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Food court 4-11

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I really like Stove Top Stuffing mix. It makes some easy and great tasting recipe dishes without a lot of work.

Ham and Cheese Stuff ‘N Puff

5 eggs

1 cup milk

1/2 cup sour cream

1 10-ounce package chopped broccoli, thawed, drained

1 6-ounce package Stove Top Stuffing Mix for chicken

1 1/2 packages (6 ounces each) Oscar Mayer smoked ham, chopped

1 cup Kraft shredded cheddar cheese, divided

Heat oven to 375°. Beat eggs, milk and sour cream in large bowl with whisk until well blended. Add broccoli, stuffing mix, ham and 1/2 cup cheese; mix lightly. Pour into 2-quart casserole, cover loosely with foil. Bake 1 hour. Uncover. Sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted and broccoli mixture is heated through.

Stove Top Easy Brunch Casserole

2 cups Stove top Stuffing Mix for chicken in the canister

2 cups milk

1 8-ounce package Oscar Mayer bacon, cooked and crumbled

6 eggs

1 cup shredded cheddar cheese

1/2 teaspoon salt

Heat oven to 350°. Mix all ingredients in large bowl. Spoon into greased 13-by-9-inch pan. Bake 45 to 50 minutes or until center is set. You can add 1 cup leftover cooked potatoes to stuffing mixture before spooning into pan.

Stuffin’ Egg Muffin

1 6-ounce package Stove Top stuffing mix for chicken

12 eggs

3 tablespoons Oscar Mayer real bacon bits

1/2 cup shredded coolly and Monterey Jack cheese

Heat oven to 400°. Prepare stuffing as directed on package, omitting the stand time. Press 1/4 cup stuffing onto bottom and up side of each of 12 muffin cups sprayed with cooking spray, forming a 1/4-inch rim around the top of cup. Add 1 egg to each cup. Top with bacon and cheese. Bake 20 minutes or until yolks are set. Let stand 5 minutes before serving.

Easy Cheesy Chicken Bake

1 6-ounce package Stove Top stuffing mix for chicken

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces

1 14-ounce package frozen broccoli florets, thawed and drained

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

1/2 cup milk

1 1/2 cups shredded cheddar cheese

Heat oven to 400°. Prepare stuffing as directed on package. Combine chicken and broccoli in 13-by-9-inch baking dish. Stir in soup, milk and cheese. Top with stuffing. Bake 30 minutes or until chicken is done and casserole is heated through.

Layered Meatball Bake

1 6-ounce package Stove Top stuffing mix for chicken

1 10 3/4-ounce can reduced sodium cream of mushroom soup

1/4 cup milk

1 1-pound package frozen meatballs

2 cups frozen peas

1 cup 2% milk

Shredded cheddar cheese

Heat oven to 400°. Prepare stuffing as directed on package. Mix soup and milk in 13-by-9-inch baking dish. Stir in meatballs and peas, sprinkle with cheese. Top with stuffing. Bake 20 to 25 minutes or until well heated through. You can substitute 1 14 1/2-ounce can of diced tomatoes for the soup omitting milk and using Italian flavored meatballs and shredded Mozzarella cheese.

Chili Beef Stuffing Bake

1 1/2 cups hot water

1 6-ounce package Stove Top cornbread stuffing mix

1 1/2 pounds lean ground beef

1 15-ounce can kidney beans, undrained

1 8-ounce can tomato sauce

1 cup Taco Bell Home Originals Thick N Chunky Salsa

1 cup shredded cheddar cheese

Heat oven to 400°. Add hot water to stuffing mix, stir just until moistened. Brown meat in large skillet, drain. Stir in beans, tomato sauce and salsa. Spoon into 2-quart casserole, top with cheese and stuffing. Bake 30 minutes or until heated through.

Pork Chops with Apples and Stuffing

1 6-ounce package Stove Top stuffing mix for chicken

1 21-ounce can apple pie filling

6 boneless pork loin chops (1 1/2 pounds), 3/4 inch thick

Heat oven to 375°. Prepare stuffing as directed on package. Spread pie filling onto bottom of 13-by-9-inch baking dish sprayed with cooking spray. Top with chops and stuffing. Cover with foil. Bake 40 minutes or until chops are done. Removing foil after 30 minutes.

Jumbo Meatballs

1 6-ounce package Stove Top stuffing mix for chicken

1/2 cup hot water

1 egg

1/4 cup Kraft ranch dressing

1 pound lean ground beef

1 cup shredded cheddar cheese

1/3 cup ketchup

Heat oven to 375°. Combine first four ingredients in large bowl. Add meat and cheese, mix well. Shape into 8 2-inch meatballs. Place on greased baking sheets. Spread with ketchup. Bake 30 minutes or until done.

Easy Pleasing Meatloaf

2 pounds lean ground beef

1 6-ounce package Stove Top stuffing mix for chicken

1 cup water

2 eggs, beaten

1/2 cup original barbecue sauce, divided

Heat oven to 375°. Place meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl. Mix just until blended. Shape into loaf in 13-by-9-inch baking dish. Top with remaining barbecue sauce. Bake 1 hour or until done.

Quick and Easy Crab Cakes

1 cup boiling water

1 6-ounce package Stove Top cornbread stuffing mix

3 eggs

2 8-ounce cans crabmeat, drained, flaked

1/4 cup (1/2 stick) butter or oleo

1 lemon, cut into 6 wedges

Add boiling water to stuffing mix, stir just until moistened. Let stand 5 minutes. Beat eggs in large bowl. Add crabmeat, mix lightly. Stir in stuffing. Shape into 6 patties. Melt butter in large skillet on medium heat. Add patties, cook 5 minutes on each side or until heated through and lightly browned on both sides. Serve with lemon wedges. Serve with small hot baked potatoes and a salad tossed with your favorite dressing.

French Onion Pork Chop Skillet

6 boneless pork chops (1 1/2 pounds), 1/2 inch thick

2 onions, thinly sliced

2 tablespoons Worcestershire sauce

1 6-ounce package Stove Top Stuffing mix for chicken

1 1/2 cups hot water

1 cup shredded part skim Mozzarella cheese

Heat large nonstick skillet sprayed with cooking spray on medium high heat. Add chops and onions, cook 10 minutes or until chops are done, turning chops and stirring onions after 5 minutes. Remove chops from skillet. Cook and stir onions 5 minutes or until golden brown. Stir in Worcestershire sauce. Return chops to skillet, top with onion mixture. Mix stuffing mix and hot water. Spoon around edge of skillet. Top with cheese, cover. Cook 5 minutes or until cheese is melted.

Stuffed Tomatoes

6 tomatoes

1 cup hot water

1/4 cup oleo, cut up

1 6-ounce package Stove Top savory herbs stuffing mix

Heat oven to 400°. Cut tops off tomatoes, remove seeds and pulp, leaving 1/4-inch thick shells. Chop pulp, drain. Set aside, for later use. Discard tomato tops. And seeds. Invert shells on paper towels to drain. Meanwhile combine hot water and spread in large bowl. Stir in stuffing mix and reserved pulp. Let stand 5 minutes. Place tomato shells in greased shallow baking dish, fill with stuffing mixture. Bake 20 minutes or until tomatoes are tender and stuffing is heated through. Sprinkle with shredded Mozzarella to stuffing before spooning into tomato. Sprinkle with grated Parmesan cheese.

This will give you something to try for an easy meal. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, at P.O. Box 340, Princeton, IL 61356.

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