Jim

Archived Story

What’s cooking Suzanne?

Published 10:52am Wednesday, April 7, 2010

By Staff
Suzanne Langcuster
We’re sending some recipes to help you plan an Easter meal, if you haven’t already.
There is a choice of chicken fingers or ham casserole for the main dish, and two vegetables, potatoes and lima beans. Don’t forget the stuffed eggs since it’s Easter and finish up with non other than a carrot cake.
Hope your celebration is special.
Chicken Fingers
4 large chicken breasts
vegetable oil
plain flour
salt and pepper
Slice chicken into four strips each, or less. Salt and pepper the strips. Roll in flour or shake with flour in a large plastic bag until chicken strips are covered. Brown each strip in oil. Do not overcook, just brown on both sides. Place strips in a casserole dish with a lid.
Place in your oven heated to 275 to 300. This will make the strips tender. Delicious served with Honey Mustard dressing.
Corn and Ham Casserole
1 can whole kernel corn
3 c. cooked ham chopped
2 T. green pepper, minced
2 T. onion, minced
1 c. croutons
1 c. milk
Combine ingredients is casserole and top with grated cheese. Bake at 375 for about 45 minutes.
Orange Mashed Potatoes
2 lbs. potatoes
1/4 c. orange juice
1/4 c. skim milk
3 T. margarine
1/4 t. salt
2 T. grated orange peel
Wash potatoes and cook until tender. Drain and peel.
Mash with orange juice, skim milk, 1-tablespoon margarine, and salt. Whip until light.
Pile into 1 1/2 quart casserole. Sprinkle with orange peel and dot with margarine. Broil till lightly browned and bubbling.
Stuffed Eggs
One dozen eggs
Chopped dill or sweet pickles (what you prefer)
Mayonnaise
Mustard
This is my own recipe. It is easy and tasty. If you wish you may add a little grated onion. Boil your eggs (the amount you need). To keep eggs from cracking in the pot add a little vinegar.
When eggs are boiled let them sit in a little cold water so you can work with them.. Peel and slice in half. Remove the yolk and mash with a fork until all your yolks and mashed.
Add the amount of mayonnaise to make it spreadable.
Add some chopped pickle and a small amount of mustard. Be sure to use salt and pepper to taste. My family loves these.
Lima Beans in Sour Cream
3 c. cooked lima beans
3 T. butter
1/2 c. onion
1 small jar pimento peppers, chopped
1/2 c. sour cream
Saut/ onions in butter and add pimento and beans and heat through. Stir in sour cream and serve immediately.
Carrot Cake
Purchase a carrot cake mix and follow directions on the box. Add 1 cup of sour cream to the mixture. Cook as directed. Use long pan or cook in layers. Ice with Cream Cheese icing.
Cream Cheese Icing
Sue Frances Byars
1 box powdered sugar
8 oz. cream cheese
2 t. vanilla
1/2 stick oleo
1/2 c.chopped nuts
Let cream cheese and oleo soften, then mix all ingredients except nuts. When creamy add nuts and cream together. Ice cake and keep cake in refrigerator.

Editor's Picks