Oven-Ready Dinners
Save Time
And Energy
What can you cook when com
pany is coming for dinner and you
won’t be home to prepare it? Try
some oven dinners. Oven meals
can be the homemaker’s best time
and money savers on hectic days.
If your range has an automatic
clock, the food can be placed m the
oven as much as two hours before
cooking begins. Set the clock for
the time you want your oven heat
to turn on and the time the heat
should go off; and the food cooks
quietly out of sight while you go
about your other business.
Oven meals can save a lot of pot
washing too, if the food is baked
right in the casserole in which it
will be served. Then you can sit
down to dinner with a clean order
ly kitchen.
Many vegetables can be cooked
in the oven in a tightly covered
pan. Place just enough water on the
vegetables to form steam, usually
not more than 2-4 tablespoons.
Add seasonings and cover tightly.
If the oven meal is to cook an
hour, cut the vegetables into thin
slices or small cubes. If the meal
takes longer to cook, leave the veg
etables in larger pieces or even
whole.
Some recipes can be prepared
the night before and stuck in the
oven before you leave. Others may
require morning preparation time,
but then bake for hours. Some of
the recipes that readers have sub
mitted are one-dish meals. Others
are meat or vegetable or dessert
dishes. To get a full-course meal,
several of these dishes can be
baked simultaneously in the oven.
With some planning and the fol
lowing recipes, you can serve tas
ty, elegant dinners.
CHICKEN NOODLE BAKE
1 can cream of chicken soup
'A cup milk
1 cup diced, cooked chicken
2 cups cooked noodles
1 tablespoon chopped parsley
2 tablespoons buttered bread
crumbs
In I'A quart casserole, blend
cream of chicken soup with milk
and stir in the chicken, noodles and
parsley. Top with crumbs. Bake at
350 degrees for 30 minutes.
Recipe Topics
If you have recipes for the topics listed below, please
share them with Ui. We welcome your recipes, but ask
that you include a*, ut. e measurements, a complete
list of ingredients and clear instructions with each recipe
you submit. Send your recipes to Lou Ann Good, Lan
caster Farming, P.O. Box 366, Lititz, PA 17543
Sept.
26-
Oct.
3-
10- -
Home On The Range
CREAMY BAKED CHICKEN
4 chicken breasts or thighs
4 slices Velveeta cheese
1 can cream of chicken soup
1/4 cup milk
1 box of packaged stuffing,
'A butter, melted
Split breasts. Lay flat in 9x13
pan. Place slice of cheese on top of
each chicken piece. Stir together
soup, milk and pour over meat and
cheese. Sprinkle stuffing (do not
prepare as box instructs, but mix
crumbs with the seasonings) over
chicken. Drizzle 'A cup melted
butter on top of stuffing. Bake
uncovered at 350 degrees for 1
hour or until chicken is tender.
Mrs. Glyn Geis
Frostburg, MD
SMOKED SHOULDER BUTT
AND SPLIT PEA SOUP
2 pounds smoked shoulder butt
1 cup split peas
1 small onion, chopped fine
3 stalks celery, chopped fine
'A pod of red pepper
V. l bay leaf
4 cups water
1 tablespoon fat
1 tablespoon flour
1 cup milk
Put meat, vegetables, season
ings and water in covered pan and
place in oven. When cooked,
remove the meat and slice. To
make soup, put the peas and liquid
through a sieve. Blend fat and flour
to paste. Add milk and mix with
the pea mixture. Heat and serve.
Betty Biehl
Mertztown
BEEF NOODLE CASSEROLE
Make a white sauce with:
2 tablespoons flour
VA cup milk
VA cup dry noodles (cook 10
minutes, drain)
'A -V « cup cooked chopped beef or
tuna
'A cup cheese
Salt and pepper
'A cup celery, cooked and chopped
Mix all together. Bake at 350
degrees for 30-40 minutes.
