Newspaper Page Text
PAGE 8A
FORSYTH COUNTY NEWS Friday, February 6, 2004
Casseroles: recipes family and friends will devour
When my children were
all very young, for the
most part they refused
to eat any type of casserole.
They complained about the
texture, the sauce, and basical
ly were afraid it was all a plot
to get them to eat something
healthy.
Thankfully, they will now
try just about anything I make
except the youngest who
complains he prefers all food
items separate, hold the sauce.
I love casseroles of all
types. I am particularly crazy
about ones that are easy to put
together and can be assembled
ahead of time.
My friend Barb recently
gave me several easy and deli
cious chicken casserole
recipes, which I promptly
tried out on my crew.
They both received the
thumbs up awards from every
body except our picky eater,
who made a face and asked
for a cheese sandwich. Just a
few more years...
Thanks to all readers who
sent in their favorite casserole
recipes. If you have some
good ones, please email me or
send the recipes to my atten
tion at the newspaper.
Poppy seed chicken
1 hen or 2 large fryers (or
several breasts, or chopped up
leftover chicken)
1 (8oz) carton sour cream
1 can cream of chicken
soup
1 stick margarine (I use
butter)
2 Tbsp, (or more) poppy
seeds
1-1/2 cup Ritz crackers,
crushed (about 1 sleeve)
ACROSS
1 Injection
5 Calf’s mother
8 Unfortunate
destiny
12 Car
13 - pro nobis
14 Therefore
15 Smooth-talk
ing
16 The other
three 8-letter
answers, e.g.
18 “Li’l Abner”
cartoonist
20 Chatters
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mass
23 Spanish year
24 Carnival ride
28 Footballer
Aikman
31 Indivisible
32 Reach
34 been had!”
35 2003 company
in the news
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ously
39 A cont.
41 Hoosegow
42 Arrest
45 Sort of
49 Home of
Norman and
Enid
51 Region
52 Author Harte
53 Trinity mem-
Adlen ‘SIL
Robinson a : JwE
Cook chicken, remove
from bones. Keep in large
pieces and mix with sour
cream and soup that have been
combined. Put in greased
casserole. Make topping of
cracker crumbs and melted
butter. Spread on top of chick
en. Cover with poppy seeds.
Be sure crumbs cover the
chicken well. Bake at 350 for
25 to 30 minutes or until
brown.
*When I made this, I used
two large boneless, skinless
chicken breasts. I poached
them on the stovetop using
this method: Rinse chicken
and place in a saucepan.
Cover with cold water. Add a
bay leaf and a few whole
black peppercorns to the
water. Bring to a boil. Turn
down heat, cover and simmer
until chicken is done, about 20
minutes. Cut into bite sized
pieces and continue with
recipe. I also used the cream
of chicken soup with herbs.
• • •
Chicken swiss
6 chicken breasts
6 slices Swiss cheese
1/4 cup white wine (or
chicken stock)
1 can cream of chicken
soup
1 cup garlic and onion
croutons, crushed
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2 Ship’s frame
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3 Ear-related
4 Neighbor of
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5 Writes a score
6 Tulsa campus
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7 Nasty stinger
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Answers
IN THE KITCHEN
1/4 cup melted butter
(optional)
Place chicken in baking
pan. Place slices of Swiss on
top of chicken. In small bowl,
combine wine and soup. Pour
soup mixture over chicken and
cheese. Sprinkle crushed crou
tons over all and drizzle with
butter. Bake in preheated 350-
degree oven for 1 hour. Serve
with French bread, so you can
sop up all the cheesy sauce.
• • •
Lisa Hoxie sent me this
recipe. She writes, "It's very
easy to make and quite deli
cious. I've made it as an
everyday meal and also served
it to company along with tor
tilla soup and margaritas."
King ranch chicken
3 pounds chicken breasts
(six breasts)
1 medium green pepper,
chopped
1 medium onion, chopped
1 bunch carrots, chopped
3 tablespoons butter
1 can cream of mushroom
soup
1 can cream of chicken
soup
1 tablespoon chili powder
1 can tomatoes with chilies
4 tablespoons picante
sauce
1 bunch cilantro, chopped
12 com tortillas
3/4 cup grated cheddar
cheese
Simmer chicken in water
with seasonings for one hour.
Reserve stock. Dice chicken
and set aside. Saute green pep
per, onion and carrots in but
ter. Remove from stovetop and
8 Pour
9 Lengthy choral
work
10 Watch
provocatively
11 Green shade
17 401 (k) alterna
tive
19 Advertise
22 Alephs’ follow
ers
24 Barracks bed
25 Whatever
amount
26 Had a memo
ry jogged
27 Vientiane peo-
ple
29 Eggs
30 Still
33 Look-alike
36 Recently
38 Home of many
nuts?
40 “Go, team!”
