Page 20 - Florida Sentinel 10-6-17

Recipes
Baked Macaroni And Cheese
It's time to turn on the oven and cozy up with these fall favorite meals ready for every night in October.
Pork Chops with Apples and Stuffing Baked Macaroni and Cheese
Jerk Chicken Casserole
Wild Rice And Turkey Casserole
7 oz, uncooked penne pasta (rounded 2 cups)
1/4 cup butter or margarine 1/4 cup all-purpose flour
1/2 teaspoon seasoned salt 1/2 teaspoon ground mustard 1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded sharp Ched- dar cheese (8 oz)
Directions: Heat oven to 350°F. Cook and drain pasta as directed on package.
While pasta is cooking, in 3-quart saucepan, melt butter over low heat.
Stir in flour, seasoned salt, mustard, pepper and Worcestershire sauce. Cook over low heat, stirring con-
stantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring con- stantly. Boil and stir 1 minute; remove from heat. Using wire whisk, stir in cheese until melted.
Gently stir pasta into cheese sauce. Spoon into 4 ungreased 8-oz
gratin dish or 10-oz custard cups. Place filled cups in shallow baking pan (or cookie sheet with sides).
Bake uncovered 20 to 25 minutes or until bubbly.
Pork Chops with Apples and Stuffing
Apples and stuffing mix provides a wonderful addition to pork chops - perfect for dinner.
2 teaspoons all-purpose flour 1 teaspoon packed brown sugar
1/4 teaspoon ground cinna- mon
1/2 teaspoon seasoned salt
4 bone-in pork loin chops, 3/4 inch thick (about 2 lb), trimmed
1 cup apple juice or apple
cider
2 tablespoons butter or mar- garine
1 1/2 cups stuffing mix for pork or chicken (from 12-oz box or 8- or 12-oz canister) 1/4 cup sweetened dried cran- berries
1 tablespoon chopped fresh parsley
Directions: Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprin- kle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.
In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.
Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 min- utes longer or until pork is no longer pink in center and meat ther- mometer inserted in center reads 160°F. Sprinkle with parsley. To serve, lift pork chops with stuffing to serving plates; serve apples on the side.
Jerk Chicken Casserole
1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon vegetable
oil
1 can (15 oz) ProgressoTM black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cornstarch 2 tablespoons sliced green onions (2 medium)
Directions: Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2
to 3 minutes per side, until brown.
In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender.
Sprinkle with green onions.
Wild Rice And Turkey Casserole
2 cups cut-up cooked turkey or chicken
2 1/4 cups boiling water 1/3 cup milk
1 small onion, chopped (1/4 cup)
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 package (6 ounces) sea- soned long grain and wild rice
Directions: Heat oven to 350oF. Mix all ingredients, including seasoning packet
from rice mix, in ungreased 2-quart casserole.
Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liq-
uid is absorbed.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, OCTOBER 6, 2017