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Judy Dyke

Food court 2-28

I’m going to do one more week of a variety of mixed up recipes, so you can plan some menus on your own. Giving you a variety, allows me the opportunity to offer you some recipes I haven’t used yet.

Baked Pork Chops

6 1-inch pork chops

1 tablespoon flour

1 1 1/2-ounce package onion soup mix

2 1/2 cups boiling water

1/2 pint sour cream

Brown chops. Put in single layer in baking pan. Heat oven to 350°. Measure 1 tablespoon fat and place in skillet. Stir in flour and soup mix to make paste. Add boiling water. Cover chops. Place all in oven and bake for 30 minutes. Remove chops and put on warm plate. Make the gravy. Slowly stir in sour cream into liquid in baking pan. Heat but do not boil. Serve in gravy boat.

Down Under Crescent Beef Pasties

1 pound lean ground beef

1/2 cup chopped onion

2 tablespoons flour

1 tablespoon instant beef bouillon

1 tablespoon fresh parsley

1 teaspoon fresh basil

1/4 teaspoon pepper

3 cups frozen southern style hash brown potatoes

2 cans refrigerated crescent dinner rolls

Heat oven to 375°. Cook beef and onion. Drain. Stir in flour, bouillon, parsley, pepper and basil. Cool 5 minutes. Separate dough into 8 rectangles. Seal center seam. Roll into 6-by-5-inch rectangle. Spoon 1/2 cup meat sauce, down center of rectangle. Fold sides in and seal sides and ends. Place on ungreased cookie sheet. Bake at 375° for 12 to 17 minutes. Serve warm or cold with ketchup, steak sauce or brown gravy.

Potato Soup

4 large potatoes, peeled and cubed

2 cups water

1 teaspoon minced onion

1 garlic clove

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup milk

4 ounces American cheese, cubed

2 tablespoon butter

1 tablespoon chicken bouillon granules

Bring to a boil. Reduce heat and simmer for 15 to 20 minutes.

Refried Bean Soup

1 28-ounce can crushed tomatoes

1/2 cup chopped onion

1/2 teaspoon minced garlic

1 14 1/2-ounce can refried beans

1 14 1/2-ounce can chicken broth

1 tablespoon minced fresh cilantro

5 6-inch corn tortillas, cut in strips

Sour cream

Shredded Monterey jack cheese

In large saucepan, bring tomatoes, onion and garlic to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in beans, broth and cilantro. Simmer for 15 minutes. Place tortilla strips on baking sheet. Bake at 350° for 12 to 15 minutes or until crisp. Garnish soup with strips. Serve with sour cream and cheese. Makes 2 quarts.

Jo’s Scalloped Potatoes

1 sack of hash brown potatoes, thawed

1 can cream of chicken soup

1 cup of sour cream

1 stick of melted butter

2 cups of shredded cheddar cheese

1 small grated onion

Mix well and spread into a 9-by-13-inch pan. Sprinkle with paprika. Cover with 1 stick of melted butter and 2 cups of corn flakes. Bake 1 hour at 350°.

Grated Potato Salad

6 cups grated, peeled cooked potatoes

6 hard boiled eggs, chopped

1 celery rib, chopped

1 cup mayonnaise

3/4 cup sugar

1/4 cup milk

2 tablespoons cider vinegar

2 teaspoons salt

2 teaspoons prepared mustard

In large bowl, combine potatoes, eggs and celery. In small bowl, whisk mayonnaise, sugar, milk, vinegar, salt and mustard. Pour over potato mixture. Stir until combined. Cover and chill 4 hours. Serves 8 to 10. I used a little less sugar and add a small amount of chopped onion. I used only 3 eggs.

Deli Coleslaw Made Better

2 pounds prepared store bought coleslaw mix

1/2 onion, diced

2 stalks celery, diced

1/2 green pepper, diced


1/2 cup olive oil

Juice from 1/2 lime

Salt, pepper and garlic powder to taste

1 tablespoon sugar

Vinegar to taste

Mix slaw, onion, celery and pepper into bowl and toss. Mix dressing ingredients in a jar and shake well. Pour dressing over coleslaw mixture. Toss slaw with dressing three times five minutes apart. Chill well and serve. Serves 8 as a side dish.

