Cashew Chicken Casserole and Chocolate Angel Food Cake

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Cashew Chicken Casserole
Makes 6 servings
Prep:  START NIGHT BEFORE
Cook Chicken (I always boil mine and then chop)
Chop Onions and Celery
Crush saltines

2 cups uncooked elbow macaroni
3 cups cooked boneless skinless chicken breast halves chopped
1/2 cup cubed  American cheese process (like Velveeta)
1 small onion chopped
1/2 cup celery chopped
1 8-ounce can water chestnuts
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/3 cups milk
1 14 1/2-ounce can chicken broth
1/4 cup butter or margarine melted
2/3 cup crushed saltine crackers approx. 20 crackers
3/4 cup cashew nuts

1. In a greased 13×9 inch baking dish, layer the 1st six ingredients in the order listed.
2. In a bowl, combine the soups, milk and broth.  Pour over the ingredients in the baking dish.
3. Cover and refrigerate overnight.
4. Toss butter and cracker crumbs; sprinkle over casserole.  Top with cashews.
5. Bake, uncovered, at 350 degrees for 35-40 minutes or until macaroni is tender.

Serve with white rice

Chocolate Angel Food Cake
Makes 8 servings

1 cup sugar
1/2 cup cake flour sifted
1/4 cup unsweetened cocoa
6 eggs white large, at room temperature
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 envelope whipped topping
Milk
1 tablespoon unsweetened cocoa
Vanilla extract
Additional unsweetened cocoa powder

1. Preheat oven to 375°. Place sugar and cake flour in a small bowl. Sift 1/4 cup cocoa powder over and mix well; set aside.

2. In a large mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and continue beating until stiff but not dry. Sprinkle 1 teaspoon vanilla over egg whites. Fold in cocoa mixture, half at a time, until well blended. Spread evenly in an ungreased 10-inch tube pan. Bake in lower third of oven for 30 minutes or until top springs back when touched. Invert and cool in pan.

3. Prepare whipped topping according to package directions, substituting skim milk for whole milk and adding 1 tablespoon cocoa powder with vanilla. Frost cake, reserving about 1/2 cup for piping on a decoration if desired. Sprinkle with additional cocoa powder.

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