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Country cooking

November 21, 2012

by Dorothy Bloemendaal
Chicken - Potato Nugget Casserole

1 can (103/4 oz) condensed cream of chicken soup

1 cup milk

1 tablespoon dried minced onion

2 cups cut-up cooked chicken

2 cups frozen mixed vegetables, thawed

1/2 bag (32 oz. size) frozen potato nuggets

1/2 cup shredded American-Cheddar cheese blend (2 oz)

Heat oven to 375F. In ungreased 2-quart casserole, mix soup, milk, dried minced onion, chicken and vegetables. Arrange frozen potato nuggets over top.

Bake uncovered 40 to 45 minutes. Sprinkle with cheese. Bake 5 to 10 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Creamy Butternut Squash Dip

1 package (12 oz) frozen butternut squash

2 teaspoons olive oil

1 medium onion, chopped (1/2 cup)

1 clove garlic, finely chopped

1 package (8 oz.) cream cheese, cut into cubes

1 cup freshly grated Parmesan cheese

2 teaspoons chopped fresh thyme leaves

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/4 cup chopped pecans

Fresh thyme leaves, if desired

Root vegetable chips, if desired

Heat oven to 350F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

Cook squash in microwave as directed on package. Meanwhile in 8-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally, until tender.

In food processor, place squash, onion mixture, cream cheese, 1/2 cup of the Parmesan cheese, the chopped thyme, salt and nutmeg. Cover; process until smooth. Spoon into baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese and the pecans.

Bake about 15 minutes or until cheese is melted and top is golden. Garnish with thyme. Serve with root vegetable chips.



Chunky Sweet Cranberry Sauce

1 can (14 oz.) whole berry cranberry sauce

1 bag (7 oz) diced dried fruit and raisins (about 1 1/4 cups)

1/2 cup sugar

1 tablespoon grated orange peel

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon vanilla

Grated orange peel, if desired

In 2-quart saucepan, mix all ingredients except vanilla and orange peel. Heat to boiling over medium heat, stirring frequently. Cook 2 to 3 minutes or until sugar is dissolved. Remove from heat; stir in vanilla. Cool completely.

Transfer sauce to serving bowl or storage container; cover. Refrigerate at least 8 hours or up to 1 week. Just before serving garnish with orange peel.



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