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

Good eats 5-15

I’ve had a number of requests for recipes for one or two people, since a lot of us cook for ourselves and need smaller quantities. I hope you will try a couple of these recipes. And if you have any recipes that are for just one or two, please send them along to me.

Broccoli Stuffed Chicken

2 boneless, skinless chicken breast halves (about 6 ounces each)

1 teaspoon poultry seasoning

1/2 teaspoon white pepper

1/2 teaspoon curry powder

1/2 teaspoon garlic powder

1/4 teaspoon salt

1 cup finely chopped fresh broccoli

1/2 cup shredded cheddar cheese

1/2 cup chicken broth

Hot cooked rice, optional

Flatten chicken to 1/4-inch thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long side over filling, fold ends up and secure with a toothpick. Place, seam side down, in an 8-inch square baking pan. Add broth. Cover pan loosely with foil. Bake at 350° for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, for 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy. Serve with rice if you so desire. Serves 2.

Apple Crisp for Two

2 medium tart apples, peeled and sliced

3 tablespoons water

3 tablespoons graham cracker crumbs

3 tablespoons sugar

1/4 teaspoon ground cinnamon

2 tablespoons cold butter or margarine

Whipped topping and additional cinnamon

Place apples in a greased 1-quart baking dish; pour water over apples. In a bowl, combine the graham cracker crumbs, sugar and cinnamon. Cut in butter until crumbly. Sprinkle over apples. Bake, uncovered, at 350° for 25 to 30 minutes or until apples are tender. Garnish with whipped topping and cinnamon. Serves 2.

Ham Stew for Two

2 medium potatoes, peeled and cut into 3/4-inch cubes

2 medium carrots, sliced

1 1/2 cups cubed fully cooked ham

1 cup water

1 small onion, chopped

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon dried savory

1/8 the teaspoon pepper

1 tablespoon all-purpose flour

1 cup milk

In a saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender. In a small bowl, combine the flour and milk until smooth. Stir into stew. Bring to a boil, cook and stir for 2 minutes or until thickened. Discard bay leaf before serving. Serves 2.

Chocolate Snack Cake

1 cup boiling water

1/4 cup butter or margarine

1 egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup sugar

3 tablespoons baking cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Confectioner’s sugar

In a mixing bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt. Add to the egg mixture. Beat for 2 minutes. Pour into a greased 8-inch square baking pan. Bake at 350° for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioner’s sugar. Serves 9. Pieces of cake can be wrapped individually and frozen for a quick dessert.

Buttermilk Corn Bread

1 tablespoon vegetable oil

1 cup cornmeal

1/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 egg

1 cup buttermilk

Place oil in an 8-inch ovenproof skillet. Tilt to coat bottom and sides. Place in a 425° oven for 10 minutes. In a bowl, combine cornmeal, flour, baking powder, salt and baking soda. Beat egg and buttermilk; add to dry ingredients just until moistened. Pour into the hot skillet. Bake for 15 minutes or until golden brown and a toothpick comes out clean. Good with the ham stew. Serves 2 to 4.

Mini Tuna Casseroles

1/2 cup chopped green onion

2 tablespoons butter or margarine

2 tablespoons all purpose flour

3/4 cup milk

1 6-ounce can tuna, drained

1 cup crushed potato chips, divided

1/4 teaspoon pepper

In a saucepan, sauté onions in butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the tuna, 1/2 cup potato chips and pepper. Pour into two greased 8-ounce baking dishes. Sprinkle with remaining potato chips. Bake, uncovered, at 350° for 20 to 25 minutes or until hot and bubbly. Serve with Dilled Noodles (recipe follows). Serves 2.

Dilled Noodles

1 1/2 cups medium egg noodles

1/2 cup small curd cottage cheese

1 to 2 teaspoons dill weed

1/4 teaspoon salt

Dash of pepper

In a saucepan; cook noodles according to package directions. Meanwhile, combine the remaining ingredients. Drain noodles, add to cottage cheese mixture and toss gently. Serve immediately. Serves 2.

Colorful Cabbage Skillet

1 cup coarsely shredded cabbage

1/3 cup sliced celery

1/3 cup julienne carrots

2 tablespoons chopped onion

2 tablespoons butter or margarine

1/2 teaspoon salt

Dash of pepper

3 tablespoons half and half cream

Minced fresh parsley

In a skillet, sauté the cabbage, celery, carrot and onion in butter for 12 minutes or until crisp-tender. Sprinkle with salt and pepper. Reduce heat, stir in cream. Cook and stir for 1 minute or until heated through. Sprinkle with parsley. Serves 2.

I hope you’ll try some of these recipes and like them as much as I do. It’s a lot easier than trying to cut down a big recipe. 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.