Hometown Get-Togethers - Candace Floyd [44]
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Zippy Porcupines
Virginia Breedlove, Wharton, Texas
Serves 4 to 5
“We love this dish. The crushed onions make it. This is a ‘must-bring’ at our family reunions. They won’t let us in without it.”
1 pound ground beef
½ cup uncooked long grain rice
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium onion, diced
1 teaspoon garlic powder
1 teaspoon salt
¾ teaspoon black pepper
One 6-ounce can French’s Original French Fried Onions, finely crushed
2 cups tomato juice
2 teaspoons Tabasco sauce
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.
2. Combine the ground beef, rice, bell peppers, onion, garlic powder, salt, and pepper in a large mixing bowl. Add half of the French fried onions; mix well.
3. Shape the mixture into 20 golf-ball-size balls. Roll in the remaining French fried onions. Arrange in the prepared dish. Combine the tomato juice and Tabasco in a small bowl; mix well. Pour over the meatballs.
4. Bake, uncovered, for 1 hour and 15 minutes, or until the rice is tender.
Baked Swiss Chicken
Verma Logan, Ardmore, Oklahoma
Serves 8
“I just moved from California to Oklahoma. When I lived in California, I was active in several organizations, and whenever we had a potluck I would make Baked Swiss Chicken, which always went over big.”
8 boneless, skinless chicken breasts, rinsed and patted dry (6 ounces each)
8 slices Swiss cheese
One 10-ounce can cream of chicken soup
¼ cup dry white wine
1 cup herb-seasoned stuffing mix, crushed
¼ cup (½ stick) butter, melted
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.
2. Arrange the chicken in the prepared dish. Top each piece with a slice of cheese.
3. Combine the soup and wine in a small bowl and whisk until well blended. Spoon the sauce over the chicken. Sprinkle the stuffing mix on top and drizzle with the melted butter.
4. Bake for 50 minutes, or until the chicken is golden and no longer pink in the center.
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TIPS FROM OUR TEST KITCHEN: The chicken can be prepared ahead of time, refrigerated, and baked just before serving. Leftovers freeze well after baking. Double or triple the sauce and pass with the chicken.
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Chicken with Cilantro
Carlene Carter, Lincoln, Illinois
Serves 8
“We are very fond of cilantro, so we developed this dish. The recipe is a favorite of ours that is simple to make, serves easily, is very tasty, and is a little bit different.”
CHICKEN
3 bone-in chicken breasts
Two 28-ounce cans whole tomatoes, undrained
4 garlic cloves, minced
2 teaspoons salt, or to taste
2 medium green bell peppers, sliced
1 large onion, sliced
2 teaspoons paprika
½ cup chopped cilantro, or to taste
YELLOW RICE
2 teaspoons salt
2 tablespoons extra virgin olive oil
½ teaspoon ground turmeric
2 cups uncooked basmati rice
1. To prepare the chicken, place the chicken in a stockpot. Place the tomatoes in a bowl and crush slightly. Pour over the chicken. Add the garlic and salt. Bring to a boil, reduce the heat, and simmer with the lid slightly ajar, until the chicken easily pulls away from the bones, about 50 minutes, stirring occasionally. Add a small amount of water if the mixture gets too thick. Remove the chicken and set aside on a plate to cool.
2. Add the bell peppers, onion, and paprika to the stockpot. Return to a simmer and cook, uncovered, until the onion is tender and the sauce is slightly thickened. Bone the cooled chicken and tear it into bite-size pieces. Return the chicken to the stockpot and add the cilantro and season with salt.
3. To prepare the rice, combine 3½ cups water, the salt, olive oil, and turmeric in a large saucepan. Bring to a boil. Stir in the rice, return to a boil, and reduce the heat. Cover tightly and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork before serving.
Creamy Chicken with Noodles
Linda Wydra, Wapwallopen, Pennsylvania
Serves 6
“This recipe looks great served on a big platter. It is very pretty and very good.”
8 ounces uncooked