Dinner
in a Flash
with
these Quick-Fix Entrees
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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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BROCCOLI CHICKEN CASSEROLE
From Ruby Cauthorne of Ruther Glen
Ingredients:
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1⁄2 pkg. broccoli |
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2 cups cooked chicken (cubed) |
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1 can cream of chicken soup |
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1⁄2 cup mayonnaise |
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1⁄2 cup Parmesan cheese |
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1⁄2 t curry powder |
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1⁄2 cup bread crumbs |
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2 T margarine (melted) |
Directions: Prepare broccoli according to package and
drain well. Place broccoli in 11x7-inch greased casserole dish. In mixing
bowl, combine chicken, soup, mayonnaise, Parmesan cheese and curry powder.
Blend mixture well and pour over broccoli. Top with bread crumbs and
margarine. Bake for 30 minutes.
BEEF CUBE STEAK With FRENCH FRIED ONIONS
From Joann Hensley of McGaheysville
Ingredients:
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1 pkg. (2 to 21⁄4 lbs.) beef cube steak
(cut into 5 pieces) |
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1⁄4 t freshly ground pepper |
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1 T olive oil |
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10 3⁄4-oz. can cream of celery soup |
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10 3⁄4-oz. can water |
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2⁄3 cup French fried onions |
Directions: Preheat oven to 300˚. Season steak
with ground pepper. Heat oil in a large nonstick skillet over medium heat.
Add steak and brown on both sides. Combine soup and water. Transfer steak
to ovenproof dish. Pour soup mixture over steak and top with onions. Cover
with foil and bake until steak is tender, about 40 minutes. Remove foil
and continue to bake about 5 minutes more. Makes 5 servings.
HOT CHICKEN SALAD CASSEROLE
From April Foubare of Manassas
Ingredients:
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4 cups cooked chicken (chopped) |
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2 T lemon juice |
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2⁄3 cup almonds (toasted) |
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3⁄4 cup mayonnaise |
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2 cups celery (chopped) |
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1 can cream of chicken soup |
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1⁄4 cup green onion (chopped) |
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1 small jar pimentos (chopped) |
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4 hard boiled eggs (peeled and cut into slices) |
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1⁄2 cup cheddar cheese (grated) |
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11⁄2 cups potato chips (coarsely crushed) |
Directions: Preheat oven to 375˚. Combine
chicken, lemon juice, almonds, mayonnaise, celery, soup, onions and
pimentos. Spread half in a
13x9-inch dish. Place egg slices on top of mixture. Add the remaining
chicken mixture on top of eggs, spreading to cover. Sprinkle cheese on top
of chicken mixture and top with crushed potato chips. Add extra cheese if
you wish. Bake for 30 minutes.
BEEF FERMIERE
From Jeanenne Featherston of Manassas
Ingredients:
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1 cup chopped onions |
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2 T butter |
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1 T flour |
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1 can condensed consumm�, undiluted |
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1⁄2 cup ketchup |
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1⁄3 t salt |
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Dash pepper |
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1 lb. (2 cups) sliced beef |
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3⁄4 cup hamburger dill pickle slices |
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Mashed potatoes |
Directions: Saut� onions in butter till golden. Stir
flour in gradually. Add soup, ketchup, salt and pepper. Simmer 25 minutes.
In a 10x6-inch baking dish; arrange beef slices overlapping each other.
Add pickles and pour sauce over the ingredients; top with mashed potatoes.
Bake at 450˚ until bubbly hot.
IMPOSSIBLE TACO PIE
From Ruby Cauthorne of Ruther Glen
Ingredients:
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1 lb. hamburger |
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1⁄4 cup onion (chopped) |
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1 envelope (11⁄4 oz.) taco seasoning mix |
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1 little jar of chilies |
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2 eggs |
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1 1⁄4 cup 2% milk |
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1 cup Bisquick (reduced fat) |
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1 tomato, chopped |
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1⁄2 cup shredded mozzarella cheese |
Directions: Cook ground beef and onions; drain. Stir
in dry seasoning mix and chilies. Spread in pie plate. Beat eggs, milk and
baking mix (Bisquick) for 15 seconds. Pour over chilies. Bake 25 minutes
at 350˚. Top with tomatoes and cheese. Bake 8 to 10 minutes longer or
until knife comes out clean. Let stand for 5 minutes. Makes 6 servings.
CHICKEN CURRY CASSEROLE
From Chef Barbie Winstead of New Castle
Ingredients:
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4 boneless chicken breasts (cooked) |
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1 can cream of chicken soup |
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1⁄2 cup mayonnaise |
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1⁄2 t lemon juice |
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1⁄2 t curry powder, or to taste |
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1 pkg. broccoli spears (cooked and drained) |
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Cheddar cheese grated |
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Bread crumbs (buttered) |
Directions: Grease a 13x9-inch dish with butter. Cut
chicken into bite-sized pieces. Mix soup, mayo, lemon juice and curry
powder. Layer broccoli,
chicken and sauce. Top with grated cheese and bread crumbs. Bake at
350˚ for 25 minutes. (Can be frozen; thaw and bake as directed.)
Makes 6 servings.
GREAT ON THE GRILL Recipe
Contest
If you have a mouth-watering, lip-smacking,
come-�n-get-it grill recipe, you could be a cash winner! Cooperative
Living is soliciting grilling recipes in the following four categories:
Beef, Chicken, Pork, and Seafood.
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A professional culinary writer will critique,
select, and prepare the best recipes in each category. |
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One $50 prize will be awarded in each category
� that�s four winners! |
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ALL participants will be entered in a drawing for
a free gift basket! |
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Winning recipes will be published in the June
issue of this magazine, along with a profile of each category winner. |
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Submit your recipes January 1 through March 31,
2006. |
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Recipes will be accepted online at
www.co-opliving.com and via U.S. mail: Cooperative Living magazine,
Great on the Grill Recipe Contest, P.O. Box 2340, Glen Allen, VA
23058-2340. |
So, go on � send it in! And encourage your culinary
comrades to enter, too! You may be one of Cooperative Living�s first
great on the grill Grillmasters!
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