Here are two great recipes “From Our Kitchen” for sale at the Historic New Carlisle Museum and Gift Shop. Hope you enjoy them as much as I have.
Chicken Pepperidge Farm Casserole 3 whole chicken breasts, halved 2 cans condensed cream of chicken soup 1 c. milk 6 oz pkg herb-seasoned stuffing mix ½ c. butter
Preheat oven to 350 degrees F. Simmer chicken breasts in water to cover for 90 minutes. Save 1 cup of broth. Cut up chicken. Arranged in a 9" x 13" baking dish. In small bowl, combine milk and soup; pour over chicken. Sprinkle stuffing mix over chicken. In small sauce pan, heat reserved chicken broth to boiling. Let butter melt. Pour over stuffing. Bake for one hour. (Contributed by Sally Marker)
Tossed Broccoli Salad 2 lb. fresh broccoli (trimmed and cut into 1-inch pieces) 2 c (8 oz) shredded mozzarella cheese ½ lb. Sliced bacon, cooked and crumbled 1 medium red onion (chopped)
Dressing: 1 c. mayonnaise ½ c. sugar 2 T. cider vinegar
In a large salad bowl combine broccoli, bacon, cheese and onion. In a separate bowl, combine dressing ingredients. Add to salad, toss and chill. (Makes 8 - 10 servings) (Contributed by Mary Margaret Marker)
Etc.— If you have not visited the HNC Museum and Gift Shop, please do so. You will be so surprised of all the wonderful information compiled about our great town.
I enjoyed seeing the pictures of so many of our residents, plus could not believe that this building housed the “Home Café” once upon a time.
What wonderful workmanship was entailed to make this into the museum that it is today for all of us to enjoy!