Recipes by Arlene

• ½ stick butter
• 1 cup hot water
• 2 tbls real lemon juice
• 2 egg yolks
• 2 tbls flour
• ½ tsp salt

Melt butter in double boiler or bowl over hot water, add flour. Add hot water beating continuously. Add salt and egg yolks. Add lemon juice. Do not let water boil.

• 6 skinned and boned chicken breasts (about 2 ½ lbs.)
• 2 tsp. seasoned salt
• 2 tbsp. Vegetable or peanut oil
• 1 can Cream of Mushroom soup
• ½ cup dry white wine (can use dry Vermouth)
• 1 envelope Good Seasons Italian Salad Dressing and Recipe Mix
• 1 8 oz. package sliced fresh mushrooms
• 1 8 oz. package cream cheese

Wash chicken very carefully. Then dry with paper towels so there is no water left. Sprinkle with seasoned salt. In a large skillet, cook the chicken in batches (3 + 3) in hot oil 2 or 3 minutes per side just until browned. Transfer to the slow-cooker reserving drippings in skillet.

Add soup, cream cheese, wine and dressing mix to the hot drippings. Cook over medium heat stirring constantly 2 to 3 minutes or until cheese is melted. Arrange clean mushrooms over chicken in a crock pot. Spoon soup mixture over mushrooms. Cover and cook on LOW for 4 hours. Stir well before serving.

Makes six servings.

• Eggs
• Kraft’s tartar sauce
• Salt and pepper
• Worcestershire sauce
• Onion powder
• Onion juice
• Prepared or dry mustard
• Morton’s Natures seasoning
• Durkee’s famous sauce
• Lemon Pepper seasoning
• 2-3 drops Tabasco
• Lemon juice
• Dry or fresh parsley
• 2 tsp sugar
• Celery salt
• Juice from sweet pickle relish
• Cayenne pepper
• Garlic salt
• Mayo to bind mixture together

Hard boil the amount of eggs you want to halve and scoop out the yolks. Mash yolks and add seasonings in small quantities, bind together with mayo and everything will turn out just right.