Scrumptious
Smorgasbord
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Submit your
favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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Chicken Loaf
From Louise Brower of Aylett
Ingredients:
 | 1 box Stove Top stuffing mix |
| Butter |
| Chicken broth |
| 3 chiken breasts, cooked and shredded |
| 1/2 cup onions, chopped |
| 1/2 cup celery, chopped |
| 1 egg, beaten |
| Dash poultry seasoning |
| Dash parsley flakes |
| Dash garlic powder |
Directions:
Follow the directions on the stuffing mix box, substituting chicken
broth for water. Combine stuffing mix with all remaining ingredients.
Place in a greased loaf pan and pack down well. Bake at 375 degrees for 1
1/2 hours. Serve with gravy.
Limas and Peas Baked with Herbs
From Eleanor Jeffers of Lyndhurst
Ingredients:
| 1 pkg. (10-oz.) frozen baby lima beans |
| 1 pkg. (10-oz.) frozen peas |
| 3/4 t basil (crumble after measuring) |
| 3/4 t salt |
| 2 green onions, thinly sliced (including part of tops) |
| 2 T butter or margarine |
| 2 T water |
Directions:
Break frozen vegetables completely apart. Place in a greased 1 or 1
1/2-qt. casserole with basil, salt, and green onions; stir to blend. Dot
with butter or margarine and sprinkle with water. Cover and bake in a
pre-heated gas oven at 350 degrees for 45 minutes or until vegetables are
just tender. Stir gently before serving. Makes 6 to 8 servings.
Artichoke Dip
From Elaine Barnett of Ruckersville
Ingredients:
| 1 can (15 1/2-oz.) artichoke hearts, drained |
| 1 cup mayonnaise |
| 1 cup Parmesan cheese |
| 8-oz. grated mozzarella cheese |
| Pinch of garlic salt |
Directions:
Chop artichokes and mix together with all the other ingredients. Bake
at 350 degrees for 30 minutes. Serve with crackers.
Favorite Lasagna
From Joann Frazier Hensley of McGaheysville
Ingredients:
| 1 1/2 lbs. extra-lean ground beef |
| 26-oz. jar pasta sauce |
| 1 T oregano |
| 1/2 t red pepper |
| 1/2 t garlic powder |
| 12-oz. tub cottage cheese |
| 1/2 t black pepper |
| 1 egg |
| 1/4 cup grated Parmesan cheese |
| 16 oz. shredded mozzarella cheese |
| 6-8 lasagna noodles |
Directions: Cook beef over medium heat; drain. Add
pasta sauce, oregano, red pepper, and garlic powder. Bring to a boil,
reduce heat and simmer 20 minutes. While sauce is simmering, cook noodles.
In bowl, stir cottage cheese, black pepper, and egg together. Layer
ground-beef mixture, noodles, cottage-cheese mixture, and mozzarella
cheese in a 13x9x2-inch baking dish. Sprinkle Parmesan cheese on second
layer, ending with mozzarella cheese. Bake at 350 degrees for 45 minutes
or until bubble. Makes 8 servings.
Easy, But Good, Lemon Pie
From Mary Harris of Churchville
Ingredients:
| 14-oz. can sweetened condensed milk |
| 9-oz. tub whipped topping |
| 6-oz. frozen lemonade |
Directions: Mix together all ingredients and beat
until smooth. Pour into a 9-inch baking pie shell. Chill in refrigerator
at least 4 hours before serving.
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