Page 12 - Florida Sentinel 5-12-17

Recipes
Chicken Croquettes
Chicken with a twist for Mom.....Croquettes
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup finely chopped, cooked chicken meat
1/4 cup Italian-style dry bread crumbs
2 tablespoons minced celery
1tablespoonmincedonion
1/4 teaspoon poultry seasoning olive oil
1/2 cup milk 1/8tablespoonpoultryseasoning 1/2 cup Italian-style dry bread crumbs, for rolling
Directions: Combine 1/3 cup of the soup, chicken, bread crumbs,
celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make pat- ties). Chill in refrigerator for about 1 hour.
Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, brown the croquettes in olive oil. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
Pair With: Green Rice Casserole
Best casserole ever!
1 cup uncooked white rice
1/2 cup shredded Cheddar cheese
1 small onion, grated
2 eggs, beaten
1/4 cup butter, softened
1 cup fresh parsley
1 1/2 cups milk
Directions: Preheat oven to 250 degrees F (120 degrees C).
In a saucepan bring 2 cups of water to a boil. Add rice and stir.
Reduce heat, cover and simmer for 20 minutes.
To the cooked rice add cheese, onion, eggs and butter. Mix well
and gently stir in parsley and milk. Transfer to a 2 quart casserole dish.
Bake in preheated oven for 1 1/2 hours.
Collard Greens And Beans
3 slices bacon, coarsely 1 (15 ounce) can cannellini chopped beans, drained and rinsed
1 red onion, thinly sliced
2 tablespoons minced garlic,
or to taste
5 cups collard greens, stems and center ribs discarded and leaves chopped
3/4 cup water, or as needed
1 tablespoon brown sugar
2 teaspoons cider vinegar
1 teaspoon crushed red pep- per flakes, or to taste
salt and black pepper to taste
Directions: Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 min- utes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.
PAGE 12-A FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MAY 12, 2017