Recipe

Print Zucchini Casseroles Recipe by The Ruospo'sCourse: AppetizerCuisine: AmericanServings 4 servingsPrep time 15 minutesBaking Time 70 minutes A savory, egg-based casserole combining tender zucchini and onion with melted cheese and Bisquick for a golden, satisfying dish. Ingredients 3 lbs zucchini, chopped fine 6 eggs 1 cup oil 1 tsp salt 1 cup grated cheese 2 cups Bisquick 1 onion, chopped Directions Preheat oven to 350°F. Grease a 13×9-inch baking pan. In a large bowl, beat the eggs. Add oil, salt, grated cheese, and Bisquick to the eggs. Mix until well combined. Fold in the finely chopped zucchini and chopped onion. Pour mixture into the prepared greased pan. Bake uncovered for 1 hour and 10 minutes, or until lightly browned on top.

Print Applesauce Nut Bread Recipe by The Ruospo'sCourse: Breakfast/DessertCuisine: AmericanServings 4 servingsPrep time 30 minutesResting Time 10 minutesBaking Time 45-60 minutes A moist, lightly spiced quick bread combining the sweetness of applesauce with crunchy nuts and chocolate chips. Ingredients 1 cup sugar 2 cups flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1 1/2 cups applesauce 2 eggs 2 tbsp melted butter 1/2 cup chopped nuts 1 cup chocolate chips Directions Preheat oven to 350°F. Grease a 13×8-inch pan. In a large bowl, mix together sugar and eggs until well combined. Add apple sauce and melted butter to the egg mixture; stir to combine. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet mixture and stir until just combined. Pour batter into the prepared pan and spread evenly. Sprinkle nuts and chocolate chips over the top. Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before slicing and serving.

Print Chicken and Dumplings Recipe Recipe by Margaret HughesCourse: Main courseCuisine: United StateServings 6 peoplePrep time 20 minutesCooking time 1 hourResting Time 10 minutes Chicken & Dumplings is a warm, hearty dish that combines tender chicken, flavorful broth, and pillowy dumplings. A Southern staple, it’s a comfort food that has soothed generations on cold days and family gatherings. Ingredients 3 lb whole chicken, cut into pieces 8 cups chicken stock (preferably homemade) 2 carrots — peeled and diced 2 celery stalks — diced 1 medium yellow onion — chopped 2 cloves garlic — minced 2 bay leaves 1 tsp dried thyme (or 1 tbsp fresh) 1 tsp kosher salt (to taste) ½ tsp black pepper 2 tbsp unsalted butter 2 tbsp all-purpose flour (for thickening) ½ cup heavy cream For Dumplings: 2 cups all-purpose flour 1 tbsp baking powder 1 tsp kosher salt 4 tbsp unsalted butter — cold, cubed 1 cup whole milk Directions Make broth & cook chicken. In a large Dutch oven, add chicken pieces, chicken stock, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce to a gentle simmer for 45 minutes until chicken is fully cooked and tender. Shred chicken. Remove chicken from pot. Let rest 5 minutes, then shred meat, discarding skin and bones. Return shredded chicken to pot. Thicken base. In a small pan, melt butter and whisk in flour. Cook for 1–2 minutes until golden, then stir mixture into soup. Add cream. Simmer 5–10 minutes until slightly thickened. Prepare dumplings. In a mixing bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until dough forms. Cook dumplings. Drop spoonfuls of dough directly into simmering soup. Cover pot tightly and cook for 15–20 minutes without lifting lid, until dumplings are puffed and cooked through. Finish & serve. Remove bay leaves. Taste broth and adjust seasoning with salt and pepper. Serve hot with fresh parsley if desired. Notes Storage: Refrigerate in an airtight container up to 3 days. Reheat gently; add splash of stock if thickened.

Print Brunswick Stew Recipe Recipe by Evelyn CarterCourse: Main courseCuisine: United StateServings 6 peoplePrep time 30 minutesCooking time 40 minutesResting Time Ingredients 2 lb boneless, skinless chicken thighs (or 3–4 bone-in thighs) — trimmed 8 oz smoked ham or diced smoked pork (or 1½ cups diced ham) 2 tbsp vegetable oil (or other neutral oil) 1 large yellow onion — diced (about 1½ cups) 2 cloves garlic — minced 2 cups peeled, diced potatoes (about 2 medium) 2 cups corn kernels (fresh or frozen) 1½ cups lima beans (frozen or canned and drained) 1 (14.5 oz) can diced tomatoes (with juices) 1 (15 oz) can tomato sauce (or crushed tomatoes) 4 cups low-sodium chicken stock (or more as needed) 2 tbsp Worcestershire sauce 1 tbsp apple cider vinegar 2 tbsp brown sugar (packed) 1 tsp smoked paprika ½ tsp cayenne pepper (optional — to taste) 2 bay leaves 1 tsp dried thyme (or 1 tbsp fresh) 1–1½ tsp kosher salt (adjust to taste) ½ tsp black pepper (or to taste) 2 tbsp butter (optional, for finish) Fresh chopped parsley for garnish (optional) Directions Prepare meat & veg. Pat chicken dry and season lightly with salt and pepper. Dice smoked ham. Peel and dice potatoes; chop onion and mince garlic. Brown the meat. Heat oil in a large Dutch oven over medium-high heat. Add chicken thighs and brown 3–4 minutes per side (they don’t need to cook through). Transfer to a plate. Add diced ham and cook 2 minutes until edges color. Remove a portion of ham to use as garnish if desired. Sauté aromatics. Reduce heat to medium. Add onion to the pot and cook 4–5 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant. Build the stew. Return chicken and any juices to the pot. Add potatoes, diced tomatoes (with juices), tomato sauce, chicken stock, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, cayenne (if using), bay leaves, and thyme. Stir to combine. Simmer low and slow. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 1 hour 15 minutes, stirring occasionally, until potatoes are tender and flavors meld. Shred chicken & adjust texture. Remove chicken pieces to a cutting board. Shred meat, discarding bones (if any), then return shredded chicken to the pot. If you prefer a thicker stew, scoop 2 cups of solids and mash them in a bowl or use an immersion blender to pulse a cup of the stew — then stir back in. Add beans & corn. Stir in lima beans and corn. Simmer uncovered for another 30–40 minutes until stew has thickened and everything is heated through. Taste and adjust seasoning (salt, pepper, sugar, or vinegar) as needed. Finish & serve. Remove bay leaves. Stir in butter for gloss and richness (optional). Ladle into bowls and garnish with reserved ham and chopped parsley. Storage: Refrigerate leftovers in a sealed container up to 3–4 days. Freeze up to 3 months. Reheat gently on the stove, adding a splash of stock or water if too thick.