Recipes from Helen's Kitchen; July 19, 2013
Published: July 19, 2013
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Country Roasted Chicken Dinner
1 envelope Lipton Recipe Secrets
savory herb with garlic soup mix
2 tablespoons honey
1 tablespoon water
1 tablespoon butter, melted
5 to 6 pound roasting chicken
3 pounds all-purpose potatoes
Preheat oven to 350°. In a small bowl blend soup mix, honey, water and butter. In an 18x12-inch roasting pan, arrange chicken, breast side up; brush with soup mixture. Cover loosely with aluminum foil. Roast 30 minutes. Arrange potatoes around chicken. Continue roasting, covered, for 1 hour until potatoes are tender. Occasionally stir potatoes during baking process. Yield: 8 servings.
Lemon-Herbed Fillet of Sole
1/3 cup fresh lemon juice
1/4 teaspoon dry mustard powder
1/2 teaspoon tarragon
2 tablespoons unsalted butter, softened
1 pound fillet of sole
Preheat broiler. Combine lemon juice, mustard and tarragon; set aside. Spread butter in a flat baking dish and add fish. Brush fish with seasoned lemon juice. Broil 2 to 3 inches from the heat 5 to 8 minutes for thin fillets (10 to 12 minutes for thicker fillets). Brush once or twice with lemon juice mixture during broiling. Fish is done when it is firm and flakes easily with a fork. Do not overcook. Yield: 4 servings.
Six-Layer Skillet Meal
1 pound lean ground chuck
4 medium-size red boiling potatoes,
peeled and cut into 1/4-inch slices
2 large carrots, scraped and cut into 1/4-inch slices
1 large onion, cut into 1/4-inch slices
1 medium-size green pepper, cut into 1/4-inch slices
1 (16-ounce) can whole tomatoes, undrained and chopped
1/4 teaspoon black pepper
1/8 teaspoon dried whole basil
Cook ground chuck in a large ovenproof skillet with lid over medium heat until meat is browned, stirring to crumble. Drain well; pat meat dry with paper towels. Wipe skillet with a paper towel.
Return ground chuck to skillet and layer potatoes, carrots, onion, green pepper and tomatoes over top. Sprinkle with pepper and basil. Cover with ovenproof lid and bake at 350° for 45 minutes. Serve hot. Yield: 8 servings.
1/4 cup vegetable oil (Corn, Safflower)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
6 cups chopped or grated peeled potatoes
1/4 teaspoon paprika
Heat oil, pepper and onion and garlic powders in a large nonstick skillet over medium- high heat. Add potatoes and paprika. Cook until potatoes are crisp and browned, stirring frequently. Drain on paper towels and serve immediately. Yield: 6 servings.
Broccoli-Cheddar Pie in Potato Crust
2 cups packed, grated raw potato
1/2 teaspoon salt
1/4 cup grated onion
1-1/2 cups packed, grated cheddar cheese
1 medium head broccoli, broken into florets
1 medium clove of pressed garlic
1 cup chopped yellow onion
3 tablespoons butter
1/2 teaspoon basil
1/2 teaspoon salt
Black pepper to taste
2 eggs, beaten together
1/4 cup milk
1 tablespoon oil
To make crust: Heat oven to 375°. Salt the grated potato and drain for 10 minutes in a colander over a bowl. Squeeze out excess water and add to remaining crust ingredients. Pat it into a greased 9-inch pie pan, building the sides of the crust with lightly floured fingers. Bake for 40-45 minutes, until browned. After the first 30 minutes, brush crust with a little oil to crispin it.
To make filling: Turn oven down to 350°. Sauté onions and garlic lightly salted in butter for 5 minutes. Add herbs and broccoli. Cook, covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then the herbs and broccoli mixture, then remaining cheese. Beat eggs, milk, and oil together. Pour custard on top and dust with paprika. Bake 35-40 minutes until set. Yield: 6 servings. (This delicious side dish is also good with cauliflower)
Baked Corn Pudding
1/2 stick butter, melted
6 eggs, well beaten
2 tablespoons cornstarch
1 cup sugar
1 teaspoon salt
Dash of black pepper
2 cups milk
2 cans cream-style corn
Combine all ingredients together; mix well. Pour into large lightly greased casserole and bake at 350° for about 1 hour.
Toasted Barley-Bean Salad
1/2 cup quick-cooking barley
1 tablespoon butter
1-1/2 cups water
1 teaspoon instant chicken bouillon granules
1 (15-ounce) can garbanzo beans, drained
1 (8-ounce) can cut Italian green beans, drained
1 (8-ounce) can red kidney beans, drained
1 small onion, thinly sliced and separated into rings
1/2 cup chopped celery
2 tablespoons snipped parsley
1/4 cup salad oil
1/4 cup vinegar
1/2 teaspoon dry mustard
In a large skillet cook the barley in hot butter over low heat until barley is golden, stirring frequently. Add water and chicken bouillon granules. Cook, covered, for 10 to 12 minutes or until tender; drain. In a large mixing bowl stir together the garbanzo beans, Italian green beans, kidney beans, onion rings, celery and parsley. Stir in the drained barley.
For dressing: In a screw-top jar combine salad oil, vinegar and dry mustard. Cover and shake well to mix. Pour dressing over bean mixture. Cover and chill in refrigerator about 2 hours or until cold. Yield: 8 to 10 servings.
4 fresh pears, cut in half, peeled and cored
1/4 cup water
1/4 cup sugar
4 lemon slices
1/4 teaspoon ground ginger
Preheat oven to 350°. Place pears in a baking dish. Set aside. Place water and sugar in a small saucepan over medium-high heat. Bring to a boil. Add lemon and ginger. Pour syrup mixture over pears. Cover and bake 30 to 45 minutes or until tender. Turn once during baking period. Serve chilled. Yield: 4 servings.
3-1/3 cups unsweetened pineapple juice
1 (6-ounce) pkg. lemon-flavored gelatin
1 (8-ounce) carton sour cream
2 cups fresh or frozen unsweetened blueberries
1 large banana, chopped
In a small saucepan bring 1-1/3 cups pineapple juice to boiling. Dissolve gelatin in boiling juice. Remove from heat; stir in remaining juice. Gradually stir gelatin mixture into sour cream. Chill until partially set (consistency of unbeaten egg whites). Fold in the blueberries and chopped banana. Turn into a 6-1/2-cup mold. Chill about 6 hours or until firm. Unmold onto a lettuce-lined serving platter. Yield: 12 servings.
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WEB BONUS RECIPE!
(Chomeur is a type of pudding-cake, baked in a rich caramel sauce.)
1-1/2 cups firmly packed light brown sugar
1 cup milk
3 tablespoons butter, chilled, cut into bits
1 egg, lightly beaten
3 tablespoons sugar
2 tablespoons butter, melted
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
Preheat oven to 350˚. In 1-quart ceramic or glass baking dish, combine light brown sugar and milk; add butter. In a mixing bowl, combine egg, sugar and melted butter. Add milk; stir well. Sift together flour, baking powder; mix into egg-milk mixture. Add vanilla and mix until batter is smooth. Spoon batter into sauce in baking dish. Do not mix or smooth out batter. Bake about 40-45 minutes, until cake is puffed and golden, and knife inserted into cake comes out clean. Serve directly from baking dish, spooning caramel sauce over individual servings and top with whipped cream. Yield: 4 to 6 servings.