        1 Egg
        1/2 Cup Chopped Walnuts
        Pinch of Salt

        Mix above ingredients. Spread over apples (do not mix in). Bake at 350°F for 45 minutes.

        Stefan Starzynski
        Polish Legion of American Veterans - USA
        PLAV Post #55

        9 Daniels Street
        Salem, Massachusetts
        978 744-9604

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