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PATS-PANTRY-FOR-FBEating out may be fun now and then, but for real comfort, nothing tops a delicious, down-home meal with family and friends.

 

SUNDAY CHICKEN AND DRESSING

1 can (10.75 oz.) cream of chicken soup

1 can (10.75 oz/) cream of celery soup

1 cup chicken broth

2 ½ to 3 pounds cooked chicken, cubed

2 6 oz. each chicken-flavored stuffing mix, prepared

Combine soups and broth in a large bowl and set aside. Place half of chicken in a lightly greased 13x9x2-inch baking pan. Top with half of stuffing and half of soup mixture. Repeat layer; ending with soup mixture. Bake uncovered at 350 degrees for 1 hour.  Yield: 10 servings.

 

FRIED GREEN TOMATOES

1 cup all-purpose flour

2 eggs, beaten

1 cup Italian-flavored dry breadcrumbs

1/2 cup shortening

2 to 3 green tomatoes, sliced 1/4-inch thick

Garnish: chipotle mayonnaise, crumbled feta cheese

Place flour, eggs and breadcrumbs in separate small bowls. Melt shortening in a large skillet over medium heat. Dip each tomato slice into flour, then eggs and into breadcrumbs. Place tomato slices in skillet and cook until golden; about 2 minutes on each side. Reduce heat to low and cook an additional three minutes or until tender. Drizzle slices with mayonnaise and sprinkle with crumbled feta cheese. Yield: 4 to 6 servings.

 

COUNTRY POTATO BAKE

1 20 oz. package frozen shredded hash browns

1 can (10.75 oz.) can cream of chicken soup

1 cup sour cream

1/4 cup margarine, melted

1 cup shredded cheddar cheese

6 slices bacon, crisply cooked and chopped

1 can (2.8 oz.) French fried onions

 

Spread hash browns evenly in the bottom of a greased 13x9x2-inch baking pan. Mix soup, sour cream and margarine together and spread over hash browns. Sprinkle with cheese, bacon and onions. Bake covered at 350 degrees for 45 minutes. Yield: 10 servings.

 

EASY CHERRY COBBLE

1 15 oz. can tart red cherries

1 cup all-purpose flour

1 1/4 cup sugar, divided

1 cup milk

2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup butter, melted

Optional: vanilla ice cream or whipped cream

Cook cherries with their juice until boiling in a saucepan over medium heat. Remove from heat. Mix flour, one cup of sugar, milk, baking powder and salt in a medium bowl. Spread butter in a 2-quart casserole dish or in 4 to 6 one-cup ramekins. Pour flour mixture over butter. Add cherries. Do not stir. Sprinkle remaining sugar over top. Bake at 400 degrees for 20 to 30 minutes. Serve warm, garnished as desired. Yield: 4-6 servings.

 

FOOD FACTS:

Ice cubes will help sharpen garbage disposal blades.

Always use glass or shiny metal pans when baking brownies. Dark or nonstick pans will cause brownies to become soggy and low in volume.

 

 

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