2 tablespoons butter or margarine
1/2 cup celery, diced
1/2 pound fresh mushrooms, sliced
10 1/2 ounce can cream of chicken soup
1/4 cup milk
1/4 cup toasted slivered almonds
6 hard-cooked eggs, coarsely chopped
5 1/2 ounce can Chinese fried noodles
2 tablespoons parsley, snipped
Sauté celery and mushrooms in butter. Add soup and milk; heat until bubbly. Fold in almonds and eggs and gently stir until heated. Meanwhile, warm noodles in shallow pan in a 350° oven for 5 minutes. Arrange noodles on serving dish; pour creamed egg mixture on top and garnish with parsley.
Preparation time: 30 min
Approximate calories per serving: 440
Melon Ball Cocktail
Creamed Eggs on Fried Noodles
Angel Food Cake
© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.