Thursday, November 20, 2008
Quick Poll
How much do you plan to spend on Christmas presents this year compared to last?
- Less: 66
- More: 5
- Same: 23
Total Votes:
Published Saturday, October 11, 2008 in Close-Up
What's Cooking?
Try these easy entreé ideas from Times-Herald readers:
Slow Cooker Chicken and Dressing
By Leslie Thompson
5 skinless, boneless chicken breast halves
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1 ( 9-by-9-inch) pan of cornbread, cooled and crumbled
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8 slices of day-old bread, torn into pieces
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4 eggs beaten
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1 onion, chopped
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1 teaspoon salt and pepper
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2 (14.5 ounce) cans chicken broth
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2 (10.75 ounce) cans condensed cream of chicken soup
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2 tablespoons margarine
Boil chicken, cool and cut into pieces.
In slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, chicken broth and chicken soup. Stir until well blended. Dot with margarine.
Cover and cook on low for 3 to 4 hours. Remove lid and fluff with fork. Let rest 15 minutes before serving.
Chicken Saltimbocca
By Shirley Williamson
6 boneless, skinless chicken breast halves (4 ounces each)
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6 thin slices deli ham
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6 slices Swiss cheese
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1/4 cup all-purpose flour
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1/4 cup grated parmesan cheese
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons canola oil
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1 can (10.75 ounces) condensed cream of chicken soup, undiluted
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1/2 cup dry white wine or chicken broth
Flatten chicken to 1/4-inch thickness. Top each piece with a slice of ham and cheese. Roll up tightly; secure with toothpick. In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate one hour.
In a large skillet, brown chicken rolls in oil on all sides. Transfer to a 3-quart slow cooker. Combine the soup and wine or broth; pour over chicken. Cover and cook on low for 4 to 5 hours or until a meat thermometer reads 170ûF. Remove chicken rolls and stir sauce. Discard toothpicks. Serve with rice.
Slow Cooker Dump and Go Cheesy Chicken
By Leslie Thompson
6 skinless, boneless chicken breast halves
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2 (11 ounces each) cans cream of cheddar cheese soup
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1/2 cup milk
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Salt and pepper to taste
Spray slow cooker with cooking spray. Place chicken breast halves inside. In a medium bowl, mix together soup and milk; pour over chicken. Add salt and pepper.
Cook on high about 6 hours. Do not lift lid while cooking.
Orange Pecan Pork Roast
By Shirley Williamson
1 whole boneless pork loin roast (2 1/2 to 3 pounds)
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1/2 cup finely chopped onion
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1 garlic clove, minced
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2 tablespoons canola oil
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1/2 cup orange marmalade
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1/4 cup chopped pecans
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1/4 teaspoon cinnamon
Place roast on a rack in a shallow roasting pan. In a skillet, sauté onion and garlic in canola oil until tender. Add the marmalade, pecans and cinnamon; cook and stir until marmalade is melted. Spoon over roast.
Bake uncovered at 325ûF for 1 hour, 45 minutes, or until a meat thermometer reads 160ûF.