Reader’s Recipes for June 21, 2012
Oreo Ice Cream Pie
This weeks winner:
Joy Gross, Morehead
1 lg. pkg. Oreo cookies, crushed well
8 oz. Cool Whip, softened
1/2 gallon ice cream
Line bottom of oblong glass pan with half the crushed cookies. Mix ice cream and Cool Whip with mixer. Pour half over the cookies in the dish. Add remaining cookies, then cover with remaining ice cream and Cool Whip mixture. Cover and freeze overnight.
Cheesy Chicken and Broccoli Bake
Wanda Lynch, Ravenna
1 (6 oz.) pkg. Stove Top Stuffing Mix, chicken flavor
1 1/2 lb. boneless chicken breasts cut in pieces
1 (16 oz.) pkg. frozen broccoli florets, thawed and drained
1 (10 3/4 oz.) can reduced sodium Condensed Cream of Chicken Soup
1/2 lb. (8 oz.) Velveeta cheese, cut into cubes
Preheat oven to 400 degrees. Prepare stuffing as directed on package. Combine remaining ingredients; spoon into a 9 X 13-inch baking dish. Top with stuffing. Bake 40 minutes or until chicken is done.
Banana Cream Pie
Mary Kay Agee, Richmond
3 eggs
3/4 cup sugar
1 1/2 cups milk
2 Tbsp. cornstarch
1 tsp. vanilla
A few bananas
Bake pie crust and cool. Line with sliced bananas. Pour milk in saucepan and let come to a boil. Beat eggs and sugar, cornstarch, and a little of the hot milk. Pour this into the boiling milk stirring constantly with a whisk. When thick enough, remove from stove. Add vanilla, cool and pour over bananas in pie crust.
Chicken Tettrazzini
Tanna Andrews, Ravenna
3 cups cooked chicken
1/2 stick butter
2 cups milk
5 Tbsp. flour
1/2 cup chopped celery
6 oz. spaghetti
1/2 lb. sharp cheddar cheese
4 oz. pimentos
1 small can cream of mushroom soup
1/2 tsp. Lawry’s seasoned salt
1 Tbsp. Worcestershire sauce
1 Tbsp. A-1 sauce
1/2 stick butter, two cups milk and five tablespoons flour, 1/2 cup chopped celery; cook until thickened. Grate 1/2 pound sharp cheddar cheese, add to cream sauce; reserve some for topping. Add a four ounce can pimento, chopped fine; one small can button mushrooms, one can undiluted cream of mushroom soup, 1/2 teaspoon Lawry’s seasoned salt, one tablespoon Worcestershire sauce, one tablespoon A-1 sauce, six ounces spaghetti, cut slightly, cooked. Mix all together, add a little cheese for topping. Bake 30 – 40 minutes until bubbling.