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Judy Dyke

Food court 11-15

Thanksgiving is just around the corner. My family prefers to stay home, plan a meal and relax with our company. Here’s a few dishes that might be the perfect fit for your holiday dinner, regardless if you have turkey, ham or a beef roast. Sometimes just go wild and have tacos or anything your family likes. It doesn’t matter ... just so long as you’re all together.

Dutch Apple Salad

2 tablespoons all purpose flour

1 tablespoon sugar

1 egg

1 cup milk

2 large golden delicious apples, chopped

2 large red delicious apples, chopped

1/2 cup finely chopped celery

1/2 cup seedless red grapes, quartered

1/2 cup chopped walnuts, toasted

In a small saucepan, combine the flour and sugar. Whisk the egg and milk, stir into the flour mixture until smooth. Bring to a boil over medium heat, cook and stir for 1 to 2 minutes or until thickened and bubbly. Transfer to a small bowl, cover and refrigerate until chilled. Just before serving, combine the apples and celery in a large salad bowl. Drizzle with dressing, gently toss to coat. Sprinkle with grapes and walnuts. Serves 8.

Cherry-Pineapple Congealed Salad

1 1/2 cups crushed pretzels

1 cup chopped pecans

1/2 cup plus 3 tablespoons sugar, divided

3/4 cup butter, melted

1 8-ounce package cream cheese, softened

1 8-ounce container Cool Whip, thawed

1 15-ounce can dark sweet cherries, drained and juice reserved

1 8-ounce can crushed pineapple, drained and juice reserved

2 3-ounce boxes black cherry gelatin

Cool whip for garnish

Preheat oven to 350°. Line a 13-by-9-inch baking pan with aluminum foil. In a medium bowl, combine pretzels, pecans and 3 tablespoons sugar. Add melted butter, stirring to combine. Press mixture into bottom of prepared pan and bake for 15 minutes. Cool completely. In a medium bowl, beat cream cheese and remaining 1/2 cup sugar at medium speed with a mixer until creamy. Stir in Cool Whip. Spread mixture over prepared crust. Cover and chill. In a large liquid measuring cup, combine reserved cherry juice and reserved pineapple juice, add enough water to make 3 cups. Pour into a medium saucepan and bring to a boil over medium high heat. Add gelatin, stirring to dissolve. Remove from heat, and stir in cherries and pineapple. Cool for 30 minutes. Cover and chill for 1 hour. Pour cherry mixture over cream cheese layer. Cover and chill for at least 4 hours or until mixture is set. Garnish with Cool Whip.

Vanilla Fruit Salad

1 pound fresh strawberries, quartered

1 1/2 cups seedless red and or green grapes, halved

2 medium bananas, sliced

2 kiwi fruit, peeled, sliced and quartered

1 cup cubed fresh pineapple

1 21-ounce can peach pie filling

3 teaspoons vanilla extract

In a large bowl, combine the strawberries, grapes, bananas, kiwi and pineapple. Fold in pie filling and vanilla. Chill until serving . Serves 10.

Green Bean Casserole

2 10 3/4-ounce cans condensed cream of mushroom soup

1 cup milk

2 teaspoons soy sauce

1/4 teaspoon ground black pepper

8 cups cut green beans

2 2/3 cups French’s French fried onions

Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-quart casserole. Bake at 350° for 25 minutes, until mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions. Bake 5 minutes longer or until onions are golden brown.

Baked Parmesan Broccoli

4 bunches broccoli, cut into florets

6 tablespoons butter, divided

1 small onion, finely chopped

1 garlic clove, minced

1/4 cup all purpose flour

2 cups 2% milk

1 egg yolk, beaten

1 cup grated Parmesan cheese

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup seasoned bread crumbs

Place half of broccoli in a steamer basket. Place in a large saucepan over 1 inch of water. Bring to a boil, cover and steam for 3 to 4 minutes or until crisp tender. Place in a greased 13-by-9-inch baking dish. Repeat with remaining broccoli. In a small saucepan over medium heat, melt 4 tablespoon butter. Add onion, cook and stir until tender. Add garlic, cook 1 minute longer. Stir in flour until blended. Gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in a small amount of hot mixture into egg yolk, return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from the heat. Stir in the cheese, salt and pepper. Pour over broccoli. In a small skillet, cook bread crumbs in remaining butter until golden brown, sprinkle over the top. Bake, uncovered, at 400° for 15 to 18 minutes until thoroughly heated.

Walnut Crisp Topping

3/4 cup firmly packed brown sugar

3/4 cup quick cooking oats

3/4 cup chopped walnuts

2 tablespoons all purpose flour

1/4 teaspoon ground cinnamon

6 tablespoons butter, melted

In a medium bowl, combine brown sugar, oats, walnuts, flour and cinnamon. Add melted butter, stirring until well combined. Sprinkle over pumpkin mixture in dish.

Crunchy Sweet Potato Casserole

2 cups mashed sweet potatoes

1/2 cup butter, melted

1/4 cup sugar

1/4 cup packed brown sugar

2 eggs, lightly beaten

1/2 cup milk

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


1 cup crushed cornflakes

1/2 cup chopped walnuts

1/4 cup packed brown sugar

1/4 cup butter

In a large bowl, combine the first eight ingredients. Spoon into a greased 1 1/2-quart baking dish. Bake, uncovered, at 375° for 25 minutes or until a thermometer reads 160°. Combine topping ingredients, sprinkle over potatoes. Bake 5 to 10 minutes longer or until topping is lightly browned. Serves 6.

Creamy Hash Brown Potatoes

1 32-ounce package frozen southern style hash brown potatoes

1 10 3/4-ounce can condensed cream of potato soup, undiluted

2 cups (8 ounces) shredded Colby Monterey Jack cheese

1 cup sour cream

1/4 teaspoon pepper

1/8 teaspoon salt

1 8-ounce carton spreadable chive and onion cream cheese

Place potatoes in a lightly greased 3-quart slow cooker. In a small bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well. Cover and cook on low for 3 1/2 to 4 hours or until potatoes are tender. Stir in cream cheese. Serves 12 to 14.

Pumpkin Crisp

2 15-ounce cans pumpkin

1 cup sugar

3/4 cup evaporated milk

3 large eggs

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

Walnut crisp topping (recipe follows)

Cool Whip and cinnamon for garnish

Preheat oven to 350°. Lightly grease an 8-inch square baking dish. In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice and vanilla until smooth. Sprinkle evenly with walnut crisp topping. Bake for 45 to 50 minutes or until center is set and topping is golden brown. Serve warm with Cool Whip and cinnamon.

Comforting Carrot Casserole

4 cups sliced fresh carrots

1 cup cubed process cheese (Velveeta)

2 tablespoons dried minced onion

1/4 cup butter or oleo, melted

1 cup crushed potato chips

Place 1 inch of water in a large saucepan, add carrots. Bring to a boil. Reduce heat, cover and simmer for 7 to 9 minutes or until crisp tender, Drain. Place carrots in a greased shallow 2-quart baking dish. Top with the cheese and onion. Drizzle with butter, sprinkle with potato chips. Cover and bake at 350° for 20 minutes or until bubbly. Serves 8.

Here’s a few dishes to try for your Thanksgiving dinner. 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. Happy Thanksgiving to all!

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