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Real ruam as we had it in Nigeria uses African yam as the staple, and there are many variations on the sauce.  In Canada, we continue to enjoy this version of it occasionally, and almost always on Christmas Eve. This makes a finger food, but you must make sure the potatoes are hot so that the gluten does its work.

I bought Bisquick to try this one and we like it.  When measuring the cheese, I loosely pack it into the measuring cup.

This is a favourite family entree, one often served to guests as well.  There are variations by using orange instead of lemon juice, adding various fresh herbs...

Roll or shake together:

2 chickens (skinned, cut up, salted)
1 1/2 cups flour

Place in greased roaster pan.  Combine the following and pour over:

2 cans Cream of Chicken soup
1 can milk
pepper to taste

Cover tightly with tin foil and bake at 350ºF for 1 hour, then uncover and bake 15 minutes more.  This can be done is a crock pot as well.

This was a handout from a store taste test.  It was a chilly and damp day.  Yum!

Brown and remove to large casserole:

1/4 cup cooking oil
2 large chickens (skinned, cut up, and salted)

Pepper the chicken to taste.  Combine in blender and blend well:

1 1/2 cups light cream (or whole milk)
2 cups milk
6 Tbsp. (slightly rounded) Bisquick
1/2 tsp. salt
1 tsp. dried onion flakes

Pour above mixture into the drippings from the browning pan and stir.  Cook to thicken slightly (add more milk if needed) then pour over chicken.  Cover and bake 1/2 hour at 350ºF.

Combine and put in casserole:

1 chicken (cooked, cut up, deboned)
1 1/2 qt. bread cubes (6 cups)
2 Tbsp. chopped onion
3/4 cup milk
1/4 tsp. salt
1/2 tsp. poultry seasoning

Combine the following and cook until thick:

1/2 cup margarine
4 Tbsp. flour
4 cups chicken broth (or bouillon cubes in hot water)

Pour thickened broth mix over mix in casserole.  Crush and sprinkle over top:

potato chips (a couple handfuls)

Bake uncovered for 45 minutes at 350ºF.

Prepare as directed and place in greased 9x13 pan:

1 box stove top stuffing mix

Cook and spread over first layer:

2 cups (uncooked) or 4 cups (cooked) rice

Spread over rice:

4-6 cups turkey or chicken (cooked and cubed)

Mix and pour over chicken layer:

1 can cream of chicken soup
1 can milk

Bake for 40-45 minutes at 350ºF.  More soup may be used if desired.

Those of you who like dressing with poultry - this is great.

This is often requested by Lori and Lloyd.  I do find it sticks to the bottom of my casserole even when I grease it.  Any suggestions?  if not, I’ll keep making it as described, scratch the crust out of the casserole as much as possible, then soak for a while to clean it.  I use a 4 quart casserole (mine has pretty irises on it).