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What’s cookin’ around town

It’s a busy holiday ­weekend, but take time to make reservations for The Bash next weekend.
Benefiting Cardinal Hill ­Rehabilitation Hospital, the party, at 6 p.m. Sept. 5, will be at the Round Barn at The Red Mile, hosted by University of Kentucky football coach Rich Brooks and his wife, Karen.

There will be bourbons from Bulleit, Heaven Hill, Buffalo Trace, Maker’s Mark and Four Roses distilleries, plus wine from Elk Creek Vineyards, and an hors d’oeuvres menu of vegetables with Kentucky beer cheese, spinach and artichoke dip, mini country ham biscuits, smoked pork loin with bourbon glaze, jambalaya cups, corn pudding, tomato cheese torte, Fontina cheese and shrimp grits, New Orleans bread pudding with bourbon sauce, and chocolate chip cookies.

Tickets are $60 each or $750 for a reserved table for eight. Call Trish Roberts Hatler at (859) 254-5701, Ext. 5603.

Each course sounds delicious
Wingspan Gallery, 191 Jefferson Street, will serve a four-course dinner Sept. 4 with corn and tomato chowder, mixed greens with spring onions and toasted almonds, pork chops seared with star anise and plums, creamed potatoes and seasonal vegetables, and caramelized pineapple with ginger and crème Anglaise. The cost is $40. Call (859) 225-5765 or go to www.wingspangallery.com.

More fun with karoake
Winchell’s, 348 Southland Drive, is ­having its third annual karaoke party at 9 p.m. Aug. 29 to benefit the Leukemia and ­Lymphoma Society. Call (859) 278-9424 or go to www.winchellsrestaurant.com.

Three Suns lightens it up at the bar
Three Suns Bistro, 298 East Brannon Road, in Brannon Crossing, has ­lighter fare on its bar menu: home-fried potato chips with blue cheese French onion dip; beer cheese with pita chips; mini bison, Italian sausage and beef burgers; and Cuban and muffaletta ­sandwiches. Call (859) 245-0048.

Varden’s turns 2 with a party
Varden’s Cafe, 509 Main Street in Paris, is celebrating its second birthday with wine and hors d’oeuvres 5 to 7 p.m. Saturday, Aug. 30. Call (859) 987-4700.

Jean Farris adds autumn to its menu
Jean Farris Winery & Bistro, 6825 Old Richmond Road, has a new menu for harvest season. House favorite pan-seared filet ­mignon has received a ­makeover, served with a savory blue cheese and shallot bread pudding and grilled local squash. New dinner items are prickly pear-glazed seared duck breast, and a 14-ounce bone-in rib-eye with a petite syrah demi-glaze. The lunch menu has grilled beef kebab, four-cheese macaroni and cheese with bacon, and chicken pot pie. Desserts are angel food cake topped with a spicy ­cayenne and cinnamon chocolate mousse, and raspberry truffle cake. Call (859) 263-9463.

The barbecue baron is back
Kansas City Baron of Barbecue Paul Kirk returns to Good Ol’ Days BBQ Farm, 544 Old Frankfort Pike in Midway, for his second barbecue seminar Oct. 11. Call (859) 873-9520 or go to www.goodoldays.com.

Farmers market report
This week, Blue Grass Farmers Market will have grass-fed beef, Amish cheese (baby Swiss, white Cheddar, colby, jalapeño Jack), raspberries, rhubarb, melons, beets, corn, cucumbers, eggplant, onions, greens, green beans, okra, peppers, jalapeños, potatoes, summer squash and tomatoes. The market is on Richmond Road in the parking lot of Pedal the Planet Bike Shop and FastSigns. Hours are 9 a.m. to 2 p.m. Saturday, 3 to 6 p.m. Tuesday.

Pig roast at Azur
Azur Restaurant & Patio in Beaumont Centre is having a pig roast Friday, Aug. 29. Chefs Miguel Rivas and Jeremy Ashby are preparing a Latin menu of suckling pig, paella and arepas. The party begins at 7:30 p.m. Entertainment will be by Alma Gitana. Cost is $35. Call (859) 296-1007 or go to www.azurrestaurant.com.

