Reader Recipes

Hot Dishes for Cold Nights

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

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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