Bon Appétit
The Winds are Blowing - March Days are Here By Scarlett Cook
I
don’t know about you but I don’t have to wait for March for winds to blow! This year has been extremely windy and March has just arrived. I sometimes wonder if I couldn’t put up a windmill and use it to generate power. I guess it is because we have so many hills and valleys that we always have a breeze. Batten down the doors and windows and cook this meal which should have something that appeals to everyone. And don’t forget to wear your green on the 17th so you don’t get pinched. Onion Crusted Chicken 4 Servings 4 Skinless boneless chicken breasts 1/4 Teaspoon salt 1/4 Teaspoon pepper 1/2 Cup butter, melted 1 Tablespoon Worcestershire sauce 1 Teaspoon Dijon mustard 1 Can fried onions, crushed Preheat oven to 350˚. Grease a 13” x 9” baking dish. Place each piece of chicken between 2 sheets of waxed paper and flatten to 1/4” using rolling pan or cast iron skillet Sprinkle with salt and pepper. Combine butter, Worcestershire sauce and mustard and stir well. Dip chicken in butter mixture, then in fried onions. Place chicken in prepared pan. Top with remaining onion pieces and drizzle with remaining butter. Cover and bake for 20 minutes. Uncover and bake for 10 minutes more. Green Bean and Corn Casserole 4 – 6 Servings 1 (12 ounce) Can Mexican style corn, drained 1 (16 ounce) Can French style green beans, drained 1/2 Cup diced celery 1/2 Cup chopped onion 1/2 Cup shredded Cheddar cheese 1/2 Sour cream 1 Can cream of celery soup 1/4 Teaspoon pepper 1/4 Cup melted butter 1/2 Cup slivered almonds 1 Cup bread crumbs Preheat oven to 350˚. Grease 8” x 8” baking dish. Combine corn, beans, celery, onion, cheese, sour cream, soup and pepper. Pour into prepared dish. Combine butter, almonds and crumbs. Sprinkle over casserole. Bake uncovered for 45 minutes.
38 GML - March 2021