Tailgaters: Take a salad to Louisville

Sunday’s the big day when the University of Kentucky Wildcats take on the University of Louisville Cardinals. The game will be played in Louisville, and many Lexington fans will move their tailgating operations to Papa John’s Stadium.
The weather will be hot and the menu should include something refreshing like a main dish salad. Pork is a perfect choice for the first game of the season. Here are two dishes that will offer fans a delightful pre-game meal. The grilling can be done at the stadium on a portable grill, or cooked the night before.

Caribbean pork and couscous salad

Caribbean pork and couscous salad
2 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon Caribbean-style rub
1 10-oz. package couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 green onions, sliced
2 oranges, peeled and sliced
1 medium cucumber, sliced
4 tablespoons olive oil
2 tablespoon orange juice
Zest of 1 orange
1 1/2 teaspoons brown sugar
Salt and pepper, to taste
2 tablespoons chopped pecans

In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium-hot fire for 8 minutes, turning occasionally to brown evenly.
Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes.
Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans. Makes 4 servings.

To make a Caribbean rub, combine 4 teaspoons ground allspice, 1 tablespoon each dried thyme and paprika, 1 teaspoon each cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper.

Ham salad with hot peanut dressing

Ham salad with hot peanut dressing
3/4 pound boneless ham, sliced into 1/2-inch strips
2 tablespoons vegetable oil
1/4 cup peanut butter
3 tablespoons lime juice
1 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger
1 garlic clove, crushed
1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
6 cups romaine or curly endive, torn
1 head radicchio or Boston lettuce
1 bunch watercress
1 11-ounce can mandarin oranges, drained
Roasted peanuts (optional)

In medium saucepan combine oil, peanut butter, lime juice, soy sauce, ginger, garlic and sugar. Over low heat stir to dissolve sugar and heat through.
In large bowl toss together cucumber, onion, romaine or endive, and watercress. Line plates with radicchio, top with tossed vegetables, ham and orange sections. Drizzle with dressing. Sprinkle with roasted peanuts, if desired. Makes 6 servings.

Use variety of different lettuce greens and sprinkle with roasted nuts for an added crunch. This entrée salad needs only hot bread or breadsticks to complete the menu.

Source: National Pork Board, www.TheOtherWhiteMeat.com

Here’s what’s cooking on TV

Here’s the Quick Take recipe I prepared Friday on WKYT-TV’s 27 Newsfirst at Noon. My cooking segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on Kentucky.com at 1 p.m.

Pesto chicken breasts
4 bone-in, skin-on chicken breast halves
1 jar prepared pesto
Extra-virgin olive oil
Freshly ground black pepper to taste

Preheat the grill with all the burners on high for 10 minutes with the lid down. While the grill is preheating, wash the chicken under cold running water and pat dry with paper towels. Lift the skin from one end of a breast; using your fingers, separate the skin from the breast meat, but do not remove it. Spread a tablespoon or so of the pesto in an even layer between the skin and the meat. Repeat with the remaining breasts and pesto. Rub the surface of the chicken with olive oil and sprinkle with pepper.

Once the grill is hot, turn off the center burner and turn the other burners to medium. Place the chicken, skin side up, over the center burner, close the lid, and cook until opaque all the way through but still juicy, 25 to 35 minutes, turning pieces every 15 minutes. Serve hot off the grill. Makes 4 servings.

From New Gas Grill Gourmet by A. Cort Sinnes.

Fresh Market has wild-caught shrimp

The Fresh Market, at the Lansdowne Shoppes on Tates Creek Road, is supporting local fishermen in seven coastal states by selling American shrimp for a limited time.

About 85 percent of all shrimp consumed in the United States is farm-raised overseas. Wild shrimp from American waters are caught in their natural habitat and are available in three varieties: red, white, and pink. Fresh Market has red and white varieties.

• Red shrimp are considered the softest and sweetest of the shrimp species, and are similar to snow crab or lobster.
• White shrimp are caught in brackish estuaries and are mild in flavor, yet slightly salty in taste. Their firm texture makes them the ideal for appetizers such as shrimp cocktail or perfect for a peel-and-eat main course.
• Pink shrimp are found over white sand in the crystal clear waters of Florida and the Gulf Coast. Their delicate, sweet flavor and medium texture make them a perfect choice for sauces or for traditional low country shrimp and grits.

