Didn’t get enough delicious recipes in our 2013 Recipe Guide (December 12 edition)? Here’s more!

Last updated: December 11. 2013 11:08AM - 795 Views

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Oven Fried Chicken


Yields: 12 Servings


6 Whole Chicken Breasts, Split, Skinned


½ teaspoon Creole seasoning 3


½ cups ice water


½ Teaspoon thyme I cup plain nonfat yogurt


½ Teaspoon basil


1 Cup Italian-seasoned bread crumbs


½ Teaspoon oregano


1 Cup flour


1/8 Teaspoon freshly ground pepper


1 Tablespoon old bay seasoning Cayenne to taste


½ teaspoon garlic powder


Spray a baking sheet 3 times with nonstick cooking spray. Rinse the chicken. Place the chicken in the ice water in a bowl. Spoon the yogurt into a medium bowl. Combine the bread crumbs, flour, old bay seasoning, garlic powder, Creole seasoning, thyme, basil, oregano, pepper and cayenne in a sealable plastic bag, shaking to mix. Remove 2 pieces of the chicken from the water; coat with the yogurt. Place chicken in the plastic bag, shaking to coat. Arrange chicken. Spray the chicken lightly with nonstick cooking spray. Place the baking sheet on the bottom oven rack. Bake at 400 degrees for 1 hour, turning every 20 minutes to assure even browning.


-Stacey Brawner


Oven French Fries


Yield: 8 servings


4 Large unpeeled potatoes


2 Tablespoons peanut oil or safflower oil


Cut the potatoes into ½ inch wide strips. Place in a bowl of ice water. Chill, covered for 1 to 2 hours. Drain and pat dry. Combine the layer in a shallow baking pan. Bake at 475 degrees for 30 to 35 minutes, turning occasionally.


-Stacey Brawner


Pinto Bean Stew


1 lb. pinto beans


3 ribs celery (diced)


3 Tbsp oregano


2 Tbsp paprika


Pinch cayenne pepper


1 Tbsp vinegar


1 box beef rice w/mix


1 onion (diced)


1 sweet bell pepper (diced)


3 Tbsp parsley


1/4 c. bacon grease


1 c. ham (diced)


6 potatoes (diced)


1 Tbsp butter


1 bag shredded carrots


1 gallon water


1 c. mushrooms


Combine all ingredients in large pot. Cook on medium/high heat for 1 hr.


-Anthony W. Burton


Cream Cheese Surprises


½ cup butter, softened


½ cup shortening


1 cup sugar


1 egg


2 – 3oz. cream cheese, softened


1 tsp vanilla


2 cups flour


Preheat oven to 350’F.


Mix everything together, adding flour last. Grease pan or use parchment paper. Drop by rounded teaspoon and flatten with glass dipped in flour. (You might need to grease the bottom of glass lightly and then dip in flour). With finger make imprint in middle of each cookie and fill with jelly.


Bake for 10 – 13, or until edges are slightly browned.


Hints: Do not flatten cookies too thin or they will over cook. Do not over fill with jelly or it will over flow and make a mess. Should refrigerate dough for at least 1 hour, I like to make mine the night before.


Practice makes perfect!


-Denise Faust


Green Pea Salad


1 no. 303 can sweet peas


2 Tbsp. minced onion


1/2 c. minced celery


1/2 c. cheddar cheese cubed


2 hard cooked egges chopped


1/4 tsp. salt


1/8 tsp. pepper


1/2 c. mayonnaise


Combine all ingredients and toss with mayo.


-Margaret Hodges


Sausage Muffins


Brown one [1] pound of sausage in microwave and drain


Mix this with 0ne [1] can of cheddar cheese soup,


2 cups of Bisquick and 1/2 cup milk.


Bake in muffin tin and spray with Pam.


Bake at 350 degrees for approximately 35 minutes.


-Lauretta Morey


Pork Chops and Cabbage


3 Tbsp olive oil


4 boneless pork chops


1 head of cabbage, quartered, sliced, and cored


1 chicken bouillon cube, melted in 1/2 c. water.


