Layered Fruit Salad

Provided by Betty Weaver (1995)

2 cups shredded iceberg lettuce
2 golden delicious apples
2 navel oranges
2 cups seedless green grapes
1/3 cup mayonnaise
1/3 cup sour cream
1 cup shredded mild cheddar cheese

Spread lettuce on the bottom of a 2 quart serving dish.  Core apples, slice thinly and layer over lettuce.  Peel and section oranges, and squeeze a tsp or so of juice on the apples, then arrange slices on top of apples.  Layer grapes.  Combine mayonnaise and sour cream and spread over grapes.  Sprinkle cheddar cheese over all.  Cover dish tightly with plastic wrap.  Refrigerate overnight.

Overnight Scalloped Chicken Casserole

Eva Myers (2002)

2 cans (10 3/4 ounces each) of cream of mushroom soup, undiluted
2 1/2 cups of milk
1/2 processed American cheese
4 cups of chopped cooked chicken or turkey
1 box of macaroni
3 hard cooked eggs
1/2 cup of butter or margarine, melted
1 1/2 cups of soft bread crumbs

In a large bowl, combine soup, milk, and cheese.  Add chicken or turkey, macaroni, and eggs.  Stir in 1/4 cup of melted butter.  Transfer to a greased 13x9x2 inch baking dish.  Cover and refrigerate for 8 hours or overnight.  Toss the bread crumbs with the remaining butter.  Sprinkle over casserole.  Bake, uncovered, at 350 degrees for 60-65 minutes or until bubbly and golden brown.