Chicken Tetrazzini Casserole

Ingredients
3 cups cooked chicken, shredded (meat from one 3 1/2 pound chicken)
1 medium onion, chopped
1 pound cremini mushrooms, trimmed and quartered
2 tablespoons sun-dried tomatoes, minced
2 cloves garlic, minced
2 tablespoons flour
1/2 cup no-salt chicken broth
1/2 cup white wine
1/2 cup heavy cream
3 tablespoons fresh basil, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound linguine or other pasta, cooked
1/2 cup grated Asiago cheese

Instructions
Preheat oven to 375 degrees.

In large pot over medium heat, melt butter. Add onion and garlic, sautéing
until translucent, about 4 minutes. Increase heat to high and stir in
mushrooms. Sauté until mushrooms are tender and any liquid has evaporated,
about 8 minutes. Lower heat to medium and stir in flour. Gradually
stir in white wine and chicken broth. Bring to simmer and stir in heavy
cream. Reduce heat to low and let sauce simmer for 1 minute. Stir in basil
and sun-dried tomatoes, season with salt and pepper.

Mix half the sauce with the linguine. Mix remaining sauce with chicken.
Butter 2 1/2 quart casserole dish; place pasta in dish making a hole
in the center. Place chicken in hole; sprinkle casserole with cheese. Bake
until brown on top and hot throughout, about 30 minutes. Serve hot.

Recipe Courtesy of National Chicken Council

Classic Pot Roast with Root Vegetables

Recipe Courtesy of National Cattlemen’s Beef Association

Ingredients
Boneless beef chuck shoulder, arm or blade pot roast
(21/2 to 3 pounds)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14 to 141/2 ounces) ready-to-serve beef broth
1 pound small red-skinned potatoes (about 11/2 inch
diameter), cut in half
1 pound carrots, peeled, cut diagonally into 11/2 inch pieces
1 large onion, cut into 8 wedges
1/2 cup frozen peas
2 tablespoons all-purpose flour dissolved in 1/4 cup cold water
Chopped fresh parsley (optional)
2 cloves garlic, minced
2 teaspoons dried thyme leaves, crushed

Directions
Combine seasoning ingredients; press evenly onto all surfaces of beef pot roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings. Season with salt and pepper.

Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 21/4 hours. Add potatoes, carrots and onion to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 25 to 30 minutes or until pot roast and vegetables are fork-tender. Stir in peas; simmer 5 minutes.

Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary. Measure 11/2 cups cooking liquid and return to stockpot; stir in flour mixture. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until thickened.

Carve pot roast into thin slices; serve with vegetables and gravy. Garnish with parsley, if desired.

Directions
Heat oven to 450 degrees. Spread pizza crust evenly with sauce, one cup cheese, sausage, mushrooms, and remaining cup of cheese. Bake directly on oven rack for 10 minutes, or until crust is crisp and cheese is melted.
Serves four to five people.
Nutrition Information
Calories: 530
Protein: 31 grams
Fat: 38 grams
Sodium: 1,500 milligrams
Cholesterol: 90 milligrams
Saturated Fat: 18 grams
Carbohydrates: 17 grams
Fiber: 2 grams

Recipe Courtesy of National Pork Board

Directions:
Preheat large, heavy skillet until very hot. Combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and oregano in a small bowl. Dip fillets in melted butter, then in seasoning mixture. Place in hot skillet and cook 2-3 minutes on each side until blackened.

Recipe Courtesy of North Carolina State University and North Carolina A&T State University Cooperative Extension

Protein options:
Chicken, beef, shrimp or scallops. 6 ounces for each serving, well-seasoned and grilled.

INSTRUCTIONS:
In a skillet, over medium heat, sauté bacon until crisp, about 7 minutes. Add onion; cook, stirring, until translucent, about 4 minutes. Add sugar; cook, stirring, 1 minute. Deglaze pan with sherry.

Add vinegar and 6 ounces water; bring to boil. Reduce heat and simmer 5 minutes.

Combine cornstarch and chicken broth; add to simmering liquid, stirring rapidly; continue cooking until dressing is thickened, about 3 minutes. Stir in salt and pepper. Use immediately or chill and reheat as needed. (Yield: about 12 ounces)

At service, in a large bowl, toss spinach with 8 ounces of the hot dressing.

