This week, I am featuring a couple of recipes from the cookbook listed above. This cookbook was published in 1986 and reflects a collection of treasured recipes handed down from grandmother to mother to daughter in the state of South Carolina.. Ann “Tunky” Riley was the first lady of South Carolina in 1986 and the cookbook was a fundraiser for the American Cancer Society.
I have eaten this casserole many times at covered dish or pot luck meals. It is very good and really simple to make. I especially like the crunch of the water chestnuts and ritz crackers that add a good texture to this dish.
1 large can veg-all (drained)
1 cup chopped onions
1 cup chopped celery
1 cup sliced water chestnuts
1 cup mayonaise
1 can cream of chicken soup
Mix all of the above ingredients together.
Melt one stick of oleo (same thing now as a stick of margarine but that is how the recipe is written) margarine and add
1 teaspoon worcestershire sauce and
20 crushed ritz crackers
Sprinkle this on top of the first mixtures. Bake 45 minutes at 350 degrees. Makes 8 servings. This recipe was submitted by Joyce C. Rutland, Saluda County, South Carolina
This would make a great addition to your Easter meal and might be a little different from the usual Holiday Fare.