Chicken (and/or Broccoli) Divan

This is a recipe that started with the Edgemont 2nd Ward Relief Society in Provo, was a Gill family favorite, and then fell into Westwood hands where it was considerably modified. I'll try to start with the original recipe and then list the changes we have made.

10 oz. package frozen broccoli
1/2 to whole chicken or turkey
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c mayonnaise or salad dressing*
1 t curry powder
paprika
1/2 cup grated cheese

Cook broccoli and chicken separately. Mix soups, mayonnaise and curry powder. Debone and cut chicken in bite sized pieces. Arrange broccoli in bottom of a greased 9 x 13 pan. Put chicken on top of that. Pour soup mixture over. Top with grated cheese. Sprinkle with paprika. Bake uncovered at 375 degrees for 30 minutes.

Serve over rice. (If you don't have a rice cooker put 2 cups rice, 3 cups of water in kettle, let boil--when boiling turn heat to low, time for 15 minutes--let stand 5 minutes, fluff with fork)

Grandma's current recipe says she uses 2 cans cream of chicken soup, but this is the recipe that was in the Gill Family cookbook. We have switched to 2 cans cream of mushroom or celery. Sometimes we use milk or a mayonnaise/milk mixture with the soups. When we got vegetarians in the family we made a "broccoli" end with only broccoli. Later we added almonds and sometimes mushrooms and/or water chestnuts to the broccoli end. A vegan version has not yet been tried.

Corn Cakes (Betty's recipe)

1 cup cornmeal
1 cup flour
1/2 tsp salt
1/4 - 1/3 cup melted butter or oil
2 eggs
milk to make a thin pancake consistency (I use abt 2 cups)

Heat an oiled griddle. Betty made them half dollar size--filled each plate with lots. Delicious with jam, yogurt, and/or syrup.

Betty would bring the electric griddle out on her balcony overlooking the bay and make dozens of them for us to eat when we visited San Diego.