Grandma's paprika chicken

By Sandy Walker of Papillion, Neb.

2 Tbsp. olive oil

1 lg. onion, chopped

(6) boneless chicken breasts

1 lg. tomato, chopped

1 tsp. hot Hungarian paprika

1 tsp. paprika

2 tsp. cornstarch

dash of pepper

1 c. sour cream

In large skillet saute onions in olive oil. Cook onions 3-5 minutes then add chicken. Cover and cook for 5 minutes then add all ingredients except sour cream and cornstarch. Stir chicken mixture and simmer covered for 15-20 minutes. In small bowl mix cornstarch with sour cream and add to chicken mixture and cook until sauce thickens then serve.

Carrot casserole

By Paula Nelson of Tryon, Neb.

1 tube Ritz crackers, crushed

4 lbs. carrots, sliced, cooked in salted water

4 c. American cheese, shredded

1/2 to 1 c. melted butter or margarine

1 c. onion, chopped, sauteed in butter or margarine

Alternate layers of carrots and cheese in 9x13” pan. Pour sauteed onions and butter over each layer. Top with crushed Ritz crackers. Bake at 325˚ for 30-40 minutes.

Yummy cookies

By Janet Kucera of Pleasanton, Neb.

1 c. sugar

1 c. oleo

1 c. brown sugar

1 c. salad oil

1 egg

1 tsp. vanilla

3-1/2 c. flour

1 tsp. soda

1 tsp. cream of tartar

1 c. Rice Krispies

1 c. oatmeal

1 c. coconut

Mix well. Chill 1 hour. Make into balls and press down on ungreased cookie sheet. Bake at 350˚ for 10-12 minutes.