0211HPJrecpiesFEB18ko.cfm Home cooked meal inspiration
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Home cooked meal inspiration

Need some inspiration for a home cooked meal, complete with appetizers, a main dish and a wonderful side? Take a look at these finalists in their respective categories in the second volume of the Down Country Roads Home Cookin' cook book. These recipes and more can be found at http://hpj.com/homecookin/.


Bacon and Mushroom Roll-Ups

Fort Morgan, Colo., resident, Judy Krening was an appetizer finalist for the second volume of the Down Country Roads Home Cookin' cook book. Her family looks forward to this appetizer during the holidays, and she says this appetizer is especially delicious with homemade bread.

6 to 8 slices bacon
1/2 lb mushrooms, chopped
1/2 medium onion, chopped
1/2 teaspoon salt (optional)
1/8 teaspoon black pepper
1 (4 oz.) package cream cheese
12 slices bread
1/4 cup melted butter

Saute bacon, mushrooms, onion, salt, and pepper 5 to 8 minutes. Stir in cream cheese; set aside and let cool for 15 minutes. Cut crusts from bread. With rolling pin, flatten bread until 1/4 inch thick. Spread 2 tablespoons mushroom mixture over each slice. Roll like a jelly roll. Secure with toothpicks. Refrigerate 1 hour. Put on cookie sheet and brush with melted butter. Bake 10 to 15 minutes at 375 F until lightly brown. Cut in half and serve warm. Makes 24 appetizer-size servings.


Chicken Royale

Submitted by Tina Eck, Beloit, Kan., in the main dish category, this was a finalist as well for the second cook book.

6 boneless chicken breasts
6 slices Swiss cheese
6 slices dried beef
6 slices bacon
1 can cream of mushroom soup
1 cup sour cream
Fresh sliced mushrooms
Salt, to taste
Pepper, to taste
Milk

Pound chicken breast until flattened. Place slice of dried beef and 1 slice of cheese on each breast. Roll into rolls and wrap each with a slice of bacon, securing with a toothpick. Place in casserole dish. Place mushrooms over rolls. Mix soup, sour cream and approximately 1/2 cup of milk until it is consistency of gravy. Pour over chicken. Bake at 350 F oven until tender, approximately 1 hour. Serve with rice.


Pineapple Tapioca Salad

This side dish category finalist appears in the second volume of the Home Cookin' series cook books. It was entered by Merrill Powers, Spearville, Kan.

1 (3 oz.) package orange pineapple gelatin
1 (3.9 oz.) package instant vanilla pudding
1 (3.9 oz.) package tapioca pudding mix
1 (15 1/4 oz.) can crushed or tidbit pineapple in heavy syrup, drained, reserving liquid
2 cups liquid, using pinepple juice and water
1 (8 oz.) package frozen whipped topping, thawed

Combine gelatin, pudding and tapioca mix with 2 cups of liquid in a pan and bring to a boil (on stove or in microwave), stirring until clear and thick. Cool in refrigerator. When cool, fold in drained pineapple and whipped topping. Makes 6 to 8 servings.

Date: 2/18/2013



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