Food court 2-21

Creamy Fruit Salad

1 11-ounce can mandarin oranges, drained

1 8 1/4-ounce can sliced peaches, drained

1 8-ounce can pineapple chunks, drained

1 cup miniature marshmallows

4 ounces cream cheese, softened

1/2 cup plain yogurt

1/4 cup sugar

In a bowl, combine fruits and marshmallows. Beat cream cheese, yogurt and sugar until smooth. Pour over fruit and refrigerate until ready to serve.

Potato Puffs

2 eggs, separated

2 cups mashed potatoes

2 tablespoons grated Parmesan cheese

1 tablespoon minced fresh parsley or chives

1 teaspoon dried minced onion

1/8 teaspoon garlic powder

2 to 3 tablespoons butter, melted

In a mixing bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff, fold into the potato mixture. Brush eight muffin cups or custard cups generously with melted butter. Divide potato mixture between cups. Brush remaining butter over potatoes. Bake at 375° for 30 to 35 minutes or until lightly browned. Serve immediately. Serves 8.

Root Beer Glazed Chicken

4 boneless skinless chicken breast halves (6 ounces each)

2 tablespoon canola oil

1 cup root beer

1/2 cup packed brown sugar

1/4 cup ketchup

4 teaspoons Dijon mustard

2 teaspoons grated lemon peel

Flatten chicken breasts slightly. Cook chicken in oil in a large skillet for 4 to 6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. Stir root beer, brown sugar, ketchup, mustard and lemon peel into the skillet. Bring to a boil. Cook for 6 to 8 minutes or until thickened. Return chicken to skillet, heat through.

Cabbage Stew

1 pound ground beef

1/2 head cabbage, shredded

4 stalks, celery, chopped

1 40 1/2-ounce can kidney beans

1 teaspoon salt

Garlic powder to taste

Soy sauce and vinegar to taste

3 medium onions, thin chopped

1 quart tomatoes

1 cup water

1 tablespoon sugar

1/2 teaspoon pepper

Brown beef, add onions, celery and cabbage. Cook and stir until cabbage is light brown(glassy looking). Add remaining ingredients. Heat to boiling. Reduce heat and simmer for 30 to 45 minutes.

Taco Tureen Soup

1 pound ground beef

1 medium onion, chopped

1 small green pepper, chopped

1 can Campbell’s beef broth

1 can Campbell’s tomato soup

1 can Campbell’s golden mushroom soup

1 28-ounce can Campbell’s pork and beans

1 soup can water

1 package taco seasoning mix

In large saucepan, brown beef, onion and pepper until tender. Use shortening if necessary to keep meat from sticking. Stir to separate meat. Drain off any fat. Add remaining ingredients. Simmer 20 minutes. Stir often. Makes 9 cups.

Southern Salad

1 cup crushed pretzels

1/2 cup brown sugar

3/4 stick margarine

1/2 cup sugar

1 tall can crushed pineapple, drained

8 ounces Cool Whip topping

8 ounces cream cheese

Heat oven to 400°. Mix the pretzels, brown sugar and margarine in a 13-by-9-inch pan. Bake for 7 minutes; stir well immediately after removing from oven. Stir a few more times to keep from getting too hard. Cream the cream cheese and sugar. Mix in the drained pineapple and Cool Whip topping. Just before serving, stir in the pretzel mixture. Serves 8.

Gooey Butter Cake

1 Duncan Hines yellow cake mix

1 stick oleo, melted

2 eggs

Topping

1 8-ounce package cream cheese

1 1-pound box powdered sugar

2 eggs

1 teaspoon vanilla

Mix cake mix, oleo and 2 eggs together and spread in well greased 9-by-13-inch pan. Mix cream cheese, powdered sugar, 2 eggs and vanilla together and spread over cake mixture. Make at 350° for 40 to 45 minutes or until golden brown.

Heavenly Hash

1 8 1/4-ounce can crushed pineapple, well drained

2 cups Cool Whip, thawed

1 cup Baker’s Angel Flake Coconut

1 cup miniature marshmallows\

1/4 cup maraschino cherries, chopped

3 tablespoons milk

Thoroughly mix crushed pineapple, Cool Whip, coconut, marshmallows, maraschino cherries and milk; chill about 1 hour. Makes 6 servings.

Favorite Baked Beans

1 pound ground beef

1 pound bacon

1/2 cup onion, chopped

1 cup ketchup

3 tablespoons vinegar

1 cup brown sugar

1 16-ounce can kidney beans

2 16-ounce cans each baked beans or pork and beans

Brown beef and onions. Cut bacon into 1-inch pieces, fry crisp in separate pan. Mix all ingredients into large deep baking dish. Bake 1 1/2 to 2 hours at 350°.

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.