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Pat’s Pantry: Satisfying suppers

By Pat Mills

You don’t have to be a great cook to put out satisfying meals. With simple recipes like crunchy onion chicken, and butterscotch
peach cobbler, your family will thank you for all your hard work in the kitchen. – Pat

Crunchy onion chicken

4 boneless chicken breasts
½ cup butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
½ teaspoon garlic salt
1/8 teaspoon pepper
1 can (4-oz.) French fried onions, crushed

In a shallow bowl, mix melted butter, Worcestershire sauce, ground mustard, garlic salt, and pepper, in another shallow bowl, place the crushed French fried onions. Dip chicken in butter mixture, then in onions. Place in a greased 9-in baking pan. Pour remaining butter and French fried onions over chicken. Bake, uncovered, at 350 degrees for 30-35 minutes. Serves 4.

Cheddar rice casserole

¼ cup chopped onion
2 garlic cloves, minced
¼ cup butter or margarine
3 cups cooked long rice
2 cups (8-oz) shredded cheddar cheese
1 cup minced fresh parsley
1 cup milk
4 eggs, lightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon salt

In a large saucepan, sauté onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt baking dish. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Butterscotch peach cobbler

1-½ – 2 pounds peaches, fresh or frozen, sliced
¾ cup dark brown sugar
¼ cup butter
½ cup water
batter:
1 stick of butter (½ cup)
1 cup flour
1-½ teaspoon baking powder
½ teaspoon salt
½ cup sugar
1 cup milk
½ teaspoon vanilla

Combine brown sugar, water, ¼ cup butter in a saucepan and mix well. Bring to a boil and simmer until sugar is dissolved. Stir in peaches and simmer for 5 minutes longer. Turn off heat and let set.
For batter:  place a stick of butter in baking dish and let melt in a 350 degrees oven. In a bowl, mix the sugar, flour, baking powder, and salt together. Slowly pour in milk, stirring until smooth. Pour mixture over melted butter. Do not stir. Spoon peaches and syrup on top of the batter. Do not stir. Bake for 40-50 minutes.

Bacon-onion pan rolls

1 loaf (1 pound) frozen bread dough, thawed
¼ cup butter or margarine, melted, divided
½ pound sliced bacon, cooked and crumbled
½ cup chopped onion

On a lightly floured surface, roll out dough to ¼-in. thickness. Cut with a 2-½ -in biscuit cutter; brush with 3 tablespoons butter. Place 1 teaspoon of bacon and onion on half of each roll. Fold over and pinch to seal. Place, pinched edge up, in a greased 9-in. square baking pan. Forming three rolls of six. Brush tops with remaining butter. Let rise until double, about 30 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown.

FOOD FACTS

• Chops, cutlets and hamburgers should be freezer wrapped individually. This will assure maximum freshness and convenience.
• To repair a nail hole on woodwork, just mix a small amount of instant coffee with spackling paste or starch and water and voila.

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