Newspapers / The Pamlico News (Bayboro, … / Oct. 3, 1984, edition 1 / Page 2
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Kitchen Chatter by Nancy Winfrey Due to the drastic change in the outdoor temperature, I thought it would be quite appropriate to of fer creamy cheese dishes, along with hearty stews and casseroles. Sprinkled among the recipes you’ll find easy desserts and other ideas I hope you will try. ENJOY! MEXICAN BEAN CASSEROLE This is a really nice recipe and easy. 1 (8 oz.) carton sour cream 1 cup cottage cheese, cream-style 2 cups shredded Monterey Jack cheese 1/4 cup chopped onions 2 tablespoons chopped green chiles 1/4 teaspoon salt 1/4 cup chopped onions 2 tablespoons green pepper, chop ped 1 clove garlic, finely chopped or minced 1 tablespoon vegetable oil 1 (16-oz.) can whole tomatoes, un drained and coarsely chopped 2 (16-oz.) cans red kidney beans, drained 1 (8-oz.) can tomato sauce 1-1/2 teaspoons chili powder 1 (2-1/4-oz.) can sliced ripe olives, drained 2 cupa crushed corn chips, divided' 1 cup grated sharp Cheddar cheese Combine sour cream, cottage cheese, Monterey Jack cheese, 1/4 cup chopped onions, chopped green chiles and salt and blend well - set aside. Saute the remaining 1/4 cup chopped onions, green peppers and minced garlic in hot oil until tender. Stir in tomatoes, beans, tomato sauce and chili powder. Bring this mixture to a boil. Reduce heat and simmer for 5 minutes; stir in olives. Sprinkle 1/2 cup corn chips in a lightly greased 2-1/2-quart casserole. Layer with half each of sour cream mixture and bean mixture. Sprinkle with 3/4 cup corn chips - layer with remaining sour cream mixture and bean mixture. Bake-uncovered-at 350 degrees for 30 minutes. Sprinkle with remaining 3/4 cup corn chips and Cheddar cheese-bake an addi tional 5 minutes. Serves 6-8. Ac company with a tossed salad. CHEESE AND ZUCCHINI CASSEROLE 2 medium zucchini, cut into 1/4 inch slices 1 onion, thinly sliced 1 tablespoon vegetable oil 3 tomatoes, peeled and chopped 1 (4 oz.) can chopped green chiles, drained 1/8 teaspoon salt 3 eggs, beaten 1 cup shredded Monterey Jack cheese Cook zucchini in a small amount of water for about 5 minutes. Drain and set aside. Saute the onions in vegetable oil until tender. Then, stir in tomatoes, green chiles and salt. Layer half each of zucchini, tomato mixture, eggs, and cheese in a 2-quart casserole. Repeat layers until all used up. Bake in 350 degree oven for 25 minutes. Serves 6. BAKED CHICKEN WITH SOURCREAM 2 whole chicken breasts, split and boned 2 tablespoons vegetable oil 1 cup chopped onions 2 tablespoons paprika (yes, that is 2 tablespoons) 4th ANNUAL PAMLICO COUNTY FIMMAN'S DAY Sunday, October 7 Sfis?, beginning at the Baptist Church in Bayboro up ,o PCHS Walter B. Jones will be Grand Marshal in the lot across fronr, theJJoard of Education Building .. and behind PCHS. a food_ 1 tablespoon all-purpose flour 2 teaspoons salt Dash pepper 1 can (8-oz.) whole tomatoes 1/2 cup water 1 cup sour cream Saute, skin side down, chicken in oil in a skillet until golden brown. Remove the chicken from skillet. Add onions to skillet and saute Just until they are tender. Add paprika, flour, salt and pep per and blend well. Stir in tomatoes and water and bring mixture to a boil. Add chicken and turn to coat. Lower heat, cover, and simmer for 15 or 20 minutes. Stir in sour cream and heat thoroughly. Garnish with fresh mushrooms stuffed with sausage. (Stuff caps of fresh mushrooms with sausage and broil until sausage is cooked.) ZUCCHINI AND PASTA This is a wonderful way to use frozen zucchini. 2 or 3 medium size zucchini 2 cloves garlic, finely chopped or minced l tablespoon all-purpose flour l teaspoon salt Dash pepper 1/2 teaspoon Italian herbs, crumbled well 1 cup half and half cream 1 cup sour cream 1 (8-oz.) package spinach noodles (green noodles) 1 (8oz.) package wide noodles 3 tablespoons butter or margarine Parmesan cheese Bring 6 quarts of water and 2 tablespoons salt to a boil. Cube enough zucchini to equal 3 cups. Combine flour, salt and pep per and Italian herbs in a small bowl. Combine the half and half cream and sour cream and set aside. Add spinach noodles and regular wide noodles into the boil ing water and cook according to directions on package. Saute zuc chini and garlic in butter or margarine in a large skillet. Cook just until zucchini is crisp-tender. Add flour-herb mixture and toss gently to coat well. Stir in half and half cream and sour cream mix ture. Cook just until well heated and mixture begins to thicken. Drain pasta. Turn into large ser ving bowl and pour over zucchini mixture. Toss to coat. Sprinkle liberally with Parmesan cheese. BROCCOLI SOUFFLE 1/2 cup Kraft Real Mayonnaisp 1/4 cup all-purpose flour "1-1/2 cups milk 1 teaspoon salt 1 (3 oz.) can Kraft grated Parmesan Cheese 1 (lOoz.) package frozen, chopped broccoli, thawed, drained 4 eggs, separated Combine mayonnaise and flour and blend well. Gradually add milk and cook, stirring constantly, over low