Here are several tried-and-true recipes that are sure to make you the Belle of the Buffet at your next Sunday School potluck.

Submitted by Lou Alice:

LAURA’S GRITS

(4-6 servings)
1 can chicken broth
½ cup cream
2 T. Butter
½ cup quick grits (NOT instant grits)
Pepper Jack or Monterey Jack cheese

Mix liquids in pan, Bring to a boil. Add grits and let rise to a boil. Turn down to a low simmer for 5-7 minutes. Add grated cheese. Stir until blended. Serve immediately. (4-6 servings)

Lisa has gone through her recipe file and compiled a list of her absolute favorites. This should keep us busy for a few meals!

MT. VERNON GARDEN CLUB’S CHICKEN DIVAN
Grandmama made this delicious recipe for many of her friends that were sick, tired, or just were in need of some good cheer. This is an excellent casserole to take to friends who are pregnant, sick, or that have a new baby.

2 (10 oz.) packages of frozen broccoli
2 cups of cooked chicken, cubed
2 cans cream of mushroom soup
1 cup mayonnaise
package of silvered almonds
i tsp. lemon juice
1/4 tsp. curry powder
1/2 cup shredded sharp Cheddar cheese
1/2 cup bread crumbs

Arrange cooked broccoli in greased casserole. Top with cubed chicken. Combine remaining ingredients, except for cheese and bread crumbs. Pour over chicken. Top with cheese and bread crumbs. Bake at 350 for 25-30 minutes, or until bubbly. Enjoy!

ROAST BEEF WITH NEW POTATOES AND CARROTS
This is one of my husband’s favorite meals. I love it because it cooks all day in the crockpot, and when I come home from work, dinner is ready.

London Broil
4-6 New potatoes, washed, quartered, and with the skins remaining
1 bag of baby carrots
Meat tenderizer
1 bay leaf

Fill the crockpot halfway with water. Stab the London Broil with meat tenderizer. Place the roast into the crockpot. Wash and slice the new potatoes, and place into the crockpot. Wash the carrots and place into the crockpot. Place the bay leaf on top of the roast. Cook on high for the first hour then turn down to low. Cook for about 6-8 hours.

MIMI’S FAMOUS CHICKEN SALAD
This is from a little restaurant in my husband’s hometown. They have the best chicken salad!

4 whole chicken breasts, bone in
Mayonnaise, Hellmann’s
1-2 T. celery seed
Pickle relish
Salt
Pepper (I use white pepper.)

Boil chicken until tender. Let cool, cut in bite-size pieces. Place chicken in mixing bowl. Add just enough mayonnaise to moisten chicken. Add 1-2 tablespoons celery seed. Add 1/2 cup of pickle relish. Add salt and pepper to taste. Mix together. If salad seems too dry add more mayonnaise or pickle relish. Store in airtight container in refrigerator. We serve a big scoop of chicken salad on a bed of leaf lettuce with fresh fruit and poppy seed dressing and a muffin. We also serve our chicken salad on a fresh croissant. Delicious!

MIMI’S POPPY SEED DRESSING

1 1/2 c. white vinegar
2 c.. sugar
1/2 sm. onion, grated
1/2 tsp. salt
1/3 c. poppy seed
1 c. mayonnaise
3 c. salad oil (Wesson oil or Crisco oil)

Mix in blender or food processor on high speed. Great on fruit salads! We have many customers who request this dressing with other salads as well! Delicious on fried chicken salad. Make some extra for gifts at Christmas!

TOSSED SALAD A LA LYNDA
Mom made this salad for our engagement dinner, and it was wonderful! My mother-in-law insisted on getting this recipe.

1 head of Boston lettuce
As much Iceberg lettuce on hand
1 Carrot, grated
(Other raw vegetables as your refrigerator provides)

Have available:

Black olives
Croutons
Cheddar Cheese

Dressing:

1/2 cup oil
1 cup salad vinegar
1 pkg Hidden Valley Ranch dressing
Pour dressing over salad. Add croutons, black olives, and grated Cheddar cheese. Toss and serve!

MOM’S BREAKFAST CASSEROLE
Mom & Dad always serve this wonderful casserole for Christmas brunch along with sparkling grape juice. It brings back fond childhood Christmas memories.

Chicken, sausage, or ground beef
Seasoned croutons
4-5 eggs
4 cups of milk
Cheddar cheese, grated

In an 8″ x 12″ casserole dish (Pyrex), layer cooked meat, chicken, sausage, or ground beef. Next, place a layer of seasoned croutons over the meat. Mix in a blender or beat by hand, 4-5 eggs, 4 cups of milk, grated cheese. Pour the mixture over the top of the meat and croutons. Let stand overnight. Bake in the oven for an hour at 350 the next morning (Christmas morning).

BROCCOLI SALAD
I make this for many family gatherings. Everyone always loves it — enjoy!

4 cups of chopped broccoli
1/2 cup red onions, thinly sliced
1/2 cup bacos or 4 strips bacon (I use turkey bacon)
i cup raisins
1/2 cup sunflower seeds
1 cup mayonnaise
2 Tbsp. sugar
2 Tbsp. cider vinegar

Mix all ingredients tgoether except bacon. Stir in bacon just before serving. This salad can be prepared the day before serving.

CHOCOLATE-DIPPED STRAWBERRIES
Chocolate-dipped strawberries capture the essence of celebrating Valentine’s Day. In the spring, I love picking fresh strawberries and making this. This is a crowd pleaser!

One 12-ounce package semisweet chocolate chips
One 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract or liquer (optional)
2 pints strawberries, washed but left unstemmed

1. Place the chocolate chips and milk in a 3-cup glass dish. Microwave on high for 1 minute and stir. If not completely melted, microwave for 15 seconds more; stir. Repeat if necessary. When completely melted, stir in the sweetened condensed milk or vanilla extract or liquer, if using.

2. When ready to serve, reheat in the microwave over low power untll warm. Place in the fondue pot over a very low flame and surround with strawberries and pound cake, if using. Have someone stir the pot as needed to keep the sauce from scorching.

CORN CASSEROLE

This is a recipe from my aunt, who is a wonderful cook. It is easy to make and tastes divine.
1 can of sweet, cream corn
1 can of kernel corn
i pkg of Jiffy cornbread mix
1 egg
1/3 cup of milk
1 pkg of sour cream
Cheddar Cheese, grated

Mix together and bake for 30 minutes. Enjoy!