Swiss Chicken Ham Bake
1/2 cup chopped onion 2 cups cube cooked chick- en
2 tablespoons butter or margarine 1 cup cubed cooked ham
3 tablespoons flour 1 can (5 oz.) can water
1/2 teaspoon salt chestnuts, sliced
1/4 teaspoon pepper 1/2 cup shredded pro- cessed
1 (3 oz.) can sliced mushrooms Swiss cheese
1 cup light cream (Half and Half) 1 1/2 cup soft bread crumbs
3 tablespoons butter or margarine, melted
Cook onions in 2 tablespoons butter until soft. Blend in flour, salt and pepper. Add mushrooms and cream. Cook and stir until thick. Add chicken, ham and water chestnuts.
Pour into 1 1/2 quart casserole. Top with cheese. Mix melted butter with bread crumbs and sprinkle around the edge of casserole. Bake in hot oven (400 degrees) about 25 minutes. Serves 6.
End of Garden Relish
7 large cucumbers, shredded 5 tablespoons salt
3 large onions, finely chopped 5 cup sugar
3 cups shredded carrots 3 cups white vinegar
2 medium sweet red peppers, 1 tablespoons celery seed
chopped 1 tablespoon mustard seed
Toss first five ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels.
In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer; uncovered 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
Ladle hot mixture into hot l-pint jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding additional hot mixture. Wipe rims. Screw on bands until finger tip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. 6 pints
