Junaluska Joy

The Junaluska Joy cookbook is another old one in my collection, dating back to 1982. It was a publication of the Junaluska Historical Society in Lake Junaluska, North Carolina.

There are many recipes that I love in this one. The one I have made most often over the years, Chicken Pie, has always been a favorite of my two sons. Here it is, along with a wonderful muffin recipe that is also a crowd pleaser.

Chicken Pie

1 (3 to 4 pound) chicken
1/4 cup butter
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
1 1/4 cups broth
1 can Cream of Celery Soup
salt and pepper to taste
1 pie crush recipe for two crust pie

Cook chicken till tender. Remove from broth and when cool enough to handle, cut into bite-size pieces. Cook vegetables in the chicken broth for 20 minutes. In a large baking or casserole dish arrange chicken pieces on bottom. Melt butter and pour over the chicken. Arrange cooked vegetables over the chicken. Combine broth, soup and salt and pepper. Pour over vegetables and chicken. Cover with pie crust. Bake at 425 degrees for 30 minutes or until crust is nicely brown.

Note: Other vegetables may be used. I always add sliced mushrooms.


Abilene Country Club Muffins

2 eggs
1 cup brown sugar
1 cup chopped walnuts
1/4 tsp. salt
1/4 cup flour
1 tsp. vanilla
2 tablespoons melted butter

Preheat oven to 300 degrees. Beat eggs. Add other ingredients in the order given, beating well after each addition. Fill greased miniature muffin pans 3/4 full and bake 25 to 30 minutes or until lightly brown. These freeze well.

Yield: 3 to 4 dozen.