Hot
Dishes for Cold
Nights
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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Chicken Barbados
From Elaine Barnett of Ruckersville
Ingredients:
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1 packet Shake �n Bake
chicken coating mix |
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3 chicken breasts |
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3 bananas |
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1⁄3 cup orange juice |
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1 cup brown sugar |
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Flake coconut |
Directions: Coat chicken and bake as directed
on the package. Peel bananas and cut in half lengthwise. Dip in orange
juice and roll in brown sugar. Place bananas around chicken the last
10 minutes of baking. Sprinkle bananas with coconut after removing
from the oven. Serves 3.
Meatloaf Wellington
From Helen Colevas of Rixeyville
Ingredients:
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10- to 12-oz. container beef gravy, divided |
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1 1⁄2 cups cubed dry
bread crumbs |
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1 or 2 eggs |
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1 large onion, chopped |
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2-3 lbs. ground beef (I prefer ground chuck, not
as much grease in the pan) |
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8-oz. tube refrigerated crescent rolls |
Directions: In a bowl, combine 1⁄4 cup
gravy, bread cubes, onion, eggs and salt. Crumble beef over mixture and
mix together well. Press into a greased 9x5x3-inch loaf pan. Bake
uncovered at 375˚ for 1 hour or until meat is no longer pink. Remove
loaf from pan. Drain on paper towels. Place on a greased 13x9x2-inch
baking pan. Unroll crescent roll dough. Seal perforaton. Cover the top and
sides of meatloaf with the dough. Trim excess. Bake additional 10-15
minutes or until pastry is golden brown. Heat the remaining beef gravy and
serve with meat loaf. Serves 6-8.
Excellent Turkey Pot Pie
From Joann Frazier Hensley of McGaheysville
Ingredients:
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3 cups turkey breast |
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1⁄3 cup butter |
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1⁄2 t instant minced onions |
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1⁄3 cup all-purpose flour |
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1⁄4 t pepper |
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1⁄2 t dried thyme leaves |
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1 1⁄2 cups turkey broth |
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2⁄3 cup milk |
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10-oz. pkg. frozen peas and diced carrots, thawed
and drained |
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15-oz. pkg. refrigerated pie-crusts (2
piecrusts), at room temperature |
Directions: Remove skin from turkey and
discard. Cut turkey in 1⁄2-inch pieces. Preheat oven to 425˚.
Melt butter in saucepan over medium heat. Add onions, flour, pepper, and
thyme; blend well. Add the broth and milk, stirring constantly, until
thickened. Reduce heat to medium-low. Stir in turkey and thawed
vegetables; simmer about 5 minutes. While soup mixture is simmering,
unwrap one piecrust and place in a 91⁄2 inch (sprayed with non-stick
cooking spray) pie plate. Remove turkey mixture from heat. Spoon into
crust-lined plate. Unwrap second piecrust. Using small cookie cutter, make
several decorative cutouts from pastry to allow steam to escape. Top
turkey mixture with second piecrust; seal edges and flute. Bake 30 to 40
minutes or until crust is golden and turkey mixture is bubbly. Serves 6.
Seafood Casserole
From Adriane Glisson of Midlothian
Ingredients:
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2 T butter |
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4 T flour |
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1⁄4 cup milk |
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2 cans mushroom soup |
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(Golden
Mushroom) |
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1 lb. crabmeat |
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3 cups soft bread crumbs |
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2 cups grated cheddar cheese |
Directions: Melt butter, add flour and milk,
add soup and stir well. Add crabmeat, bread crumbs, salt and pepper to
taste, and cheese. Cook in greased casserole for 45 minutes at 350˚.
Add shrimp, clams, oysters, scallops, etc. before baking, as desired. Can
use �Sea Legs� mixed with crabmeat, or just Sea Legs to replace crab,
to make a less expensive dish.
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