Recipes from Funeral and 1st Annual Emma Awards Dinner -------------------- Go to 'Recipes & History' to get more recipes as more are added!

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Funeral Chicken Stuffing Bake Recipe:

6 Chicken Breasts (Cooked & Cubed - boiling is fastest way)

6-8 Slices of Swiss Cheese

1 can Cream of Chicken Soup

1 can Chicken Broth

2 pkgs. Stove Top Stuffing Mix

1/4 cup butter (1/2cube) *optional*

Layer chicken breasts in 9 x 13 pan and top w/Swiss Cheese.  Mix cream of chicken soup with 1 cup chicken broth and pour over cheese. (reserve 1/2 c chicken broth for use later) Follow the directions on package for stuffing mix.  Layer stuffing on top of cream of chicken soup/broth mixture.  Pour remaining 1/2 c. chicken broth around the edges of pan.  Melt butter and drizzle over stuffing mix.  Cover and bake for 1/2 hour at 375.  Remove foil and bake until cheese is melted and warm throughout. Approx. 45+ minutes if frozen.

To Freeze: Freeze before baking. Cover with foil and abel dish, include cooking instruction.

ENJOY!

1st Annual Emma Awards Dinner Recipe:

Emma Croissants Mornay

Croissants-cut in half horizontally     (1/2 large croissant per serving)

Chicken, cooked and sliced or shredded     (about 1/2 C per serving)

Tomato –sliced thinly

Avocado -sliced

Swiss cheese slices

Sliced Almonds (opt)

Mornay Sauce

Preheat oven to 350 degrees. Assemble croissants on foil lined baking sheet in this order: croissant half, layer of chicken, tomato, avocado, cheese.

Bake 15-20 min. to heat through. Put on plates. Top with Mornay Sauce and

almonds (optional) serve immediately.

Mornay Sauce

3 TB Butter

2 TB Flour

1 C Chicken broth

1 C Half and half

1 Egg yolk

1/2 C Shredded Swiss Cheese

1/4 C Parmesan Cheese

Salt and pepper to taste

In 2 Qt saucepan over medium heat, melt butter; stir flour into butter until

smooth. Gradually stir in broth and half and half and cook, stirring until sauce is

thickened. Remove pan from heat. In small bowl, beat egg yolk slightly. Then

into egg yolk beat small amount of hot sauce. Slowly pour egg mixture back into

hot sauce, stirring vigorously to prevent lumping. Add cheeses and cook over

low heat, just till thickened. Do not boil. Serves 6.

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