NC Farm Bureau Magazine » Babs Wilkinson

Recipe of The Month: Grilled Sweet Potato Slices

Farm Bureau — Fri, 16 May 2003 14:02:55 +0000

Grilled Sweet Potato Slices

Ingredients

2 medium sweet potatoes
Olive oil or another flavored oil of choice

Instructions

To prepare the sweet potatoes for grilling, scrub skins, but do not peel. Trim the ends. Slice the sweet potatoes lengthwise into ¾-inch thick slices. Rub the sweet potatoes with oil. On a medium-hot grill, place sliced sweet potatoes. Cook approximately 10 minutes per side, or until tender when pierced with a skewer.

Servings: 4

Author: Babs Wilkinson, NCDA&CS

Recipe of The Month: Southern Style Oven Fried Chicken

Farm Bureau — Fri, 16 May 2003 13:59:31 +0000

Southern Style Oven Fried Chicken

Ingredients

½ cup all-purpose flour
½ cup fine, dry breadcrumbs
1 teaspoon paprika
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground thyme
8 chicken thighs, skin removed
2 tablespoons butter flavored oil
Vegetable spray

Instructions

Combine the first 6 ingredients in a plastic or paper bag; shake to mix. Place 2 to 3 chicken pieces in bag; shake well and set aside. Repeat procedure with remaining chicken. Spray an 11 x 7 baking dish with vegetable spray. Add oil to pan. Add chicken pieces. Bake, uncovered, at 400 degrees F for 30 minutes. Turn chicken; reduce heat to 350 degrees. Bake an additional 15 minutes or until chicken is tender.

Servings: 4

Author: Babs Wilkinson, NCDA&CS

Recipe of The Month: Sautéd Fresh Okra

Farm Bureau — Fri, 16 May 2003 13:54:49 +0000

Sautéd Fresh Okra

Ingredients

1 pound fresh okra
2 tablespoons butter
2 shallots, chopped
Salt and ground pepper

Instructions

Wash the okra and trim the stems. Drop into a pot of boiling water and blanch for 1 minute. Drain. In a large, non-stick skillet, melt the butter over medium-high heat and sauté the okra and shallots for 3-4 minutes, tossing to coat the okra evenly. Season to taste and serve.

Servings: 4

Author: Babs Wilkinson, NCDA&CS

Recipe of The Month: Easy Popcorn and Peanut Snack

Farm Bureau — Sun, 16 Feb 2003 14:45:41 +0000

Easy Popcorn and Peanut Snack

Ingredients

4 cups Chex cereal (corn, rice or combination)
4 cups popped popcorn (remove any un-popped corn)
1 ½ cups peanuts
¼ cup butter
¼ cup plus 2 tablespoons packed brown sugar
2 tablespoons light corn syrup
¼ teaspoons vanilla

Instructions

Mix cereal, popcorn and peanuts in a large, microwavable bowl; set aside. Microwave remaining ingredients in microwavable bowl, uncovered, on high for about 2 minutes, stirring after 1 minute, or until mixture is boiling. Pour hot liquid over cereal mixture, stirring until evenly coated. Microwave cereal mixture, uncovered, on high 5 or 6 minutes, stirring and scraping bowl after every minute. Spread mixture on waxed paper to cool, stirring occasionally to break up. Store in airtight container.

Servings: 9 ½ cups

Author: Babs Wilkinson, NCDA&CS, Marketing Division

Recipe of The Month: Hearty Festive Dip

Farm Bureau — Sun, 16 Feb 2003 14:39:45 +0000

Hearty Festive Dip

Ingredients

1 pound ground beef
1 medium onion, chopped
Dash of pepper
1 pound processed cheese, cubed
1 bottle (8 oz) taco sauce
¼ cup water
1 medium tomato, chopped
1 medium green pepper, chopped
1 can (2 ½ oz) sliced ripe olives, drained
Tortilla chips

Instructions

In a large saucepan over medium heat, cook the beef, onion, and pepper until meat is no longer pink; drain. Add the cheese, taco sauce and water; stir until cheese is melted. Stir in the tomato, green pepper and olives. Serve warm with tortilla chips.

Servings: 6 cups

Author: Babs Wilkinson, NCDA&CS, Marketing Division

Recipe of The Month: Sweet Sausage Rolls

Farm Bureau — Sun, 16 Feb 2003 14:33:56 +0000

Sweet Sausage Rolls

Ingredients

1 (8 oz) refrigerated crescent rolls
24 miniature smoked sausage links
½ cup butter, melted
½ cup chopped pecans
3 tablespoons honey
3 tablespoons brown sugar

Instructions

Unroll crescent dough and separate into triangles; cut each lengthwise into three triangles. Place a sausage on the long end and roll up tightly; set aside. Combine the remaining ingredients in an 11×7 baking dish. Arrange sausage rolls, seam side down, in butter mixture. Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown.

Servings: 2 dozen

Author: Babs Wilkinson, NCDA&CS, Marketing Division

Recipe of The Month: Crunchy Chicken Nibbles

Farm Bureau — Sun, 16 Feb 2003 14:30:20 +0000

Crunchy Chicken Nibbles

Ingredients

1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 ½ cups honey mustard salad dressing
2 cups herb seasoned stuffing, crushed
2 tablespoons orange juice

Instructions

Dip chicken into ¾ cup of salad dressing. Coat with stuffing. Place chicken on baking sheet. Bake at 400 degrees F for 15 minutes or until chicken is no longer pink. In a small saucepan mix remaining dressing and orange juice. Over medium heat, heat through. Serve with chicken for dipping.

Servings: 40 appetizers

Author: Babs Wilkinson, NCDA&CS, Marketing Division