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home : life : life June 24, 2016

7/17/2013 8:41:00 PM
Southern Flavors - All-Time Favorites from Southern Living
By Virginia Sasser Journal Food Editor


In my opinion, Southern Living Magazine introduces some of the best new recipes to be found. Southern Living cookbooks are a compilation of recipes and food articles published in the magazine during any given year. Occasionally, a Southern Living specialty cookbook which features specific types of recipes will be compiled and published for sale by Oxmoor House. I have enjoyed reading the recipes and viewing the beautiful illustrations in one of the specialty cookbooks I purchased a few years ago-Southern Living All-Time Favorites. The recipes for this month's column are from the Fresh and Healthy section of Southern Living All-Time Favorites, 2009, by Oxmoor House, Inc. You may order the cookbook and/or other publications by calling 1-800-765-6400 or by visiting oxmoorhouse.com. I hope you will enjoy this small sample of recipes from the cookbook.


Fruit-and-Bran Muffins
1 c fat-free milk
2 c O-shaped sweetened oat-and-wheat bran cereal
1 large Granny Smith apple, peeled and diced
1 1/4 c uncooked oat bran hot cereal
1/3 c golden raisins
1/4 c firmly packed dark brown sugar
1/4 c egg substitute
1 T baking powder
1/2 t ground cinnamon
1/4 t ground nutmeg
3 T applesauce
Vegetable cooking spray

Bring milk to a boil in a large saucepan; remove from heat, and stir in O-shaped cereal. Let stand 5 minutes or until cereal is softened. Stir in apple and next 8 ingredients until blended. Place paper baking cups in muffin pans, and lightly coat with cooking spray. Spoon batter evenly into cups. Bake at 375 degrees for 18-20 minutes or until a wooden pick inserted in center comes out clean. Makes 1 dozen. Note: For testing purposes only, we used Cracklin' Oat Bran Cereal for sweetened cereal and Hodgson Mill Oat Bran Hot Cereal for uncooked cereal.


Fried Pork Chops with Cream Gravy
1 c all-purpose flour
1 t Cajun seasoning
1/4 t garlic powder
1/4 t pepper (4 oz) boneless center-cut pork chops
1 c nonfat buttermilk
Vegetable cooking spray
3 T vegetable oil
1 c fat-free milk
1/4 t salt

Garnish: coarsely ground pepper
Reserve 2 T flour, and set aside. Place remaining flour in a shallow dish. Combine Cajun seasoning, garlic powder and 1/4 t pepper. Rub pork chops evenly on both sides with seasoning mixture. Dip pork in buttermilk; dredge in flour. Lightly coat both sides of pork with cooking spray. Cook pork, in batches, in hot oil in a large heavy skillet over medium-high heat 5 minutes on each side or until golden brown. Drain on paper towels. Add reserved 2 T flour to pan drippings in skillet; stir in milk and salt, and cook, stirring constantly, until thickened and bubble. Serve immediately with pork. Garnish, if desired. Makes 8 servings.


Marinated Chicken Strips and Vegetables
3/4 c lite soy sauce
2/3 c honey
1/3 c pineapple juice
1/2 t garlic powder
1/4 t ground ginger
1 1/2 pounds fresh asparagus spears
6 (6 oz) skinned and boned chicken breasts, cut into 1/4 inch strips
1/4 c stone-ground mustard
2 T sesame seeds, toasted
3 medium tomatoes, cut into wedges
8 c mixed salad greens
Honey-mustard dressing

Stir together first 5 ingredients; set 1/2 c mixture aside. Pour remaining soy sauce mixture evenly into 2 zip-top plastic freezer bags. Snap off tough ends of asparagus, and place asparagus spears in 1 bag. Add chicken to remaining bag. Seal and chill at least 2 hours. Drain chicken and asparagus, discarding marinade. Place chicken on a lightly greased roasting pan. Place asparagus in a lightly greased 13 x 9 inch pan. Stir together reserved 1/2 c soy sauce mixture, mustard, and sesame seeds. Pour 1/2 c mixture over chicken and remaining 1/4 c over asparagus. Bake chicken at 425 degrees for 5 minutes. Place asparagus in oven and bake chicken and asparagus 10 minutes or until chicken is done. Cool, if desired. Place separately in zip-top freezer bags, and chill 8 hours, if desired. Arrange chicken, asparagus, and tomato over salad greens and drizzle with honey-mustard dressing. Makes 6 servings.


Oven-Baked Barbecue Chicken
2 c spicy tomato juice
1/2 c cider vinegar
3 T vegetable oil
2 to 3 garlic cloves, minced
1 bay leaf
2 t salt
1 t sugar
1/2 t black pepper
1/4 t ground red pepper (optional)
4 1/2 t Worcestershire sauce
2 c flour
10 chicken thighs, skinned
10 chicken legs, skinned

Stir together first 10 ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat and simmer 10 minutes. Place flour in a shallow dish; dredge chicken pieces on both sides. Arrange thighs, bone side up, and legs in a lightly greased roasting pan. Pour tomato juice mixture evenly over chicken. Bake, uncovered, at 350 degrees for 1 1/2 hours or until done, basting occasionally. Discard bay leaf. Makes 10 servings.


Breaded Chicken Drumsticks
1/2 c fine, dry breadcrumbs
2 t onion powder
2 t curry powder
1/2 t dry mustard
1/4 t salt
1/4 t garlic powder
1/4 t paprika
1/4 to 1/2 t ground red pepper
12 chicken drumsticks, skinned (3 pounds)
1/4 c milk
Vegetable cooking spray

Combine first 8 ingredients in a shallow dish. Dip chicken in milk; coat with crumb mixture and place in a lightly greased 13 x 9 inch baking dish. Coat chicken with cooking spray. Bake, uncovered, at 375 degrees for 1 hour or until done. Makes 6 servings.