Heat olive oil in 10-12 inch skillet with lid. Brown chops in oil, remove after about 10 min on each side. Put in cabbage, lay chops on top, pour chicken broth over all, put on lid and o not remove until done. Will take about 20 to 30 minutes. This is wonderful, all you need is mashed potatoes and cornbread. A great meal for four.


-Juanita White


Hamburger Garden Casserole


1 1/2 ground hamburger


1/2 c. chopped celery


1/2 c. chopped green pepper


1 med. onion, chopped


1 c. carrots, sliced or grated


1 small can tomato sauce


1/4 c. water


1 small pkg elbow spaghetti. Cook according to directions.


1 can mushroom soup. Salt and pepper to taste.


1 c. grated American cheese


Brown ground beef and drain well. Add chopped celery, green pepper, onion, carrots, tomato sauce and water. Simmer over low heat for 10 minutes. Stir in cooked spaghetti, mushroom soup, salt and pepper. Mix well. Pour into a large casserole dish and top with grated cheese. Bake at 350 degrees for 30 minutes. Enjoy.


-Juanita White


Chicken Casserole


4 chicken breasts (boneless, skinless) cook, shred/cube


1 8oz sour cream


2 can cream of chicken soup


1 can cream of ushroom soup


1 small onion chopped


1 8 oz grated cheddar cheese


Topping


1 sleeve Ritz crackers crumbled


1/2 stick melted butter


Combine soups, sour cream, cheese and cooked chicken. Spread in 9x13 baking dish. Crumble ritz crackers over top of mixture. Drizzle with butter. Bake at 350 degrees for 25-30 minutes. Enjoy.


-Juanita White


Sausage Balls


1 lb. pork sausage


1 lb. cheddar cheese (2 c.)


3 c. bisquick


Let sausage come to room temp. Heat oven to 325.


Combine sausage and cheese together in a bowl. Add bisquick and blend thoroughly. Role in small balsa nd place on ungreased baking sheet.


Bake 30 min. 325. Serve hot or cold


-Margaret Hodges


William’s Enchilada Casserole


2 lb. ground beef


2 (14.5 oz.) cans diced tomatoes


1 c. water


2 Tbsp. chili powder


1 med. Green pepper, chopped


1 lg. onion, chopped


2 c. shredded cheddar cheese


2 pkg. (6 inch) tortillas (about 20)


Salsa


Combine beef, tomatoes, water, chili powder, green pepper and onion in a large saucepan. Bring to a boiling point, reduce heat. Simmer, covered, for 20 min. Season to taste with salt and pepper. Line a 9x13 baking dish with 1/2 of tortillas. Pour in meat sauce and 1/3 of cheese. Repeat with remaining ingredients. Save 1/3 of cheese.


Bake covered at 350 degrees for 45 minutes. Sprinkle remaining cheese on top. Serve with salsa. Makes 8 to 10 servings.


-William Hodges


Penney’s Lasagna


1 lb. lean ground beef


1 small onion


1 clove garlic


1 Tbsp. parsley flakes


1 Tbsp. basil


1.5 tsp salt


1 can crushed tomatoes


2 (6 oz.) cans tomato paste


10 oz. lasagna noodles


3 c. ricotta cheese


2 beaten eggs


2 tsp. salt


1/2 tsp pepper


2 tsp salt


1/2 tsp pepper


2 Tbsp. parsley flakes


1/2 c. parmesan


1 lb. mozzarella


Brown and drain meat. Add onions, garlic, parsley flakes, basil, salt, crushed tomatoes and tomato paste, simmer. Cook and rinse noodles. Combine ricotta cheese, eggs, salt, pepper, parsley and parmesan.


In a 13x9 baking dish, layer 1/2 noodles, 1/2 ricotta cheese mixture, 1/2 mozzarella, and 1/2 meat sauce. Repeat. Bake 375 degrees for 30 min.


-Penney Whittemore

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