Cook of the Week recipes

Cornish Hens
1 cup rice
2 cup water
1/2 cup chopped onion
3 tablespoons butter
1/2 cup toasted almonds, chopped
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
Salt and pepper to taste
6 Cornish game hens
6 bacon strips
Melted butter for basting

Cook rice in water until done. SautŽ onions in butter. Combine onions, rice, almonds, salt, thyme and marjoram. Salt and pepper hens and stuff with rice mixture. Place in roaster. Put strips of bacon over each hen. Cook in oven, uncovered, for 1 1/2 to 2 hours at 325 degrees, basting frequently with melted butter. If hens are not tender at the end of cooking time, cover and steam until tender.

Chicken Pot Pie
1 fryer, boiled and deboned
1 can cream of chicken soup
1 can broth (from boiled chicken)
1 large can Veg-All, drained
1 stick butter, melted
1 cup self-rising flour
1/2 cup buttermilk

Butter a 9×13-inch casserole dish. Line dish with chicken. Combine cream of chicken soup and broth. Add Veg-All. Pour over chicken.

Combine melted butter, flour and buttermilk. Mix well and pour over chicken and Veg-All mixture. Bake at 400 degrees for 30 minutes.

Marinated Carrots
5 cups sliced carrots or 3 cans
1 bell pepper, sliced in rings and cut in half
1 large red onion, sliced in rings
1 teaspoon salt
Marinade
1/2 cup oil
1 can tomato soup
3/4 cup vinegar
1 cup sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce

Combine carrots, bell pepper and onion in a large bowl. Cover with marinade. Chill. Stir several times. This will keep for several days in the refrigerator.

Company Beef Stew
1 cup Burgundy (or any good dry red wine)
1 clove garlic
1 bay leaf
2 whole cloves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon whole thyme
2 pounds lean stewing beef, cubed
1/4 cup olive oil
2 10-ounce cans beef broth
12 small onions
12 mushroom caps
3 carrots, cut into 2-inch slices
10-ounce package frozen green beans

Combine first 7 ingredients, mixing well. Pour over beef in shallow baking dish. Cover and refrigerate overnight. Drain well, reserving marinade. Discard bay leaf and cloves. Heat oil in Dutch oven over medium heat. Brown beef in oil. Add canned beef broth and marinade and bring to a boil. Cover, reduce heat and simmer 1 1/2 hours.

Add onions, mushrooms and carrots. Cook 30 minutes. Stir in beans. Cover and cook 15 minutes more. If you'd like, you can thicken the stew with a paste made of 2 tablespoons flour and 1/4 cup water. Makes 6 ample servings.

(Note: Canned small onions may be used. Drain and rinse and add with beans.)

Sweet Potato Crunch
3 cups cooked, mashed sweet potatoes
1/2 cup sugar
2 eggs, beaten
1/2 cup milk
1/2 cup butter
Dash of cinnamon
Dash of nutmeg
Topping
1/2 cup butter, melted
1 1/2 cups light brown sugar
1/2 cup flour
1 1/2 cups chopped pecans

Combine sweet potatoes, sugar, eggs, milk, butter, cinnamon and nutmeg in a casserole dish. Combine topping ingredients and sprinkle over sweet potato mixture. Bake at 350 degrees for 25 minutes. Serves 10 to 15.

Broccoli Dip
2 cans cream of mushroom soup
2 boxes broccoli, cooked and drained
2 bunches green onions, chopped and sautŽed in butter
4-ounce can mushrooms
2 tubes Kraft garlic cheese
2 packages slivered almonds

Combine all ingredients in a large saucepan and heat until cheese melts. Serve in a chafing dish with bread sticks (recipe follows). You can also mix rice with the above and have a broccoli rice casserole or you can add chicken and have a chicken-rice-broccoli casserole.

Bread Sticks
1 cup butter, melted
1 tablespoon garlic powder
2 teaspoons rosemary
2 teaspoons basil
2 teaspoons thyme
1 package hotdog buns

Combine butter and seasonings. Brush butter mixture on each side of the hotdog buns. Cut each side of the bun into 3 sticks and brush again. Place buns on a cookie sheet and bake in a 200-degree oven for 4 hours. You can freeze these and serve them with salads, dip or just eat them as a snack.

Veg-All Casserole
2 cans Veg-All (drain one)
1 can water chestnuts, sliced or chopped
1 medium onion, sautŽed
3/4 cup mayonnaise
8 ounces sharp cheddar cheese, grated
1 roll Ritz crackers, crumbled
1 stick butter, melted

Combine Veg-All, water chestnuts, onion, mayonnaise and cheddar and pour into casserole dish. Top with one roll crumbled crackers mixed with butter. Bake at 350 degrees for 30 minutes.