What's cooking Suzanne?

By Staff
This week we will be sending you an assortment of recipes. We have enough for you to make a good meal any way you want to use these recipes.
Add something you already prepare to make the meal have a variety of tastes. My favorite meals as a child were when relatives warmed up interesting little dishes of left-overs and added them to the meal. It was like a circus of tastes.
World's Fair Chicken
6 chicken breast, boned
1/2 t. salt
pepper to taste
2 T. butter or margarine
hot cooked rice
1 (11oz.) can mandarin oranges, drained
parsley (for garnish)
crisp fried bacon, crumbled
shredded coconut
crushed peanuts
Skin chicken breasts and arrange in a baking dish. Salt and pepper to taste. Bake at 425 for 15 minutes. Leave drippings in pan. Pour sauce over the chicken. Reduce oven temperate to 350. Bake for one hour, basting. Serve on bed of hot rice and garnish with mandarin oranges and parsley. Pour mandarin juice over he chicken for flavoring. Place bacon, coconut and peanuts in small dishes and serve as condiments with chicken. This is delicious and healthy.
Lima Bean Casserole
3 garlic cloves
1 T. olive oil
1 small onion,coarsely chopped
3/4 cup diced carrots
1 (8oz.)pkg. cooked cubed ham
1 (16oz.) cans large butter beans, drained
1/2 (16oz.) can butter peas
2and 1/2 cups low-sodium fat-free chicken broth
2 t. chopped fresh rosemary
Cornbread Crust Buster (will be written below)
Preheat oven to 400. Saute garlic in hot oil in a 10 inch ovenproof skillet over medium heat 1 minute.
Add onion and carrots and saute three to four minutes or until tender. Add ham and cook three minutes and stir in beans peas, and next two ingredients. Bring to a boil and cook five minutes. Remove from heat and pour batter over ham mixture. Bake at 400 for 28 minutes or until golden brown.
Cornbread Crust
1 c. cornmeal mix
1/2 c. buttermilk
1/4 c. sour cream
1 large egg
1/2 t. chopped fresh rosemary
Combine all ingredients and use immediately.
Quick Macaroni and Cheese
8 oz. Macaroni (cook by label on Macaroni pk.)
1-8oz. pkg. cheddar cheese
1 can mushroom soup
1/2 c. mayonnaise
1/2 c. milk
Drain macaroni and mix the next four ingredients and pour over he macaroni. Mix all together. Pour into a pyrex dish and bake at 375 for 25 minutes.
Osgood Pie
1 c. sugar
1/2 c. butter
1/2 t. cinnamon
1/2 t. nutmeg
1 t. vinegar
1/2 c. broken pecan meats
1/2 c. c. raisins
2 eggs
Cream butter and sugar. Add cinnamon, nutmeg, vinegar, nut meats and raisins. Add well-beaten eggs. Pour in uncooked pie shell and bake 50 t0 60 minutes at 350.
Cheesecake Cupcakes
2- 8 oz. pkg. cream cheese
1/2 c. sugar
1 T. vanilla extract
2 large eggs
12 vanilla wafer cookies
Topping of your choice(cherry , blueberry, or pineapple pie filling)
Blend cream cheese, sugar, eggs, an vanilla together. Place 1 vanilla wafer in each cupcake liner to form the crust of the cheesecake. Spoon cheesecake batter into each cupcake, leaving a little room for the cupcake to rise while baking. Place pan in the oven and bake for 15 minutes or until barely brown. Remove from oven and let cool on a wire rack. Top each cheesecake with topping of choice and let chill in the refrigerator until serving.
Chocolate Delight Cake
1 pkg. chocolate cake mix
1 pkg. instant chocolate pudding
32 oz. sour cream
4 eggs
1 c. water
3/4 c. vegetable oil
6 oz. chocolate chips
6 oz. pecan pieces
Combine all ingredients except chocolate chips and nuts. Mix with a beater for at least 3 minutes, then add chocolate chips and nuts. Pour into a well-greased slow cooker. Cover and cook on low for 6 to 8 hours or until toothpick inserted into center comes out clean with moist crumbs. Invert onto a plate.
Hasselback Potatoes
2 small baking potatoes, about 3/4-pound total
2 tablespoons melted butter
1/3 cup chicken stock
1/4 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
11/2 tablespoons finely grated hard cheese, such as Parmesan
1 tablespoon fine dry bread crumbs
Preheat the oven to 425 degrees F.
Peel potatoes. Cut each potato not quite through in a series of crosswise slices about 1/4-inch apart or closer so that they are still joined together at the bottom.
Brush the potatoes with the melted butter and place in a small baking pan.
Pour the chicken stock around the potatoes and sprinkle with the thyme leaves. Sprinkle with salt and pepper and roast until the potatoes are half cooked, 25 to 30 minutes, basting every 5 minutes with the butter-chicken stock mixture.
In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the tops of the 2 potatoes.
Continue roasting without any further basting until the potatoes are crispy on the outside and cooked through, about 30 minutes.