12.5-oz. can premium chunk chicken breast,
drained and shredded
Sprinkle regular or hot Madras curry
powder (to taste)
2 T mayonnaise (or to taste)
DIRECTIONS: In large mixing bowl, combine the celery,
golden raisins, grapes, pecans, apple, and parsley leaves. Add the spring
onions and/or regular raisins if desired. Mix thoroughly and achieve desired
balance of items. Add the chicken breast and mix in thoroughly. Sprinkle in
the curry powder and mix � add more curry as desired. We usually
sprinkle/mix three times to achieve the thorough curry coating. Add two
serving spoons of mayonnaise and mix thoroughly (don�t add too much as you
can always add more, if needed). Chill prior to serving � curry flavor
always better the next day.
PORK POT ROAST IN CIDER
From Linda G. Jehoich-Lilleyof Farmville
INGREDIENTS:
11⁄2- to 2-lb. boneless pork blade roast
or sirloin roast
2 T cooking oil
1� cup apple cider
orjuice
2 t instant beef boullion granules
� t dry mustard
� t black pepper
3 med. red or white potatoes, peeled and
quartered
3 med. carrots, cut into 2-inch pieces
3 med. parsnips, peeled and cut into
2-inch pieces
1 large onion, cut into wedges
� cup all-purpose flour
1⁄3 cup cold water
DIRECTIONS: Trim
fat from meat. In a 4- to 6-quart Dutch oven, brown meat on all sides in hot
oil. Drain off fat. Stir together cider, bouillon granules, mustard and
pepper. Pour over meat. Bring to boil, reduce heat, simmer, one hour,
covered. Add potatoes, carrots, parsnips and onion. Simmer, covered, for 30
to 40 minutes more or until meat and vegetables are tender. Reserve juices,
keep warm. For gravy, measure juices, skim fat. If necessary add enough
water to measure 11⁄2 cups. Mixthe 1⁄4 cup flour and 1⁄3 cup cold water; add to
your reserved juices, pour over meat and cook until thick and bubbly. Slow
cooker: Cook on low 8 to 10 hours or on high, 4 to 5 hours or until tender.
KID-FRIENDLY
TACO CASSEROLE
From Ashley Geer of Brightwood
INGREDIENTS:
1 lb. cooked and drained ground beef
� cup of mayonnaise
1 cup salsa
1 t chili powder
2-3 flour tortillas
Shredded Mexican cheese
2 cups crushed tortilla chips
1 can of corn
Taco sauce
optional toppings: lettuce, tomato, sour
cream, etc.
DIRECTIONS: Combine cooked, drained ground beef with
mayonnaise, salsa, and chili powder. Grease pan. Layer: flour tortillas
(broken into pieces), half of meat mixture, layer of cheese, crushed chips,
remainder of meat mixture, can of corn, layer of cheese. Bake at 350� for
20-25 minutes. After removing casserole from oven, top with taco sauce and
any other additional toppings of your choice. (I will sometimes add in other
healthy foods being they hide well in the casserole!) Serves well with
Mexican rice or refried beans. Can also substitute chopped or shredded
cooked chicken for ground beef.
CHINESE PEPPER STEAK
From Debbie Day of Catlett
INGREDIENTS:
1 pound round steak, cut into thin pieces
1⁄4 cup shortening
1 glove garlic, minced
� t salt
� t pepper
� cup soy sauce
� t sugar
1 cup canned bean sprouts, drained
1 cup canned tomatoes
2 green peppers, chopped
� T cornstarch
4 green onions, sliced
DIRECTIONS: Cook steak in
shortening, garlic, salt and pepper until brown. Add soy sauce and sugar,
cover and cook for 5 minutes. Add bean sprouts, tomatoes, and green peppers.
Cook for 5 more minutes. Dissolve corn starch in a little cold water.Stir into steak mixture and cook until sauce is
thickened. Sprinkle with green onions and serve with cooked rice.
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