On each of four large plates, divide dressed spinach (about 5 cups per plate). Sprinkle each serving with 1/2 cup blueberries, 1/4 cup tomatoes, 1/4 cup cheese crumbles and 1 tablespoon bacon bits.

According to order, place hot protein on side of salad. Serve immediately.

YIELD: 4 portions

Recipe Courtesy of N.C. Blueberry Council

Directions:
Heat oven to 350 degrees Fahrenheit. Cook onions and bell pepper in oil about 5 minutes, stirring frequently, until tender. Place kidney beans, salsa and seasoning in blender or food processor. Cover and blend on high speed until well blended. Spread each tortilla with one-sixth of the bean mixture; top each with one-sixth of the onions, bell pepper, tomato, cheese, yogurt and sprouts. Roll up tortillas; secure with toothpicks. Place on ungreased 13×9-inch pan. Bake 10 to 12 minutes or until hot and cheese is melted.

Every day, Rev. Wade would ride his horse through the mountains and valleys and really enjoyed getting closer to God and His creation. One area he really enjoyed visiting was a cliff about 300 feet high that was called “Lovers Leap.” Then 10 years later after getting married to the woman he met at Lovers Leap and having two children, Rev. Wade decided it was time to sell his horse.
Rev. Wade told a young buyer about his training of the horse and how the horse knew the trails to the cliff very well. Since it was the fall season and the color of the leaves was at the peak, the buyer decided to take the horse for a ride.

The buyer became mesmerized by the beauty and realized the horse had gotten too close to the edge of the cliff. He panicked and started pulling back on the reins shouting “Whoa!” and “Stop!” He then remembered the command was “Amen.” He shouted this and the horse stopped just a few feet from the edge of the drop-off.

Realizing how close he came to going over the cliff, he relaxed in the saddle and said, “Praise the Lord!”

Stanley A. Lewis,
of Roanoke Rapids

Ingredients

2 pounds boneless beef bottom round roast or boneless beef chuck shoulder roast, cut into 1-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon pepper
5 teaspoons olive oil, divided
1 teaspoon salt
2 medium onions, chopped
6 cloves garlic, minced
2 teaspoons dried thyme leaves, crushed
1 cup dry red wine
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
12 ounces assorted small whole mushrooms (such as cremini, shiitake and button)
2 cups packaged baby carrots
1 cup frozen peas

Instructions
1. Combine flour and pepper. Lightly coat beef with flour mixture; reserve any remaining flour mixture.
2. Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with 1 teaspoon oil and remaining beef. Remove beef from stockpot; season with salt.
3. Heat remaining 2 teaspoons oil in stockpot. Add onions, garlic and thyme; cook and stir 3 to 5 minutes. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in broth and reserved flour mixture. Return beef and juices to stockpot. Stir in mushrooms; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours. Add carrots to stockpot; continue simmering, covered, 30 minutes or until beef and carrots are fork-tender. Stir in peas; simmer 5 minutes.
Total Recipe Time: 2 to 2-1/4 hours.
Makes 6 servings.

Recipe Courtesy of National Cattlemen’s Beef Association.

6 eggs
1/2 cup sugar
1/4 teaspoon salt, optional
1 quart milk, divided
1 teaspoon vanilla
Garnishes or stir-ins (optional)

instructions:
In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees, which takes about 5 to 7 minutes. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. For faster preparation, heat milk until very warm before stirring it into eggs and sugar.

garnishes and stir-ins:
Choose one or several: chocolate curls, maraschino cherries, cinnamon sticks, orange slices, extracts or flavorings, peppermint sticks or candy cane, flavored brandy or liqueur, plain brandy, rum or whiskey, fruit juice or nectar, sherbet or ice cream, ground nutmeg, whipping cream.
Recipe Courtesy of N.C. Egg Association

ingredients:

2 tablespoons of margarine, melted

4 teaspoons of Italian seasoning

2-1/2 pounds chicken parts

2 zucchini and/or yellow squash, sliced

1 medium red bell pepper, seeded and quartered

1 medium onion, cut into 1/2-inch-thick slices

1 package cheddar broccoli rice side dish, prepared according to package directions

instructions:

Blend margarine with Italian seasoning; brush on chicken and vegetables.

Grill or broil chicken and vegetables until chicken is thoroughly cooked.

Serve chicken and vegetables with hot cheddar broccoli rice.