Home Delivery

Home Delivery
Local news, sports, opinion and more. The Bureau County Republican is published Wednesday and Saturday mornings.

Text Alerts

Text Alerts
Stay connected to us wherever you are! With bcralerts, get breaking news updates along with other area information sent to you as a text message to your wireless device or by e-mail.

Email Newsletters

Email Newsletters
Keep up with what's going on in your community by reading the bcrbriefs. This easy to read synopsis of today's news will be emailed directly to you Tuesday through Saturday at no charge. Sign up today!
Judy Dyke

Food court 2-14

Another week of a variety of recipes for you to try. Maybe try a new recipe with one or two of your old stand-bys to created a fun and different meal for your family.

Taco Salad

1 head of lettuce

1 pound of hamburger

1 onion, chopped

1 package, taco seasoning

8 ounces cheddar cheese, shredded

1 can kidney bean, drained

4 medium tomatoes, chopped

1 package Doritos

Brown hamburger. Add taco seasoning. Select large bowl, allowing room to toss salad at serving time. Layer salad in bowl ending with cheese. When ready to serve add Doritos and salad dressing. A lot of people like French dressing, but I prefer Sweet Honey Catalina.

Grape Salad Deluxe

1 pound red grapes

1 pound green grapes

1 8-ounce package cream cheese, softened

1 8-ounce package sour cream

1/3 cup sugar

1 tablespoon almond flavoring

1 cup chopped pecans

1 cup coconut

1/3 cup brown sugar

Cream together the cream cheese, sour cream and sugar, add the flavoring. Put washed grapes in a large bowl. Add cheese mixture and coat all grapes. Mix together the brown sugar, coconut and pecans, spread over top of grapes. Serve cold.

Stuffed Green Pepper Soup

1 1/2 pounds ground beef

1 large onion, chopped

6 cups beef broth (49-ounce can beef broth)

1 18-ounce can crushed tomatoes

2 10 3/4-ounce cans condensed tomato soup

1 cup ketchup

4 large green peppers, coarsely chopped

Salt and pepper to taste

2 cups cooked rice

Brown the ground beef and onion. Add beef broth and bring to a boil. Add crushed tomatoes, tomato soup, ketchup and green pepper. Add salt and pepper. Cover and simmer 2 hours, stirring occasionally. Add cooked rice, heat thoroughly, and serve. Serves 6.

Cheesy Chili

2 pounds ground beef

2 medium onions, chopped

2 garlic cloves, minced

3 10-ounce cans diced tomatoes and green chilies, undrained

1 28-ounce can diced tomatoes, undrained

2 4-ounce cans chopped green chilies

1/2 teaspoon pepper

2 pounds process cheese (Velveeta)

In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, drain. Stir in the tomatoes, chilies and pepper. Bring to a boil. Reduce heat simmer, uncovered, for 10 to 15 minutes. Stir in cheese until melted. Serve immediately or allow to cool before freezing. Can be frozen for up to 3 months. Makes 12 servings. To heat frozen, heat in saucepan or the microwave.

Baked Beans

8 slices bacon

2 cups chopped onion

2 teaspoons minced garlic

4 28-ounce cans pork and beans — 2 drained, 2 undrained

1/2 cup firmly packed dark brown sugar

2 tablespoons soy sauce

2 tablespoons Creole mustard

1/2 teaspoons salt

1/4 teaspoon ground black pepper

In a large skillet, cook bacon over medium heat until browned and crispy. Crumble bacon and set aside. Reserve 1/3 cup bacon drippings. In 2 tablespoons reserved bacon drippings, cook onion and garlic over medium heat for 6 to 7 minutes, stirring frequently. Preheat oven to 350°. In a large bowl, combine pork and beans, remaining reserved bacon drippings, onion mixture, brown sugar, soy sauce, mustard, salt and pepper. Pour beans into a 13-by-9-inch baking dish. Top with crumbled bacon. Bake for 1 hour and 30 minute until bubbly.

Country Corn

6 green onions, chopped

3 tablespoons, butter

1 16-ounce package frozen corn, thawed

2 tablespoons, cornstarch

1/2 cup cornstarch

1/2 cup half and half cream

1/4 cup water

1/4 to 1/2 teaspoon pepper

1 cup grape tomatoes, halved

Sauté onions in butter in a large skillet for 2 or 3 minutes or until tender. Stir in the corn, cover and cook for 1 to 5 minutes or until heated through. Combine cornstarch, cream, water, salt and pepper in a small bowl until smooth. Gradually stir into corn mixture. Bring to a boil. Cook, uncovered, for 2 minutes or until thickened. Stir in tomatoes.

Crispy Fried Chicken

4 cups all-purpose flour, divided

2 tablespoons garlic salt

1 tablespoon paprika

3 teaspoons pepper, divided

2 1/2 teaspoons poultry seasoning

2 eggs

1 1/2 cups water

1 teaspoon salt

2 broiler fryer chickens (3 1/2 to 4 pounds each), cut up

Oil for deep fat frying

In a large resalable plastic bag, combine 2 2/3 cups flour, garlic salt, paprika, 2 1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water, add salt and remaining flour and pepper. Dip chicken in egg mixture. Then place in the bag, about 2 or 3 pieces at a time and shake until coated. In a deep fat fryer, heat the oil to 375°. Fry chicken, several pieces at a time, for 5 to 6 minutes on each side or until golden brown on each side and crispy and juices run clear. Drain on paper towels. Serves 8.

Buttermilk Baked Chicken

1/4 cup butter

1 young chicken, cut into 8 or 9 pieces

1 cup thick buttermilk

1 to 1 1/2 cups cornflake crumbs

1/2 teaspoon dried thyme

1/2 teaspoon paprika

1/2 teaspoon monosodium glutamate

1/2 teaspoon salt

1/4 teaspoon garlic salt

Preheat oven to 350°. Melt butter in a 13-by-9-inch baking dish. Dip chicken pieces in buttermilk, then in crumbs. Place in baking dish, skin side down. Sprinkle thyme, paprika, monosodium glutamate, salt and garlic salt over chicken. Cover loosely with foil. Bake for 1 to 1 1/2 hours depending on tenderness of chicken. Remove foil, turn chicken pieces and bake, uncovered, for 20 minutes longer.

Coconut Coffee Cake

1 box yellow cake mix

1 package vanilla instant pudding

1/2 cup oil

4 eggs

1/2 cup water

8 ounces sour cream

1 cup brown sugar

1 cup coconut

1 cup chopped pecans

4 tablespoons white sugar

4 tablespoons flour

4 tablespoons butter

Mix cake mix, pudding, oil, eggs, water and sour cream together well. Spread half of the batter in the bottom of a 9-by-13-inch pan. Mix together brown sugar, coconut, chopped pecans, white sugar and flour. Sprinkle half the mixture over the batter. Add remaining batter to the pan. Then sprinkle with the remaining brown sugar mixture. Dot with butter. Bake at 350° for 50 to 60 minutes.

Killer Cake

1 cup sour cream

3 eggs

1/3 cup oil

1 box Devil’s Food cake mix (with pudding in mix)

1 cup mini chocolate chips


1 cup mini chocolate chips

3 tablespoons butter

1 12-ounce tub Cool Whip

1 teaspoon vanilla

For the cake: Combine all ingredients (start with the liquid, then add cake mix, then chips). Bake in two round greased and floured cake pans for 35 to 40 minutes, according to directions on cake box. For the frosting: Melt chips and butter in microwave. Melt and cool. Stir into Cool Whip and add vanilla. Chill until ready to serve.

If you should 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.