Recipes to Comfort You ‘After the Storm’ - South Dade News Leader: Community News | South Dade News Leader | Miami Dade County

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Recipes to Comfort You ‘After the Storm’

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Posted: Monday, September 25, 2017 5:14 pm

   After the storm we all have thoughts of what to cook that is easy, tasty and somewhat of a comfort. Shelves at the grocery stores are still bare and electricity for some of our friends and neighbors is still out.

  The recipe below for the chicken and rice is quick and easily doubled to share with someone in need. It’s my go to dish in a hurry for unexpected events.

The wedge salad takes little effort and most of the ingredients in the salad dressing we all have on hand or are easy to obtain.

   In this version of the classic banana pudding, my no bake banana pudding is a family favorite and truly a comfort dessert.

Queens Tip: Even in a storm you are making memories, so don’t forget to count your blessings.

Go-To Chicken and Rice Casserole

Go-To Chicken and Rice Casserole

2 Chicken breasts boiled and cup up into bit sizes pieces

1 cup white rice cooked in 2 ½ cups chicken broth for 20 minutes

1 Can Cream of Chicken Soup, undiluted

1 cup mayonnaise

½ cup butter melted

1 stack Ritz crackers crushed

Combine chicken, cooked rice, soup and mayonnaise. Spoon into a greased 8 inch casserole. Combine the melted butter and crackers and sprinkle on top of the casserole. Bake 350 degrees for 30 to 40 minutes until browned and bubbly.

Wedge Salad with Zesty Honey Salad Dressing

Wedge Salad with Zesty Honey Salad Dressing

1 head iceberg lettuce, divided into six wedges

8 mushrooms, sliced fine

2 medium or large tomatoes cut into wedges

Arrange on plate and drizzle with salad dressing.

Zesty Honey Salad Dressing

10 oz. mayonnaise

½ cup vegetable oil

¼ cup honey

½ teaspoon mustard

1 small onion, finely chopped

1 pinch parsley

½ Lemon (juice only)

2 drops hot sauce

2 tablespoons chives, finely chopped

Mix all ingredients listed with a processor and drizzle over lettuce wedge. The dressing can be used up to 7 days if stored in a glass container and refrigerated.

No Bake Banana Pudding

1 (8 ounce) sour cream

2 (3 ½ ounce) instant vanilla pudding

3 ½ cups whole milk

1 box vanilla wafers

3-4 bananas

1 (8 ounce) carton whipped topping

Fresh mint leaves for garnish

Mix first 3 ingredients until thickened. Layer with vanilla wafers and bananas in a large trifle bowl. Top with whipped topping. Chill and garnish with extra wafers, banana slices and fresh mint leaves. Serves 8.

For more great recipes go to: www.loepublishing.com, friend The Cooking Queen on Facebook, and follow Linda on Twitter @cookingqueenloe.

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