Here are two Fresh Market recipes:

Rosemary shrimp skewers with lemon garlic pesto
Lemon garlic pesto:
½ cup pine nuts
1 garlic clove, minced
Juice and zest of 2 lemons
½ cup olive oil
Shrimp skewers:
2 pounds (16-20 ct) shrimp
1/8 cup olive oil
¼ teaspoon red pepper flakes
2 tablespoons lemon juice
1 tablespoon fresh thyme, chopped
8 rosemary sprigs, leaves removed

Pulse all pesto ingredients in a food processor until they form a paste. Remove and set aside. Peel and devein shrimp, and place in a single layer in a baking dish. In a small mixing bowl, whisk together olive oil, red pepper flakes, lemon juice and thyme; pour over shrimp. Set aside for 30 minutes. When ready to cook, preheat grill to medium heat and lightly oil the grates to prevent sticking. Skewer shrimp onto rosemary sprigs and grill for 5 to 6 minutes per side or until pink. Arrange skewers on a serving platter and serve with Lemon Garlic Pesto. Makes 8 servings.

Baked blue cheese & lime shrimp
2 pounds (16-20 ct) shrimp
Juice of 2 limes
1 stick unsalted butter
¼ cup heavy cream
1 (8 ounce) package cream cheese
2 ounces blue cheese, crumbled
½ tablespoon hot sauce
(14 ounce) box brown rice
Paprika, to taste
Fresh parsley, to taste

Preheat oven to 350 degrees. Peel and devein shrimp and place in a single layer in a 9×13-inch baking dish; drizzle lime juice evenly over shrimp and set aside. In a 4-quart pot over high heat, melt butter; add cream and bring to a boil. Add cream cheese, blue cheese and hot sauce, whisking until smooth. Pour cheese mixture over shrimp and bake for 20 minutes in preheated oven. Meanwhile, cook rice according to directions on package; set aside and keep warm. Serve shrimp and cheese sauce over cooked rice; garnish with paprika and parsley. Makes 4 to 6 servings.

From 25th Anniversary The Fresh Market & Friends Cookbook. For more ideas on ways to prepare shrimp, visit the recipe section on The Fresh Market website at www.thefreshmarket.com.

Here’s what cooking on TV

Here’s the Quick Take recipe I prepared Friday on WKYT-TV’s 27 Newsfirst at Noon. My cooking segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on Kentucky.com at 1 p.m.

Turkey burgers with fresh salsa
Salsa:
12 cherry tomatoes, finely chopped
½ teaspoon kosher salt
½ cup cooked fresh corn, or thawed frozen corn kernels
1 tablespoon fresh lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro
2 teaspoons olive oil
Burgers:
1 pound ground turkey
2 tablespoons vegetable oil
1 small onion, finely chopped
½ small red bell pepper, finely chopped
1 tablespoon creole spice mix
1 teaspoon kosher salt
Freshly ground black pepper, to taste

To make the salsa: Toss tomatoes with salt, and drain in a colander for 15 minutes. Combine tomatoes, corn, lime juice, garlic, cilantro and olive oil in a large bowl. Season with salt and pepper, and toss well.

To prepare the burgers: Place all ingredients in a medium bowl. Mix gently with hands and form into 4 burgers. Grill burgers over medium heat or cook in non-stick skillet 4 to 6 minutes per side or until cooked through (internal temperature of 165 degrees). Top with salsa.

There’s such beauty in a jar of blackberry jam

The desire to eat locally grown produce and escalating food prices have inspired home cooks to return to food preservation.
I’ve been canning and making jam for decades, and every summer I’m still amazed at the joy I get when the lids pop and I arrange the jars on the table so I can admire them for days.
Last night, my daughter Sarah asked if I would help her make jam from the blackberries her grandmother-in-law Cora Holleran had given her. Sarah and her husband Billy were freezing corn from their garden, so I decided I would take the berries to my kitchen to cook.
I made 18 half-pints and when I went outside to move the car into the garage, my neighbors John and Carla were walking their dog Reesey. Before I asked how they were, I told them about my jam. The only problem – I didn’t offer them a jar. As soon as I make jam I want to share it with everyone I know.

