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THE BUZZ AROUND WAYNE COUNTY Chicken Casserole by Linda Bullock What You'll Need: 1 pkg. Pepperidge Farms corn- bread stuffing mix 1 pkg. Pepperidge Farms regular stuffing mix 6 large chicken breasts, boiled & deboned 1 can mushroom soup 1 can cream of chicken soup 1 stick butter, melted 2 cups chicken broth Melt butter and mix in the stuffing mix until well coated. Grease cas- serole dish with butter or nonstick Pam. Layer with stuffing mixture, chicken, ½ of each can of soup. Repeat layers ending with stuffing mix on top. Pour chicken broth over casserole until saturated. Bake at 350 degrees until golden brown. Bon appetit! Candied YAMS by Esther Hardin What You'll Need: 8 small sweet potatoes, peeled & quartered 4 ½ tsp. lemon juice ¼ cup of butter 2/3 cup sugar 1 tsp. grated lemon peel 1/8 tsp. ginger ½ tsp. nutmeg ¼ tsp. cinnamon Place potatoes in enough water to cover. Add lemon juice and cook it until tender. Remove potatoes and drain. In the same pot, melt butter over medium heat and add sugar. Stir until sugar melts and starts to bubble, when mixture begins to thicken, remove from heat, add lemon peel and spices and return potatoes to pot, coating with the mixture. Serve immedi- ately. Sweet potato! Sweet Macaroni Salad by Nellie L. James What You'll Need: 1 (16-oz.) box elbow macaroni 4 carrots, shredded 1 lg. green pepper 1 med. red onion 2 cups of mayonnaise 1 (14-oz.) can sweetened condensed milk 1 cup of sugar 1 cup of cider vinegar 1 tsp. salt ½ tsp. pepper Cook macaroni according to pack- age directions; drain and rinse in cold water. In a large serving bowl combine macaroni, carrots, chopped peppers and onions. In a small bowl, whisk mayonnaise, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight. Enjoy! GUACAMOLE by Celia Leon What You'll Need: 5 ripe avocados 2 Tblps. red onion, finely chopped 2 Tblps. fresh lime juice ½ med. jalapeno pepper, seeded & chopped 1 garlic clove, pressed ¾ tsp. salt Tortilla chips Cut avocados in half. Scoop pulp into a bowl and mash with a potato masher or fork until slightly chunky. Stir in chopped red on- ions, lime juice, jalapeno pepper, garlic and salt. Cover with plastic wrap, allowing wrap to touch mixture and let stand at room temperature for 30 minutes. Serve guacamole with tortilla chips. Good eating! Got a recipe that slaps? Your kitchen creations deserve fame - and maybe a little jealousy. Send your quick recipe + photo to averil@thebuzzaroundwaynecounty.com and make Wayne County drool in The Tasty Buzz! 18 SEPTEMBER 2026