When one grows older, there are a variety of ways to leave a legacy. Family recipes are one of them. In my own case, my mom wasn't the greatest cook in the world, although I can taste her big yeast rolls with dripping butter and her cornstarch gravy was the best I've ever tasted. What I've started to do is type in the favorite recipes, mostly shared by friends over the years, and I hope to make a little cookbook for my kids one of these days.
Since I actually made this today, I'm sharing my friend Rosie's Oriental Casserole which originally appeared in the St. Catherine Laboure cookbook in the 1970s. It rests on my dining table Lazy Susan which long-ago belonged to my mother-in-law. She died in 1973, but I've used it ever since. I hope you will occasionally share recipes, too. Here's Rosie's recipe:
Rosie’s Oriental Chicken Casserole
3 cups cubed cooked chicken
2 tsp. lemon juice
2 tbs. soy sauce
1/2 cup chopped green onions
1 cup chopped celery
1 can water chestnuts, drained and sliced
1 lb. bean sprouts (canned or fresh)
1 cup mushrooms
1/2 tsp. salt
Dash of pepper
3/4 cup mayonnaise (I used reduced fat)
1 can or pkg. of chow mein noodles
Combine lemon juice and soy sauce. Pour over chicken and refrigerate for at least 2 hours.
Mix remaining items and combine with chicken mixture.
Pour into 1 1/2 qt. lightly oiled pan. Sprinkle chow mein noodles on top.
Bake at 350 degrees for 25 minutes, uncovered. Serves six.