“Well, flitter!” (instead of, “Well, shoot!”) this grandma used to say. Known to her grandchildren as Granny, VIVIAN LOVORN was born and raised in Union, Mississippi. She loved to cook and have family and friends over to eat. Granddaughter KATHY SPEARS (Franklin, Tennessee) shares that “Granny was always prim and proper, dressing to the nines anytime she went anywhere—even to the mailbox! I learned manners from her, and she never met a stranger, which is probably why I’m quite sociable. She also inspired my love of cooking.”
3 cups diced turkey (or chicken)
2 large hard-boiled eggs, chopped
1 (4 ounce) can sliced mushrooms
¾ cup diced celery
1 tablespoon chopped onion
1 (10.75 ounce) can cream of mushroom soup
¾ cup mayonnaise
1 ¾ cups hard chow mein noodles or crushed potato chips
1 Preheat the oven to 350 degrees.
2 In a large bowl mix together the turkey, eggs, mushrooms, celery, and onion. In a small bowl stir the soup into the mayonnaise and toss with the turkey mixture. Spoon the mixture into a 2-quart casserole dish.
3 Top with the chow mein noodles. Bake for 30 minutes or until bubbling and heated well through.
MAKES 6 TO 8 SERVINGS.