Hometown Get-Togethers - Candace Floyd [38]
3. Reserve ½ cup of the stuffing mix. Combine the remaining stuffing mix and the melted butter in a large bowl. Add the zucchini and onions, the carrots, sour cream, and soup; mix well.
4. Spoon the mixture into the prepared pan. Top with the reserved stuffing mix. Bake for 40 to 45 minutes, until golden.
Entrées
Anytime friends or family get together to enjoy a special meal, the entrée is the star attraction. American Profile magazine readers have devised special entrées that fill the bill, no matter what the occasion is.
Karla Myers of Cedar Rapids, Iowa, says Iowans love their casseroles, and when a relative or friend is in need, or a celebration is at hand, she never arrives empty-handed. Her Beef and Noodles is a welcome sight—and Myers says it’s her most popular comfort food.
Ever since 1966, when her Beef and Cheese Casserole won first place—and a $6 prize—at the Wheatland, Wyoming, County Fair, Carole Bruere has prepared the dish to the delight of her dinner guests. It is most welcome on chilly nights, Bruere says, and continues to win over family and friends more than forty years after winning the fair prize.
Edgar Galbraith of Jacksonville, North Carolina, has come up with an innovative, delicious twist on an old favorite. His Taco Casserole was the First Place winner in American Profile’s Get-Togethers Recipe Contest. His tasty Mexican dish incorporates cheese-flavored nacho chips, which give the entrée the flavors of a tamale. He says it’s been a winner at church gatherings and at his bowling league awards dinners too.
Elvira Mileti of Columbia City, Oregon, says her husband, who is Italian, enjoys Hungarian Chicken Paprika and all the Hungarian dishes reminiscent of her own childhood. The chicken dish is always served at weddings, Mileti says, and it was a staple on her mother’s dinner table at holidays as well.
It’s never a problem to find family members who will enjoy Kathryn Novak’s Nona’s Italian Country Chicken. Novak of Northville, Michigan, says she comes from a family of six sisters and four brothers, and has eighty-one first cousins.
When she was growing up, Novak says, life centered around food and the kitchen was always filled with mouthwatering aromas. Today, Novak serves Italian Country Chicken for Christmas Eve dinner to family, including twenty-seven nieces and nephews. The delectable dish is the winner in the French’s Original French Fried Onions category in American Profile’s Get-Togethers Recipe Contest.
No doubt Potluck Polynesian Chicken will always be a favorite of Bette Lou Wolford of Fort Morgan, Colorado. When she took it to her apartment complex community luncheon, one of the residents said he wanted to marry the person who made it. That man is now her husband of four years!
Slow Cooker Barbecue Beef Sandwiches
Eleanor Froehlich, Rochester Hills, Michigan
Serves 12
“These sandwiches are a favorite for our family picnics. I also have prepared a smaller amount for our quilting group where we serve lunch between the morning and afternoon quilting sessions. It is easy because I prepare it the day before and reheat it while we quilt in the morning.”
One 2½-to 3-pound boneless beef chuck roast
1 cup barbecue sauce
½ cup apricot preserves
½ medium green bell pepper, chopped
1 tablespoon Dijon mustard
1½ teaspoons light brown sugar
1 medium red onion, sliced paper thin
6 ounces jarred mild or medium salsa
12 Kaiser rolls or hamburger buns, split and warmed
1. Trim the excess fat from the roast and cut into large pieces. Place the roast in a 3½-to 4-quart slow cooker.
2. Combine the barbecue sauce, preserves, bell pepper, mustard, brown sugar, red onion, and salsa in a medium bowl. Pour over the beef in the slow cooker. Cover and cook on low for 9 hours or on high for 4½ to 5 hours, until the beef is very tender.
3. Remove the beef to a cutting board. Cut into thin slices or pull apart with a fork. Return the beef to the slow cooker on low for 30 minutes longer. Serve on Kaiser rolls or buns.