Page 22 - Florida Sentinel 9-9-16 Online Edition

Recipes
Mushroom Pork Chops
Quick and easy, but very delicious. Served over rice."
pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped 1/2 pound fresh mushrooms, sliced 1 (10.75 ounce) can condensed cream of mushroom soup
Easy Chicken Casserole
"Easy chicken casserole that the children will love. Can be made ahead of time and frozen. Great for leftovers."
Directions: Season pork chops with salt, pepper, and gar- lic salt to taste.
In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 min- utes, or until chops are cooked through.
skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
32 buttery round crackers
1/4 cup chopped onion (optional)
1/4 cup chopped mushrooms (optional)
Directions: Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).
Cheesy Chicken And Rice Casserole
1 c. white rice
16 oz. boneless skinless chicken breasts, cut into quarters
extra-virgin olive oil
kosher salt
Freshly ground black pepper
3 garlic cloves, minced
1 onion, chopped
1/2 c. dry white wine (such as Sauvignon Blanc)
1 c. low-sodium chicken stock
1/4 c. heavy cream
2 c. frozen peas
1/4 c. chopped parsley, plus more for garnish
2 c. grated Parmesan
Directions: Pre-heat oven 450 degrees F. Prepare rice according to package direc- tions, less 5 minutes.
Meanwhile, heat a large skillet over high heat. In a medium mixing bowl, drizzle olive oil over chicken and season with salt and black pepper. Sear chicken for 1 minute on each side or until
golden brown. Transfer to a plate and set aside.
Heat skillet over medium heat. Sauté 1 tablespoon olive oil with garlic and onions until softened, about 3 minutes. Add wine, chicken stock, heavy cream, 1 teaspoon salt, and 1/2 tea- spoon black pepper; bring to a boil and simmer until
slightly reduced, about 5 minutes. Mix in chicken and juices from the plate, cooked rice, peas, parsley, and 2 1/2 cups cheese. Top with re- maining cheese.
Bake until bubbling and heated through, about 5 min- utes. Garnish with parsley. Serve immediately.
Easy Tuna Casserole
Tuna, macaroni, creamy soup, cheese and fried onions are all you need to make this super easy tuna casserole
3 cups cooked macaroni
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 1/2 cups French fried onions
Directions: Preheat oven to 350 degrees F (175 degrees C). In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for an- other 5 minutes. Serve hot.
Taco Pie
"It's a quick, easy meal that is very filling. Some people will also top it with regular taco toppings, i.e. lettuce, tomatoes, black olives, etc. It also is great as leftovers for lunches!
Serve with taco sauce."
1 (8 ounce) package refrigerated crescent rolls 1 pound ground beef (or ground turkey)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend 1 (14 ounce) bag tortilla chips, crushed
Directions: Preheat oven to 350 degrees F (175 degrees C).
Lay crescent dough flat on the bottom of a square cake pan and bake according to package direc- tions.
Meanwhile, brown the ground beef or turkey in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, SEPTEMBER 9, 2016