42 ‘The Georgia
Peach”
43 Gumbo base
44 Optimistic
46 Sported
47 In due course
48 Longings
50 Curly’s cohort
add soups, chili powder, toma
toes, picante sauce and
cilantro. Dip six tortillas in
reserved stock. Using the tor
tillas, line the bottom and
sides of three-quarter casse
role dish. Layer half of diced
chicken, then half soup mix
ture.
Repeat with remaining tor
tillas, chicken and soup mix
ture. Top with cheese. Bake
at 350 degrees or until bubbly.
Top with additional picante
sauce if desired.
The recipe can be simpli
fied by using already cooked
and diced chicken and canned
chicken stock.
• • •
Jill Beaty writes that she
cannot remember where she
got these delicious casserole
recipes, but they are certainly
keepers.
Chicken and chestnuts
1 package Uncle Ben's
long grain and wild rice,
cooked according to package
directions
2-4 boneless, skinless
chicken breasts, cooked and
diced (some like more meat in
their dishes than others ... I
use two in mine)
1 can (14 ounces) French
style green beans, drained
1 can (10-3/4 ounces)
cream of celery soup
1 medium can sliced water
chestnuts, drained
1 cup real mayonnaise
1 medium onion, chopped
1 cup grated cheddar
cheese
Mix all ingredients and
transfer to an ungreased two
quart baking dish.
Bake at 350 degrees for 30
minutes.
Chicken cheese casserole
1 cup cooked, diced chick
en
Valentine's Day
ATTENTION TO ALL PARENTS
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a h y OR BRING WITH PHOTO
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We’ll place it in the paper and include the [ |
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APPEAR IN THE FORSYTH COUNTY [ *
NEWS ON FRIDAY, ' I
pCDDI IA DY 11th 9nnd I PARENT (S) 0 R GRANDPARENTS NAME(S)
conunnr 1 (Names of parents or grandparents will be published, not both)
But you’ll have to HURRY, because we
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Feb. 9th by 5:00 p.m. ■ 'check or money order) with each ,
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I Parents include telephone number. |
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■■■■■■■■ ! THE FORSYTH COUNTY NEWS
Forsyth County News L_ - f .
•> Your "Hometown Paper" Since 1908 J •
1 can (10-3/4 ounces)
cream of mushroom soup
1/2 soup can milk
1 large jar Jalapeno Cheese
Whiz
1/2 cup black olives,
chopped
1 small package medium
shell macaroni, cooked and
drained
Parmesan cheese
Combine first five ingredi
ents. Add macaroni to chicken
mixture.
Transfer to an ungreased
9x13-baking dish.
Sprinkle with Parmesan
cheese. Bake at 350 degrees
for 30 minutes.
• • •
Helen Wood writes, "I am
sending you the most popular
casserole dish I have which
came from my Mom.
Everyone who has ever had it
can't stop eating it. It doesn't
belong on any of the popular
fad diets of the day.
I served this at a recent
staff luncheon at my house,
and they all loved it. My
mother raised six kids on this
dish! I call it 'Georgia
Goulash."
Georgia goulash
1 lb. lean ground beef
1 medium onion
(chopped)
1 large can baked beans
1/4 c. ketchup
1/4 c. brown sugar
1 pkg. dried onion soup
1 tsp. mustard
Brown the hamburger with
the chopped up onion in a
large fry pan. Add all of the
rest of the ingredients, bring to
a boil and then simmer for 15
min.
This can be used as a main
dish with salad/slaw and
bread. Or it can be used as a
dip with chips.
Tina Nissen said this tater
tot casserole is a favorite with
her family. Nissen writes, "I
use it a lot for people who just
had babies it's really a
yummy comfort food. I usual
ly serve it with a salad and
com or green beans."
Tater tot casserole
1 lb. ground sirloin (I
always use the leanest beef I
can find)
1 can cream of mushroom
soup (you can use the 'Healthy
Choice' types too)
1 package frozen tater tots
4-6 Cups shredded cheddar
cheese (quantity depending
upon taste you can use
reduced fat here too)
1 can mushroom pieces &
stems (optional depending
upon how much you like
mushrooms)
Preheat the oven to 350
degrees. Spray non-stick
cooking spray on the bottom
and sides of a9x 13 pan. Line
the bottom of the pan with
tater tots.
Brown the ground sirloin
until done. Drain fat if neces
sary.
Pour in cream of mush
room soup and extra mush
rooms if desired. Pour beef
mushroom soup combination
over the tater tot layer.
Cover the top with shred
ded cheddar cheese with as
thick a layer as you'd like.
Bake for about 30 to 45
minutes until tater tots are
heated through. If the cheese
browns too quickly, cover
with foil.
Adlen Robinson's Food
column is published in every
Friday's newspaper. Her
"Home Matters" column is
published in every’ Sunday's
newspaper. She welcomes
reader tips, suggestions and
comments. Please email her at
a4kidz@bellsouth.net or write
to her at the newspaper.