Red Deer Cookies a big hit for Christmas

If you want a change, try chicken lasagna

This recipe was so named because it came from Red Deer and it has become one of the favorites at Christmas time.

Red Deer Cookies

1 c. Marg.

1c. Br. Sugar

1 c. white sugar

3/4 c. Cocoa

1/2 c. Chopped Pecans

2 Tsp. Vanilla

2 Eggs

2 1/2 c. Flour

1 Tsp. Baking Soda

40 Rolo Caramels or I use a bag of mini ones and two per cookie

Topping:

1/2 c. Chopped Pecans

1 Tbsp. Sugar

Cream sugar & marg. until fluffy. Add eggs and vanilla and beat well.

Add flour, cocoa& baking soda. Blend well and stir in pecans.

Shape 1 Tbsp. of dough around caramel to completely cover.

Mix topping. Press one side of ball into the topping and place side up on ungreased cookie sheet.

Bake at 350 F. 10 mins. Makes about 40 cookies.

This is very good, but it is also quite rich.

Chicken Lasagna

10-12 lasagna noodles

Chicken sauce

10oz. Cream of mushroom soup

10oz. Cream of chicken soup

1 c. Finely chopped onion

1 c. Cottage cheese

1 c. Sour cream

1/4 tsp. Poultry seasoning

1/4 tsp. Oregano

1/4 tsp. Basil

3/4 c. grated parmesan cheese

4 c. Chicken or turkey

2 c. Shredded cheddar cheese

2-1/2 c. Shredded mozza cheese

Cook noodles Drain. For sauce mix first 11 ingredients together in a large bowl. To assemble layer in a greased 9 x 13 pan as follows:

Layer of noodles

1/2 chicken sauce

Cheddar cheese

Layer of noodles

1/2 chicken sauce

Mozza cheese

Cover with greased foil. Bake at 350 F. For about 40 mins. Remove foil and bake for about 10 mins until lightly brown. Let stand for 10 mins before cutting.

Dora Miner is a local cook and baker who writes a regular column for The Pipestone Flyer.

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