But Carla and John will have to wait until Christmas to get one of our little treasures.
XXX
Many people can tomatoes to preserve that wonderful fresh summer taste, but instead of canning I choose to roast the tomatoes and freeze them. Right now, if I have slices of tomatoes leftover from dinner, I put them on a cookie sheet, drizzle them with olive oil, sea salt, garlic-pepper blend and a few basil leaves. After they’ve roasted for about an hour at 250 degrees, I spoon them in a storage bag or container and place them in the freezer.
During the winter when I make chili, soup or pasta, I will spoon a tablespoon of the roasted tomatoes into the mixture and even a small amount gives the dish intense tomato flavor.
XXX

Because many people might be canning for the first time this summer, it is important to know how to properly and safely preserve foods. Improper canning can lead to a variety of problems, including food-borne illness. Canners should use recipes approved by the U.S. Department of Agriculture and proper canning equipment. Your local Extension Agent can help.

Church celebration promises good eats

New Zion Day and Basket Meeting will celebrate 140 years of African-American history with a street fair ­featuring home-cooked foods at 2 p.m. August 23.

The menu includes country fried fish, ribs, barbecue pork, Chicago smoked links, country ham sandwiches, homemade pies and cakes, green tomato relish, chow-chow, smoked turkey wings and legs, tacos, fresh corn and peaches. Arts and crafts vendors also will be at New Zion United Methodist Church, 5056 Newtown Pike.
Call Willa Relford Gentry, (859) 619-3738.

Its Times has come
In a New York Times ­article ­earlier this month, Florence ­Fabricant’s Food Stuff column ­featured Porchetta Primata’s ­Kentucky pork product.

Porchetta is a boneless pork roast prepared in the Italian tradition. “The traditional porchetta cannot be imported, so the only way to sell it in the U.S. is to manufacture it here,” Porchetta Primata director Nathan Marcus said.

Porchetta Primata’s product comes from hybrid pigs that are a cross between Duroc and ­Yorkshire breeds and are raised by Alan Franks in Todd County. The pork is processed by Hampton Meats in Hopkinsville.

The pigs are slaughtered when they are 95 to 200 pounds; ­commercial pigs usually are 300 pounds. The meat is deboned by hand, then rolled with seasonings, tied and roasted.

Porchetta Primata has partnered with the Franks family to supply all-natural, antibiotic- and hormone-free pigs for making porchetta. Visit www.porchettaprimata.com.

A contest winner

Michael Garahan

Michael Garahan, culinary arts ­instructor at Carl D. Perkins Job Corps in Prestonsburg, is the Kentucky winner of the U.S. ­Potato Board’s 50 States of ­Potatoes recipe contest. Here’s his recipe for Bluegrass potatoes risotto style with bourbon sauce.

Bluegrass potatoes risotto style with bourbon sauce
1 dry quart Kentucky white new potatoes (unpeeled)
2 tablespoons olive oil
1/4 cup onions, minced
2 teaspoons garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1 cup plus 1 tablespoon chicken stock
1 tablespoon Kentucky Bourbon
2 pinches yellow cornmeal
4 whole chives

Rinse potatoes, then using the small side of a parisienne scoop, cut the potatoes into about 36 balls. Reserve trimmings for another use.

In a 2 3/4 quart saucepan heat the olive oil and add the onions, cook until translucent.Add the garlic and cook until you have the aroma. Add the potatoes and coat with the onions and garlic. Season with the salt and pepper.

Stir in 1/3 cup chicken stock and reduce till dry about 4 to 7 minutes depending on your burner, repeat twice. Check doneness with toothpick.Transfer to 2 ramekins and press in lightly, keep warm. Deglaze pan with bourbon and flame. Finish sauce with remaining 1 tablespoon of chicken stock. Pour sauce onto 2 5-inch plates. Invert potatoes onto sauce. Sprinkle with cornmeal. Garnish each with 2 chives.

Here’s what’s cooking on TV

Here’s the Quick Take recipe I prepared Friday on WKYT-TV’s 27 Newsfirst at Noon. My cooking ­segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on Kentucky.com at 1 p.m.

Zucchini and tomato frittata
1 teaspoon olive oil
1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices
1 tomato, chopped
2 teaspoons minced onions
1/2 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/4 teaspoon thyme leaves
1⁄8 teaspoon ground black pepper
3 eggs
1/2 cup shredded Cheddar cheese
Heat oil in 9-inch non-stick skillet on medium-high heat. Add zucchini; cook and stir 2 minutes. Add tomato, minced onion, garlic powder, seasoned salt, thyme leaves and pepper; cook and stir 1 minute.
Beat eggs in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low; cover and cook 7 minutes.
Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted. Makes 4 servings.
From McCormick & Co.

