What's cooking Suzanne?

By Staff
Suzanne Langcuster
Franklin County Times
Hope you cooks are ready to get back to big table cooking this week.
Labor Day will be over after tomorrow and the children are all settled in school. We need hardy, filling, meals that "stick to the ribs" for children when they come in from a busy day at school, band practice, football practice, and many other activities. The recipes we are offering you this week can help you do that. Leftovers from these main dishes can be refrigerated and served at another meal, but I wouldn't recommend you reheat the Salmon Loa.
Hope you can use some of these.
Sweet and Sour Chicken
6 boneless chicken breasts
1 small bottle creamy Italian dressing
1 small jar apricot preserves
1 envelope Lipton's Onion Soup Mix
Place chicken in 9×13 " casserole dish. Salt and pepper to taste. Mix dressing and preserves and pour over chicken. Sprinkle onion soup mix over this. Cover and bake. Serve with rice, if desired.
Chicken Dijon
6 chicken breasts boned and skinned
1 6 oz. jar Dijon mustard
seasoned bread crumbs
1 stick of butter
1-16 oz. sour cream
Preheat oven to 400. Rinse chicken and pat dry. Spread both sides liberally with mustard. Dip in sour cream and roll heavily in bread crumbs. Line baking dish with foil. Place chicken on foil and dot with butter. Cover with additional foil and bake 30 minutes. Bake at 450 for 15 minutes until brown.
Ham Casserole
3 medium potatoes, sliced
3 c. chopped baked ham
2 medium sliced onions
1 small can cheddar cheese soup
cracker crumbs and butter
In greased casserole, make layers of above ingredients. Top with crumbs. Dot with butter. Bake 20 minutes at 400.
Pizza Casserole
6 oz. wide noodles, cooked and drained
1 lb. ground beef
1 medium chopped onion mozzarella cheese
1 jar Pizza Quick
black olives
green pepper
sliced mushrooms
pepperoni
mozzarella cheese
Grease or spray with Pam, a large flat dish. Spread noodles, top with browned meat and onions. Spread Pizza Quick over this. Add remaining ingredients, topping with cheese. Bake at 350 until cheese is melted and bubbly.
Salmon Loaf
1 can salmon, drained
1 egg
1/2 c. bread crumbs
1/3 c. onions, chopped
1/3 c. celery, chopped
Mix all ingredients. Add drained juice. Place in greased casserole dish. Bake at 350 for 30-40 minutes.
German Chocolate Cousin Cake
1 box yellow cake mix
1 pkg. vanilla instant pudding
1/2 c. oil
6 oz. semi-sweet chocolate chips
1 c. pecans
1-8oz. carton sour cream
4 eggs
1/2 c. water
1 bar chocolate, grated
Mix cake, pudding, sour cream, eggs, oil, and water together. Add chocolate chips, grated chocolate bar and pecans. Bake at 350 for 1 hour in tube or Bunt pan.
Banana Split Cake ( Low Cal)
4 double graham crackers
1 box sugar free vanilla instant pudding prepared with skim milk
1 banana
1/2 c. crushed pineapple (no sugar)
1 c. strawberries
Layer in shallow pan. Chill.
Lime Pie (Low Calorie)
1 small package sugar free instant vanilla pudding
1 small package sugar free lime jello
2 1/2 c La Creme
2 packages Equal
2 T. lime juice
Add 1 cup boiling water to jello and stir until dissolved. Add 1 cup cold water, pudding, lime juice and Equal and mix until smooth. Refrigerate until room temperature, then fold in La Creme.
Lemony Smidgeon Animal Pancakes With Booberry Sauce
Sauce:
3 tablespoons cornstarch
1/3 cup water
6 cups frozen or fresh blueberries
1/4 cup lemon juice (optional)
6 tablespoons sugar
Pancakes:
2 cups unbleached flour
1/3 cup toasted wheat germ
3 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 3/4 cup Heritage Foods Little Einsteins low-fat milk with omega-3 DHA
2 tablespoons canola oil
2 large eggs
2 teaspoons lemon extract
1/4 cup blueberries
Cooking spray
Heat griddle to medium high heat.
1.Sauce: In a glass, mix cornstarch and water. In medium saucepan, add blueberries, lemon juice and sugar. Stir gently over medium-high heat until hot. Add cornstarch water and continue to stir until sauce turns clear and thickens. Remove from heat and set aside to cool slightly.
4.Spray griddle with cooking spray.
For regular pancakes: Pour 1/2 cup batter per pancake onto griddle and heat until bubbles begin to pop. Flip and cook through on other side. Top each with 1/2 cup of warm blueberry sauce.
For animal-shaped pancakes: Pour desired amount of batter onto griddle to form elephants, horses, dogs, cats, or other animals.
Use the 1/4 cup of blueberries for eyes, ears, and noses. Carefully flip when bubbles begin to pop. Top with a generous helping of blueberry sauce.