Home & Garden

Dining In: Random recipes from home--A little of this and that

recipes by Karen Diefendorf

Crusty chicken wrapups
(As long as you're making these children's favorites, double or triple the recipe.)
   8 chicken drumsticks (thin ones are better)
   1/2 c. bottled barbecue sauce with onions
   1 pkg. (8 oz.) refrigerated crescent dinner rolls
   1 egg, beaten
   2 tsp. Italian seasoning
   2 tsp. grated Parmesan cheese
   2 tsp. sesame seeds
   Wash chicken; dry on paper towels. In a mixture of hot margarine and barbecue sauce, saute chicken, turning until lightly browned.
   Over moderate heat, cook chicken in a covered pan for 25 minutes or until tender. Turn occasionally. Remove from pan and let cool slightly, about 5 minutes.
   Preheat oven to 375 degrees. Unroll crescents and separate into triangles. Sprinkle each triangle lightly with Italian seasoning and grated cheese.
   Place a chicken leg on the long side of each triangle. Bring sides up over chicken. Press together with fingers. Twist end of crescent roll around the bone.
   Arrange each chicken leg seam side down on ungreased cookie sheet. Brush tops with egg and sprinkle with sesame seeds.Bake 15 to 20 minutes or until golden brown. Serve warm or cold.

Veal Oscar
   1 1/2 to 2 lbs. veal scaloppini
   Flour
   1 egg
   Bread crumbs
   2 pkg. frozen asparagus spears, thawed
   12 slices Gruyere cheese
   1/2 pint heavy cream
   1 c. hollandaise sauce (recipe follows)
   Dip veal into flour and bread crumbs. Pan fry in small amount of olive oil. Place the veal in a rectangular, flat, oven-proof dish. Cover with asparagus tips and cheese slices. Whip heavy cream and blend with hollandaise sauce. Pour over contents of oven dish. Bake at 300 degrees for 20 minutes.

Blender hollandaise sauce
   1 stick margarine
   3 egg yolks
   Salt and white pepper to taste
   Juice of 1/2 lemon
   1/2 c. boiling water
   Combine all but boiling water in blender. Add water and blend until smooth. Put in top of double boiler and cook over hot, not boiling water, until thick. If you don't let the water boil, this is not supposed to separate. Can be made ahead.

Sirloin tips and onion rings
   1 1/2 lb. sirloin tips
   1/3 lb. bean sprouts
   1 can mushrooms
   1 can water chestnuts
   1 1/2 cans cream of mushroom soup
   2 boxes frozen peas
   1 box frozen onion rings, or 1 can
   Brown sirloin tips. Mix with rest of ingredients, except onion rings. Put in large casserole and bake at 350 degrees for 1 to 1 1/2 hours. Add onion rings during the last 1/2 hour. Makes 4 to 6 servings.

Crispy chicken cutlets
   6 boneless, skinless chicken breasts
   1 1/3 c. mayonnaise
   3/4 c. cornflake crumbs
   1 tsp. salt
   1/4 tsp. pepper
   Sauce
   1/2 c. milk
   1/2 c. shredded Cheddar cheese
   1/4 tsp. thyme
   Brush cutlets with 1/3 cup mayonnaise. Add salt and pepper to crumbs and coat cutlets. Place in greased baking pan. Bake at 350 degrees for 35 to 40 minutes. Stir milk into 1 cup mayonnaise. Add cheese and thyme. Cook over medium heat stirring frequently for 10 minutes. Serve the sauce with the cutlets.

Baked broccoli
   2 pkgs. frozen, chopped broccoli
   1/4 lb. American processed cheese
   1/3 c. milk
   2 Tbsp. minced onion
   1 can mushroom soup
   2/3 c. blanched almonds
   1/2 c. buttered bread crumbs
   Defrost broccoli and drain well. Melt cheese with milk in a double boiler. Add onion, 3/4 of the almonds and mushroom soup. Mix well. Place broccoli in a 1 1/2 quart casserole and pour sauce over it. Top with buttered bread crumbs and remaining almonds. Bake at 325 degrees for 30 minutes.

Mashed potato casserole
(Can be made ahead)
   8 large baking potatoes (4 1/2 to 5 lbs.)
   8 oz. cream cheese
   1 c. sour cream
   2 tsp. minced garlic
   1 Tbsp. minced parsley
   Salt and white pepper to taste
   Peel and cook potatoes until tender, about 40 minutes. Drain and mash well. With an electric mixer, beat together cream cheese and sour cream. Gradually beat this mixture into potatoes until smooth. Beat in garlic, salt, pepper and parsley.
   Turn mixture into buttered, shallow 3 to 4 quart casserole. Dot with 4 tablespoons butter or margarine. Sprinkle lightly with paprika. Cover and chill up to 3 days.
   To reheat, bring to room temperature. Cover and bake in a 400 degree oven for 50 to 60 minutes or until heated through. Serves 12 to 15.

Spinach salad
   1/2 c. sliced almonds
   1 container bean sprouts
   1 can (8-oz.) water chestnuts, drained and sliced
   1 bunch spinach
   1 small green pepper, diced
   1/3 c. thinly sliced green onion
   Dressing
   3/4 c. mayonnaise
   1 Tbsp. red wine vinegar
   1 Tbsp. milk
   1 clove garlic (minced or pressed)
   1 tsp. each: marjoram, thyme leaves, Dijon mustard
   1/4 tsp. liquefied hot pepper seasoning
   Spread almonds in a shallow pan and toast in a 350 degree oven for 8 minutes or until golden brown. Set aside.
   Remove tough stems from spinach. Rinse leaves well; pat dry and tear into bite-size pieces. In a salad bowl, combine spinach, bean sprouts, green pepper, water chestnuts and onion. Cover; chill 2 hours.
   Mix dressing ingredients. Stir or mix to blend, then season with salt to taste.
   Just before serving, pour dressing over salad. Add nuts and mix well.

Orange sherbet salad
   1 small pkg. orange gelatin
   1 c. mandarin oranges with reserved juice
   1 pint orange sherbet
   Juice from oranges plus water to make 1 cup
   Dissolve gelatin in the hot water (with juice) and add sherbet that has been mashed. When jello begins to set, add mandarian oranges. Continue to let gelatin harden.

Artichoke salad
   Romaine lettuce, torn into bite-sized pieces
   1 can artichokes, cut into smaller pieces
   1 can mandarin oranges
   1 8-oz. pkg. cream cheese, cubed
   Croutons
   Romano cheese
   Dressing
   Packaged Italian dressing, made with wine and garlic vinegar and olive oil
   Mix all salad ingredients. Toss with dressing.

Apple cheesecake
Pastry
   1 c. flour
   3 Tbsp. powdered sugar
   1/4 lb. butter
   Mix flour and sugar. Cut in butter until mixture resembles cornmeal. With fingers, press pastry into a 10-inch pie pan or spring form pan.
Filling
   2 Tbsp. sugar
   1/4 c. currants
   2 large apples
   Cheese mixture
   1 8-oz. pkg. cream cheese, softened
   3/4 c. sugar
   1 tsp. grated lemon peel
   1 Tbsp. lemon juice
   2 eggs
   Beat cheese mixture until smooth. Set aside.
   Halve, peel and core the apples. Then cut them into 1/4-inch slices and arrange on top of pastry. Sprinkle the apples with the 2 tablespoons of sugar and the currants. Pour the cream cheese mixture over the apples. Bake at 350 degrees for 30 minutes or until just set. Cool.