Published Thursday, January 17, 2013

What's cooking in Coweta

From Special Reports

closeup@newnan.com

A dip perfect for buffalo wings, an easy chicken dish with Southern flair, and super green beans are on today’s menu.

Send your family recipes to closeup@newnan.com to enter the drawing for a free cookbook.

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Buffalo Wing Chicken Dip

By Barbara Wetherington

Ingredients

16 ounces cream cheese

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12 ounces Frank’s red hot sauce

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1 cup chunky blue cheese dressing (if you want throw in some blue cheese crumbles - it makes it even better)

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4 boiled boneless chicken breasts, shredded

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16 ounces shredded cheddar cheese

Combine cream cheese, hot sauce and dressing.

Heat in the microwave until cream cheese is melted. Stir every couple of minutes so that the cheese doesn’t burn.

Stir in the shredded chicken and about a cup of the shredded cheese into the mixture.

Put into a 9x13-inch baking dish.

Top with the remaining cheese, covering the whole mix.

Bake at 350°F for 30 minutes or until bubbly.

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Pittsburgh City Chicken Done Southern

By Barbara Wetherington

Ingredients

4 pounds beef or pork roast

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2 eggs, beaten

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2 cups cracker meal or bread crumbs

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1 cup water

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1 cup vegetable oil

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1/4 cup milk

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1 (10 1/2-ounce) can cream of mushroom soup

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1 (12-ounce) jar brown gravy

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20 (6-inch) bamboo skewers

Cut meat into 1-inch chunks. Put the meat on the skewers, about three pieces per skewer. Whisk the milk and eggs together. Roll the meat in the milk mixture. Roll in the cracker meal or bread crumbs. Fry in the oil until golden brown. Place in a roasting pan. Mix the gravy, soup and water together and pour over the skewers. Roast at 350°F for 1 1/2 hours.

Serve with mashed potatoes and baby peas or green beans.

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Super Jazzy Green Beans

From the Golden family files

Ingredients

2 (14 1/2 ounce) cans green beans, drained

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1 (15 1/4 ounce) can white corn, drained

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1 (10 3/4 ounce) can condensed cream of mushroom soup

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1/4 cup dried onion flakes

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2 cups shredded cheddar cheese

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Garlic powder, sprinkling

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Salt and black pepper to taste

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1 (6 ounce) can French-fried onions

Preheat oven to 350°F.

In a large bowl combine green beans, corn, mushroom soup, onion flakes, cheese, salt, pepper and garlic powder. Place mixture in a 2 quart-casserole dish.

Bake in preheated oven for 25 to 30 minutes, or until bubbly. Sprinkle fried onions on top and bake for a few minutes more, until onions brown.

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