3 cups cooked macaroni
2 10-1/2 oz. cans of cream soup (mushroom, celery, or chicken)
2 cups cooked diced chicken or turkey or ham
1-1/2 cups milk
1/2 lb. diced Velveeta cheese
1 cup chopped up onion
1/2 cup diced pimento
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Mix all the ingredients and put into a greased 2-quart casserole dish. Bake uncovered in a 375-degree oven approximately 30 minutes.
This has been a nostalgic several weeks for me for several reasons: First, Memorial Day is coming up and I’ve recently visited four cemeteries in Daviess County. Secondly, our youngest son, (Chris)’Topher, graduates from eighth grade at Bethany Lutheran School. We’ve had one of our sons there for the past 12 years, so it’s going to be a big adjustment. It’s hard to see all the photographs in his graduation scrapbook and not feel a little nostalgic …where has the time gone? Thirdly, and thanks to Dennis Cox, I’ve had some delightful entertainment the past several weeks looking at old newspaper articles that he has posted on-line. Newspapers really are so important to chronicle our history. Some of these pictures I’ve never seen before, like a picture of my mother in the Jameson High School Band.
Dennis posted an article from January 1987, written by the late Georgia Maxwell, about Melba Carter which included some of her recipes (my younger brother went to her home day care). Dennis posted a close-up of the recipes which is shared here. I like how Melba gives several options for the ingredients so you can use things in your cupboard without making a special trip to the store.
I hope everyone has an enjoyable and, hopefully, somewhat of a more normal Memorial Day!