Chicken Chow Mein

3 cups cooked chicken
1/2 cup chopped onion
1 cup sliced celery
2 cups sliced carrots
8 oz. fresh sliced mushrooms
1 cup chopped green pepper
soy sauce
chow mein noodles
2 cups chicken broth
4 tbsp. flour

Cook onion, celery, carrots, green peppers, and mushrooms in 1 tbsp. butter until crispy and tender. Sprinkle the flour over the veggies and then pour the chicken broth over and stir until thick and bubbly. Season with soy sauce (if desired). Add chicken and then serve over rice or chow mein noodles.

Simple Spring Baskets

2 cups miniature marshmallows
1/4 cup butter
1 6 oz. package chow mein noodles

Combine marshmallows and butter in 3 quart saucepan. Cook over low heat, stirring occasionally, until mixture is melted (6-8 minutes). Stir in noodles until very well coated.

Press mixture onto bottom and up sides of 12 buttered muffin pan cups with buttered fingers. Refrigerate at least 12 hours or until firm.

Remove baskets from cups. Decorate baskets as desired. Store in container with tight fitting lid for up to 2 days.