Chicken Casserole - cooking recipe

Ingredients

4 c. cooked, chopped chicken
2 cans cream of chicken soup
2 Tbsp. chopped onion
1 can sliced water chestnuts
1 c. mayonnaise
2 c. crushed cornflakes

Preparation

Pack
raw fish in pint jars (no need to worry about the bones as they will come all apart after pressure cooked).
Add 1 teaspoon
salt
on\ttop
of firmly packed jars.
Cover with water. Seal
with
canning top and process for 1 1/2 hours at 15\tpounds pressure.\tCool
well after processing is finished and
store like
any other canned goods.
Very good if cooked like
hush puppies
and served while hot, always.
Quart jars require\t2 hours
of
processing
at 15 pounds pressure.
For spicy catfish, add 1 pod of dried hot pepper.