Chicken Salad Sandwich

entry by Verla Archibald {served at June Enrichment}

Cook 1 whole chicken and cut into bite size pieces.
In large pan cook 1 cup rice, 1/2 tsp. salt & 2 cups water.
Put together rice & chicken.
Add:
1 lrg. can pineapple tidbits, drained
1 lrg. bunch green grapes
1 cup celery diced
1/2 cup slivered almonds
Mix with:
1 cup Miracle Whip salad dressing
1/3 cup milk (or half & half)
2-5 TBsp. sugar
grated rind of 1 orange
Serve inside croissants or rolls.

Chicken Pot Pie

entry by Nanette Hill

1cup carrots (cut small)
1 1/2 cups potatoes (cut up small)
1 cup peas
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1& 3/4 cups chicken broth
2/3 cup milk
2& 1/2 cups cut-up cooked chicken or turkey
Pie Crust ( to follow)

Cook carrots and potatoes and drain, set aside. heat butter in 2 quartsauce pan over medium heat until melted. Stir in flour, onion, salt andpepper. Cook stirring constantly until mixture is bubbly; remove fromheat. Stir in broth and milk. Heat to boiling stirring constantly. Boiland stir for 1 minute. Stir in chicken and vegetables.Heat oven to 400*. Prepare pie crust. Roll 2/3 of pastry to fit into a9x9x9 ungreased pan. Pour chicken mixture into pastry lined pan. Rollremaining pastry to fit top of filling. Turn edges over and cut slits intop. Bake about 35 minutes or until golden brown.

Pie Crust
2 &1/2 cups flour
1 cup Lard
1 TBS white vinegar
1 tsp salt
1 lg egg
1/4 cup cold water

Sift flour and salt. Cut in lard until mixture resembles fine crumbs. Mix water, vinegar, and egg together in separate bowl. Add to flour mixture and toss with fork until all flour is moistened and pastry cleans the side of the bowl. Do not over mix.