New Castle News

Lugene Hudson

February 23, 2013

Culinary Conversation: Some dishes fresh from the web



  • 4 boneless, skinless chicken breasts
  • 4 oz. softened cream cheese
  • 1 tbsp. chopped parsley
  • 1 tbsp. minced onion
  • 2 tsps. lemon juice
  • 1/4 cup flour
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  • 1 egg, beaten
  • 1/2 cup corn flake crumbs

Preheat oven to 350.

Place chicken breasts between sheets of wax paper and flatten to about 1/4-inch thick.

In a bowl, beat cream cheese, parsley, onion, garlic salt, pepper and lemon juice until blended.

Spoon 2 tbsps. cream cheese mixture on each piece of chicken.

Roll up chicken. Coat rolls with flour, dip in egg mixture, then roll in corn flakes.

Drizzle some olive oil in a large skillet. Cook chicken over medium heat and brown on all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.

Old Fashioned Baked Macaroni and Cheese

  • 3 1/3 cups elbow macaroni
  • 4 tbsps. butter or margarine
  • 4 tbsps. flour
  • 1 tbsp. salt
  • 1/2 tbsp. white pepper
  • 3/4 tbsp. dry mustard
  • 3 1/2 cups milk
  • 8 dashes Tabasco sauce
  • 5 cups cheddar cheese, grated
  • 2 tbsps. butter or margarine, melted
  • 1/2 cup dry bread  crumbs
  • 1/4 tbsp. paprika

Cook macaroni as directed on package.

Pour cooked macaroni into 3-qt. baking dish.

Melt butter in saucepan over low heat; blend in flour, salt, pepper and mustard.

Add milk and Tabasco; cook over moderate heat , stirring constantly until sauce is thick and smooth.

Remove sauce from heat; stir in cheese until melted. Combine sauce with cooked macaroni.

Mix together melted butter, crumbs and paprika. Sprinkle crumbs over macaroni.

Bake at 350 for 25 to 30 minutes.

Pineapple, Pudding and Pecan Cake

  • 1 package yellow white cake mix
  • 1 cup crushed pineapple, undrained
  • 1/2 cup sugar
  • 1 package instant vanilla pudding
  • 1 cup coconut
  • 8 oz. Cool Whip, thawed
  • 1 cup pecans, toasted and chopped

Bake cake according to directions in a 9x13-inch pan.

In a saucepan over medium heat, combine pineapple with juice, sugar, pudding and coconut. Simmer 5 minutes.

Using a wooden spoon handle, poke holes in warm cake.

Slowly pour pineapple mixture over cake and spread evenly. Cool. Spread whipped topping evenly over cake and sprinkle with nuts.

Chill at least two hours before serving.

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Lugene Hudson
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