IN THE KITCHEN | iwinter dishes

st retc h . . .
your food budget with
Nothing stretches the food budget
quite as well as a casserole. A couple
of chicken breasts cut into bite-size
pieces can feed a family of four when
mixed with rice, a can of condensed
CASSEROLES
mushroom soup and maybe some veg-
etables or sour cream.
But the reason we love casseroles
is because they taste so delicious. All
that meat, pasta or rice, vegetables
and cheese all melded together ...
yum! Just try one of the following
recipes and you’ll agree.

Mock Cabbage Rolls Salt and pepper

1 1/2 pounds ground sirloin
1 onion, chopped
1 teaspoon minced garlic
1/4 teaspoon pepper
3 cups cooked rice
1 3/4-pound head cabbage, coarsely shredded
1 26-ounce jar pasta sauce
1/4 cup light brown sugar
1 cup shredded part-skim mozzarella cheese,
optional
Preheat the oven to 350 degrees F.
In a large skillet, cook the meat, onion and garlic
over medium heat until the meat is done, about 7
minutes. Drain any excess liquid. Add the pepper
and cooked rice, mixing well. Spoon the meat mix-
ture into a 4-quart casserole dish coated with non-
stick cooking spray. Top with the shredded cabbage.
In a medium bowl, mix together the pasta sauce
and brown sugar. Pour the sauce over the cabbage.
Bake, covered, for 1 1/4 hours, or until the cabbage
is tender. Sprinkle with the mozzarella and continue
baking for 5 minutes, or until the cheese is melted.
Serve. Makes 6-8 servings, 307 calories each.
- The Holly Clegg Trim & Terrific Cookbook
Chicken Casserole
2 cups cooked chicken, deboned and chopped
1 pint sour cream
1 can cream of chicken soup
1/2 cup milk
1 onion, chopped
Ritz crackers
Mix chicken, sour cream, cream of chicken soup,
milk, onions and salt and pepper together. Place in
a casserole dish. Sprinkle top with cracker crumbs.
Bake in a 350 degree oven for 30 minutes or until
the casserole bubbles.
- Recipes & Remembrances, Main Street Baptist
Church
Pizza-licious Casserole
1 pound ground chuck
1 15-ounce can chunky Italian-style tomato sauce
1 4-ounce can sliced mushrooms, drained
1 10-ounce can refrigerated pizza crust dough
1 8-ounce package shredded mozzarella cheese,
divided
Brown meat in 10-inch skillet on medium-high
heat. Drain, if necessary. Add tomato sauce and
mushrooms and heat through.
Spray a 9-by-13-inch baking dish with nonstick
spray. Press pizza crust into bottom and halfway up
sides of dish. Spread half of mozzarella cheese on
bottom of crust, then top with meat mixture. Bake
uncovered at 425 degrees for 12 minutes. Top with
remaining cheese. Bake an additional 5 minutes, or
until crust is browned and cheese is melted. Makes
6 servings.
- Best of the Best 500 Fast & Fabulous Five-Star 5-
Ingredient Recipes

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 HEARTY
winter stews
TEXT BY ROBYN JACKSON

There’s something very gratifying about cooking a meal from

scratch. All that chopping and stirring makes you feel like you’re really
accomplishing something. And when cold winter sets in, what could be
more satisfying to cook and eat than a rich, hearty stew?
Stews are also easy on the budget because you can buy cheaper,
tougher cuts of meat that become tender as they slow cook, and you
can stretch a small amount of meat to feed a family.
Nothing says “welcome to my home” more than a pot of something
delicious simmering on the stove, so give these stews a try this winter.

Chicken Chili Quick
4 boneless, skinless chicken breasts, broiled or
grilled, chopped
1 package white chili seasoning (or regular chili)
1 10-ounce can diced Ro-Tel tomatoes, undrained
2 16-ounce cans white beans, undrained
1 1/2 cups water
ture to a boil, lower the heat, and simmer until the
potato cubes are tender and the pork is done,
approximately 45 minutes. If the stew gets too thick,
add more chicken broth. Add the salt and pepper to
taste. Makes 8 servings, 273 calores each.
- The Holly Clegg Trim & Terrific Cookbook