Three Bean Salad

1 can yellow string beans

1 can green string beans

1 can kidney beans

1/2 cup olive oil

1/2 cup vinegar

1/2 cup sugar

Garlic salt or powder to taste

1/2 teaspoon dry mustard

Parsley flakes

Drain beans and cut string beans into bite-sized pieces. Mix remaining ingredients and pour over beans. Stir. Chill before serving. Serves 8 as a side dish.

Cheesy Zucchini Bake

4 1/2 cups sliced zucchini

2 to 3 tablespoons olive oil

Salt and pepper to taste

1 large onion, chopped

2 tablespoons, minced garlic

1 10 3/4-ounce can tomato puree

1 6-ounce can tomato paste

3 tablespoons sugar

1 teaspoon Italian seasoning

1 teaspoon dried basil

2 2 1/4-ounce cans sliced ripe olives, drained

3 cups (12 ounces) shredded part skim mozzarella cheese

6 eggs, lightly beaten

1 1/2 cups grated Parmesan cheese

In a large skillet, sauté zucchini in oil until tender. Sprinkle with salt and pepper. Stir. Transfer to a 9-by-13-inch ungreased baking pan. In the same skillet, sauté onion until crisp tender. Add garlic, sauté 3 minutes longer. Stir in tomato puree, tomato paste, sugar, Italian seasoning and basil. Bring to a boil. Reduce heat, simmer, uncovered, for 10 to 15 minutes or until slightly thickened. Stir in olives. Pour over zucchini. Sprinkle with mozzarella. Combine the eggs and Parmesan cheese pour over zucchini. Bake, uncovered, at 375° for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let the dish stand for 15 minutes before serving. Serves 12 to 16.

Colorful Veggie Bake

2 16-ounce packages frozen California blend vegetables

8 ounces process cheese (Velveeta) cubed

6 tablespoons butter, divided

1/2 cup crushed butter flavored crackers (about 13 crackers)

Prepare the vegetables according to package directions, drain. Place half in an ungreased 11-by-7-inch baking dish. In a small saucepan, combine cheese and 4 tablespoons butter. Cook and stir over low heat until melted. Pour half over vegetables. Repeat layers. Melt the remaining butter. Toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20 to 25 minutes or until golden brown. Serves 8 to 10.

Door County Cherry Pie

2 unbaked 9-inch pie crusts

4 cups fresh or frozen sour cherries

1 cup granulated sugar

3 tablespoons instant tapioca

1/2 teaspoon almond extract

1 tablespoon fresh lemon juice

2 tablespoons butter

Press one of the pie crusts into a 9-inch pie pan. Mix together the cherries, sugar, tapioca and almond extract. Take the second of two pie crusts and cut it into 1-inch strips for the traditional lattice top. Pour filling into bottom pie crust. Drizzle with lemon and dot with butter. Weave the lattice top and crimp the edges. If you want glaze, mix up a sugar and water paste and brush it on lightly. Bake in a 375° oven for 70 minutes or until pie is bubbly and lattice is lightly browned. Serves 8. Even if you don’t have any door county cherries any cherries will work.

Easier Fruit Cobbler

1 21-ounce can fruit pie filling

1 1/2 cups Bisquick

1 tablespoon granulated sugar

1/4 cup milk

1/4 cup sour cream


1 tablespoon granulated sugar

1/2 teaspoon cinnamon

Preheat oven to 425°. In a pot, heat the fruit filling to boiling. Pour into a greased 1 1/2-quart casserole. Mix together the Bisquick, 1 tablespoon sugar, milk and sour cream into dough. Drop dollops of dough onto hot fruit filling in casserole. Sprinkle with a mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake until biscuits are golden brown, about 20 minutes. Serves 4 to 6.

Hope you enjoy this variety of recipes. Next we’ll start working on some Lenten dishes. 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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