Reader Recipes

Reader-Recommended Entrees

 

CHICKEN CURRY SALAD

From Willard & Edythe Scott of Gainesville

INGREDIENTS:

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2 cups celery, diced

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1 cup golden raisins

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2 cups small red grapes, halved

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1½ cups pecan halves, chopped

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1 apple, diced

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2 cups parsley leaves, finely chopped

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6–8 spring onions (optional)

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½ cup regular raisins (optional)

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12.5-oz. can premium chunk chicken breast, drained and shredded

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Sprinkle regular or hot Madras curry powder (to taste)

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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-Lilley of Farmville

INGREDIENTS:

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11⁄2- to 2-lb. boneless pork blade roast or sirloin roast

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2 T cooking oil

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1¼ cup apple cider or  juice

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2 t instant beef boullion granules

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½ t dry mustard

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¼ t black pepper

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3 med. red or white potatoes, peeled and quartered

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3 med. carrots, cut into 2-inch pieces

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3 med. parsnips, peeled and cut into 2-inch pieces

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1 large onion, cut into wedges

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¼ cup all-purpose flour

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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. Mix  the 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:

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1 lb. cooked and drained ground beef

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½ cup of mayonnaise

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1 cup salsa

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1 t chili powder

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2-3 flour tortillas

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Shredded Mexican cheese

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2 cups crushed tortilla chips

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1 can of corn

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Taco sauce

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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:

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1 pound round steak, cut into thin pieces

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1⁄4 cup shortening

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1 glove garlic, minced

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½ t salt

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¼ t pepper

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¼ cup soy sauce

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½ t sugar

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1 cup canned bean sprouts, drained

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1 cup canned tomatoes

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2 green peppers, chopped

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½ T cornstarch

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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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