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COUNTRY COOKING

July 18, 2014

by Dorothy Bloemendaal
BLT Chicken Wraps

1/2 cup shredded Cheddar cheese (about 2 ounces)

1/4 cup mayonnaise

2 tablespoons sour cream

2 cups cubed cooked chicken or turkey

l small tomato, chopped

4 small romaine lettuce leaves

4 burrito-size whole wheat or flour tortillas, warmed

4 slices cooked bacon

Microwave cheese, mayonnaise and sour cream on HIGH 20 seconds; stir until smooth. Stir in chicken and tomato.

Arrange lettuce on center of each tortilla, then top with chicken mixture and bacon. Roll up and secure with toothpicks, Slice in half diagonally and serve. 4 servings.

Curried Cucumbers

1/4 cup sour cream

1/2 cup mayonnaise

1/4 to 1/2 teaspoon Lemon-pepper seasoning

1/4 to 1/2 teaspoon curry powder

1/4 teaspoon garlic salt

1/2 teaspoon dried parsley flakes

Hot pepper sauce to taste

3 cucumbers, peeled and thinly sliced

1/2 medium onion, thinly sliced

Salt and pepper to taste

Fresh parsley or chopped chives, optional

Combine first seven ingredients. Toss with cucumbers and onion slices. Cover and refrigerate for 2-3 hours. Stir just before serving. Season with salt and pepper to taste; garnish with parsley or chives if desired. Yield: 6-8 servings.

Crispy Cajun Panfish

2 cups flour

2 teaspoons salt

2 teaspoons Cajun seasoning

1 1/2 teaspoons pepper

1/8 teaspoon cinnamon

2 pounds bass or perch fillets

2 eggs

1/4 cup water

2 cups mashed potato flakes

6 tablespoons canola oil

In a large resealable plastic bag combine the first five ingredients. Add fish, one piece at at time; shake to coat. Whisk eggs and water in a shallow dish. Place potato flakes in another shallow dish. Dip each fillet in eggs, then coat with potato flakes. Dip fish again in eggs and potato flakes.

In a large skillet, heat 4 tablespoons oil over medium-high heat. cook fish in batches for 3-4 minutes on each side or until fish flakes easily with a fork, adding oil as needed. 8 servings


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