Mix all of the above in a large stockpot, bring to a
boil, reduce heat to low, and simmer about an hour.
- Best of the Best 500 Fast & Fabulous Five-Star 5-
Ingredient Recipes
Southwestern Pork Stew
1 3/4 pounds pork tenderloin, trimmed of fat and
cut into 1-inch cubes
1/4 cup all-purpose flour
1 cup chopped red onion
2 cups fat-free canned chicken broth
1 10-ounce can chopped tomatoes and green chilies
1 1/4 pounds sweet potatoes, peeled and cut into 1-
inch cubes
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 4-ounce can diced green chilies, drained
1 16-ounce package frozen corn
Salt and pepper to taste
Toss the pork with the flour to coat. In a large
pot coated with nonstick cooking spray, brown the
pork over medium heat, about 5 to 7 minutes. Add
the onion, and cook until tender. Add the broth,
tomatoes and green chilies, sweet potato, chili pow-
der, cumin, green chilies and corn. Bring the mix-
Quick Beef Stew
2 pounds lean boneless top round steak, trimmed of
fat and cut into 1-inch cubes
1/3 cup all-purpose flour
2 cups sliced carrots (1-inch slices)
1 3/4 pounds red potatoes, peeled and cubed
1 large onion, sliced
1/2 pound fresh mushrooms, quartered
1/2 teaspoon minced garlic
1/4 cup chopped parsley
1/2 teaspoon dried thyme leaves
Salt and pepper to taste
1 14 1/2-ounce can beef broth
1 cup light beer
Combine the meat and flour in a plastic bag; close
the bag and shake.
Coat a large pot with nonstick cooking spray and
cook the meat over high heat until browned, about 7
minutes, stirring often. Add the carrot, potato,
onion, mushroom quarters, garlic, parsley, thyme,
salt, pepper, beef broth and beer. Cover, and cook
about 1 hour, or until the meat is tender and the
vegetables are done. Makes 6 servings, 391 calories
each.
- The Holly Clegg Trim & Terrific Cookbook

a cc e n t s o u t h m i s s i s s i p p i 49
 T sweet TOOTH
IN THE KITCHEN | isweet treats

REATS FOR YOUR

TEXT BY ROBYN JACKSON
PHOTOGRAPHY COURTESY OF GWEN MCKEE
I’ve got a shelf full of cookbooks, but lately, when I want to
try a new recipe, I turn to two or three favorites. One that
seems to be getting the most looks these days is “Best of the
Best 500 Fast and Fabulous Five-Star 5-Ingredient Recipes,” by
Gwen McKee and Barbara Moseley. The recipes are easy but
yummy.
This spiral-bound collection is published by McKee’s Quail
Ridge Press in Brandon and is available for $16.95 at book-
stores and online at www.quailridge.com.
If you’re craving some new desserts, try these recipes from
the book.

TINY KEY LIME PIES
2 Key limes
1 8-ounce package cream cheese, softened
1/2 cup sugar
1 egg, beaten
6 miniature graham cracker pie shells
Preheat oven to 325 degrees. Grate 1 teaspoon lime
zest into mixing bowl. Squeeze 3 tablespoons juice
into same mixing bowl. Add cream cheese and beat
until creamy. Stir in sugar and egg, beating until
fluffy. Evenly divide mixture between pie shells.
Bake 30 minutes, or until knife inserted in center
comes out clean. Cool slightly. then refrigerate until
ready to serve. Garnish with additional lime zest.
Makes 6 servings.
CINNAMON APPLE CRUMBLE
1 cup brown sugar
3/4 cup Bisquick
1 tablespoon cinnamon
1/2 stick butter, melted
8-10 medium apples, peeled, sliced
Preheat oven to 350 degrees. Butter a 9-by-13-inch
glass baking dish. Combine sugar, Bisquick, cinna-
mon and butter until crumbly. Layer apples in bot-
tom of baking dish. Sprinkle with sugar mixture.
Bake about 30 minutes. Makes 8 servings.
GERMAN CHOCOLATE
CARAMEL BROWNIES
1 14-ounce bag caramels, unwrapped
1 5-ounce can evaporated milk, divided
1 18 1/4-ounce box German chocolate cake mix
3/4 cup butter, melted
1 cup chocolate chips
In double boiler over simmering water, melt
caramels with 1/2 can evaporated millk. Preheat
oven to 350 degrees. Combine cake mix with butter,
remaining 1/2 can evaporated milk and chocolate
chips. Press 1/2 of dough into a greased 9-by-13-
inch pan; top with caramel mixture. Spread evenly
with remaining dough. Bake 30 minutes.
SPICE PUMPKIN CUPCAKES
1 16-ounce can solid-pack pumpkin
3 eggs
1/3 cup oil
1/3 cup water
1 18 1/4-ounce box spice cake mix
Preheat oven to 350 degrees. In large mixing bowl,
beat pumpkin, eggs, oil and water until blended
well. Add cake mix, and blend 2 more minutes. Fill
24 paper-lined muffin tins 3/4 full. Bake about 18
minutes or until toothpick inserted in center comes
out clean. Top with cream cheese frosting, if desired.
POTATO CHIP COOKIES
1 cup butter, softened
1/2 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
3/4 cup finely crushed fresh potato chips
In large mixer bowl, beat butter and sugar until
fluffy. Gradually add flour and beat again until
smooth. By hand, add vanilla and potato chips; mix
well. Drop by small teaspoonfuls onto ungreased
cookie sheet. Bake in 325-degree oven 15-20 min-
utes, until light brown. Allow to cool, then sprinkle
with softed confectioners’ sugar, if desired. Makes
about 5 dozen.

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