Popcorn salad

By Faith Harrold of Broken Bow, Neb.

12 c. popcorn

1 c. celery, chopped

1-1/2 c. cheddar cheese, shredded

2 c. mayonnaise

1 c. cooked crisp bacon, broken up

2 cans water chestnuts

1/2 c. onion

2/3 c. sugar

Toss all ingredients except popcorn. Add popcorn. Chill.

Rhubarb custard cake

By Patti Klitz of Chadron, Neb.

1 yellow box cake

5 c. rhubarb, diced

1 pint heavy whipping cream

Make cake according to box directions and put in 9x13” prepared dish. Cover cake with rhubarb and pour cream over top. Bake at 350˚ for 50 minutes.

Chicken dressing casserole

By Sarah Mulder of Kearney, Neb.

(4) chicken breasts

2 cans cream of chicken soup

1 can evaporated milk

2 pkgs. stuffing

1 c. butter, melted

1 c. chicken broth

Cook chicken and cut into bite sized pieces – set aside. Combine soups, milk and broth in pan and heat thoroughly. Combine stuffing mix and melted butter and spread half of that in a greased 9x13” pan. Layer chicken over this, then pour soups over chicken and top with remaining stuffing. Bake, uncovered at 350˚ for 35 minutes.