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Hometown
Recipes
Pleasers
As the holiday season
approaches, cooks start thinking about how
to feed a crowd. This week American Profile
presents two recipes that will fill the bill.
Kathryn Novak of Northville, Mich.,
sent us her recipe for Nonas Italian Coun
try Chicken. “I come from a family of six
sisters, four brothers and 81 first cous
ins. Life centered around food,” she says.
“Nona’s Italian Country Chicken is a favor
ite that is very simple and quite delicious.
The kids (I have 27 nieces and nephews)
and adults all love it.”
To serve a crowd, Novak simply doubles
the recipe and uses two 13-by-9-inch baking
dishes. This recipe was the winning entry in
the French’s French Fried Onions category of
our Hometown contest.
Cheryl Boutin of Willcox, Ariz., submit
ted her recipe for Grits Casserole. Using
canned green chiles, this recipe plays up a
Southwest theme and feeds a crowd of 16.
“In our a tight-knit neighborhood, parties
take place for birthdays, holidays, roundups
(when the cattle are brought down from
the mountains) and just because we like to
get together. I am often asked to make this
Grits Casserole, and I hope others will enjoy
this easy recipe,” she says.
As always, American Pmfile looks forward to
receiving your recipes and sharing them with
our millions of readers across the nation. To
submit a recipe of your own, send it, along
wich the story behind it and a color photo
graph of yourself, to: Hometown Recipes,
American Profile, 341 Cool Springs Blvd,
Suite 400, Franklin, TN 37067. Please note
that recipes and photos will not be returned.
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RECIPE:
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Food Styling &
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Nona’s Italian Country Chicken
Grits Casserole
Nona’s Italian Country Chicken
6 boneless, skinless chicken breasts, quartered
(about 2 Vi pounds total)
3 eggs, beaten
2/z cups Italian breadcrumbs
Vi cup, plus I to 2 tablespoons butter, divided
2 tablespoons extra virgin olive oil
IZi teaspoons dried Italian seasoning
2 large green peppers, thinly sliced
1 (7-ounce) can sliced mushrooms, drained
2 cups chicken broth
2 cups Monterey Jack cheese
I (2.8-ounce) can French’s Original
French Fried Onions
1. Soak chicken breasts in beaten eggs overnight.
2. Preheat oven to 350 F.
3. Coat chicken pieces with breadcrumbs. In a large skillet,
melt 1/2 cup butter over medium heat until golden brown.
Add half the chicken and cook about 2 minutes per side.
Repeat until all chicken is browned, adding I to 2 tablespoons
additional butter, if needed. Transfer chicken to a 13-by-9-inch
baking pan.
4. Add olive oil and Italian seasoning to pan drippings and heat
over medium heat. Add peppers and cook 12 minutes or until
richly brown and caramelized, stirring frequently. Sprinkle pep
pers and mushrooms evenly over chicken. Deglaze the pan
with some of the chicken broth and pour over all. Add remain
ing chicken broth. Top with cheese. Bake, uncovered, 30 min
utes. Sprinkle onions evenly over all and bake 15 minutes or
until golden. Serves 6.
Grits Casserole
6 cups water
IZi cups regular grits (not instant or
quick cooking)
I teaspoon salt
4 cups shredded Cheddar cheese
I (4-ounce) can chopped green chiles
3 eggs, well beaten
Va cup butter
IZt teaspoons garlic or onion salt
Dash of Tabasco sauce
I (2.8-ounce) can French’s Original
French Fried Onions, crushed
1. Preheat oven 350 F.
2. In a large saucepan, bring water to a boil, add grits and
salt and return to a boil. Reduce heat to medium and
cook, uncovered, 5 minutes or until thickened. Remove
from heat. Add cheese, chiles, eggs, butter, garlic salt and
Tabasco.
3. Pour into a greased 13-by-9-inch baking pan, and bake
50 minutes. Sprinkle fried onions evenly over top and
bake 10 minutes. Serves 12 to 16.