By Eileen Fisse Daily News
Greensburg Daily News
---- — When spring comes, it seems to be time to think more about Extension Homemakers activities.
If you have not got your reservation in for International night, it is not too late; just call Barb Smiley. Get your reservation in to enjoy the program April 7 when we visit Indonesia.
All be sure to bring you cultural arts exhibits. Remember this program and all our programs are open to everyone, so come and enjoy an evening of fun, fellowship and food with us.
The fair will be here before we know it. The dates are July 10 to 17. There will be sign up sheets at International Night to sign up to help at the fair.
Everyone received a list of open class exhibits in your last newsletter. If you have any questions just give me a call. Also, we need some volunteers to help with the pie eating contest; just give Marilyn a call. She will be willing to give you the information you need to know.
Beefy French Onion Pot Pie
1 lb. ground beef
1 small onion, chopped
1 can condensed French onion soup.
1 1/2 c. shredded part-skim mozzarella cheese
12-oz tube refrigerated buttermilk biscuits.
Cook beef and onion in a skillet over medium heat until beef is no longer pink; drain. Stir in soup, bring to a boil. Put in an ungreased 9-inch deep-dish pie plate; sprinkle with cheese. Bake at 350 for 3 minutes or until cheese is melted. Top with buttermilk biscuits. Bake 15 to 20 minutes longer or until biscuits are golden brown. Makes four servings.
Chicken Pasta Skillet
3 c. uncooked whole wheat spiral pasta
2 c. fresh broccoli florets
2 1/2 T. flour
1 1/4 c. chicken broth
2 T. butter
1/2 c. half and half
4 oz. process cheese, cubed
1 tsp. garlic seasoning
dash of salt
2 1/2 c. cubed cooked chicken breast
1/2 c. shredded cheddar cheese
Cook pasta according to package directions, adding broccoli during the last two minutes of cooking. Drain. Meanwhile, in a bowl whisk flour and broth until smooth. In a large skillet, melt butter; stir in broth mixture. Add half and half. Bring to a boil; cook and stir one minute or until thickened.
Add cheese, seasoning and salt. Stir until smooth. Add chicken and pasta; heat through, stirring. Remove from heat; sprinkle with cheddar cheese. Let stand, covered five to 10 minutes or until cheese is melted.
Breakfast Praline Bread Pudding
8 eggs, slightly beaten
2 c. half and half cream
1 c. milk
2 T. brown sugar
3 tsp. vanilla
1 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. salt
1 loat (1 lb.) French bread, but into 1-inch cubes
1 c. chopped pecan
1/2 c. brown sugar
1/2 c. butter, melted
In a large bowl whisk first eight ingredients. Stir in bread. Put in a greased 13 by 9 inch baking dish. Sprinkle with pecan and brown sugar; drizzle with butter. Refrigerate, covered several hours or overnight.
Preheat oven to 350 degreese. Remove pudding from refrigerator. Uncover and let stand while oven heats. Bake 40 to 50 minutes or until puffed, golden and a knife inserted near the center comes out clean. Serve warm.
1 fresh pineapple, peeled and cubed
4 medium bananas, sliced
1/4 c. brown sugar
2 T. flour
1/3 c. oats
1/4 c. flour
2 T. coconut, toasted
2 T. brown sugar
1/4 tsp. nutmeg
1/4 c. cold butter, cubed
In a large bowl, combine pineapple and bananas. Sprinkle with brown sugar and flour; toss to coat. Transfer to an 11 by 7 inch baking dish coated with cooking spray. In a bowl, mix the first five topping ingredients; cut in butter, until crumbly. Sprinkle over pineapple mixture. Bake at 350 degrees 30 to 35 minutes or until filling is bubbly and topping is glden brown. Serve crisp warm or at room temperature.