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.

Pancakes

Scotch Pancakes

• 2 beaten eggs
• 1/2 cup powdered sugar
• 1/2 cup melted butter (or replace half with applesauce)
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon soda
• 1 1/3 cups milk

Beat eggs, sugar and melted butter together. Then add dry ingredients and milk. These burn easily.

Serves 4

Imitation Maple Syrup

• 1 cup sugar
• 1 cup water
• 1 Tbs. imitation maple flavoring

Heat the water until the sugar is dissolved. Then add maple flavoring.

Makes 1 cup.

Grandma's Pancake Recipe

Enchiladas

1 can high quality hot enchilada sauce (Little Pancho's, Rosarita, La Victoria -- NOT El Paso)
1 can tomato soup
1 pckg. corn tortillas
1/2 lb. hamburger (opt.)
1 cup chicken, cubed (opt.)
1/4 onion, diced
1 cup grated cheese (if there is no meat add more cheese)
(We also sometimes add fajita vegetables)

Put tortillas in sauce until soft. Put in hamburger or chicken, if desired, top with grated cheese and diced onion. Roll up tortilla. Put in greased baking dish. Pour extra sauce over and sprinkle cheese on top. Bake at 350 degrees until cheese is melted and sauce is bubbly.

Serves 4

A Grandma Gill Recipe!