Reader Recipes

Dinner in a Flash 

with these Quick-Fix Entrees

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.

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 consummé, 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: Sauté 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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