Great Classic Recipes

Simply Good Chicken Casserole 
1 (3 pound ) broiler fryer chicken
1 quart water
1 teaspoon salt
1 teaspoon pepper
1 (10 3/4 ounce) can of cream of chicken soup undiluted 
1 ( 10 3/4 ounce can cream of celery soup, undiluted
1 (8 ounce) carton sour cream
1/2 teaspoon pepper 
1/2 (16 ounce ) package oval shaped buttery crackers, crushed ( 2 stacks)
1/4 cup of butter or margarine, melted 
Combine first 4 ingredients in a large dutch oven ; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove chicken and cool slightly.
Skin and bone chicken; cut chicken into bite size pieces. Combine chicken, cream of chicken soup, and next 3 ingredients, stirring well.
Place half of crushed crackers in a lightly greased 11*7*1 1/2- inch baking dish; spoon chicken mixture over crackers. Top with remaining crackers, and drizzle with butter.
Bake at 325 degrees for 35 minutes or until lightly brown 
Yields 6 to 8 servings

Peach Ice Cream
1 cup whipping  cream
1 quart milk
1 large can evaporated milk
1 teaspoon vanilla
3 eggs 
2 cups of sugar
4 cups peaches

Pour cream, milks and vanilla in bowl. Beat eggs and sugar together until fluffy; ad peaches and mix well. Blend egg and peach mixture with milk. Chill in refrigerator and then place in ice cream churn to freeze. Makes 1 gallon.