Baking With Betty

By Betty Heald | Aug 29, 2014

This week's column is dedicated to Paula - bright and bubbly - welcome to your future choices.

 

Chicken Spaghetti Deluxe

2 cups cooked chicken, chopped

8 ounces spaghetti, uncooked and broken up

1 cup celery, chopped

1 cup onion, chopped

1 cup yellow pepper, chopped

1 cup red pepper, chopped

2 (10 3/4 ounce) cans cream of mushroom soup

1 cup chicken broth

1/4 teaspoon pepper

1 cup cheddar cheese

Mix chicken, uncooked spaghetti and vegetables in a bowl. Whisk soup, broth and seasoning in a separate bowl. Add chicken mixture to soup mixture.

Combine and transfer to a 13-by-9-inch baking pan coated with non-stick vegetable spray. Sprinkle cheese over top. Cover with a aluminum foil coated with non-stick vegetable spray. Bake at 350 degrees for 35 minutes. Uncover and bake for 10 more minutes. Makes 8 servings.

 

Blueberry Dumplings

Sauce:

2 cups water

2 cups blueberries

1 teaspoon lemon juice

1/2 teaspoon cinnamon

3 tablespoons sugar

2 tablespoons cornstarch

In large saucepan, combine sauce ingredients over medium heat; bring to boil. Remove from heat and mash berries. Return to heat and boil.

Dumplings:

8 ounces biscuit mix

2/3 cup milk or cream

1/4 cup sugar

Mix above in separate bowl. Drop dumpling mix by spoonful into boiling sauce. Turn heat to low and cook dumplings, uncovered, for 10 minutes, cover and cook another 10 minutes or until dumplings are cooked through. Spoon dumplings into serving bowls and pour sauce over top.

Topping:

1 teaspoon nutmeg

1 tablespoon sugar

1/2 cup pecans, finely chopped.

Mix topping ingredients and sprinkle over top. Good with cream, whipped cream, or ice cream.

 

Ma's Beer Bread

3 cups self-rising flour

1 teaspoon salt

3 tablespoons sugar

12 ounces beer

1/4 cup melted butter

Mix all ingredients except butter.

Pour into a greased loaf pan. Pour melted butter over top. Bake at 350 degrees for 1 hour.

 

Tomato Gratin

2 pints grape tomatoes

4 garlic cloves, smashed

1/4 cup olive oil

2 teaspoons fresh thyme

1/2 cup breadcrumbs

1/2 cup Parmesan cheese

Toss tomatoes with garlic, olive oil and thyme in an ovenproof skillet. cook over medium-high heat until tomatoes are soft, about 8 minutes. Mix 2 tablespoons olive oil, breadcrumbs and Parmesan cheese. Sprinkle over the tomatoes. Broil until golden, about 3 minutes.

 

Old Fashioned Sour Pickles

2 quarts malt vinegar

1/2 cup salt

1/2 cup sugar

1/2 cup dry mustard

20 small cucumbers

large covered jar

Combine dry ingredients. Add vinegar and mix. Place cucumbers in jar and fill with mixture. Wait 2 weeks, shaking jar occasionally.

 

Our thought for the week. "There is no scale or chart on earth to measure what a true friend is worth."

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