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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Friday, November 6, 2009 The Forum: Family fave mixes chicken, rice By Judyrae Kruse Herald Columnist Snohomish cook Dee Dee Ohm tells us, “Your plea for casseroles finally prompted me to send you one that I have wanted to send for a long time. “With the great prices on chicken in the stores right now, this is a great recipe for just that. We call it Saturday night chicken, but it can be made any night just fine. “I have had this recipe for at least 30 or more years now, and it is always one of my family’s favorites. “Please do not use boneless or skinless chicken parts. That compromises the flavor of the dish. However, I do remove any excess fat from the chicken pieces. “I like to serve this with green beans. And it’s even better the next day, reheated.” Next, recipes abound for pumpkin pies, cakes, breads and muffins, but fritters? Let’s hear it for Cathrine Emerson of Arlington, who shares the secret for making this treat. “I love this time of year! Just wanted to pass on a favorite pumpkin recipe that I have used over the years with great success,” she says. “My boys always enjoyed the fritters.’’ Cathrine adds, “These are excellent with fresh fish. I use them whenever I need a change from the potato, rice, pasta routine. A true comfort food!’’ Saturday night (or any night) chicken 1 can cream of chicken soup 1 can cream of celery soup 11/3 cups raw rice (not instant) 3/4 soup can water 1 whole chicken, cut up (or any favorite chicken parts) 1 package dry onion soup mix In a mixing bowl, combine the canned soups, rice and water, mixing well. Pour into a 9-by-13-inch baking pan sprayed with nonstick coating. Place chicken pieces skin side up on the rice mixture. Sprinkle evenly with the dry onion soup mix. Cover with foil, sealing tightly, and bake at 325 degrees for 2 to 21/2 hours. (This dish is even better the next day, reheated.) Tavern pumpkin fritters 1 egg 1/2 cup brown sugar or honey 1/2 teaspoon salt 11/2 cups canned pumpkin 1 cup all-purpose flour (can use half whole-wheat flour) 1 teaspoon baking powder 1/4 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 tablespoon butter, melted 1 teaspoon vanilla 1/2 teaspoon ground ginger Powdered sugar In a mixing bowl, beat the eggs, sugar or honey and salt until light and fluffy. Blend in the pumpkin. Sift together the flour, baking powder and baking soda and add to the pumpkin mixture. Add the pumpkin pie spice, butter, vanilla and ginger and mix thoroughly. Drop batter by tablespoons onto a hot, well-greased griddle or frying pan. Turn to brown lightly on the other side. Do not overcook. Drain on paper towels, sprinkle with powdered sugar and serve immediately. READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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