Northwest NEWS

September 16, 2002

Home & Garden


Dining In: There's no taste like home

Ask people what one of their favorite memories of growing up is, and they're likely to say dinnertime. And for good reason. It's that special time when everybody gathers around the table, the room comes alive as the day's events are shared, and a delicious meal is served.
   Perhaps they'll reminisce about a favorite recipeÑone that's been handed down for generations: Grandma's Meatloaf, Aunt Alice's Lasagna, Sunday's Stuffed Peppers, Chicken Pot PieÑall classic tastes that nourish and comfort.
   Wholesome ingredients and a personal touch always add an extra serving of homestyle goodness to these recipes. And today, as more and more families are rediscovering the magic of eating "in," these dishes are more popular than ever. Whether they're being served for special occasions, or are included among the family's weekly requests, when it comes to comfort food there's no taste like home.
   Paradise Peppers
   Prep time: 10 minutes
   Cook time: 45 minutes
   1 pound ground pork
   1 can (20 ounces) pineapple tidbits, drained
   1/2 c. slivered almonds
   1 c. cooked rice
   1 can (15 ounces) mixed vegetables, drained
   1 jar (10 ounces) sweet and sour sauce
   1 can (11 ounces) mandarin oranges, drained
   1/2 tsp. salt
   1/4 tsp. pepper
   5 large green, red, or yellow peppers, cleaned and cut in half
   Preheat oven to 350¡F. In medium frying pan, cook ground pork until no longer pink, stirring to break into pieces (drain grease if necessary). In medium mixing bowl, combine all ingredients except peppers. Divide mixture among the pepper halves and place in 9- x 13-inch pan. Bake for 35 to 45 minutes. Serve hot.
   Servings: 10
   Confetti Casserole
   Prep time: 30 minutes
   Cook time: 50 minutes
   1 pound potatoes, peeled and cut into 1-inch pieces
   1 head garlic cloves, peeled
   1 Tbsp. butter
   1/3 c. milk
   1/2 tsp. salt
   1/4 tsp. pepper
   2 c. mixed vegetables, canned (drained), frozen (thawed) or fresh
   1 pound extra lean ground beef
   1 egg
   1/4 c. chopped onion
   1/2 c. bread crumbs
   1 tsp. Worcestershire sauce
   1/2 tsp. salt
   1/4 tsp. pepper
   Preheat oven to 350¡F. In large saucepan, place potatoes and garlic cloves. Cover with water and cook until tender; drain. Mash the potatoes and garlic with butter, milk, salt, and pepper. Fold in the vegetables and set aside. In mixing bowl, combine ground beef, egg, onion, bread crumbs, Worcestershire sauce, salt, and pepper. Press into greased 9-inch pie plate. Bake for 30 to 35 minutes. Remove from oven (drain grease if necessary) and spread potatoes evenly over meatloaf. Return to oven for an additional 10 to 15 minutes or until heated through.
   Servings: 8
   Easy Lasagna
   Prep time: 10 minutes
   Cook time: 45 minutes
   1 jar (26 ounces) spaghetti sauce
   1 pound Italian sausage, cooked and drained
   3/4 tsp. Italian seasoning
   1/4 tsp. salt
   1/4 tsp. pepper
   1 carton (16 ounces) ricotta cheese
   1 egg, slightly beaten
   1/4 c. Parmesan cheese
   8 ounces lasagna noodles (12 noodles), cooked according to package directions
   1 package (8 ounces) mozzarella cheese
   Preheat oven to 350¡F. In mixing bowl combine spaghetti sauce, sausage, Italian seasoning, salt, and pepper; set aside. In another bowl, combine ricotta cheese, egg, and Parmesan cheese; set aside. Begin layering lasagna by spreading a thin layer of meat sauce on the bottom of a greased 9- x 13-inch pan. Place 4 lasagna noodles lengthwise over sauce.
   Spread 1/3 of the remaining meat sauce evenly over noodles. Top with 1/3 of the ricotta cheese mixture. Sprinkle with 1/3 of the mozzarella cheese. Repeat layers two more times. Cover with aluminum foil and bake for 30 minutes; remove foil. Continue baking 10 to 15 minutes or until hot and bubbly. Let stand 5 minutes before serving.
   Servings: 12
   Chunky Chicken and Rice
   Prep time: 13 minutes
   Cook time: 30 minutes
   1 clove garlic, peeled and minced
   2 Tbsp. butter
   2 Tbsp. flour
   1/2 tsp. salt
   1/4 tsp. pepper
   1 1/2 c. half-and-half
   1/2 c. grated Parmesan cheese
   1 pound cooked chicken breast, cut in 1-inch cubes
   1 c. instant white rice, cooked according to directions
   1 c. frozen peas, drained
   1/3 c. almonds, toasted
   Preheat oven to 350¡F. In medium saucepan, sautŽ garlic in butter over medium heat. Stir in flour, salt, and pepper. Add half-and-half and stir over medium heat until bubbly. Add Parmesan cheese and stir until melted. Fold in chicken, rice, peas and almonds. Pour into a 9- x 9-inch greased baking pan. Bake uncovered for 30 minutes. Let stand 5 minutes. Servings: 6
   Citrus Chicken
   Prep time: 15 minutes
   Cook time: 35 minutes
   4 boneless, skinless chicken breast halves
   1/2 c. orange juice
   2 Tbsp. honey
   2 Tbsp. cornstarch
   1 c. coarsely chopped onion
   1/8 tsp. pepper
   1/4 tsp. salt
   2 c. mixed vegetables
   Preheat oven to 375¡F. Arrange chicken in greased 8- x 8-inch square pan. In medium mixing bowl, combine orange juice, honey, and cornstarch. Add remaining ingredients and stir well. Pour over chicken and cover with foil. Bake for 30 to 35 minutes or until chicken tests done. Place chicken on a bed of cooked rice. Pour sauce over chicken. Servings: 4
   Autumn Barley Bake
   Prep time: 17 minutes
   Cook time: 25 minutes
   2 Tbsp. vegetable oil
   2 cloves garlic, peeled and diced
   2 c. chopped celery
   2 c. mixed vegetables
   1/2 tsp. salt
   1/2 tsp. pepper
   1/4 tsp. thyme
   1/4 tsp. marjoram
   3/4 c. dried sweetened cranberries
   1 c. quick cooking barley, cooked according to package directions
   1/4 c. chicken broth
   Preheat oven to 350¡F. In medium frying pan, heat oil. SautŽ garlic and celery until tender. Remove from heat. Stir in vegetables, salt, pepper, thyme, marjoram, cranberries, barley, and chicken broth. Pour into a 3-quart greased baking pan. Bake covered for 20 to 25 minutes. Serve hot.
   Servings: 8
   Recipes courtesy of Family Features.