Just in case you haven’t had your fill of poultry lately, we have two chicken recipes for you this week, one using fresh chicken and the other cooked chicken, maybe rotisserie or canned.
We have scalloped eggplant, a baked dish with cheese and a buttered crumb topping.
For a change, there is a cabbage slaw with crunchy Ramen noodles and browned sesame seeds and almonds, topped with a whip-up yourself dressing. Fresh and sweet for your delight are chilled, washed grapes, marinated in a sweetened sour cream and cream cheese dressing, topped with pecans.
Good old-fashioned bread pudding, served with lemon sauce will have you asking for seconds.
Apple dumplings made with crescent rolls sounds not only easy but also delicious. You can serve this dessert plain, with Cool Whip or ice cream.
Finally, Puppy Mix is not for the puppy! It is for you and the kids, be they eight or eighty! It sounds like not only a lot of fun but also very tasty.
Please email your recipes to: news@theapopkachief.com or mail them to The Apopka Chief, P.O. Box 880, Apopka, 32704-0880. And send us not only your recipes but ideas for future recipe columns as well.
JOHN TRUBY’S DIJON CHICKEN
Recipe from First Presbyterian Church of Punta Gorda,Â
A Taste of Heaven
4 chicken half breasts (about 2 pounds)
1 teaspoon onion salt
1/2 teaspoon lemon pepper
2 cups hot cooked rice
3 tablespoons butter or margarine
1 cup chicken broth (approximately)
1/2 cup light cream
2 tablespoons flour
1 tablespoon Dijon mustard
Parsley (optional)
Skin, halve lengthwise and debone chicken. Sprinkle with onion salt and lemon pepper.
Prepare rice according to package directions.
Meanwhile, in a skillet over medium heat, cook chicken in butter about 20 minutes or until tender. Remove to a platter and keep warm.
Measure pan juices and add enough broth to make 1 cup of liquid. Put in skillet.
Stir together light cream and flour; add to broth. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes longer. Stir in mustard. Spoon some sauce over chicken. Serve over hot rice. Garnish with parsley.
STAN SMITH’S CHICKEN ALA KING
Recipe from First Presbyterian Church of Punta Gorda,Â
A Taste of Heaven
1/4 cup margarine
1 to 2 cups mushrooms
Green pepper, chopped
1/4 cup flour
1 chicken bouillon cube
1/8 teaspoon pepper
Thyme
Tabasco
2 cups milk
1/4 cup sherry
2 cups chopped chicken
9 ounces frozen peas, thawed and drained
2 ounces pimento, drained
In a medium sauce pan, melt margarine and sauté mushrooms and green pepper. Stir in flour, bouillon cube, pepper, thyme and Tabasco. Gradually add milk. Cook over medium-high heat until thickened, stirring constantly. Add sherry, chicken, peas and pimento. Simmer 5 minutes. Serve over toast points, rice or biscuits.
LILLIAN CLEGHORN’SÂ
SCALLOPED EGGPLANT
Recipe from Northside Baptist Church cookbook
1 large eggplant
1 medium onion
1 teaspoon salt
1-1/2 cups cracker or bread crumbs, reserving 1/2 cup crumbs
3/4 cup evaporated milk
1 tablespoon butter or oleo, melted
1 egg, beaten
1 cup cheddar cheese, finely diced or shredded
Boil eggplant, onion and salt until tender. Drain and add one cup of crumbs, milk, and egg. Mix lightly but thoroughly. Add the cheese. Pour into a buttered casserole dish. Mix butter and remaining crumbs and sprinkle over top.
Bake at 350 degrees for approximately 30 minutes or until lightly browned and heated through.
PAT JANIA’S CABBAGEÂ
CRUNCH SLAW
Recipe from New VisionÂ
Community Church’sÂ
Feeding the Flock
Slaw:
4 tablespoons sesame seeds
1 cup slivered almonds
1 head cabbage, rated
4 green onions, sliced
2 packages chicken Ramen noodles, dry, without seasoning packets
In pan without oil, brown sesame seeds and almonds. Be careful not to burn. Toss salad ingredients together, add browned sesame seeds and almonds.
Dressing:
1/2 teaspoon salt
1 teaspoon pepper
4 tablespoons sugar
6 tablespoons vinegar
1 cup oil
1 package chicken flavor Ramen noodles seasoning mix
Mix dressing ingredients together and pour over salad. Toss well. Serve.
LILLIAN CLEGHORN’SÂ
GRAPE SALAD
Recipe from Northside Baptist Church cookbook
8 ounces cream cheese
8 ounces sour cream
1 cup sugar
4 pounds grapes, washed and dried (Be careful pulling grapes from stems. Do not peel them, as they will get soft overnight.)
Mix cream cheese, sour cream and sugar until very creamy. Fold in grapes. Chill.
Topping:
1 cup toasted pecans, chopped
1/2 cup brown sugar
Mix and sprinkle over grapes just before serving. Put into long serving dish.
BRYAN KILGORE’SÂ
BREAD PUDDING
Recipe from First Presbyterian Church of Apopka, Treasures and Pleasures
3 cups soft bread crumbs
2/3 cup sugar
2 eggs
1/2 cup milk
3 tablespoons melted butter or margarine
1 tablespoon vanilla
Soak bread crumbs in milk. Add all other ingredients and put in greased baking pan. Bake 30 minutes at 350 degrees. Note: for chocolate bread pudding, add 2 tablespoons cocoa and a little more sugar. Serve with Lemon Sauce.
LEMON SAUCE:
1 cup water
4 tablespoons sugar
2 tablespoons butter or margarine
2 tablespoons lemon juice and lemon rind
2 tablespoons plain flour or cornstarch
Mix sugar and cornstarch or flour together. Moisten with a little water to make a paste. Add 1 cup warm water and stir. Put on medium heat and stir continuously while adding lemon juice, rind and butter. Cook for 3 minutes.
LILLIAN CLEGHORN’SÂ
APPLE DUMPLINGS
Recipe from Northside Baptist Church cookbook
2 apples (any good cooking apples), cored and peeled
2 cans crescent rolls
1-1/2 cups water (or orange juice)
1 cup sugar
1 stick butter (or margarine)
Cut apples into eighths. Wrap crescent rolls around apple pieces, and place in baking dish. Sprinkle with cinnamon.
Heat water, sugar and butter until sugar and butter are melted. Pour over crescent rolls. Sprinkle more cinnamon and sugar over rolls, if desired.
Bake at 350 degrees for approximately 45 minutes. Serve warm with topping of ice cream or Cool Whip, or just plain.
LILLIAN CLEGHORN’S PUPPY MIX
Recipe from Northside Baptist Church cookbook
1 stick butter
1 cup chocolate chips
1 cup peanut butter
1 box Crispix Cereal
1 cup powdered sugar
1 jar (14-16 ounce) roasted peanuts
Melt butter, chocolate chips, and peanut butter. Pour mixture over Crispix Cereal and mix to coat. Let cool approx. 15 minutes or longer. Pour powdered sugar over mixture and add peanuts, stir and serve. Fun to make and delightful to eat.
