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Food court 6-19

Published: Wednesday, June 18, 2014 11:00 a.m. CDT

Here are a few more recipes for the readers who want to cook for one or two people. It’s hard to cook for just a couple of folks, so I will try to offer some recipes that produce smaller servings. If you need to feed more than two, you can always double or triple these recipes.

Crispy Dijon Chicken

1/4 cup plain yogurt

1/2 teaspoon salt free herb seasoning blend

1/2 teaspoon lemon juice

1/2 teaspoon Dijon mustard

1/2 cup cornflakes crumbs

1/4 cup grated Parmesan cheese

2 bone-in chicken breast halves

In a shallow bowl, combine the yogurt, seasoning blend, lemon juice and Dijon mustard. In another bowl combine the cornflake crumbs and Parmesan cheese. Roll the chicken in yogurt mixture then in crumb mixture. Place in a greased 8-inch square baking pan. Bake, uncovered, at 350° for 35 to 45 minutes or until chicken juices run clear. Serves 2.

Toasted Angel Food Cake

1 tablespoon cream cheese, softened

2 slices angel food cake (3/4-inch thick)

1 to 2 teaspoons raspberry preserves

2 teaspoons butter or margarine, softened

Confectioners’ sugar

Spread cream cheese on one slice of cake, spread preserves on second slice. Place slices together sandwich style. Spread butter on outsides of cake. In a skillet over medium heat, toast cake on both sides until lightly browned and cream cheese is melted. Dust with confectioners’ sugar. Serve immediately. Serves 1.

Mini Sweet Potato Casserole

1 medium sweet potato

2 tablespoons butter or margarine, melted, divided

1 tablespoon raisins

1/2 teaspoon grated orange peel

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

Dash of ground nutmeg

2 tablespoons flaked coconut

Place the sweet potato in a saucepan. Cover with water. Bring to a boil, reduce heat. Cover and simmer for 30 to 40 minutes or just until tender. Drain. When cool enough to handle, peel the sweet potato and place it in a bowl, mash. Stir in 1 tablespoon butter, raisins, orange peel, salt, cinnamon and nutmeg. Transfer to a greased 1 1/2-cup baking dish. Toss the coconut with remaining butter. Sprinkle over the top. Bake, uncovered, at 350° for 25 to 30 minutes or until golden brown. Serves 2.

Macaroni Egg Salad

1 cup uncooked elbow macaroni

1/4 cup mayonnaise

1 teaspoon sugar

1 teaspoon cider vinegar

1/2 teaspoon salt

1/2 teaspoon prepared mustard

Dash of pepper

1 celery rib, chopped

2 tablespoons chopped onion

1 hard cooked egg, chopped

Cook macaroni according to package directions. Drain and rinse in cold water. In a bowl, combine the mayonnaise, sugar, vinegar, salt, mustard and pepper. Stir in celery and onion. Fold in macaroni and egg. Refrigerate until serving. Serves 2.

Tater Tot Taco Salad

2 cups frozen miniature tater tots

1/2 pound ground beef

2 tablespoons taco seasoning

1/2 cup shredded cheddar cheese

1/4 cup sliced ripe or stuffed olives

1 cup shredded lettuce

2 tablespoons taco sauce

1/4 cup sour cream

Bake tatter tots according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. Divide tater tots between two serving plates or bowls. Top with taco mixture, cheese, olives, lettuce, taco sauce and sour cream. Serves 2.

If you should 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. Hope these recipes will help you.

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