Favorite Recipes from Our Best Cooks- Spiralbound Cookbook #25

Not sure where this one came from, but it was compiled by the Resident Council Van Fund Project at Woodstock Health Center in Kenosha, Wisconsin.  It was printed in 1979-ish.

Here's the cookbook:

Here's a picture of the health center (in 1979):

I really like the first section, which tells you how to do everything from using herbs...

...to making the perfect pie:

There are pages on "what to serve with...", including meats, chicken, fish, cheese or eggs and miscellaneous.  There's a section on "Time Table For Meat Cookery", one on "Seafood Cookery", "Ways to Use Leftovers", "Quantities to Serve 100 People", "Fillings Make the Sandwich", a dieting section called "You Can Reduce- with SAFETY and COMFORT" (as well as selected menus), and a couple of pages on "Freezing Prepared Foods"...very thorough!

The recipe I've chosen to post from this cookbook is for BRUCE'S FAVORITE HOT CHICKEN SALAD, attributed to Brucetta Grayson:

Bruce's Favorite Hot Chicken Salad

2 c. diced cooked chicken (3 breasts)
1/2 c. slivered almonds
1 c. sliced water chestnuts
1 c. pimento, cut up
1/2 tsp. celery salt
1/8 tsp. pepper
1/8 tsp. Accent
2 T. lemon juice
1 c. mayonnaise
1/2 can cream of chicken soup
1/2 to 1 can French Fried Onions

Cook chicken in salted water until tender.  (I add a bit of onion and celery leaves while chicken cooks.)  Cool.  Cut in pieces with scissors.  Mix remaining ingredients (except French Friend Onions) and pour into 1 1/2 qt. casserole.  Cover with onions.  Bake in preheated oven at 350 degrees for about half an hour.   Serves six.  You may double all ingredients for 12.

NOTE:  This is better when baked uncovered and no longer than 1/2 hour.  All may be mixed in advance, but add onion to top just before placing in oven.  I use less than 1 c. of mayonnaise because I like it a bit more dry.  I just add mayonnaise until it is the consistency I like.  This is good served with a 3 Bean Salad and a Cranberry mold.

Enjoy!