Published Thursday, October 11, 2012

What's Cooking in Coweta

From Special Reports

closeup@newnan.com

What’s for dinner?

Try one of these fall supper ideas from readers for an easy soup, a chicken ravioli and savory country ribs.

Send your recipes by email to: closeup@newnan.com .

..........................

Spinach Sausage Soup

By Shirley Williamson

INGREDIENTS

1 pound bulk Italian sausage

———

4 cans ( 14 1/2 ounces) chicken broth

———

8 small red potatoes

———

1 envelope Italian salad dressing mix

———

2 cups fresh spinach or frozen chopped spinach

In a large skillet, brown sausage over medium heat until no longer pink. Meanwhile, in a Dutch oven, combine the broth, potatoes, and salad dressing mix. Bring to a boil. Cover and simmer for 10 minutes or until potatoes are tender. Drain sausage. Add sausage and spinach to the broth mixture. Heat well, then serve.

...........................

Simply Easy Slow Roasted Country Ribs

By Barbara Wetherington

INGREDIENTS

1 (2-pound) package refrigerated sauerkraut, rinsed and drained

———

1 (3-pound) package pork country-style ribs

———

1 (1-ounce) envelope onion soup mix

———

1 onion, sliced very thin

Preheat oven to 350°F. Spray a 9x13-inch glass baking dish with cooking spray.

Place the sauerkraut in the dish. Place the ribs over the sauerkraut. Sprinkle with the onion soup mix. Top with the sliced onions. Cover tightly with aluminum foil.

Bake for 1 1/2 hours. Uncover. Bake 15-30 minutes longer, until ribs are very tender.

..............................

Simply Easy Chicken and Ravioli

By Barbara Wetherington

INGREDIENTS

2 tablespoons Italian dressing

———

1 pound skinless, boneless chicken breasts, cut into chunks

———

3/4 cup chicken broth

———

1 package (9-ounces) refrigerated ravioli

———

1/2 cup half-and-half

———

4 slices crisp bacon, crumbled

———

Shredded Parmesan cheese and chopped parsley

In a skillet, heat dressing. Cook chicken in the dressing for 3-5 minutes, turning occasionally, until golden brown.

Add broth and ravioli to the killet. Heat to boiling and then reduce the heat to medium. Cook, uncovered about 4 minutes, until ravioli is tender and all the broth has evaporated.

Stir in half-and-half and simmer very low for about 5 minutes until hot and thick. Sprinkle with the bacon, Parmesan and parsley. Perfect and quick for a weeknight.

© 2011 The Newnan Times-Herald Inc., Newnan, Georgia. Any unauthorized use, copying or mirroring is prohibited.