Fried Summer Squash

INGREDIENTS

• 1-1/2 cup all-purpose flour
• 1-1/2 cups cornmeal
• Salt and pepper to taste
• 2 pounds yellow squash and/or zucchini, cut into about 1/2-inch slices
• 1-1/2 quarts canola or other cooking oil
• Freshly grated Parmesan cheese (optional)

In a large bowl, mix together the flour and cornmeal. Season with salt and pepper. Add the squash slices and toss to coat. Add enough oil to come no more than halfway up the sides of a large, deep pan, such as a sauté pan, Heat over medium-high heat. The oil should be hot, but not smoking. Add about half of the squash (do not crowd the pan) and fry, stirring to flip the slices, until tender and lightly browned, adjusting heat as needed. Remove with a slotted spoon or strainer and place on paper towels. If desired, season with additional salt, pepper and Parmesan cheese. Repeat the process with the remaining squash. Serve immediately.

Simply Sour Cream Chicken Enchiladas

Ingredients:

1 lb chicken breast, diced

1 medium onion, chopped

1 tablespoon vegetable oil

8 8-inch flour tortillas, softened

1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided

1/4 cup butter

1/4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chilies

Directions:

1 In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2 Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3 Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

4 Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5 Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Quick Crab Cakes

Ingredients

• 2 1/2 cups potato chips
• 1 pound lump crabmeat, picked through to remove shells
• 1/3 cup tartar sauce
• 1 1/2 tablespoons Dijon mustard
• black pepper
• 2 tablespoons butter, thinly sliced into 8 pieces
• 1 lemon, cut into wedges

Directions

1. Heat broiler. In a medium bowl, finely crush the potato chips. Add the crabmeat, tartar sauce, mustard, and ¼ teaspoon pepper. Stir to combine.
2. Form the mixture into 8 patties and place on a parchment- or foil-lined baking sheet. Top each with a pat of butter.
3. Broil the patties until browned, 1 to 2 minutes. Serve with the lemon wedges.
Serves 4| Hands-On Time: 10m | Total Time: 10m

Cheesy Chicken

Ingredients:

4 boneless, skinless chicken breasts
4 slices American or cheddar cheese
1 can cream of chicken soup  
1/4 soup can water
2 cups cooked Stove Top stuffing

Directions:

1. Place chicken in baking dish. Layer cheese on top.

2. Mix soup and water, place on top of cheese.

3. Spread stuffing on top. Bake uncovered at 350 degrees for 45 minutes or until chicken is no longer pink inside.

Country Bean Casserole

Ingredients:

½ pound ground beef
½ pound bacon, chopped
1 cup onion, chopped
16 ounce can pork and beans
15½ ounce can lima beans, drained
16 ounce can kidney beans, drained
½ cup ketchup
½ cup brown sugar, packed
1 teaspoon salt
1 Tablespoon mustard
2 teaspoons vinegar

Directions:

1. Brown ground beef, bacon and onion in a large skillet over medium to medium-high heat.

2. Add remaining ingredients, stir well then pour into an ungreased 2½ quart baking dish.

3. Bake, covered, at 350 degrees F for 40 to 45 minutes or until bubbly. Makes 8 servings.

Salisbury Steak Recipe with Buttered Egg Noodles

Ingredients:

¼ pound mushrooms
2 stalks celery
1 medium onion
2 cloves garlic
1 pound lean ground beef
2/3 cup fine plain bread crumbs
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons butter
1 cup beef broth
2 Tablespoons tomato paste
Hot cooked egg noodles with butter

Directions:

1. Preheat the broiler. Line a broiler pan with foil. Cook egg noodles according to package directions.

2. Coarsely chop the mushrooms, celery, onion, and garlic.

3. Combine half the chopped vegetables with the ground beef, 1/3 cup of the breadcrumbs, the salt and pepper.

4. Form the mixture into patties, a scant ½ inch thick.

5. Place the patties on the broiler pan and broil 4 inches from heat for 5 minutes. Turn over and broil for 7 minutes longer, or until browned on top.

6. While patties are cooking, melt the butter in a medium skillet over medium-high heat until hot.

7. Add the reserved chopped vegetables to the skillet and sauté until the onion is slightly softened, about 2 minutes.

8. Stir in the beef broth, tomato paste and remaining 1/3 cup breadcrumbs.

9. Bring the mixture to a boil, reduce the heat to medium-low and cover and simmer for about 5 minutes.

10. Spoon sauce over Salisbury steaks before serving. Serve steaks with buttered egg noodles. Makes 4 servings.

Quick Yummy Pork Chops

Ingredients:

2 eggs
¼ cup mustard
¼ cup brown sugar, packed
1/3 cup red wine vinegar
8 pork chops
seasoned salt

Directions:

1. In a small mixing bowl, beat together eggs and mustard.

2. In a separate small mixing bowl, dissolve brown sugar and vinegar; add to egg mixture.

3. Brush both sides pork chops with brown sugar mixture and place into a greased 13x9 baking dish.

4. Sprinkle with seasoned salt; grill 10 minutes on each side or until juices run clear when pierced with a fork (baste at least once more during grilling time). Serve with baked beans. Makes 6 servings.