A Taste of Arlington

 

 

CROCKPOT

CROCKPOT CHICKEN & DRESSING

Rachel (Vanderpool) Bartlett

1 med. hen                                                       21/2 c. cornbread crumbs

2 cans cream of chicken soup                   I c. white bread or biscuit

I stick margarine, melted                           crumbs

1 T. sage                                                    I med. onion, chopped

2 eggs                                                        Pepper to taste

Stew hen; debone and cut into cubes. Mix cornbread and white bread crumbs, eggs, butter, sage, pepper, onion and one can cream of chicken soup. Alternate layers of chicken and dressing mixture, ending with chicken on top. Spread remaining can of soup on top. Cook on low for 3 hours. Serve out of crockpot.

CHICKEN MARENGO

Joseph A. Wendel

3 lbs. chicken breasts, cut in                      1/2 c. white wine

bite-sized pieces                                        2 tomatoes, quartered

I env. dry spaghetti sauce                            1/2 1b. sliced fresh mushrooms

Place chicken, spaghetti sauce, wine and tomatoes in crockpot. Cook. Add mushrooms about 1/2 hour before serving. Serve over rice or pasta.

 

 

OVERNIGHT OVEN FRENCH TOAST

Lisa Kissinger

    

1/4 c.butter or margarine           1/4 tsp. Salt

7 Ig. eggs                                 11/2 tsp. vanilla

2 c. milk                                   1 French bread loaf, cut Into

1/3c . sugar                               1-in. slices

1/4 tsp. ground nutmeg            Confectioners' sugar

1/4 tsp. ground cinnamon

Pour melted butter into bottom of baking sheet to coat. Beat next 7 ingredients together well. Dip both sides of each bread slice into egg mixture. Lay on baking sheet. Pour any remaining mixture over slices. Cover and refrigerate overnight. (Can be frozen at this point.) Uncover and bake in 450' oven on bottom rack for 20 to 25 minutes. Place on rack to cool. Dust with confectioners' sugar when warm. Serves 6 to 8. Preparation time: 5 minutes, plus overnight soak. Bake time: 25 minutes. Advance preparation: Make night before.

JEAN BARNES GARLIC GRITS

Ellen B. Sloan

4 c. boiling water                                            1 pkg. garlic cheese

1 tsp. salt                                                          I stick butter,                                                                                   let dissolve

1 c. grits (cooked according to

      pkg.)

Beat 2 eggs and almost 1/2cup milk. Add to grits. Cut cheese into small cubes and add to grits mixture, along with butter. Pour into casserole dish and top with cornflakes crumbs. Bake at 3500 for 45 minutes. Cool 15 minutes.

BUTTERMILK PANCAKES

Sara Martin

3 eggs                                                   11/2 c. self-rising flour

11/2 c. buttermilk                                   1 tsp. sugar

1 tsp. baking soda                                  3 T. melted butter

Separate 3 eggs. Whip whites and set aside. Beat yolks until thick and fluffy, then add buttermilk and soda. Sift and beat in self-rising flour. Add sugar. Beat in butter. Fold in beaten egg whites. Cook on preheated griddle. This recipe makes about 30 medium pancakes. It is easy to divide into thirds if you want to make less.

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EASY PANCAKES

Beth Hembree

11/4c. self-rising flour                                                                         I c. milk

2 T. sugar                                                        1 egg, beaten

1 T. vegetable oil

Combine vegetable oil, milk and beaten egg in small bowl. Combine with the flour and sugar in large bowl and mix well. Heat skillet to medium heat. Pour onto hot skillet and flip when bubbles form. Makes 18 pancakes. Doubles easy for a crowd.

FEATHERWEIGHT PANCAKES

3 eggs, separated                               1/4c. all-purpose flour

1/4 tsp . Salt                                         3/4c. cottage cheese

Beat egg yolks until light; stir in salt, flour and cottage cheese. Fold in stiffly beaten egg whites. Drop by spoonfuls onto hot greased griddle.

PANCAKES

Judy Moore

11/4c. flour                                                         I egg

21/2T. baking powder                                                                         11/4c. milk

2 T. sugar                                                         3 T. cooking oil

3/4 tsp. salt

Preheat electric frying pan to 3500. Combine all ingredients in blender, mix well, lightly oil frying pan before pouring pancakes. Flip them when bubbly.

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