Cheryl wrote:
> On 3/18/2013 5:56 PM, jmcquown wrote:
>> Look, no noodles! And yes, eggs in this... whatever the heck this
>> is. The recipe appears to be a collaborative effort by Mrs. A. Hamilton
>> Evans, Mrs. W. R. Puckett and Mrs. Robert H. Richards. (Notice
>> women of that era didn't have their own first names. LOL)
>>
>> Chicken 'N Stuffing Scallop
>> (Uh oh.) With Pimento Mushroom Sauce
>>
>> 1 8-oz. pkg. seasoned stuffing
>> 3 c. chicken, cubed
>> 1/2 c. butter, melted
>> 1/2 c. flour
>> 1/4 tsp. salt
>> dash of pepper
>> 4 c. chicken broth, cool
>> 6 eggs, beaten
>>
>> Prepare stuffing according to package directions for dry stuffing.
>> Spread in a 13X9X2 baking dish. Place chicken on top. Blend flour
>> and seasoning into butter; add broth. Stir over low heat until
>> mixture thickens. Stir in 1-2 Tablespoons of hot mixture into eggs;
>> return to broth. Pour broth over chicken; bake at 325 degrees 40-45
>> minutes until firm. Cool slightly; cut in squares. Serve with
>> pimento mushroom sauce. Pimento Mushroom Sauce:
>>
>> 1 can condensed mushroom soup
>> 1/4 c. milk
>> 1 c. sour cream
>> 1/4 c. pimento, chopped
>>
>> Combine all ingredients; stir over low heat until hot. Pour sauce
>> over squares of chicken. Yield: 12 servings
>>
>> Okay... what sounds wrong here? "Squares of chicken" jumped right
>> off the page It also appears the people who edited the 'Recipes
>> on Parade' cookbooks were extremely fond of semi-colons.
>>
>> Jill
>
> Looks like we're both having fun looking through our old cookbooks.
> Here's one called Frozen Chicken Salad. Can I say disgusting this
> time without questioned about it? lol
>
> http://oi45.tinypic.com/351sj8i.jpg

I don't know what cookbook that is from but I either had it or maybe still
do. I made the chicken hash and remember seeing the Mock Terrapin Stew.
Would have made the creamed chicken but didn't know what that meant to serve
it. Ring or croustades?