Greensburg Daily News, Greensburg, IN

Columns

February 5, 2014

Making the best of the winter weather

(Continued)

To keep from slipping on ice put a pair of non slip socks over your shoes.

Small marks on painted walls can be removed with a clean pencil eraser.

Here are a couple of recipes I tried this week:

Chicken Dill Soup

2 large skinless, boneless chicken breasts cut in 1-inch cubes(about 1 pound)

1 T. oil

2 quarts of chicken broth

1/2 c. uncooked brown rice

1 large sweet potato, peeled and diced (about 2 cups)

3 medium carrots, peeled and slices(about 1 1/2 cups)

1 c. frozen cut green beans

2 small bunches green onion, chopped (about 1 c.)

1 T. dillweed

salt and pepper to taste

Brown chicken in hot oil in a dutch oven until browned. Remove from pan and set aside. Add chicken broth to pan, bring to boiling. Add rice, reduce heat and simmer covered 10 minutes. Add sweet potato and simmer covered 10 minutes. Add browned chicken, carrots and green beans; simmer covered 10 minutes Add green onions and dill weed. Simmer covered one minute or until vegetables and rice are tender. Season to taste. Makes eight servings.

Cherry Nut Cobbler

1 12-14 oz pkg. frozen mixed berries

1 can cherry pie filling

3/4 tsp. cinnamon

1/2 tsp. ginger

16.5 oz. package blueberry muffin mix or your choice

1/3 c. water

1/4 cl chopped nuts

2 T. oil.

Lightly coat the inside of a 3 1/2 ro 4 quart. Slow cooker. In the cooker, combine frozen berries, pie filling, cinnamon and ginger.

Cover and cook on low for two hours. In a medium bowl, stir together muffin mix, water, nuts and oil. Spoon over berry mixture in cooker. Turn to high. Cover and cook one hour or until a toothpick inserted into the center comes our clean. Turn off cooker. Remove liner and place on wire rack. Uncover and cool for 20 minutes. Serve warm with ice cream; makes six servings.

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