Muncie Times, Muncie, Delaware County, 10 February 2011 — Page 30

Page 30 • The Muncie Times • February 10, 2011

200 Years Of Black Cookery

By: Ruthann Blair Each issue the cooking page will contain some of Ruthann Blair’s recipes or feature a guest cook. We hope that you enjoy the dishes that are

featured here!

REDHOT BUFFALO

CHICKEN DIP 1 tbsp vegetable oil

1 pkg. (8oz) soften cream 2 cups minute white rice

Johnsonville bold smoked sausages ( I like the

jalapeno)

1 pkg. bacon 1 large onion 1 large green pepper 4 cans barbecue style baked beans Cut sausages in 1/2 -inch chunks, chop bacon, peel onion and chop onion and core and chop pepper. In a saucepan cook bacon until crisp, drain grease. Add onion, pepper and sausage; cook until vegetables are tender. Stir beans into the sausage mixture ans simmer over low heat for 30 mins. Allowing flavors to merge together.

CLASSIC

FRIED RICE

cheese 2 cans (12.5oz cans) Swanson chunked chicken breast or 2 cups cooked chopped chicken breast 1/2 cup franks hot sauce 1/2 cup blue cheese salad dressing 1/2 cup crumbled blue cheese Mix ingredients deep baking dish until smooth Bake at 350 degrees for 20 min. until hot and bubbling. Serve with assorted fresh veggies and or crackers for dipping. BOLD BEANS 1 pkg (14 oz.)

(uncooked) 2 eggs. Slightly beaten 1 cup chicken broth 1 cup frozen stir fry vegetables thawed 3 tbsp. soy sauce. Heat oil in a large skillet over medium heat. Add minute rice, brown slightly (about 3 min) Add eggs; scramble until thoroughly cooked. Add broth, vegetables and soy sauce to skillet, bring to a boil. Remove from heat. Let stand about 5 minutes. MAPLE GLAZED CARROTS 1 tsp. Dijon mustard 1/2 tsp. salt

1/4 tsp. black pepper 1/4 cup maple syrup 1 colve garlic minced 1/4 cup whiskey (optional) 1 tsp. fresh rosemary leaves 2 lbs. carrots, peeled and cut into rounds or thin sticks In a small saucepan combine the mustard, salt, pepper, syrup, garlic and rosemary. Bring to simmer and cook and cook for 5 minutes. Remove the pan from heat and slowly stir in whiskey. Return the pan to the heat and simmer another 10 minutes, or until thick ans syrupy. Set aside but keep in a warm place.

skinless chicken breast 2 Tbsp. flour 1 large onion sliced 2 medium apples, cored and sliced 1 cup apple cider 1 cup fat free chicken broth 1/2 tsp. salt 1/2 tsp. ground ginger 2 tsp. cornstarch In a large skillet, warm oil over high heat. Toss chicken with flour in medium bowl, patting off excess. Place chicken in skillet and brown well on both sides. Remove chicken from pan and set aside. Reduce stove temp to low and add onions to skillet. Saute, stirring

whisk constantly and simmer for one minute. Pour

over chicken and

sauce serve.

PINEAPPLE

ICE BOX CAKE

1 large container of Cool

Crushed Pineapple

Whip

1 Angel Food Cake

1 Can of

2 pkgs. Plain gelatin 1 c sugar 1 can coconut 4 T. Cold Water 1 c. hot water

Bring a large saucepan of often until onion is tender water to a boil. Add the and lightly browned. Stir

carrots and cook until tender, about 5 minutes. Drain the carrots, then return them to the saucepan. Add the glaze and toss gently to coat. APPLE BRAISED CHICKEN 2 tsp. vegetable oil 1 lb. uncooked, boneless ,

in apples ,cider, chicken broth, salt, ginger and chicken. Bring to simmer, cover and cook for 30 minutes. Use slotted spoon to transfer chicken, onions, and apples to a serving dish. In a small bowl, whisk together cornstarch and 2-3 Tbsp of pan juice. Combine with remaining pan juice,

Mix gelatin in bowl with cold water. Add hot water & stir well. Add pineapple with juice and sugar. Stir. Chill until thick. Use half of the container of Cool Whip and stir into the gelatin mixture. Crumble 1/2 of into bottom of 9 x 13 pan; stir evenly. Pour V2 of gelatin mixture over cake. Crumble other 1/2 of cake on top then the remaining gelatin. Spread the other half of Cool Whip on top. Sprinkle

with coconut. Chill.

Apple Braised Chicken