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Tangy Carrot Casserole
Mrs. Barbara Pfister, Brawly, California
- 1 lb. fresh carrots, diagonally
- 1/2 tsp. dried sweet basil
- 1/4 cup butter
- 1 medium onion, minced
- 2 cups milk
- 1/2 tsp. prepared mustard
- 1/2 tsp. pepper
- 1 tsp. salt
- 1/4 cup flour
- 4 oz. cheddar cheese, grated
- Dry bread crumbs
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Cook carrots and basil in
salted water till tender; drain. Saute butter and
onion. Mix milk, mustard, pepper, salt, and flour. Add
to onions and cook, stirring over medium heat until thick.
Alternate layers of carrots and cheese in casserole. Pour
sauce over top. Sprinkle bread crumbs over top. Bake
in 350°F. oven for 15 minutes |
Citrus Chicken
Lory Greer, Hyattville, Wyoming
- 8 boneless, skinless chicken
breast halves (2 1/2 lbs.)
- 1, 6 oz. can frozen lemonade
concentrate, thawed
- 1/2 cup honey
- 1 tsp. rubbed sage
- 1/2 tsp. dry ground mustard
- 1/2 tsp. dried thyme
- 1/2 tsp. lemon juice
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Place chicken breasts in
13 x 9 x 2-in. baking dish coated with nonstick oil. In small
bowl, combine remaining ingredients. Mix well.
Pour half over chicken. Bake, uncovered, at 350°F.
for 20 minutes. Turn chicken; pour remaining sauce
on top. Bake 15 to 20 minutes more or until meat juices
run clear. |
Rhubarb Upside-down Cake
Janice Walen, Glenfield, North Dakota
- 4-5 cups cut-up rhubarb
- 2/3 cup sugar
- 2 Tblsp. butter
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Place rhubarb in bottom of
greased 9 x 13 x 2-in. pan. Cover with sugar and dot with
butter. |
- 2 eggs, beaten
- 1 cup sugar
- 1 cup flour
- 1/2 cup hot milk
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cream of tartar
- 1/2 tsp. vanilla
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Pour over rhubarb. Bake
40-45 min. in 350°F. oven or until light brown. Serve
warm or cold with cream. |
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