Recipe overload Don't drown in bits of paper -- get organized

Topeka Capital-Journal, The, Feb 4, 2004 by Kasha Stoll Capital-Journal

Hot Chicken Salad Pie

1 baked 9- or 10-inch pie crust 2 cups diced cooked chicken 1 cup diced celery 1/2 cup sliver almonds 2 teaspoons grated fresh onion 2 teaspoons lemon juice 1 cup mayonnaise 1 cup crushed potato chips 1 cup grated mild or sharp cheddar cheese

Mix chicken, celery, almonds, onion, lemon juice and mayonnaise.

Place --- don't smash --- mixture in pie crust. Top with a mixture of the potato chips and grated cheese.

Bake for 10 minutes at 425 degrees. Cut into pie-shaped pieces.

Turtle Cake

1 chocolate cake mix 1 package caramels 1/4 cup butter or margarine 1/2 cup evaporated milk 1 cup chocolate chips 1 cup nuts

Preheat oven to 350 degrees.

Prepare cake according to directions on box. Grease and flour a 9 by 13 cake pan, and pour half of the batter into pan. Bake for 15 minutes. Let cake cool.

Meanwhile, combine caramels, butter and milk in a saucepan and melt over low heat. Pour caramel mixture over cooled cake.

Sprinkle chocolate chips and nuts over caramel mixture. Pour remaining cake batter over top.

Put pan back in oven, and bake for 20 minutes. Cool and frost.