Combine potatoes, cucumber, onion, and chives in large bowl. Blend mayonnaise, yogurt, vinegar, mustard, salt, and pepper in small bowl. Pour over potato mixture and blend thoroughly. Refrigerate several hours. Sprinkle with paprika before serving. Serves 6-8.
--Carol Jensen, United Church of Hardwick, Hardwick, VT
A smooth taste that goes well with other casseroles and with salads.
2 cups diced cooked chicken
3 eggs, well-beaten
3 cups milk
2 tablespoons flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup minced onion
1/4 cup green pepper
1 3/4 cups canned whole-kernel corn, drained
Place chicken in greased casserole dish. Beat eggs, milk, and flour together in bowl, and add salt, pepper, onion, green pepper, and corn. Pour over chicken. Bake at 325-F for 1 hour or longer--until custard is set and knife inserted in center comes out clean. Serves 6-8.
--Alma L. Hedrick, Harwinton Congregational Church, Harwinton, CT