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Judy Dyke

Food court 9-27

Another week of casseroles — some you can make in your slow cooker and some in your oven. Try something new and different to see if you can please the entire family, plus ease your work load with a casserole.

Teriyaki Chicken

1 small bag baby carrots

1 20-ounce can chunked pineapple

1/2 large red onion, cut into chunks

2 cloves garlic, minced

4 chicken breasts

1/2 cup teriyaki sauce

Salt and pepper to taste

Layer carrots, pineapple, garlic and onion, then add the chicken on top. Drizzle teriyaki sauce over the chicken, add salt and pepper to taste. Cook on high for 4 hours or on low for 6 to 8 hours.

Chicken Pot Pie

1 whole chicken, boiled and deboned

1/2 to 1 cup onion, dice

1 cup celery, diced

1 cup carrots, thinly sliced

1 cup frozen sweet peas

1 can sweet corn drained

1 to 2 potatoes, peeled and cubed

2 tablespoons, margarine

1/2 cup chicken broth

1 can cream of chicken soup

Salt and pepper to taste

1/4 to 1/2 cup half and half

1/4 teaspoon salt

Dash pepper

1 package Crescent rolls

Place chicken, onion, celery, carrots, peas, corn, potatoes, margarine, chicken broth and soup in the slow cooker, salt and pepper to taste and mix well. Cook on high for 3 hours. Stir in half and half. Roll out crescent rolls and place on top of chicken mixture. Cook on high for another hour or until crescents are fully cooked.

Parmesan Chicken

1 packet onion soup mix

1 cup uncooked white rice

2 cups Parmesan cheese, grated and divided

1 1/2 cup milk

2 cans cream of mushroom soup

6 boneless, skinless chicken breasts

6 tablespoons butter

Salt and pepper to taste

Mix together onion soup mix, rice, 1 cup Parmesan cheese, milk and soup in a medium bowl. Coat slow cooker with non-stick cooking spray. Lay chicken breasts on the bottom and place 1 tablespoon butter on top of each one. Pour soup mixture over chicken, add salt and pepper to taste. Add remaining Parmesan cheese. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.

Chicken and Broccoli Bake

6 ounces dried medium noodles

3/4 pound boneless chicken breast, cut into bite-size pieces

1 1/2 cups sliced fresh mushrooms

4 green onions, sliced

1/2 medium red sweet pepper, chopped

1/3 cup chicken broth

2 cloves garlic, minced

1 10 3/4-ounce can cream of chicken soup

1 8-ounce carton sour cream

1 teaspoon dry mustard

1/4 teaspoon pepper

1 10-ounce package frozen chopped broccoli, thawed

1/8 cup fine dry bread crumbs

1 tablespoon butter or oleo, melted

Coat a 13-by-9-inch baking pan with nonstick cooking spray. Cook pasta according to package. Rinse with cold water and drain. Coat large skillet with more cooking oil. Add chicken, cook and stir over medium hat 3 minutes. Transfer mixture from skillet to a large mixing bowl. Add mushrooms, green onions, red bell pepper, broth and garlic to skillet. Bring to boiling. Reduce heat. Simmer mixture, covered, about 3 minutes until vegetables are tender. Add to chicken. Add soup, sour cream, mustard and pepper to chicken mixture. Gently stir in noodles and broccoli. Spoon into prepared baking dish. Mix bread crumbs and butter. Sprinkle over noodles. Cover with foil. Bake at 350° for 30 minutes. Remove foil and bake 10 to 15 minutes more until heated through. Serves 8.

Hamburger & Cabbage Casserole

1 pound hamburger

1 medium head cabbage

1 cup celery

Diced onion to taste

1/2 cup rice

1 teaspoon salt

1 can tomato soup

1/2 cup hot water

1/2 teaspoon pepper

Brown hamburger, drain well. Shred cabbage, place in greased casserole, spray with Pam cooking spray. Put diced celery over cabbage, then onion. Pour hamburger and rice next. Mix tomato soup and water, pepper and salt, pour over hamburger and cabbage. Bake in oven 1 1/2 hours at 350°. Cover while baking.

Corned Beef and Cabbage Casserole

1 small head (2 pounds) cabbage, chopped

1 12-ounce can corned beef, diced

1 10 3/4-ounce can cream of celery soup

1 small can (2/3 cup) evaporated milk

1 teaspoon onion salt

1 teaspoon dry mustard

1/4 cup seasoned bread crumbs

2 tablespoons melted butter or oleo

Cook cabbage covered in boiling water until tender, about 10 minutes. Drain well. Arrange 1/3 of cabbage on bottom of shallow 2-quart casserole. Spread half of corned beef over. Repeat layers ending with cabbage. Combine soup, evaporated milk, onion salt and dry mustard. Mix well. Pour over cabbage. Combine bread crumbs and oleo. Sprinkle over top of cabbage. Bake at 350° for 45 minutes, until bubbly around the edges Serves 6.

Chicken and Cornbread Dressing

1 cup chopped sweet onion

1 cup chopped celery

2 tablespoons chopped fresh sage

1 teaspoon pepper

2 tablespoons canola oil

2 cups self rising white cornmeal mix

2 cups buttermilk

1/2 cup all-purpose flour

2 large eggs, lightly beaten

1/4 cup butter, melted

2 tablespoons sugar

2 cups chopped cooked chicken

Heat oven to 425°. Sauté first 4 ingredients in hot oil in a 12-inch cast iron skillet over medium heat for 8 to 10 minutes or until tender. Remove from skillet. Wipe skillet clean. Stir together cornmeal mix, buttermilk and next 4 ingredients just until moistened. Stir in onion mixture and chicken just until blended. Pour batter into skillet. Bake at 425° for 25 to 30 minutes, until golden brown.

Hot Dog and Bean Casserole

1 16-ounce package all meat hot dogs (I use all beef)

3 15 1/2-ounce cans pork and beans, drained

1/3 cup barbecue sauce

2 tablespoons light brown sugar

1 8.5-ounce package corn bread mix (such as Jiffy)

1/3 cup milk

1 egg

Heat oven to 350°. Coat a 13-by-9-inch baking dish with non-stick cooking spray. Heat a large non-stick skillet over medium high heat. Add the hot dogs and cook about 3 minutes per side until nicely browned. Remove to a cutting board and cut into 1/2-inch pieces on the bias. In a large bowl, mix together hot dogs, beans, barbecue sauce and brown sugar. Spoon into the prepared baking dish. Prepare corn bread following package directions, using milk and egg. Spread evenly over top of casserole. Bake at 350° for 45 minutes until bubbly.

Easy Crock Chops

1 can golden mushroom soup

6 1-inch-thick pork chops


1/2 cup flour

1 teaspoon salt, seasoned salt or your favorite seasoning

3/4 teaspoon garlic powder

1 1/2 teaspoons dry mustard

Pepper to taste

Brown and seer chops in oil. Dredge pork in mixture. Add to the slow cooker. Spoon soup over each chop. Add water to remaining soup in can and pour over chops. Cook on low for 6 to 7 hours.

I hope you enjoy these new dishes to try for an easy meal. Throw together a big salad, and you’re ready to go. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.

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