Reader Recipes

Luscious One-Dish Meals

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 & SPINACH RISOTTO

From Lois Lowe of Great Falls

Ingredients:

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1 T oil

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1 lb. chicken breast (skinless – cut into bite-size pieces)

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4 cups baby spinach leaves (washed and dried)

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1 1⁄2 cups Minute rice (uncooked)

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1 cup grape or cherry tomatoes

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10 1⁄2-oz. can condensed chicken broth

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1⁄2 cup water

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1⁄4 cup grated Parmesan cheese 

Directions: Heat oil in deep nonstick skillet on medium heat. Add chicken; cook and stir 10 minutes or until chicken is cooked through. Add spinach, rice, tomatoes, broth and water; mix well. Bring to boil.  Reduce heat to low and cover; simmer 5 minutes, stirring occasionally. Stir in Parmesan cheese. Makes 4 servings.

CHICKEN POT PIE

From Joanne Woody of Center Cross

Ingredients:

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3-4 t butter

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3-4 t flour

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2 cups chicken broth

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1 t lemon juice

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2 t evaporated milk

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2 large potatoes (cooked and diced)

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3 carrots (cooked and diced)

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10-oz. pkg. frozen peas (cooked)

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1 large onion (diced)

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4 fresh mushrooms (sliced)

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Meat from 1 whole chicken (cooked and cut into large chunks)

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1 1⁄4 cups baking mix such as Bisquick

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1⁄3 cup shortening

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2 t soft butter

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1 t sugar

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3 t very cold sour cream

Directions: Melt butter and add flour and chicken broth. Stir and simmer for a few minutes. Add lemon juice, milk, potatoes, carrots, peas, onion, mushrooms, chicken, and salt and pepper to taste. Pour into 9x13-inch casserole dish. Combine Bisquick, shortening, butter, sugar and sour cream. Put mixture on waxed paper on which additional baking mix has been sprinkled. Pat with hands until dough is the shape of the top of the casserole dish. Cover the chicken mixture with the dough. Bake at 350˚ for 45 minutes. Makes 5-6 servings.

SANTA FE CHICKEN

From April Foubare of Manassas

Ingredients:

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2 T oil

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1 1⁄2 lbs. chicken breast (cut up into chunks)

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1 can corn

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1 cup salsa

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Small can sliced black olives

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Small can chopped green chilies

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2 cups tortilla chips (broken)

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2 cups shredded cheddar cheese

Directions: Heat oil in large skillet; sauté chicken until done. Add in the remaining ingredients except for the tortilla chips and cheese. Stir until well combined. Add in the tortilla chips, sprinkle with cheese. Place cover back on pan and let cheese melt. Serve immediately.

HAMBURGER HOT-DISH SPECIAL

From Sedric Lowe of Sedley

Ingredients:

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2 large potatoes

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2 large carrots

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20-oz. can green peas (drain peas, retaining juice)

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1 can condensed tomato soup

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1 lb. hamburger

Directions: Butter 2-quart casserole dish and slice potatoes in bottom. Brown 1 lb. hamburger with onion. Add sliced carrots; pour peas in next; put hamburger on top of peas. Mix juice from peas with canned soup; pour on top; cover and bake at 350˚ for 1 hour and 30 minutes.

EGGS BUCKINGHAM

From Sandy Wilbun of Appomattox

Ingredients:

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1 pkg. Thomas’ original English muffins

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1 stick butter (cut in half)

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12 eggs (scrambled with salt/pepper to taste)

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12 half slices of Swiss cheese

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1⁄3 cup all-purpose flour

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2 cups whole milk

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4-oz. jar of Armour dried chipped beef

Directions: Split, butter and toast 6 English muffins and layer in bottom of a 13x9-inch or larger glass dish. Lightly beat 12 eggs, 1⁄2 cup water, salt/pepper to taste. Cook scrambled eggs in frying pan; put a spoonful of eggs on each of the 12 muffin halves. Place a half slice of Swiss cheese on top of each muffin half and egg. In a saucepan, melt 1⁄2 stick of butter and blend in 1⁄3 cup all-purpose flour; cook a little — until well mixed. Then add 2 cups whole milk and a 4-oz. jar of Armour dried beef (sliced thinly into strips — scissors work best). Cook this dried beef gravy until it is a good gravy consistency. Just before serving, pour hot gravy over the eggs and muffins and serve. (All can be done the night before, but warm to room temperature the next morning, and add warm gravy last before serving.)

STOVE TOP CHICKEN

From Ruby Cauthorne of Ruther Glen

Ingredients:

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6-oz. pkg. Stove Top stuffing for chicken

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4 boneless skinless chicken breast halves (about 1 1⁄4 lb.)

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10 3⁄4-oz. can cream of mushroom soup

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1⁄3 cup of sour cream or milk

Directions: Toss contents of vegetable/ seasoning packet of stuffing mix and 12⁄3 cups of water, set aside. Place chicken in 13x9-inch baking dish or 2-quart casserole dish. Mix soup and sour cream or milk; pour over chicken. Bake at 375˚ for 25 minutes or until chicken is cooked. Makes 4 servings.

BAKED SPAGHETTI

From Mary Wheeler of Charlottesville

Ingredients:

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2 lbs. lean ground beef

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1 med. onion (chopped)

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2 10 3⁄4-oz. cans tomato soup (undiluted)

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1 med. green pepper (chopped)

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3 T Worcestershire sauce

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3-oz. jar stuffed olives (undrained and sliced)

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1 small can mushrooms

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8-oz. pkg. angel-hair spaghetti

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16-oz. pkg. grated sharp cheddar cheese

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103⁄4--oz. can of cream of mushroom soup (undiluted)

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8 oz. water

Directions: Preheat oven to 350˚. In a large skillet, brown beef and onions. Drain excess grease. Stir in tomato soup and a cup of water. Add green pepper, Worcestershire sauce, olives and mushrooms. Simmer sauce for 15 to 20 minutes until slightly thickened. Prepare spaghetti according to package directions and drain. Reserve 1⁄3 of cheese for garnish. Place ingredients in multiple layers in a 9x13-inch glass baking dish in this order: 1⁄3 of the sauce, 1⁄2 of the spaghetti, 1⁄2 of the remaining cheese. Repeat, ending with another layer of sauce. Spread cream of mushroom soup over top. Garnish with reserved cheese. Bake until bubbly and cheese is melted, about 30 minutes. Makes 6 to 8 servings.

 

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