What’s Cooking?

October 28, 2019

Carol Cope
Cooking & Recipes

It seems like October just flew right on by and here we are going into November with the Holiday season close at hand…..It sure does not seem possible so I will start gathering holiday recipes. I would like some of your favorite ones, so please send to me at caroljeancope@gmail.com……
I have several great fall recipes that all I hope will try and enjoy as we do……

ZUCCHINI CHICKEN CASSEROLE
from Marie Mascia

3 pounds baby zucchini
1 large onion, diced
2 pounds chicken breast, boneless, cubed
1 large can cream of mushroom soup
8 ounces sour cream
1 can carrots
2 cups grated cheddar cheese
1 box chicken Stove Top stuffing

Fry chicken lightly but do not over-fry. Wash zucchini and pat dry. Cut zucchini in half and remove all seeds. Slice each half into one (1) inch cubes. Cook in water with onions on medium heat for about five (5) minutes then drain well.
In a large bowl, mix soup, sour cream, carrots and 1 1/2 cups cheese. Add zucchini and onions, then add the chicken and mix well.
Spray a 9 x 13 inch glass baking dish with non-sticking cooking oil. Sprinkle bottom of dish with the 3/4 cup of stuffing mix. Spoon zucchini mixture over the stuffing and top with 1/2 cup of the grated cheese. Bake at 350 degrees for one (1) hour…..Super good and just in time for this weather !!!!

QUICK DINNER ROLLS
by Dorothy Lange

1 pkg. yeast
1 cup warm water
1/4 cup honey
1 stick margarine
4 cups flour
1 egg

Dissolve yeast in warm water and honey. Combine the margarine, yeast mixture with the egg and mix.
Spray a muffin tin with cooking spray then spoon the above mixture into the muffin tin and bake at 500 degrees for 12 to 15 minutes. **Any of the above mixture can be refrigerated for several days in a container for future use…. These are really great and will go with any meal…..

GREEK SHORTBREAD
by Helen Bardallis

1 lb. sweet butter
1 Tbsp. baking powder
3 egg yokes
1 tsp. vanilla extract
6 Tbsp powdered sugar
4 1/2 to 5 cups flour
1 ounce whiskey
Place butter in a bowl and beat with a mixer on high for 10 minutes. Add egg yokes, powdered sugar, baking powder, whiskey and vanilla extract.
Sift in the flour, the less flour you use the richer the cookie. Let dough rest for 15 minutes.
Shape into small crescents or finger shapes. Place on ungreased cookie sheets and bake 20 to 25 minutes at 350 degrees until slightly browned… These are a super shortbread and can be used for dessert with ice cream…….

FRUIT COCKTAIL CAKE
from Mary Long

2 cups flour
1 1/2 cups sugar
2 eggs
1 tsp. soda
1/2 tsp. salt
2 cups fruit cocktail and juice
chopped nuts for topping

Mix all ingredients except nuts. Pour into a greased 9 x 13 inch pan. Sprinkle with the nuts. Bake at 350 degrees for 40 minutes……
**Note: This is a very excellent cake to take to any function as it is not too sweet and everyone will enjoy including men at the function……
Until next week, take a ride in the country to see the beautiful fall color..
God Bless, Carol Jean





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