Sat, July 20

Recipes For You to Try

Pierogie Casserole a.k.a. Lazy Man's Pierogies


15 lasagna noodles

2 cups ricotta cheese

1 egg

1/4 tsp onion salt

1 cup shredded cheddar cheese

2 cups mashed potato

1/4 tsp each of salt, onion salt, and pepper

1 cup butter

1 cup chopped onions


Cook noodles, drain, line bottom of 9 x 13 pan. Mix ricotta cheese, egg, onion salt, and pepper. Spread over noodles. Cover with another layer of noodles. Mix cheddar cheese with potato, salt, onion salt and pepper. Spread over noodles. Cover with another layer of noodles. Melt butter in frying pan. Sauté onions until clear and soft. Pour over noodles, cover and bake 30 min. in 350° oven. Let stand 10 min before cutting. If the dish is pale when you take it out, put it back in the oven with the lid or foil removed and brown it somewhat.


Sticky Chicken


2 tsp salt

1 tsp paprika

3/4 tsp cayenne pepper

1/2 tsp onion powder

1/2 tsp thyme

1/2 tsp white pepper

1/4 tsp garlic powder

1/4 tsp black pepper

1 whole roasting chicken, about 3 pounds

1 c chopped onions


Combine all spices (first 8 ingredients) in small bowl.

Rinse chicken, inside and out. Drain well.

Rub spice mixture over skin and the inside of chicken.

Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast, stuff cavity with onions.

Place chicken breast side down in roasting pan.

Roast uncovered at 250ºF (that's not a's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.


Garlic Lime Chicken


1 tsp salt

1 tsp pepper

1/4 tsp cayenne pepper

1/4 tsp paprika

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp thyme

6 boneless skinless chicken breast

2 tbsp butter

2 tbsp olive oil

1/2 cup chicken broth

4 tbsp lime juice


In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet heat butter and olive oil together over medium high heat. Sauté chicken until golden brown on each side, about 5 minutes on either side or until no longer pink in the center. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.


Three Bean Salad


1 can of wax beans, drained and rinsed

1 can of green beans, drained and rinsed

1 can of garbanzo beans, drained and rinsed

1 can of dark red kidney beans, drained and rinsed

1 can of light red kidney beans, drained and rinsed

¾ c vinegar

2/3 c sugar

½ c salad oil

½ tsp salt

¼ tsp pepper

½ c chopped onion

½ c chopped celery

½ c chopped green pepper


Beat vinegar, sugar and oil. Pour over mixture of ingredients. Cover and chill overnight.

I hope you enjoy!! More next week.