Mama T ’ s WHAT’S COOKIN’
By Teresa Washburn
Cheddar Potato Casserole
1 (2pound) bag frozen hash brown potatoes, thawed 1 onion finely chopped ¾ cup (1 ½ sticks) butter, melted, divided 1 (8 ounce) carton sour cream 1 (10 ounce) can cream of chicken soup 1 (8 ounce) package shredded cheddar cheese 2 cups crushed corn flakes Preheat oven to 350 degrees. Combine hash browns, onion, ½ cup butter, sour cream, soup and cheese in large bowl and mix well. Pour into sprayed 9 x 13-inch baking dish. Combine corn flakes and remaining butter in bowl. Sprinkle over top of casserole. Bake for 45 to 50 minutes or until it bubbles around edges. Serves 8 to 10.
Sweet Potato Wedges
3 pounds sweet potatoes, peeled, quartered lengthwise 6 tablespoons (1/4 stick) butter, melted 6 tablespoons orange juice ¾ teaspoon ground cinnamon Preheat oven to 350 degrees. Arrange sweet potatoes in sprayed 9 x 13-inch baking pan. Combine butter, orange juice, ¾ teaspoon salt and cinnamon and drizzle over sweet potatoes. Cover and bake for 60 minutes or until tender. Serves 8.
Glazed Chicken and Rice
4 boneless, skinless chicken breast halves, cubed 1 (20 ounce) can pineapple chunks with juice ½ cup honey mustard grill and glaze sauce 1 red bell pepper, chopped 2 cups cooked rice Brown chicken in skillet with a little oil and cook on low heat for 15 minutes. Add pineapple, honey mustard and bell pepper and bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes or until sauce thickens slightly and chicken cooks through. Serve over hot cooked rice. Serves 4.
½ cup parmesan cheese 1 ½ cups corn flakes 1 (.04 ounce) packet dry ranch salad dressing mix 2 pounds chicken drumsticks ½ cup (1 stick) butter, melted Preheat oven to 350 degrees. Combine cheese, corn flakes and dressing mix in bowl. Dip washed, dried chicken in melted butter and dredge in corn flake mixture. Bake for 50 minutes or until golden brown. Serves 4 to 6.