Caribbean Fruit Salsa
1 mango (about 1/2 pound), peeled and diced
1 papaya (about 1/2 pound), peeled and diced
1 medium-sized red bell pepper, diced
1 medium-size green bell pepper, diced
1 c diced fresh pineapple
1 small red onion, diced
3 T chopped fresh cilantro
2 T fresh lime juice
1 T olive oil
Tortilla chips

Stir together all ingredients. Cover and chill at least 2 hours. Serve with tortilla chips. Makes 5 cups. Note: Substitute 1 cup each diced, refrigerated jarred mango and papaya for the fresh fruit, if desired.


White Spaghetti and Meatballs
1 1/2 pounds skinned and boned chicken breasts, cut into chunks
1 large garlic clove
1 large egg
10 saltine crackers, finely crushed
1 t Italian seasoning
Vegetable cooking spray
1 (8 oz) package spaghetti, uncooked
1 (8 oz) package sliced fresh mushrooms
1/8 t ground nutmeg
1 t olive oil
1 large garlic clove, minced
2 T flour
1/2 c dry white wine
3 c low-sodium, fat-free chicken broth
1 (8 oz) package 1/2-less-fat cream cheese
1/4 t ground red pepper
1/4 c chopped fresh flat-leaf parsley
Garnish: flat-leaf parsley sprig

Process chicken and garlic clove in a food processor until ground. Stir together chicken mixture, egg , crackers and Italian seasoning in a large bowl. Cover and chill 20 minutes. Shape mixture into 1-inch balls. Place a rack coated with cooking spray in an aluminum foil-lined broiling pan. Arrange meatballs on rack; lightly spray meatballs with cooking spray. Bake at 375 degrees for 13 minutes or until golden and thoroughly cooked. Cook pasta according to package directions, omitting salt and oil; drain. Sauté mushrooms and nutmeg in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until mushrooms are tender. Add minced garlic; sauté 1 minute. Sprinkle with flour; cook, stirring constantly, 1 minute. Sprinkle with flour; cook, stirring constantly, 1 minute. Add wine, stirring to loosen browned particles from bottom of pan. Whisk in broth. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Add cream cheese, whisking until smooth and sauce is thickened. Add meatballs, red pepper, and parsley to sauce; simmer 10 minutes. Serve sauce with meatballs over pasta. Garnish, if desired. Makes 6 servings.


Easy Mexican Lasagna
3 c chopped cooked chicken breast
1 (15 oz) can black beans, rinsed and drained
2/3 c canned diced tomatoes and green chiles
1 t garlic powder
1 t ground cumin
1/2 t pepper
1 (10 3/4 -oz) can fat-free cream of chicken soup
1 (10 3/4 -oz) can fat-free cream of mushroom soup
1 (10 oz) can enchilada sauce
Vegetable cooking spray
9 (6 inch) corn tortillas
1 c (4 oz) shredded reduced-fat Cheddar cheese
1 c (4 oz) shredded Monterey Jack cheese
Toppings: shredded lettuce, fat-free sour cream; mild chunky salsa

Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated. Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated. Spoon one-third of sauce into a 13 x 9 inch baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese. Bake at 350 degrees for 30to 40 minutes or until lasagna is bubbly. Serve with desired toppings. Makes 8 servings.


Layered Potato Salad
4 pounds red potatoes, unpeeled
1 (8 ounce) container fat-free sour cream
3/4 c light mayonnaise
2 T Creole mustard
1/2 t pepper
1/4 t salt 1 bunch green onions, chopped (about 1 cup)
3/4 c chopped parsley
3 reduced-fat, reduced-sodium bacon slices, cooked and crumbled

Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat. Boil 25 minutes or until tender. Drain and let cool. Cut potatoes into thin slices. Stir together sour cream, mayonnaise, mustard and pepper. Layer one-third each of potatoes, sour cream mixture, green onions and parsley in a large glass bowl. Repeat layers twice, ending with parsley. Cover and chill 1 hour Sprinkle with bacon just before serving. Makes 12 servings. Note: Salad may be prepared a day in advance and chilled.


Baked Banana Pudding
1/3 c flour
Dash of salt
2 1/2 c low-fat milk
1 (14 oz) can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 t vanilla extract
2 1/4 to 3 cups sliced ripe bananas
45 to 50 reduced-fat vanilla wafers (depending on baking dishes)
4 egg whites
1/4 c sugar

Combine flour and salt in a medium saucepan. Gradually stir in milk, sweetened condensed milk and yolks and cook over medium heat, stirring constantly, 8 minutes or until thickened. Remove from heat; stir in vanilla. Layer 3 banana slices, 3 1/2 T pudding mixture and 3 vanilla wafers in each of 8 l(1-cup) ramekins or individual baking dishes. Top each with 6 banana slices, 3 1/2 T pudding and 3 vanilla wafers. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 T at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue over each pudding. Bake at 325 degrees for 25 minutes or until golden. Let cool at least 30 minutes. Makes 8 servings.

Note: A 2-quart baking dish may be used instead of ramekins. Layer about one-third each of banana slices, pudding mixture, and vanilla wafers. Repeat layers; top with remaining bananas and pudding mixture. Arrange remaining wafers around inside edge of dish. Gently push wafers into pudding. Spread meringue evenly over pudding; bake as directed.





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