I thought these were a bit salty on their own so I topped them with strawberry jam. My mother loved them as is.
- 6 ounces gorgonzola, crumbled
- 1/4 lb butter, softened
- 1/2 teaspoon celery salt
- 1/3 cup pecans, finely chopped
- rye bread, toasted on one side and cut into 4 dozen cut outs, or use pumpernickel party bread.
Combine cheese, butter, celery salt, and pecans.
Spread mixture on untoasted side of bread cut outs.
Sprinkle with paprika and broil until bubbly.
This is a yummy chicken and rice casserole that just screams “Comfort Food!!” To make it easier, use 2 large cans of chicken instead of the chopped, cooked chicken. I usually use the cans, and it’s delicious!
1.5 cups uncooked long-grain rice
.5 cup butter
1 onion, chopped
2 garlic cloves, minced
4 green onion, chopped
2 cans cream of chicken soup
3 cups chopped cooked chicken
.25 tsp salt (I don’t add salt if I use canned chicken)
.25 tsp pepper
1 cup shredded Cheddar-Colby cheese blend
.25 cup bread crumbs
Prepare rice as directed.
Melt butter in a skillet, add onions and garlic. Saute’ 10 minutes or until tender. Stir in chicken, soup, salt, and pepper.
Combine with rice and pour into a 9 x 13 pan. Top with cheese and crumbs.
Bake at 350 for 25 minutes or until cheese is melted.