Recipes for stretching the basics

After reading a recent A la Carte story about ­cooking on a budget, a reader from Winchester called to ask for help in preparing some of the basic foods that she buys with food stamps and receives in free food boxes. Adele McKinney of ­Nicholasville, who writes a recipe page that Jessamine County distributes with its free food baskets each month, shares these cost-cutting recipes. You can find more of her recipes at www.akentuckycreation.wordpress.com.

Roast beef
Place beef roast (round, chuck, etc.) into slow cooker for 4-6 hours at 250 degrees. You may have to add water. If you don’t have a slow cooker place in the oven in a tightly covered pan (foil) or a casserole with tight fitting lid. Salt and pepper to taste.Can add potatoes, carrots, celery and onions if desired during the last hour. Serve with rolls, salad and/or green vegetable such as green beans.

Beef-n-noodles
Noodles, 1/2 cup per serving
1/2 onion
1 cup mushrooms
2 tablespoons butter or margarine
1/4 cup red wine or water
1 can beefy mushroom soup
Leftover roast beef from roast (at least 1 cup)

Cook noodles according to package directions. Saute onion and mushrooms in butter until soft and translucent. Add wine and bring to a simmer. Add soup and simmer until mixture is hot. Add roast beef and serve over noodles.

Chicken-rice-vegetable soup
1 10 oz. pkg. Green Giant frozen rice medley with peas and mushrooms
1 cup cubed cooked chicken
1 can (1 5 ounces) chicken broth

Cook rice medley as directed on package. in microwave. Remove Rice medley from pouch: place in medium saucepan. Add chicken and broth; cook over medium heat 3 to 4 minutes or until thoroughly heated. Serve with bread and a fruit salad for complete meal. Makes 2 servings.

Canned vegetable salad
1 can kidney beans
1 can green beans
1 can wax beans
1 can whole kernel corn
2 celery ribs chopped
1 medium green pepper
½ cup chopped red pepper
½ cup ripe olives
½ cup chopped onion
Dressing:
1 cup sugar
1 cup white vinegar
2 tablespoons oil
½ teaspoon mustard
¼ teaspoon salt

Drain beans and corn and combine in a large bowl. Add chopped vegetables. Combine dressing ingredients and mix until sugar is dissolved. Pour over vegetable mixture. Stir to coat. (Can substitute Italian dressing.) Refrigerate overnight. Makes 12 to 14 servings. Great side dish for B-B-Q or pork roast.

Ramen noodle chicken broccoli casserole
2 packages chicken-flavored Ramen noodles
1 can cream of mushroom or golden mushroom soup
1/2 can milk
1 1/2 cups cooked chopped chicken
1 1/2 cups cooked broccoli

Heat oven to 350 degrees. Cook noodles according to package directions, but do not add seasoning packet. Drain the liquid. In a large bowl, combine cooked noodles, seasoning packet, soup, milk, chicken and broccoli. Pour into a greased casserole dish and bake 20 to 25 minutes until hot and bubbly.

Ten minute casserole
1 can water-packed tuna
1 can mixed vegetables, drained
1 can cream of celery soup
Crushed potato chips, Chinese noodles or french fried onions

Mix the first three ingredients together in a casserole or large bowl. Heat in the microwave for about three minutes, and top with potato chips, noodles or onions.

Chicken vegetable packet
1 bone-in chicken breast, skin removed
1 cup diced zucchini
1/2 cup diced green pepper
1/2 cup frozen mixed vegetables
2 tablespoons diced onion
1/8 teaspoon dried basil
1/8 teaspoon dried parsley flakes
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper

Place chicken and vegetables in the center of a large (about 18×13-inch) piece of heavy- duty aluminum foil. Sprinkle with seasonings. Fold foil around mixture and seal tightly. Place on a baking sheet. Bake at 350 degrees for 40 minutes or until meat juices run clear. Open the foil carefully to allow steam to escape. Makes 1 serving.

