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February recipes courtesy of Harlan County Family & Consumer Services agent Theresa Howard and library friend Armilda Belcher.


Hot Chicken Salad
2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup sliced almonds
1/2 tsp. salt
1/2 tsp. pepper
2 Tbl. fresh lemon juice
1 cup mayonnaise
1 cup grated sharp cheddar cheese
2/3 cup crushed potato chips

 

Preheat oven to 350 degrees.  Spray a 13 x 9 inch baking dish with
vegetable oil cooking spray.  In a large mixing bowl, combine the
chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise and
cheese.  Place the mixture in the prepared baking dish.  Spread the
crushed potato chips on top.  Bake 20 minutes or until bubbly.

  
Cheeseburger & Fries Casserole 
 
2 pounds lean ground beef
1/2 medium onion, chopped
salt and pepper to taste
garlic powder to taste
1 (10.75 ounce) can condensed golden mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (16 ounce) package frozen French fries
2 cups shredded Cheddar cheese
 
Preheat the oven to 375 degrees F (190 degrees C).  Combine the ground beef and onion in a skillet over
medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent.
Drain off excess grease, and season with salt, pepper and garlic powder.   Return to the heat, and stir in
the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole
from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has
melted.
Oreo Truffles

1 pkg.  Oreo cookies, finely crushed and divided
2  8-oz. pkgs. semi-sweet white baking chocolate, melted
1  8-oz. pkg. softened cream cheese

Mix 3 cups of the cookie crumbs and the cream cheese until well blended.  Shape into 42 1-inch balls.  Dip balls into melted chocolate; place on wax-paper covered baking sheet.  Sprinkle with remaining cookie crumbs, if desired.  Refrigerate 1 hour, until firm.  Store any leftover truffles in tightly-covered container in refrigerator.

 
3-Day Coconut Cake

1 pk. butter recipe cake mix
2 pk. frozen coconut (large)
16 oz. sour cream
1 cup sugar
1 container Kool Whip
 
Bake cake as directed in 2 round cake pans and split into layers.  Mix sour cream, coconut and sugar.  Take out 1 cup and set aside.  Spread sour cream mixture between cake layers.  Then mix 8 oz. prepared whipped topping with the 1 cup reserved sour cream mixture.  Frost cake.  Seal in an airtight container.  Refrigerate for 3 - 5 days.

 

 

Bell Co. Public Library District
Middlesborough Branch--126 S. 20th St., Middlesboro KY 40965-3677   606-248-4812
Pineville Branch--214 Walnut St., Pineville KY 40977-1490  606-337-3422