East Point Baptist Church

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Ingredients:

2 large cans white chunk chiken breast in water as needed for amount you want to make.  I used 4 cans for my salad.

2 green onions chopped fine or more or less according to amount of salad. I used 4 green onions for 4 cans chicken.

2 stalks celery sliced into strips and chopped fine or more or less according to amount of salad.  I used 4 stalks celery for 4 cans chicken.

Garlic Powder - Couple sprinkles or little more depending on amount of salad.

Dried Cranberries – I used a whole package of cranberries for 4 cans chicken. Add about a 1/2 to 1 cup dried cranberries or more depending on amount of salad.

Chopped Walnuts – I used half a package, about 1/2 cup chopped walnuts for 4 cans chicken.

Dried Parsley Flakes – Sprinkle on top of other ingredients until lightly covered.

Hellman’s mayonnaise – Add mayonnaise to get desired conistency for salad.

Preparation:

Drain cans of chicken, separate chunks of chicken and put in bowl.  Add chopped green onion, chopped celery, garlic powder, dried parsley, dried cranberries, chopped walnuts, and mayonnaise, mix all ingredients real well and let refrigerate at least an hour or so if you can before serving as just a salad, or making sandwiches.

Ingredients:

1 box red cake mix

1 egg, slightly beaten

1 stick butter, melted

8 oz. cream cheese, softened

16 oz. powdered sugar

2 eggs

1 T. vanilla

Preparation:

Spray 13×9 inch pan.  Mix all ingredients; put into dish.  Beat together in another bowl the cream cheese, 16 ounces powered sugar, 2 eggs and 1 tablespoon vanilla.  Pour over tops of velvet mix.  Bake at 350 degrees for 40 to 50 minutes.