Everything About World Cuisines

For a quick and easy dinner dish from the old fashion as you remember from your childhood, try this Velveeta Country Chicken Casserole. This recipe is also a great way to use leftover chicken or turkey. It’s fast, easy, economical and undoubtedly will be a family favorite. The kids love the chicken and cheese so this is a perfect dish to sit for dinner with the family. For dessert, another vintage recipe, cake pineapple leaf. It is also easy and quick and can be done earlier in the day, even the day before, to getting dinner on the table quickly is a real possibility. This cake, too, will surely become a family favorite. COUNTRY CHICKEN Velveeta casserole 1 pound Velveeta pasteurized cheese spread preparation, cubed1 cup milk1 / 2 cup Miracle Whip salad dressing2 cups cooked chicken (or turkey) a 10-ounce package frozen peas and carrots, cooked and spaghetti drained5 ounces, cooked and chopped drained1 chivesIn a medium saucepan, heat cheese, milk, and seasonings to a simmer, stirring until sauce is smooth. Add remaining ingredients and mix well. Pour into a greased 2-quart casserole and bake at 350 degrees for 35-40 minutes or until hot. Makes 6-8 servings. PINEAPPLE SHEET CAKE AND glaze cups 2 1 / 2 cups flour2 sugar2 teaspoon baking eggs2 soda1 # 2 can crushed pineapple, undrained1 / 2 cup nutsFrosting: 8 oz package cream cheese1 / 2 stick oleo2 1 / 2 cups powdered sugar1 / 4 cup teaspoon vanilla sheet cake flour1 To Mix well and pour into large baking dish. Bake at 350 degrees for 20-25 minutes. For frosting, mix well. Spread on cake while hot. Sprinkle some nuts on top. Enjoy!

I was born and raised in Indiana where there are still many old order Amish in the area.   In fact my father hired the Amish to build our family home and my sister-in-law sells Amish furniture in her store.   I came to love and respect them and especially their cooking.   They sure can produce some good meals on those old fashion wood burning stoves!  Here is a cake recipe that I got from the late Mrs. Coblentz who was an excellent Amish cook; so good, in fact, she wrote a syndicated column about her life sharing recipes from her kitchen.   Chocolate Chip Cake is a sheet cake topped with chocolate chips and nuts. CHOCOLATE CHIP CAKE1 3/4 cups sifted flour2 tbsps cocoa1 tsp baking soda1 tsp salt1 cup shortening1 cup boiling water1 tsp vanilla1 cup sugar2 eggs, beaten6-oz chocolate chips1/2 cup chopped hickory nuts (or pecans)Preheat oven to 350 degrees.   Grease a 9 x 13 x2-inch baking pan; set aside. Sift together flour, cocoa, salt and baking soda.   In a large bowl, cream together the shortening and sugar.   Add the eggs and vanilla to the sugar mixture and beat thoroughly.   Add the flour mixture and the water alternately mixing batter and beating smooth after each addition.   Spoon into the prepared pan and spread batter evenly.   Sprinkle the chocolate chips and the nuts over the top of the batter.   Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. NOTE: There is no need to frost this cake; it is delicious as it is.   You can, however, use your favorite frosting if desired.   It is also good with a dollop of whipped cream on top. Enjoy!