This week’s column is dedicated to Mr. and Mrs. Gary Rundle – devoted Lincolnville Band members.

For these cool foggy days:

Hot Chicken Salad

6 ounce package long-grain and wild rice, cooked

4 cups cooked chicken breast, diced

1 1/2 cups celery, chopped

1 onion, minced

1 cup mayonnaise

2 10 3/4 ounce cans cream of chicken soup

1 teaspoon salt

4 eggs, hard-boiled, peeled and chopped

Optional: 1 cup potato chips, crushed, or seasoned dry bread crumbs

Optional: 1 cup shredded Cheddar cheese

In a large bowl, combine all ingredients except optional ones; mix well. Place in a buttered 3 quart casserole dish. If desired, cover top of casserole with crushed potato chips or bread crumbs and/or cheese. Bake, uncovered, at 400 degrees for 30 minutes.

Spuds & Sausages One-Dish

4 cups boiling water

1 cup milk

1/4 cup butter, sliced

2 – 5 ounce package au gratin potatoes mix

16 ounces package mini smoked sausages

Optional: shredded cheddar cheese

Place boiling water, milk, butter and sauce mix in a greased 13 by 9 baking pan; mix well. Stir in potatoes (from sauce mix) and sausages; top with cheese, if desired. Bake, uncovered at 400 degrees for 35 minutes. Let stand for 5 minutes before serving.

Sweet Kiss Clusters

7 ounce jar marshmallow creme

12 ounce package chocolate drops

2 1/2 cups sugar

5 ounce can evaporated milk

1/4 cup butter, sliced

2 cups pecan halves

Place marshmallow creme and chocolate drops in a large heatproof bowl; set aside. Combine sugar, evaporated milk and butter in a saucepan over medium heat. Bring to a boil; cook for 8 minutes. Pour over mixture in bowl; stir well until chocolate melts and is well blended. Stir in pecans. Drop by teaspoonfuls onto wax paper; let stand until set. Makes 6 dozen.

Quick Crescent Pecan Pie Bars

8 ounce tube refrigerated crescent rolls

1/2 cup sugar

1/ cup corn syrup

1 tablespoon butter, melted

1/2 teaspoon vanilla extract

1 egg, beaten

1/2 cup chopped pecans

Unroll dough into 2 long rectangles; place in an ungreased 13 by 9 baking pan. Press over bottom and 1/2 inch up sides of pan to form a crust. Press perforations to firmly seal. Bake at 375 degrees for 5 minutes; remove from oven. In a medium bowl, combine remaining ingredients; mix well. Pour over partially baked crust. Bake an additional 18 to 22 minutes, or until golden. Cool and cut into bars. Makes 2 dozen.

Our thought for the week: Go often to your friend’s home, or weeds choke up the unused path.