Chicken, corn bread dish simplifies life

Recipe Finder

February 05, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

When you're feeling a little lazy or too busy with other chores, a one-dish meal can be a pleasurable time saver and often proves to be a most delicious meal.

This chicken with corn bread recipe may be just what you've been looking for.

Linda J. Leonardelli of Baltimore requested the recipe and Beverly Hirsch of St. Augustine, Fla., supplied the answer.

Hirsch's Southern chicken

Makes 6 servings

1 small onion, chopped

3 tablespoons butter or margarine

1/4 cup flour

2 envelopes chicken broth mix or 2 chicken bouillon cubes

1 teaspoon onion salt

1 1/2 cups milk

1 teaspoon Worcestershire sauce, optional

1 tablespoon prepared mustard, optional

4 cups diced cooked chicken meat

1 cup leftover vegetables (such as carrots, corn, string beans or onions)

1 box (10 ounces) corn bread mix

Saute onion in butter until soft, blend in flour, chicken broth and onion salt. Stir in milk slowly and add Worcestershire and mustard. Cook over medium heat, stirring constantly until mixture thickens and boils one minute. Add chicken and vegetables and turn into 2 1/2 -quart casserole.

Prepare corn bread mix according to package directions and add to casserole by making a groove around edges, pushing the chicken mix into center of casserole and spooning batter carefully into groove. Bake in 400-degree oven 25 to 30 minutes or until corn bread is golden brown.

When using the Worcestershire sauce and mustard, Hirsch calls her recipe Southern Deviled Chicken. She notes if the sauce and mustard are eliminated, add pepper to taste.

And for dessert

Winifred E. Taylor of St. Augustine, Fla., requested a sugar-free apple pie recipe. Her answer came from Anne Tallarico of Laurel.

Sugar-free apple pie

pastry for 9-inch double-crust pie

5 cups peeled, cored and sliced sweet apples

1 teaspoon cinnamon

1 teaspoon allspice

1/4 teaspoon nutmeg

1 tablespoon lemon juice

1 teaspoon grated lemon zest

1/2 cup walnuts, coarsely chopped

2 tablespoons unsalted butter

Heat oven to 450 degrees.

Prepare pastry. Line bottom of pie pan using half the dough. Keep remaining dough chilled.

Combine apples (our tester, Chef Gilles Syglowski, used Red Delicious apples) spices, lemon juice, zest and walnuts. Mix well and turn into the crust and dot with butter.

Roll out top crust and place on filling. Trim off any excess dough, crimp edges and prick with the tines of a fork to let steam escape.

Bake 10 minutes. Lower heat to 350 degrees and bake 45 minutes more until crust is golden brown.

Several sugar-free fruit pies may be made by following the recipe above and substituting 2 cups of another fruit for 2 cups of the apples, still using 5 cups in all. For instance, substitute 2 cups halved, pitted fresh sweet cherries or 2 cups of peeled, sliced peaches or 2 cups peeled, cored and sliced Bartlett pears.

Recipe requests

Faith H. Debes of Fallston wants a recipe for "my husband and myself dating to the 1950s and called Harley Burger from a restaurant known as Harley's around 25th St. Over the past years, we have not found anything similar and would love to try and make them."

Rachel Seidner of Winchester, Va., wants a recipe for blueberry cake like the one she saw in the Winchester Star.

Mrs. L. J. Stevens of Sioux Falls, S.D., writes she was "riding in an airplane and was given some absolutely wonderful rectangular, narrow, thin, little chocolate-covered cookies. I believe they were known as Florentines. Can you possibly find me this recipe?"

Wendy Doehne of Longview, Wash., wants a recipe called Gullivers creamed corn.

Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, write Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 2/05/97

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