Sausage and beans
1 pound pork sausage (hot or mild)
1 large chopped onion
2 stalks celery, chopped
1 green pepper, chopped
2 cans kidney beans
2 cans stewed tomatoes
2 cups tomato juice
1 ½ teaspoons salt
½ teaspoon garlic salt
1 teaspoon. chili powder
¼ teaspoon pepper
1 cup corn

In a skillet, brown sausage, onion, celery and green pepper. Add remaining ingredients and simmer for 1 hour. Serve over cooked rice.

Fish for 2
2 (8-ounces each) grouper or halibut fillets
2 tablespoons butter or margarine, melted
2 tablespoons lemon juice
1/8 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic salt
Paprika
1 green onion, sliced
1 tablespoon chopped fresh parsley
Lemon wedges, for garnish

Place fish fillets in a lightly greased 13-by 9-inch baking pan. Pour melted butter and lemon juice over fish; sprinkle lemon-pepper seasoning and next 4 ingredients evenly over fish. Bake at 350 degrees for 20 to 25 minutes. Then broil 3 to 5 minutes or until fish is lightly browned and flakes easily. Garnish with lemon wedges. Makes 2 servings.

Baked chicken and rice
3/4 cup instant rice
1 can cream of chicken soup
3-4 pieces of chicken
1/2 package dried onion soup mix

In a bowl, combine rice and chicken soup and pour into a casserole dish. Top with chicken. Sprinkle onion soup mix over chicken. Cover with foil and bake at 325 degrees for 1 hour. Serve with green vegetable such as green beans or peas, salad and crusty bread.

Ham pudding
1 1/2 cups crushed crackers (Ritz or other buttery crackers)
1 cup grated cheese
1 cup finely chopped ham
2 hard boiled eggs, diced
1 can cream of celery soup
1/2 can milk

Butter a 9- by 9-inch pan. Place a layer of crackers, cheese, ham, eggs. Repeat layers. Combine soup with milk and pour over the mixture. Bake at 350 degrees for 25 minutes or until bubbly and hot.

Cottage cheese salad
1 container (16 ounces) cottage cheese
1 box Jello (orange, lime or lemon)
1 can mandarin oranges, drained
1 can crushed or small chunk pineapple, drained
1 container frozen whipped topping

Save juice from fruit and refrigerate for another use. In a large bowl, combine all ingredients and refrigerate for several hours.

Spaghetti with zucchini sauce
8 ounces spaghetti
1/4 cup oil
2 medium zucchini, sliced
3 cups diced tomatoes
1/2 teaspoon Italian seasoning
Grated Parmesan cheese

Cook spaghetti according to package directions. In a skillet, simmer remaining ingredients for 15 minutes. Pour onto hot spaghetti and top with grated Parmesan cheese.

Slow cooker chicken stroganoff

4 skinless, boneless chicken breast halves, cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. Serve over cooked rice or noodles.

Cornbread casserole
1 pound ground beef
2 eggs, beaten
1 cup self-rising cornmeal
1 can cream style corn
1 cup buttermilk
¼ cup vegetable oil
1cup shredded cheddar cheese
1 cup shredded Mozzarella cheese
1 large onion, chopped
4 jalapeno peppers, seeded and chopped (optional)
1 green pepper, seeded and chopped

Heat over to 350 degrees. Crumble ground beef into a large skillet and brown. Drain off fat. Stir eggs, cornmeal, corn, buttermilk and oil together until blended. Pour half the batter into a 10 inch cast iron skillet, 10 inch round casserole or pie pan. Top with browned beef. Add cheese, onion and peppers. Pour remaining batter over the top. Bake for 45-55 minutes. Let stand 5 – 10 minutes before cutting into wedges. Makes 6-8 servings.

Five can casserole
3 cans cooked chicken or turkey
1 can cream of celery soup
1 can cream of chicken soup
1 can evaporated milk (6 ounces)
½ onion, chopped
I can Chinese noodles

In a large bowl, combine all ingredients, except noodles. Fold in ¾ can of noodles. Pour into flat baking dish and top with remaining noodles. Bake at 350 degrees, about 30 minutes.

Breakfast ‘ hotdog’
Place scrambled eggs (can make the night before) in hotdog bun, top with cooked sausage link. Top with grated cheese. Assemble the night before and kids can warm up themselves. Heat in the microwave until warm.