Chicken Salad

• 1 Tbsp. butter or margarine
• 2 c. Corn Chex cereal (crushed to 1 c.)
• 2 Tbsp. slivered almonds
• 2 c. cooked, diced chicken
• 1 1/2 c. diced celery
• 1 c. shredded Cheddar cheese
• 3/4 c. sliced, pitted olives (optional)
• 3/4 c. mayonnaise
• 1/4 c. diced red peppers
• 1 tsp. lemon juice
• 1/2 tsp. seasoned salt
• 1/2 tsp. onion powder
• 1 lb. onions, diced
• 1/2 c. pork grease
• 1 liter (3 c.) milk (more if necessary)
• 1/2 lb. soft, mild cheese, grated or chopped
• 1 lb. flour (fresh corn flour)
• 4 eggs, separated
• salt and pepper to taste

1. Saute onions until transparent.
2. Remove from heat.
3. Add milk, flour, cheese, egg yolks, salt and pepper.
4. Beat egg whites until stiff and add to mixture.
5. Fold in carefully with a large spoon. Bake in a glass baking dish (13 x 8 x 2-inch) at 375u0b0 for 30 minutes, or until brown.

butter, cereal, almonds, chicken, celery, cheddar cheese, olives, mayonnaise, red peppers, lemon juice, salt, onion powder, onions, pork grease, liter, soft, flour, eggs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=812917 (may not work)