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Judy Dyke

Food court 6-26

Comfort foods are something we all need to make us feel good ... something to relax us when we eat our meals. A feel good meal ... easy to make and easy to eat.

Chicken Fried Steak with Gravy

1 cup all-purpose flour

2 1-ounce packets dry ranch dressing mix

Salt and pepper

3 cups buttermilk

1 egg, lightly beaten

4 cube steaks

Oil for frying

1 cup chicken broth

1 2.64-ounce packet country gravy mix

Mashed potatoes

In a large resealable plastic bag, combine flour, 1 packet dressing mix and salt and pepper. Set aside. In a shallow bowl, combine 2 cups of the buttermilk, the remaining packet of dressing mix and the egg. Soak steaks in buttermilk mixture. Remove 1 steak, letting excess buttermilk mixture drip off. Add to flour mixture, seal bag and toss to coat. Shake off any extra flour and dip again in the buttermilk mixture. Return to flour mixture, seal bag and toss. Set aside. Repeat process for remaining steaks. In a large cast iron skillet, heat 1/2 inch oil to 350°. Fry 2 steaks in the pan at a time for 4 minutes per side or until golden brown. Drain on paper towels. For gravy: In a small saucepan, combine remaining 1 cup buttermilk, broth and gravy mix. Bring to a simmer and stir well. Spoon over steaks and potatoes.

Macaroni and Cheese

2 cups uncooked macaroni

1 medium onion, chopped

6 cups boiling water

3 tablespoons margarine, melted

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup sour cream

1 1/4 cups milk

2 cups grated cheddar cheese


Cook macaroni and onion in boiling water for 15 minutes. Drain through colander. In large saucepan, combine margarine, flour and salt and pepper. Stirring until bubbly. Gradually stir in 3/4 cup sour cream and 1 1/4 cups milk, stirring constantly until thickened. Remove from heat and stir in 1 1/2 cups cheese. Add macaroni and onion. Turn into medium casserole dish. Spread remaining sour cream and remaining cheese over top. Sprinkle with paprika. Bake at 350° for 20 to 30 minutes or until hot and bubbly.

Chicken and Dumplings Casserole

1/4 cup butter

1 cup carrot and celery sticks, finely chopped

1/2 cup diced onion

2 teaspoons bottled garlic blend

1 teaspoon poultry seasoning

2 12-ounce jars Heinz chicken gravy

1 store bought rotisserie chicken, skin and bones removed, meat cut into bite-size pieces

2 1/4 cups frozen petite peas

Salt and pepper to taste

2 cups Bisquick baking mix

2/3 cup buttermilk

2 teaspoons finely chopped fresh flat leaf parsley

Preheat oven to 350°. Spray a 9-by-13-inch baking dish with cooking spray and set aside. In a large saucepan, heat butter over medium heat. Cook and stir chopped carrot and celery, onions, garlic and poultry seasoning until tender. Stir in gravy. Bring to a boil. Stir in chicken and peas, season to taste with salt and pepper. Transfer to prepared baking pan and set aside. For dumplings, in a medium bowl, stir together baking mix, buttermilk and parsley until moistened. Drop by tablespoonfuls onto casserole. Bake, uncovered, for 25 minutes. Cover with foil and bake about 10 minutes more or until dumplings; are cooked through. Serve hot.


2 pounds lean ground beef

20 saltine crackers, crumbled

1 large egg, lightly beaten

1/2 cup ketchup

1 tablespoon yellow mustard

1 teaspoon salt

1/2 teaspoon pepper

1/2 yellow onion, finely chopped

In a stand mixer, mix the beef, cracker crumbs, egg, ketchup, mustard, salt, pepper and onion until just blended. Shape the mixture into two loaves and place side by side crosswise in a 9-by-13-inch baking pan. Bake the loaves for 1 hour or until they are browned. Transfer to a platter immediately and allow the loaves to cool slightly and firm up before slicing.

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. Enjoy!