Reader Recipes

Scrumptious Smorgasbord

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Chicken Loaf

From Louise Brower of Aylett


bullet1 box Stove Top stuffing mix
bulletChicken broth
bullet3 chiken breasts, cooked and shredded
bullet1/2 cup onions, chopped
bullet1/2 cup celery, chopped
bullet1 egg, beaten
bulletDash poultry seasoning
bulletDash parsley flakes
bulletDash garlic powder


Follow the directions on the stuffing mix box, substituting chicken broth for water. Combine stuffing mix with all remaining ingredients. Place in a greased loaf pan and pack down well. Bake at 375 degrees for 1 1/2 hours. Serve with gravy.

Limas and Peas Baked with Herbs

From Eleanor Jeffers of Lyndhurst


bullet1 pkg. (10-oz.) frozen baby lima beans
bullet1 pkg. (10-oz.) frozen peas
bullet3/4 t basil (crumble after measuring)
bullet3/4 t salt
bullet2 green onions, thinly sliced (including part of tops)
bullet2 T butter or margarine
bullet2 T water


Break frozen vegetables completely apart. Place in a greased 1 or 1 1/2-qt. casserole with basil, salt, and green onions; stir to blend. Dot with butter or margarine and sprinkle with water. Cover and bake in a pre-heated gas oven at 350 degrees for 45 minutes or until vegetables are just tender. Stir gently before serving. Makes 6 to 8 servings.

Artichoke Dip

From Elaine Barnett of Ruckersville


bullet1 can (15 1/2-oz.) artichoke hearts, drained
bullet1 cup mayonnaise
bullet1 cup Parmesan cheese
bullet8-oz. grated mozzarella cheese
bulletPinch of garlic salt


Chop artichokes and mix together with all the other ingredients. Bake at 350 degrees for 30 minutes. Serve with crackers.

Favorite Lasagna

From Joann Frazier Hensley of McGaheysville


bullet1 1/2 lbs. extra-lean ground beef
bullet26-oz. jar pasta sauce
bullet1 T oregano
bullet1/2 t red pepper
bullet1/2 t garlic powder
bullet12-oz. tub cottage cheese
bullet1/2 t black pepper
bullet1 egg
bullet1/4 cup grated Parmesan cheese
bullet16 oz. shredded mozzarella cheese
bullet6-8 lasagna noodles

Directions: Cook beef over medium heat; drain. Add pasta sauce, oregano, red pepper, and garlic powder. Bring to a boil, reduce heat and simmer 20 minutes. While sauce is simmering, cook noodles. In bowl, stir cottage cheese, black pepper, and egg together. Layer ground-beef mixture, noodles, cottage-cheese mixture, and mozzarella cheese in a 13x9x2-inch baking dish. Sprinkle Parmesan cheese on second layer, ending with mozzarella cheese. Bake at 350 degrees for 45 minutes or until bubble. Makes 8 servings. 

Easy, But Good, Lemon Pie

From Mary Harris of Churchville


bullet14-oz. can sweetened condensed milk
bullet9-oz. tub whipped topping
bullet6-oz. frozen lemonade

Directions: Mix together all ingredients and beat until smooth. Pour into a 9-inch baking pie shell. Chill in refrigerator at least 4 hours before serving. 


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