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Judy Dyke

Food court 5-16

These are some main dishes that are quick to fix. You can prepare a meal in minutes using soups and other things to hurry up your dishes.

Buttermilk Baked Chicken

1/4 cup butter

4 bone in chicken breasts, skinned

1/2 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups buttermilk, divided

3/4 cup all-purpose flour

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


Garnish: lemon wedges

Preheat oven to 425°. Melt butter in a lightly greased 13-by-9-inch baking dish in a 425° oven. Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk and dredge in flour. Arrange chicken, breast sides down in baking dish. Bake for 15 minutes. Turn chicken and bake 10 more minutes. Stir together remaining 1 cup buttermilk and cream of mushroom soup, pour over chicken, sprinkle with paprika and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary.

Smothered Pork Chops over Rice

2 extra large bags boil in bag white rice

2 tablespoons all-purpose flour

2 teaspoon chili powder, divided

1 teaspoon salt

1/4 teaspoon pepper

4 1/2-inch thick boneless pork loin chops

2 tablespoons canola oil

1/2 cup bottled barbecue sauce

1/4 cup frozen chopped onion

2 teaspoons cornstarch

Prepare rice according to package directions, keep warm. Meanwhile, combine flour, 1 teaspoon chili powder, salt and pepper in a shallow dish. Dredge pork chops in flour mixture. Heat oil in a large nonstick skillet over medium high heat. Add chops and cook 2 minutes on each side or until golden. Combine barbecue sauce, onion, 1/4 cup water and remaining 1 teaspoon chili powder, pour over chops. Cover, reduce heat and simmer 8 minutes or until chops are done. Remove chops from pan and keep warm. Combine cornstarch and 2 teaspoons and 2 teaspoons water, stirring until smooth. Add cornstarch mixture to sauce in pan, cook, stirring constantly, 1 minute. Divide rice evenly among plates, place chops over rice, and spoon sauce evenly over chops.

Chili Cheeseburger Mac-and-Cheese

1 12-ounce box shells and cheese

1 pound ground beef

1 teaspoon chili powder

1/4 teaspoon ground cumin

1 15-ounce can kidney beans, rinsed and drained

1 14.5-ounce can diced tomatoes with mild green chilies

2 tablespoon chopped fresh parsley

Prepare shells and cheese according to package directions. Meanwhile brown beef in a 12-inch-by 2 1/2-inch-deep non-stick skillet or Dutch oven over medium high heat, stirring often, for 8 minutes or until no longer pink, drain and rinse under hot running water. Return beef to skillet, stir in chili powder and cumin. Cook 2 minutes. Add beans, tomatoes and 1/4 cup water. Cook 5 to 8 minutes or until most of liquid has evaporated. Stir prepared pasta into beef mixture, and sprinkle with chopped fresh parsley. Serve immediately. This is good using the Velveeta shells and cheese original box mix.

Smothered Enchiladas

2 1/2 pounds ground beef

1 1.25-ounce package mild taco seasoning mix

1 4.5-ounce can chopped green chilies, divided

2 10 1/4-ounce cans cream of chicken soup

8 8-inch flour tortillas

2 cups (8 ounces) shredded cheddar cheese

Garnishes: salsa, sour cream, green onion curls, chopped fresh cilantro

Preheat oven to 350°. Cook ground beef in a large skillet, stirring until it crumbles and is not longer pink, drain. Stir in taco seasoning mix and half of chopped green chilies, set aside. Stir together remaining green chilies, soup and sour cream. Pour half of soup mixture into a lightly greased 13-by-9-inch baking dish. Spoon beef mixture evenly down centers of tortillas, roll up. Place, seam sides down, over soup mixture in baking dish, top evenly with remaining soup mixture and cheese. Bake at 350° for 25 minutes or until thoroughly heated. Garnish as desired.

Tex-Mex Lasagna

1 1/2 pounds ground round

1 teaspoon jarred minced garlic

1 15-ounce can black beans, rinsed and drained

1 8-ounce package shredded sharp cheddar, divided

2 teaspoons chili powder

1/2 teaspoon ground cumin

1 10-ounce can diced tomatoes with green chilies, drained

1 8-ounce container sour cream

1 16-ounce bottle chunky salsa

6 10-inch flour tortillas

Preheat oven to 425°. Cook beef and garlic in a large non-stick skillet over medium high heat, stirring until beef crumbles and is no longer pink. Drain. Combine beef mixture, black beans, 1 cup cheese and next 5 ingredients. Line a lightly greased 9-by-13-inch baking dish with 2 tortillas. Spoon 1/3 of beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining cheese. Bake at 425° for 15 minutes or until cheese melts.

Tomato – Basil Meatloaf

1 pound ground chuck

1 pound lean ground pork

1 14.5-ounce can diced tomatoes with basil, oregano and garlic, drained

1/3 cup marinara sauce

1/3 cup Italian seasoned breadcrumbs

1 large egg, lightly beaten

1 teaspoon salt

1 teaspoon pepper

1/2 cup (2 ounces) shredded mozzarella cheese

Preheat oven to 375°. Stir together ground chuck and pork in a large bowl. Process diced tomatoes in a blender or food processor 5 seconds or until slightly chunky, stopping to scrape down sides as needed. Stir tomatoes, marinara sauce and next 4 ingredients into ground beef mixture just until combined. Shape into a 9-by-5-inch loaf. Place meat loaf on a wire rack in an aluminum foil-lined jelly roll pan. Bake at 375° for 1 hour. Top with mozzarella cheese and bake 15 more minutes or until center is no longer pink. Let stand 5 minutes before serving.

Slow Cooker BBQ Pork

1 3- to 4-pound shoulder pork roast

1 18-ounce bottle barbecue sauce

1 12-ounce can Coca Cola soft drink

Place pork roast in a 6-quart slow cooker. Pour barbecue sauce and cola over roast. Cover with lid and cook on high 6 to 7 hour or until roast is tender and shreds easily. Serve with slaw and steak fries. I like to use the slow cooker plastic liners, sure saves a lot of work cleaning up the slow cooker of all that sticky mess.

Creamy Slow Cooker Chicken

6 skinned and boned chicken breasts, about 2 1/2 pounds

2 teaspoons seasoned salt

2 tablespoons canola oil

1 10 1/4-ounce can cream of mushroom soup

1 8-ounce package 1/3 less fat cream cheese

1/2 cup dry white wine

1 0.7-ounce envelope Italian dressing mix

1 8-ounce package sliced fresh mushrooms

6 frozen extra large sandwich style biscuits

Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 5-quart slow cooker, reserving drippings in skillet. Add soup, white wine and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly 2 to 3 minutes or until cheese is melted and mixture is smooth. Sprinkle mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on low 4 hours. Stir well before serving. Prepare biscuits according to package directions. Serve chicken mixture over biscuits.

King Ranch Chicken Casserole

1 10-ounce package frozen seasoning blend

2 cups chopped precooked chicken

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

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

1 10-ounce can diced tomatoes and green chilies

1 teaspoon chili powder

1/2 teaspoon garlic salt

12 6-inch corn tortillas

2 cups (8 ounces) shredded cheddar cheese, divided

Preheat oven to 350°. Stir together first seven ingredients. Tear tortillas into 1-inch pieces. Layer one third of tortilla pieces in a lightly greased 13-by-9-inch baking dish. Top with one third of chicken mixture and 2/3 cup of cheese. Repeat layers twice. Bake at 350° for 32 minutes or until casserole is thoroughly heated and bubbly.

This will give you a few dishes that are easy to try. If you need to reach me, or if you have recipes you would like to share, email me at judyd2313@frontier.com.