Martha Oberholtzer
Mifflinburg
Apple Lovers' Recipes
Pumpkin and Squash
Diabetic Cooking -
What can you do when company Is coming ir dinner and you won’t be
home to prepare It? Try Chicken Divan when the occasion calls for a dinner
that’s elegant and convenient. A prefect use for left-over chicken or turkey, it
is combined with crunchy green broccoli In a cheesey sauce.
CHICKEN CORDON BLEU
10 chicken breasts, halved, boned,
skinned
10 slices ham
10 slices swiss cheese
% cup flour
'/« cup parmesian cheese
1 teaspoon salt
VA teaspoon sage
'/< teaspoon pepper
/> cup oil
1 can cream of chicken soup
'/j cup milk
Pound chicken breast flat. Top
with ham and cheese slices. Roll
up and secure with toothpicks.
Roll in mixture of flour, salt,
cheese, sage, and pepper and fry
until brown. Save any left over
mixture and combine with soup
and milk, pour over breast and
bake in covered casserole for 1
hour at 350 degrees.
Rhoda Martin
Myerstown
GOURMET POTATOES
6 medium potatoes
2 cups shredded Cheddar cheese
'A cup butter
l'/i cup sour cream
'A cup chopped onion
'A cup chopped green pepper
1 teaspoon salt
'A teaspoon pepper
'A teaspoon paprika
Cook potatoes in skins. Cool.
Peel and shred coarsely. Melt
cheese and butter and stir in sour
cream, onion, salt and pepper.
Turn into greased 13x9x2-mch
casserole. Bake uncovered at 350
degrees for 30 minutes. May be
refrigerated overnight in covered
container.
Leah Peachy
Belleville
PARTY CHICKEN
'/j chicken breast for each person
1 can cream of mushroom soup
1 cup sour cream
Bacon
l /j pound chipped dried beef
Place dried beef in bottom of
oblong baking dish. Roll up breast
and wrap bacon around each. Mix
sour cream and soup and pour over
chicken. Bake uncovered at 250
degrees for 3'/j hours.
CHICKEN AND RICE
CASSEROLE
Vi stick butter
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 cup uncooked rice (not minute
Featured Recipe
This week’s featured recipe comes from Cindy Hamish, Willow
Street Cindy is the 1987 Veal Princess. She submitted this recipe
during the Veal Cook-off Contest. To read more about the contest,
check this section for the article “Veal Cook-off Winners.”
VEAL PRINCESS ENTREE
dINDY HARNISH, Willow Street
10 asparagus spears
4 slices scallopine (approx. 1 pound)
Salt and pepper to taste
/* cup flour
Vi cup butter
Vi pound sliced mushrooms
1-8 ounce can tomato sauce
4 thin slices mozzarella cheese
Vi cup Parmesan cheese
1 tablespoon lemon juice
Cook asparagus in boiling water until tender (2-3 minutes).
Pound veal slices lightly with flat mallet. Sprinkle with salt and
pepper and dredge in flour. Heat 1-2 tablespoons butter in large
skillet. Add veal. Cook approximately 2-3 minutes on each side. In
another skillet heat 2-3 tablespoons butter. Saute mushrooms until
golden brown. Arrange veal slices in one layer on baking dish.
Sprinkle with mushrooms and tomato sauce. Add asparagus spears
to top of veal slices. Cover with cheeses. Place undei broiler until
cheese melts. Put remaining 3 teaspoons butter into small skillet
and melt. Brown until golden. Add 1 tablespoon lemon juice. Pour
sauce over veal. (Serves four).
CHICKEN DIVAN
2 10-ounce packages broccoli
4-6 cups chicken breast, cut in
1-inch pieces
2 cans cream of chicken soup
'A cup mayonnaise
1 teaspoon lemon juice
1 cup grated cheese
Bread crumbs
Put broccoli in bottom of casser
ole. Arrange chicken on top of
broccoli. Combine soup, mayon
naise and lemon juice and pour on
top of chicken. Sprinkle cheese
over chicken. Top with bread
crumbs.
Tina Good
Manheim
Bake 350 degrees for 35-40
minutes.
Marie Mumma
Manheim
(Turn to Pag* B 8)
!