The Italian Blog

Sprinkle half of the cheese and green chilies over the
layer of franks. Top with half of the corn mixture.
Sprinkle with remaining cheese and chilies and finish with
a layer of corn mixture. Smooth the top with a spatula.
Bake in the middle of oven for 35 to 40 minutes, or until
top is lightly browned and toothpick inserted in corn
layers comes out clean.
PHOTO: Schools open, and crunchy Tater-Chip Drumsticks,
fresh vegetables and frozen-juice “slush” earn high lunch
bag… – 5
SWEET AND SOUR CHICKENServes 4
This is one of the National Chicken Cooking Contest
winners, and its easy enough Good Gravy Pot Roast for the beginning cook. The
original recipe called for adding a teaspoon of salt to the
sweet and sour mixture, but I found that the salt in the
salad dressing and the onion soup mix was enough. If your
kids like foods salty, they may want to sprinkle more on at
the end.
1 chicken, cut in serving pieces
1 bottle (8-ounces) Russian salad dressing
1 envelope (1-3/8-ounces) dry onion soup mix
1 jar (10-ounces) apricot preserves
Preheat oven to 350oF. Place chicken, skin side up, in
single layer in large shallow baking dish. In a large
measuring cup combine remaining ingredients and pour over
chicken. Bake, uncovered, for about 1 hour, or until
cooked through.
TACO DOGSServes 6-8
Our neighbors South of the Border might be surprised at
this version of their tacos, but its quick and good.
8 chicken franks
8 taco shells
1 can (15-ounces) chili with beans
1 cup shredded Monterey Jack or cheddar erey Jack or
cheddar cheese
1 cup shredded lettuce
1/2 cup diced tomato
Preheat oven to 350F. Split franks in half lengthwise and
grill or fry briefly. Place franks in taco shells and top
each with 2 tablespoons chili and 1 tablespoon cheese.
Place tacos on baking sheet and bake for 15 minutes, or
until chili is hot and cheese is melted. Top with taco
sauce, lettuce, tomato and remaining cheese. Serve
immediately.
TATER FRANKSServes 6-8
This is inexpensive and easy to like.
8 chicken franks
3 tablespoons melted butter or margarine, divided
1-1/2 tablespoons milk
1 teaspoon salt or to taste
ground pepper to taste
3 cups cooked riced potatoes or very firm prepared instant
mashed potatoes
2 egg yolks
2 egg whites, lightly beaten with 1 tablespoon water
2-1/2 cups cornflake crumbs
Preheat oven to 375oF. Pierce franks all over with a fork.
Pour half of butter into a mixing bowl. Add milk, salt and
pepper, then add riced potatoes and beaten egg yolks. (If
using instant mashed potatoes, omit milk.) Beat thoroughly
with wooden spoon until well blended; chill until firm
enough to handle. Divide potato mixture into eight parts.
Using your hands, form an even layer of potato (about 1/2-
inch thick) around each frank. If mixture is sticky, flour
hands lightly. Roll first in cornflake crumbs, then in egg
white and water mixture, and again in crumbs. Place tater
franks on buttered baking sheet so they are not touching,
and drizzle with remaining melted butter. Bake in the
middle of the oven for 30 minutes or until crisp and golden
brown. Serve immediately.
TEAM SPIRIT HEROSServes 8
Your teenagers can make this one. If they dont like
peppers or onions, its fine to skip them.
8 chicken franks
8 hero rolls
4 tablespoons vegetable oil
1 onion, thinly sliced
2 green peppers, cut into thin strips
1-1/2 cups tomato sauce
1 tablespoon fresh, minced basil or 1 teaspoon dried
1 tablespoon minced fresh parsley
12 slices Provolone cheese, cut into half-inch strips
Pierce each frank in several places with a fork. Cut rolls
lengthwise, leaving the two halves attached. In a large
skillet over medium-low heat, heat oil. Add onions and
peppers and cook for 10 minutes stirring often. Add sauce
and herbs; stir and simmer 5 minutes. Preheat oven to
350oF. Place one frank in each roll, spoon equal amounts
of sauce mixture over franks. Close roll and wrap securely
in foil.
Heat for 20 minutes, turning packages after 10 minutes.