By Staff
This week we are going to give you an assortment of recipes that you might enjoy. These were captured from several different sources but are very tasty and convenient to cook in our area. Ingredients for these recipes should be easy to find. If you find a good recipe for us to cook on the cold January day send them in to us. We would love to see them. Hope you enjoy these.
Buffalo Chicken Bake
4 skinned boneless chicken breast
1 jar of hot sauce
1 pkg. Croutons (pulsed)
1 stick butter
Mix melted butter and pulsed croutons and roll chicken breasts in this. Bake at 350 until done. This is like a hot spicy chicken.
Broccoli and Rice
by Mrs. Lewis Vaughn
1 small onion chopped
3 t. butter
1 pkg. frozen broccoli
1 can mushroom soup
1 half cup of cooked rice
1 c. grated Cheddar cheese
Almost 1 c. milk
Saut/ onions in butter. Add broccoli and mushroom soup. Cook 10 minutes on medium heat. Add rice, cheese, and milk. Pour into buttered casserole and bake 25 to 30 minutes at 350.
Double Chocolate Mini Kisses Cookies
1 c. butter or margarine, softened
1 and 1 half c. sugar
2 eggs
2 t. vanilla extract
2 c. all-purpose flour
2 thirds c. Hershey's cocoa
3 fourths t. baking soda
1 fourth t. salt
1 and 3 fourths c. Hershey's Mimi Kisses Semi-Sweet Morsels
1 half c. coarsely chopped nuts
Heat oven to 350. Beat butter, sugar, eggs, and vanilla in a large bowl until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture, beating until well blended. Stir in Mini Kisses and nuts, if desired. Drop by tablespoons onto ungreased cookie sheet. Bake 8 to 10 minis week we're going to give you an assortment of recipes for you to try. These were captured from several different sources but are a very tasty group. Ingredients for these recipes should be easy to find in this area. There are some main meal dishes, vegetable dishes, and some dishes for those of you who have a sweet tooth. Enjoy as home cooked meals or as carry out. Take time during these cold sometimes-darker days to get in your kitchen and cook up something new. Let us know if you have a good recipe to share with us also.
Corn Casserole
1-15 and 1 fourth can of whole kernel corn, drained
1 14 and 3 fourths can cream-style corn
1 8 oz.pkg Jiffy corn meal mix
1 c. sour cream
1 half stick melted butter
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into greased casserole. Bake at 350 for 45 to 60 minutes, or until golden brown.
Country Baked Beans
by Grace Martin
4 cans 16 oz. each of baked beans drained
1 bottle 12 oz. chili sauce
1 lg. onion chopped
1 lb.sliced bacon cooked and crumbled
2 c. packed brown sugar
Put in a 2 qt. baking dish a 350 for 45 minutes to 60 minutes. Yields 10 to 12 servings.
Company Macaroni
by Grace Martin
1 pkg.7oz. Elbow macaroni
6 T. butter divided
3 T. all-purpose flour
2 c. milk
1 pkg. (8 oz.) cream cheese
2 c. shredded Cheddar cheese
2 t. spicy brown mustard
1 half t. salt
1 fourth t. pepper
3 fourths c. dried bread crumbs
2 T. minced fresh parsley
Combine cooked macaroni. Gradually add ingredients and put on stove and stir to coat. Use a three-quart casserole dish and pour in all ingredients except crumbs, butter, and parsley. Ten take butter and cut up small pieces over the top of ingredients, sprinkle crumbs and parsley over top of the casserole.
Salisbury Steak with Mushroom Gravy
1 pound lean ground beef
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup frozen chopped onions
1 teaspoon steak seasoning (recommended: Montreal)
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac
1 (8-ounce) package sliced fresh mushrooms
2 cups low-sodium beef broth
1 (1.2-ounce) packet brown gravy mix
Cooked rice, for serving
In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.