Chocolate Cobbler
1-1/4 cups sugar, divided
1 c. all-purpose flour
7 tablespoons unsweetened cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter, melted
1-1/2 teaspoons vanilla extract
1/2 cup firmly packed light brown sugar
1-1/2 cups hot water
2. In a bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Add milk, butter, and vanilla, mixing until smooth. Pour batter into an ungreased, 8-inch square glass baking dish.
3. Combine remaining 1/2 cup sugar, brown sugar, and remaining tablespoons cocoa. Sprinkle cocoa mixture evenly over batter. Pour hot water over top - DO NOT STIR!
4. Bake until center of cobbler is almost set, 35-40 minutes. Let stand for 15 minutes.
5. Spoon into individual dessert dishes. (The cobbler makes its own chocolate sauce in the bottom of the pan.) Spoon sauce over each serving.
6. Garnish with vanilla ice cream or whipped cream, if desired.
Party Chicken & Wild Rice Casserole
1 medium onion, chopped
1 cup celery, chopped
2 tablespoons butter
2, 2-1/2 pound fryers, cooked, boned and cut into large chunks (or
1 fryer and 4 or 5 breast halves)
1, 6oz. box long grain and wild rice, cooked per instructions
1, 4oz. jar of pimentos
2 cups Hellmann's mayonnaise
1 can cream of celery soup
1-2 teaspoons of salt, to taste
1 cup toasted, slivered almonds
2, 16oz. cans French style green beans, drained
grated Parmesan cheese
paprika
2. Add all ingredients except paprika, cheese and 1 tablespoon almonds.
3. Mix thoroughly and pour into greased 3-4 quart baking dish.
4. Sprinkle with Parmesan, almonds, and paprika.
5. Bake until bubbly in center, about 45 minutes.
**If any leftovers, add more mayonnaise before reheating.