heat until thickened. Add salt and cheese and continue cook ing until cheese pielts. Cool slight ly. Stir in the broccoli and slightly beaten egg yolks. Fold into stiffly beaten egg whites. Pour mixture into a 1-1/2-quart casserole. With tip of spoon, make slight indenta tion around top of souffle to form a top hat effect. Bake at 300 degrees for 1 hour an 15 minutes. Serve im mediately. CREAMY POTATO CASSEROLE 8 medium potatoes, peeled and cut into about l-inch cubes Enjoy fine seafood and steaks in a rustic atmosphere -BELL OF FARE Wednesday 8 02. Rib-eye served with potato, salad and wine *6.50 As above, but with 6 oz. Filet Mignon *6.95 Sunday Steak and Seafood Plate served over rice with house salad *5.95 * ‘Excluding Holidays The Trawl Door Restaurant ^Open Sun.—'Thurs. 5:30 pm til 9:30pm W til 10 pm on Fri. and Sat. t Oriental (at the foot of the bridge) ?‘401232 1/3 cup water 2(3oz.)pac softened 1 (8-oz.) cartoni 1/4 cup chives, i 1/2 teaspoon i 1/4 teaspoon garlic salt 1/2 cup butter or margarine Paprika Parsley Place potatoes in 2-quart glass bowl. Add water and cover with plastic wrap. Microwave at HIGH for 12 minutes or until potatoes are tender - stirring after 6 minutes. Drain the potatoes and mash. Beat cream cheese with electric mixer until smooth. Add potatoes and sour cream, chives, salt and garlic salt and blend well. Place the butter or margarine in a shallow casserole. Microwave at HIGH for 1 minute or until butter has melted. Add potato mixture, blending well. Sprinkle with paprika. Cover casserole with plastic wrap and microwave at HIGH for about 4 minutes, giving dish a half-turn after 1-1/2 minutes. Reduce heat to MEDIUM and microwave for 10 minutes or until thoroughly heated, giving dish a half-turn after 4 minutes. Let stand 3 to 5 minutes. Garnish with parsley. Serves 6. MACARONI AND MEAT BALL CASSEROLE (Serves 4) Heat 2 tablespoons of vegetable oil in large skillet and add 1-1/2 cups finely chopped onions, 1 large green pepper chopped, and 1 cup of freshly sliced mushrooms (or 1 can). Saute the vegetables for about 6 minutes and then add 1 cup of canned tomatoes and sim mer while preparing the meat balls. To one (1) pound of hamburger add salt and pepper to taste, a pinch of basil and blend well. Form into small meat balls. Brown meat balls in about 2 tablespoons of butter or margarine. In the bottom of a casserole, ar range a layer of cooked noodles, spaghetti or macaroni and cover with half of the meat balls. Add another layer of the pasta and then the rest of the meat balls. Finally, top with a third layer of pasta and pour the sauce over all. Sprinkle with a lot of grated cheese. Cover and bake in a 375' degree oven for 30 minutes. Cook with the cover removed for the • tablsapoottlbuttar or margarir 1/4 cup all-purpose flour 1/2 teaspoon (fry mustard 1 teaspoon salt 1/4 teaspoon pepper 3/4 teaspoon Worcestershire sauce 3 cups milk 1 onion, grated 3/4 pound medium or sharp cheese, shredded (3 cups) 3/4 cup soft bread crumbs Cook macaroni in boiling water and drain well. Put in a 3-quart casserole. Melt 4 tablespoons but ter or margarine and blend in flour and seasonings. Add milk and onion. Cook until thickened stirring constantly. Stir in cheese and then pour over macaroni and mix gently to coat macaroni. Top with crumbs mixed with remain ing 2 tablespoons melted butter or margarine. Bake in 375 degree oven for about 30 minutes or until crumbs are golden brown. Serves 4 to 6. 2 boxes frozen French-style green beans 1 (l9oz.) can bean sprouts 1 (8 oz.) can water chestnuts, slic ed 1/2 cup Parmesan cheese 6 tablespoons butter or margarine 2 tablespoons all-purpose flour 1-1/2 teaspoons salt 1/4 teaspoon pepper Dash cayenne 1/4 teaspoon Worcestershire sauce 1 pint heavy cream 1 cup finely chopped unblanched almonds Cook beans in salted water for 5 minutes and drain. Put in a shallow 2-quart casserole in alter nate layers with bean sprouts, water chestnuts and cheese. To make sauce - Melt 4 tables poons butter or margarine and blend in flour, salt, pepper, cayenne and Worcestershire. Add cream, and cook until thickened stirring constantly. Pour over vegetables, lifting mixture with a fork so sauce will coat all vegetables. Melt remaining 2 tablespoons butter and add almonds. Sprinkle over top of casserole. Bake in 425 degree oven for 15 or 20 minutes or until hot and nuts are brown. Serves 8. HOME Could you Rebuild your House at Today’s Prices? II '' M LIFE BUSINESS call on us for all your insurance. Tommy Boyd 745-5121 NATIONWIDE INSURANCE Nationwide is on your side itn • -[*,!* ■ Mom cu • tut'hiss h,u„„, ■•I*"*.* ««><•** '»Ur»fK» Cl*MM Cl«|K| »•**♦ »n.c« Q*>* Volume Buying Power For Us... Is Volume Savings Power For You We Buy In Quantity For Over 340 Stores. Since We Pay Less—So Do You! 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The Pamlico News (Bayboro, N.C.)
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Oct. 3, 1984, edition 1
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