Welcome, fellow 2022. I can imagine many of you sipping your morning coffee or tea at the keyboard, not your newspaper-over-coffee habit from years past. We are still the same people, as we look at each other between the lines on our screens, will we continue to move as usual?
[READ MORE: Chattanooga Times Free Press turns to iPads as its digital future.]
Requests first and always. As we asked in 2021, we asked again on the 22nd for a coffee cake made with a sugar substitute, the healthiest chocolate recipes and almond cookies to replace the commercial version.
As AE and I experimented with Fare Exchange recipes for French onion soup, she asked sobbing, “How do you peel onions without crying?” Read on for one of her dessert recipes.
SLOW COOKED CHICKEN 1
You ordered a crock pot version of the beloved chicken dish made with beef jerky, bacon, and a creamy sauce. Nancy Williams intervened in the search, directing us to the plate with a familiar name, easily discovered on the Internet.
“This recipe is called Company Chicken. I think one would just lightly sauté the chicken breasts to seal them and give them some color. Layer them with the other ingredients in a slow cooker.” Then he qualified that suggestion. “But that could really overcook the chicken. It would probably be easier to follow the recipe without the crock pot.”
In that spirit, they follow two versions that don’t require a crock pot, but do require slow cooking: the version from a local cookbook and one from the great internet unknown.
The first is called Party Chicken and comes from “Food for Thought,” the Girls Preparatory School cookbook. It is described as “an easy and tasty dish to make in company”.
8 boneless skinless chicken breasts
8 strips of bacon
4 ounces dried ground beef
1 can of condensed cream of mushrooms
1/2 pint (1 cup) sour cream
Wrap each chicken breast with a strip of bacon. Line the bottom of a 9-by-13-inch baking dish with ground beef. Place the chicken on top.
Mix the soup and sour cream and pour over the chicken. Bake uncovered at 275 degrees for 3 hours. Makes 8 servings.
SLOW COOKED CHICKEN 2
The following recipe came from an online source, Family Oven, and it also includes cream cheese.
Company Chicken with Dried Beef
1 package (3 ounces) beef jerky
8 to 10 slices of bacon
8 to 10 whole chicken breasts, boneless and skinless
2 packages (3 ounces) cream cheese
2 cans of cream of mushroom soup
1 cup sour cream
In a large casserole, place a layer of dried meat slices, slightly overlapping each other.
Wrap a slice of bacon around each chicken breast and place on top of the jerky.
In a saucepan, heat the cream cheese, undiluted mushroom soup, and sour cream.
Heat until cream cheese is partially melted. Pour the sauce over the chicken.
Sprinkle each breast with paprika.
Cover and bake for 2 hours at 350 degrees.
When serving, spoon the soup mix over each chicken breast and serve the extra sauce in a saucepan or pitcher.
While putting away his Christmas recipes, AE remembered his favorite gift.
Swedish Skillet Coffee Cake
6 tablespoons of butter
1 cup of sugar
1 cup of flour
1 teaspoon of almond extract
1 teaspoon vanilla extract
Sliced or sliced almonds for topping
Cinnamon sugar for topping
Melt the butter in a cast iron skillet or heat it in any oven safe container of your choice.
In a bowl, beat the eggs. Add sugar, flour, and extracts. Add the melted butter; don’t hit.
Sprinkle some flour over the buttered pan and pour the mixture into it.
Sprinkle the almonds on top and sprinkle with cinnamon sugar. (Use brown or white sugar).
Bake at 350 degrees for 25 minutes.
VEGETABLES, HOLD THE CREAM SAUCE
Mary Ann McInturff pulled this one out of her vast collection, because you asked for vegetable recipes without cream sauce. “One of my favorites lately is Zucchini Parmesan.”
3 or 4 medium zucchini
Salt and pepper
Dried chopped onions
Several pats of butter
Real Parmigiano Reggiano
Drizzle a casserole with Pam (or grease with butter).
Cut half the zucchini into rounds about 1/8 inch thick (I use a mandolin) and layer in the bottom of a saucepan.
Sprinkle with salt and pepper, dried minced onion, and bits of butter or margarine.
Grate Parmigiano Reggiano over everything.
Repeat these layers with the remaining zucchini and the same seasonings.
Cover with aluminum foil (nonstick works best) and bake at 375 degrees for about 30 minutes.
Uncover and bake another 15 minutes until the zucchini is tender and the top is lightly browned.
This dish goes well with anything.
It’s funny how a scene, let’s say a fragment of a moment, can stay with you for many years. I remembered this next recipe, submitted by an anonymous contributor on a sheaf of cookbook recipes, as a casserole brought to a baby shower by a woman who had been the mother-to-be’s mentor and Bible study leader. This was over 30 years ago, and I only remember two things: the kindness of this old woman … and the green beans in her spacious casserole.
3 cups cooked chicken
1 package Uncle Ben’s combined wild and white rice, cooked
1 can of cream of celery
1 medium jar sliced bell peppers
1 medium onion, chopped
2 cups French-style green beans, drained
1 cup Hellmann’s mayonnaise
1 can water chestnuts, sliced
Salt and pepper to taste
Mix all ingredients. Pour into a 2 1/2 or 3-quart casserole. Bake for 25 to 30 minutes at 350 degrees.
To freeze, do not cook before freezing.
Makes 16 servings.
Like many vacation homes, ours was not COVID compliant. A newly married couple had to stay away from COVID exposure. The spectacular mashed potato casserole (from Fare Exchange, of course) held its own in the freezer. Lime beans were also exiled, and the whipping cream that would garnish them found other uses. Some tasty things were part of the visitor experience, but the candlelight and wailing board just didn’t make an appearance, so the experience of sitting next to three generations was lost.
But as Walt Whitman said, “We were together. I forgot the rest.” I plan to do just that. And please share your recipes, your memories, your “wish I had” and “I’m glad I did.”
– Coffee cake made with sugar substitute
– Healthy chocolate recipes
– Homemade almond flour cookies
TO REACH US
Fare Exchange has long been a meeting place for people who love to cook and eat. We welcome both your prescriptions and your requests. Be sure to include precise instructions for every prescription you submit, and know that we cannot test the recipes printed here.
Shipping Address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750