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Judy Dyke

Food court 7-17

Here are a few more recipes for serving one or two people. These recipes are great for living alone or who don’t want any leftovers.

Turkey Turnovers

1 3-ounce package cream cheese, softened

1 tablespoon milk

1/2 cup cubed cooked turkey

1/2 cup cooked peas or vegetable of your choice

4 teaspoons sliced almonds

1 tablespoon minced fresh parsley

1 tablespoon finely chopped onion

1 1/2 teaspoons diced pimiento

Dash each of salt, pepper and garlic powder

1 cup biscuit baking mix

1/4 cup water

1 tablespoon butter or margarine, melted

1/2 to 3/4 cup condensed cream of chicken soup, undiluted or chicken gravy

In a mixing bowl, beat cream cheese and milk until smooth. Stir in the turkey, peas, almonds, parsley, onion, pimientos, salt, pepper and garlic powder; set aside. In a bowl, combine biscuit mix and water until a soft dough forms. On a floured surface, knead gently 5 to 6 times or until dough is no longer sticky. Gently roll into an 11-by-7-inch rectangle, cut in half. Spoon half of the turkey mixture onto each. Carefully fold pastry over filling and seal edges tightly with a fork. Brush tops with butter. Place on a greased baking sheet. Bake at 350° for 30 to 35 minutes or until golden brown. Meanwhile, heat soup. Serve with turnovers. Serves 2.

Warm Bacon Spinach Salad

3 bacon strips, sliced

1 tablespoon all-purpose flour

1 egg

6 tablespoons water

2 tablespoons vinegar

1 tablespoon sugar

Salt and pepper to taste

3 cups torn fresh spinach

1/2 cup seasoned croutons

In a skillet, cook the bacon until crisp. Remove bacon to paper towels. Drain, reserving 1 tablespoon of the drippings. Stir flour into dripping until smooth. In a large bowl, beat the egg; add the water, vinegar, sugar, salt and pepper. Slowly pour into skillet; bring to a boil. Boil for 2 minutes, stirring constantly. Place spinach in a bowl. Remove dressing from the heat, stir in reserved bacon, immediately spoon desired amount over spinach, add croutons and toss to coat. Serve warm. Store leftover dressing in the refrigerator for up to 2 days. Before serving, reheat over low heat just until heated through. Serves 2.

Sausage Spinach Bake

1/4 pound bulk pork sausage

1/2 cup chopped onion

1/2 cup chopped celery

1 10-ounce package frozen chopped spinach, thawed and drained

1 egg, beaten

1/2 cup dry bread crumbs

1/4 cup shredded cheddar cheese

1/4 teaspoon salt

1 tablespoon grated Parmesan cheese

In a skillet cook sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Drain, remove from the heat. Add spinach, egg, crumbs, cheddar cheese and salt. Transfer to a greased shallow 1-quart baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes or until heated through. Serves 2.

Prime Rib and Potatoes

1 tablespoon olive oil or vegetable oil

1 small garlic clove, minced

1 standing beef rib roast (about 3 pounds and 2 ribs)

2 large baking potatoes

Combine the oil and garlic, rub evenly over roast. Place roast, fat side up, in a small roasting pan. Place a potato on each side of roast. Bake, uncovered, at 325° for 2 to 2 1/2 hours until meat reaches desired doneness (for rare thermometer should read 140°, medium 160°, well done 170°). Let stand for 10 minutes before serving. Serves 2.

Orange Banana Salad

1 medium navel orange, peeled and sliced

1 to 2 tablespoons honey

1 teaspoon whole cloves

2 cups torn salad greens

1 medium firm banana, sliced

1 to 2 teaspoons flaked coconut, toasted

Place orange slices in a bowl. Combine honey and cloves, pour over oranges. Cover and refrigerate for at least 1 hour. Discard cloves. Arrange greens on salad plates. Top with orange and banana slices. Drizzle with honey mixture. Sprinkle with coconut. Serves 2.

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.