What's cooking Suzanne?
Franklin County Times
Fall is in the air and our cooking will change to suit the season. Casseroles, warm grits, omelets, and scalloped potatoes are warming foods on cool nights for your dinner meals.
If you are a working cook, casseroles can be mixed ahead of time, refrigerated, and put in oven when needed. Some freeze to have later.
Hope these dishes will be of help to you. That is what the cooking page is all about.
Little Hot Ham Sandwiches
2 pkg. brown and serve rolls
1 pkg. sliced sandwich ham
1 pkg. sliced Swiss cheese
1 stick oleo
2 T. sugar
1 T. poppy seed
2 T. minced onion
Slice rolls into top and bottom layers without separating individual rolls. Place ham slices on bottom layer, then cheese slices. Place top layer of rolls back on. Melt oleo, sugar, poppy seed and minced onion together and pour over rolls. Bake at 300 until warm.
1 c. quick grits
1 t. salt
1/2 c. oleo
1 clove garlic, crushed
Bring water to boil. Add salt. When boiling rapid add grits slowly, boil to 5 minutes. Remove from heat, add oleo and cheese. Stir until melted. Beat eggs. Stir in milk, add to grits mixture. Add pepper. Pour into a 2 1/2 quart casserole dish. Dot top with butter. Sprinkle top with corn flakes and paprika. Bake at 350 for about 1 hour.
2 lb. ground beef
1 c. milk
1 t. salt
5 slices bread, broken
1/2 t. pepper
1 c. cream mushroom soup
Mix all ingredients together. Roll into balls, drop into hot fat and brown well. Remove from fat and put into a baking dish. Cover with soup. Bake at 350 until bubbly.
2 c. cooked ham, chopped
2 c. cooked rice
1/2 c. water chestnuts or slivered almonds
2 T. chopped pimentos
1/4 c. grated Parmesan cheese or Cheddar
1/2 c. chopped bell pepper
1/4 c. oleo
1/2 c. flour
1 1/2 c. milk
1/4 t. salt
1/2 c. mayonnaise
Make white sauce and add oleo in saucepan. Add flour. Stir well, add salt, then milk. Cook until slightly thickened. Remove from heat, add 1/2 c. mayonnaise. Add other ingredients, mix well.
Pour into well greased 2 quart casserole dish. Cover with oil. Bake at 350 for 30 minutes. Sprinkle with cheese, when removed from oven. Good dish to make with left over ham.
1 c. sliced okra
1/2 c. chopped scallions
1/3 c. milk
Fry okra and scallions in 2 T. oil until scallions are clear and okra is still green. Remove okra and scallions from pan.
Stir in eggs, stir until they start to thicken. Add milk. Add okra and scallions to eggs, cook until done, about 8 to 9 minutes.
1 can peach pie filling
1 small can mandarin oranges, drained
1 can pineapple tidbits, drained
2 c. seedless green grapes
2 bananas sliced
1 1/2 c. miniature marshmallows/2 c. nuts
Toss and chill 2 hours before serving.
2 c. grated squash
6 T. flour
salt and pepper to taste
Grate uncooked squash. Mix all ingredients together and spoon into hot butter. Fry until brown.
1 can cheddar cheese soup
dash of pepper
1 small onion, thinly sliced
1/2 c. milk
4 c. thinly sliced potatoes
Blend soup, milk, pepper. In buttered 1 1/2 quart casserole, arrange alternate layers of potatoes, onion, and sauce. Dot top wit 1 T. butter and sprinkle with paprika. Cover and bake at 375 for 1 hour. Uncover and bake 15 minutes more or until potatoes are done.
1 c. sugar
2 t. baking powder
1/2 c. butter
1 t. vanilla
Cream butter and sugar together and add egg and vanilla and mix. Stir in baking powder and enough flour until firm and add 1 t. of water if needed. Bake in 325 degree oven for 10 minutes.
2 English cucumbers (2 pounds)
1 small red onion
1 1/2 tablespoons salt
1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
1 teaspoon sugar
2 teaspoons dried dill or 2 tablespoons fresh
Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.
In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.
Pouched chicken for salad
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan.
Cover with the broth, and bring just to a boil. Lower the heat to very low and cover.
Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid.
Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use.
Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings.