Plains Edition Recipes 5-26-12
From the Kitchen of: Marie Bortner, Hershey, Neb.
1 (20 oz) pkg. Frozen French Fried Potatoes
1 c. Cheddar Cheese, shredded
1/2 c. Green Onions, diced
1/4 c. Half & Half Cream
2 Tbsp. Butter
1 Tbsp. Salt and Pepper
1/2 t. Paprika, optional
Mix everything together. Bake until golden brown on top. Serve hot.
From the Kitchen of: Iola Egle, Bella Vista, Ark.
2 c. Cubed Chicken Bites
2 c. Unpeeled Apples, cubed
1 c. Celery Stalks, sliced
1 c. Red Seedless Grapes, cut in half
1/2 c. Silvered Almonds, toasted
1/4 c. Refrigerated Coleslaw Dressing
4 leaves Lettuce
1 Tbsp. Chives, thinly sliced
Cut and mix all ingredients, except lettuce and chives. On 4 serving plates, place a lettuce leaf. Spoon salad onto lettuce and sprinkle with chives.
From the Kitchen of: Sharon Raasch, Imperial, Neb.
1 (6.2 oz) box Wild Rice
1 (11 oz) can Mandarin Oranges, drained
6 Boneless, Skinless Chicken Breasts
1/2 Tbsp. Salt
1/2 t. Black Pepper
1 c. Orange Marmalade
2 Tbsp. Orange Juice
2 Tbsp. Almonds, sliced
Pound chicken to 1/4-inch thickness. Preheat oven to 350 degrees. Coat a 9-by-13-inch dish with cooking spray. Cook rice according to package directions and let cool 10 minutes. Stir oranges into rice and set aside. Sprinkle chicken breasts evenly with salt and pepper. Top each breast with a heaping tablespoon of rice. Roll up and place seam side down in prepared baking dish. In a small saucepan, combine marmalade and orange juice and lightly brush mixture onto chicken rollups and reserve remaining mixture. Bake chicken 25 to 30 minutes or until chicken is no longer pink in center. Heat remaining sauce in saucepan on low for 5 to 7 minutes or until hot. Drizzle over chicken rollups. Evenly sprinkle almonds on top and serve immediately.