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Comforting goodness

Hot and hearty dinners that are sure to satisfy the whole family. With crunchy bake chicken you can cut the fat of frying out of your diet. – Pat

Crunchy baked chicken

1 egg

1 tablespoon milk

1 can (2.8 oz) french-fried onions, crushed

¾ cup grated Parmesan cheese

¼ cup dry breadcrumbs

1 teaspoon paprika

½ teaspoon salt

dash pepper

1 broiler/fryer chicken (3 to 4 pounds), cut up

¼ cup butter, melted

In a shallow bowl, whisk the egg and milk. In another shallow bowl, combine the onions, cheese, breadcrumbs, paprika, salt and pepper.  Dip the chicken in egg mixture, and then roll in the onion mixture. Place in a greased 13×9-in baking dish. Drizzle with butter. Bake, uncovered, at 350 degrees for 50-60 minutes or until juices run clear. Yield: 4-6 servings.

 

Special cauliflower

2 cups fresh cauliflowerets

1 tablespoon plain yogurt

1 tablespoon mayonnaise

½ teaspoon Dijon mustard

1/8 teaspoon dill weed

1/8 teaspoon salt

1/8 teaspoon garlic powder

¼ cup shredded cheddar cheese

Place cauliflower in a steamer basket; place in a small saucepan over 1-inch of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Meanwhile, in a small bowl, combine yogurt, mayonnaise, mustard, dill, salt and garlic powder. Transfer the cauliflower to an ungreased 3-cup baking dish; top with yogurt mixture and cheese. Bake, uncovered, at 350 degrees for 5 minutes or until heated through and the cheese is melted. Yield: 3 servings.

 

Mashed potato spinach bake

6 medium potatoes, peeled and quartered

1 package (10 oz) fresh spinach, torn

¾ cup sour cream

¼ cup butter, cubed

2 teaspoons minced chives

1½ teaspoons salt

1 teaspoon sugar

¼ teaspoon pepper

¼ teaspoon dill weed

1 cup (4  oz) shredded cheddar cheese

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cook spinach in a small amount of water until wilted; drain well. Drain the potatoes; place in a large bowl and mash. Stir in the spinach, sour cream, butter, chives, and seasonings. Transfer to a greased 2-1/2 qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 20-25 minutes or until heated through. Yield: 8 servings.

 

Herbed orange roughy

2 tablespoons lemon juice

1 tablespoons butter, melted

½ teaspoon dried thyme

½ teaspoon grated lemon peel

¼ teaspoon salt

¼ teaspoon paprika

1/8 teaspoon garlic powder

4 orange roughy, red snapper, catfish or trout fillets (6 oz each)

In a small shallow bowl, combine the first seven ingredients; dip fillets on both sides in the lemon mixture. Grill, covered, over medium-hot heat for 10 minutes or until fish flakes easily with a fork. Yield: 4 servings.

 

FOOD FACTS

 

• To prevent a soggy crust on pastry shells, try coating the shells with egg white before baking.

• If you add 1½ teaspoons of butter to a cooking pasta or soup it will not boil over.

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