Food court 1-26

Chicken and Green Bean Casserole

6 to 8 boneless, skinless chicken breasts

2 16-ounce cans French-style green beans, drained

16 ounces cream cheese, softened

2 cups milk

1 10-ounce can cream of mushroom soup

1/4 teaspoon garlic salt

1 tablespoon onion powder

1 3-ounce can French fried onions

Rinse the chicken and pat dry. Cut the chicken into strips, arrange in the bottom of a 13-by-9-inch greased casserole. Spoon the green beans over the chicken. Combine the cream cheese, milk and soup in a small mixer bowl. Mix well. Add the garlic salt and onion powder. Pour over the green beans. Top with the French fried onions. Bake at 325° for 35 minutes. Check often to be sure the French fried onion do not burn. Serves 8 to 10.

Lazy Pie

1 stick butter, melted

1 cup flour

1 cup sugar

1/8 teaspoon salt

1 tablespoon baking powder

2/3 cup milk

2 1/2 cups sweetened blackberries with juice (other fruits may be substituted)

Heat oven to 350°. Melt butter in a 2-quart casserole. Sift together dry ingredients. Add milk and stir together. Pour batter into casserole with butter. Do not stir. Add fruit. Do not stir. Bake for about 45 minutes or until nicely browned. May be served hot or cold with cream, ice cream or plain. This resembles a cobbler pie. Serves 8.

Suppertime Beef Casserole

1 7-ounce package macaroni and cheese dinner

1 pound ground beef

1 clove garlic, chopped

1 10-ounce can onion soup

Salt and pepper to taste

Prepare the macaroni and cheese according to package directions. Brown the ground beef with the garlic in a skillet, stirring until the beef is crumbly, drain. Add the soup and prepared macaroni and cheese, mix well. Season with the salt and pepper. Spoon the mixture into a 2-quart casserole. Bake at 350° for 30 minutes. May substitute garlic powder for the fresh garlic.

Squash Casserole

8 to 10 fresh yellow squash

1 medium onion, chopped

1 1/2 cups water

1/4 teaspoon salt

Dash of pepper

1 cup shredded Velveeta cheese

1 cup cracker crumbs

Rinse the squash, cut off the ends. Slice the squash into 1-inch pieces. Combine the squash and onion in a saucepan with the water. Sprinkle with the salt and pepper. Cook over medium heat until the vegetables are tender. Stir frequently, drain. Spoon into a 2-quart casserole. Stir in the Velveeta cheese. Sprinkle the cracker crumbs over the top. Bake at 350° for 15 to 20 minutes or until bubbly. Serves 6 to 8.

Banana Cake with Royal York Dressing

2 1/3 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 2/3 cups sugar

1 teaspoon salt

2/3 cup shortening

2/3 cup fully ripe bananas, mashed

2/3 cup sour milk (place 2 teaspoons lemon juice in a measuring cup and add milk to make 2/3 cup)

2 eggs

2/3 cup chopped walnuts

Sift together flour, baking powder, baking soda, sugar and salt in a large bowl. Add the shortening, bananas and sour milk. Mix until flour is dampened. Beat vigorously for 2 minutes. Add eggs and beat 2 minutes longer. Stir in walnuts. Bake in 2 greased and floured 9-inch round cake pan in 350° oven for 30 to 35 minutes. Cool 10 minutes in pans. Remove and cool.

Royal York Dressing

1 cup milk

3 tablespoons flour

1/2 cup butter

1/2 cup Crisco

1 cup powdered sugar

1 tablespoon vanilla

Mix flour and milk and bring to a boil over low heat while stirring. Let cool for 5 minutes, stirring occasionally. Cream butter and Crisco and add sugar and vanilla. Then add flour mixture all at once and beat 2 to 3 minutes. Spread the dressing over the banana cake and let sit for 5 minutes.

Cheese Grits

1 cup quick cooking grits

1 1/2 teaspoons salt

2 large eggs

1 stick butter, cut up

1 1/2 cups shredded combined Monterey Jack and Cheddar Cheese (6 ounces total)

2 cloves garlic, finely chopped

Dash of cayenne pepper

Preheat oven to 350°. In a medium saucepan, bring 4 cups water to a boil. Slowly whisk in the grits and salt. Whisk constantly for 1 minute. Reduce the heat, cover and cook for 20 minutes or until the grits are thick. In a small bowl, lightly beat the eggs. Take about 1 tablespoon of the hot cooked grits and whisk into the eggs. Stir the warmed eggs back into the pan of grits and stir well to combine. Stir in the butter, cheese, garlic and cayenne pepper. Spoon the mixture into a 2-quart baking dish. Bake for 45 minutes. Top the casserole with some extra grated cheese in the last 5 minutes of baking.

This will give you some good ole’ Southern food to warm your soul. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to me at the BCR, P.O. Box 340, Princeton, IL 61356.