Poppyseed Chicken - tried and true!

5-6 chicken breasts, cooked and cubed
2 cans cream of chicken soup
8 oz. sour cream
1 roll Ritz crackers, crushed
1/4 cup melted butter
2 T poppyseeds ( I don't think I use nearly this much... )

Place chicken in greased 9x13 pan. Combine soups and sour cream, and most of poppy seeds, and spread evenly over chicken. Spread crumbs over soups, drizzle butter over crumbs, sprinkle a bit more poppyseeds over crumbs.

Bake at 350 for 20-25 min or until bubbly. Serve over noodles (egg noodles) or rice.

Red Velvet Cake.

[ CAKE ]
1/2 c. Crisco shortening
1 1/2 c. sugar
2 eggs
2 Tbsp. cocoa
2 oz. red food coloring
1 tsp. salt
1 tsp. vanilla
1 c. buttermilk
2 1/2 c. cake flour
1 1/2 tsp. baking soda
1 Tbsp. vinegar
Cream together shortening, sugar and eggs. Make a paste with cocoa and food coloring and add to the cream mixture. Mix salt and vanilla with buttermilk, add alternately with flour to creamed mixture. Mix soda and vinegar and fold into mixture. (Do not beat … fold only.) Bake in two 9″ layer pans for 30 minutes at 350.

[ ICING ]
5 Tbsp. flour
1 c. milk
1 c. granulated sugar
1 stick butter
1/2 c. Crisco shortening
1 tsp. vanilla
Cook flour and milk until thick. Stir constantly. Make sure you cool milk and flour mixture (in refrigerator). Cream together sugar, butter, crisco, and vanilla well with electric beater. Add flour and milk mixture. Beat until right consistency to spread. This should get fluffy like whipped cream.