Clam Puffs, One Dish Chicken and Corn and Chili Casserole

Marion Dunn, Jayne de Constant and Ellen Hamil

This is Super Bowl weekend, and the Patriots aren’t playing, but that doesn’t mean you have to forgo all the food and parties on Super Bowl Sunday. You typically think of munchies and all sorts of junk food, but we’re going to give you some good wholesome recipes that should fill the bill and the hungry bellies. Start with an appetizer, then a one-dish meal of chicken with an added vegetable. Cook it up ahead, enjoy your appetizer and heat up the chicken and vegetable when you’re ready to eat and enjoy the game.

Clam Puffs

Marion Dunn

Bob Dunn photo

Clam Puffs

To one can of minced clams, including juice, add one teaspoon of lemon juice and 1 1/2 cups of dry, seasoned stuffing mix. When all is moist throughout, roll about one teaspoon into a ball.

Cut each piece of bacon into four pieces. Put each ball of stuffing mix on one bacon piece, roll and secure with a toothpick. Bake on low setting of broiler on the middle shelf for 20 to 25 minutes. Serve hot.

One Dish Chicken

Jayne de Constant

Judy Palm photo

One-Dish Chicken

4 large shallots, chopped
1 red pepper, cut into 1 inch pieces
1 yellow pepper, cut into 1 inch pieces
1 pound tiny red potatoes (halved if larger than bite size)
1 small butternut squash, peeled, seeded and cut into 1 inch pieces
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
salt and pepper to taste
2 tablespoons plus 1 teaspoon olive oil
2 whole chicken breasts, halved
1 tablespoon lemon juice
1/2 cup chicken broth

Preheat oven to 450 degrees.
In large casserole or pan toss shallots, peppers, potatoes, squash, rosemary and salt and pepper with 2 tablespoons olive oil. Rub chicken breasts with remaining teaspoon olive oil, lemon juice and a tad salt and pepper.
Arrange chicken on top of vegetables and pour broth over all.

Roast at 450 degrees for 20 minutes. Reduce heat to 375 and roast 30 minutes more, or until chicken is cooked through and potatoes are tender.

Corn and Chili Casserole

Ellen Hamil

Judy Palm photo

Corn and Chili Casserole

4 cups corn, fresh or frozen
1 8 ounce package cream cheese
2 4 ounce cans diced green chilis
2 tablespoons margarine
tomato slices or diced pimientos

Melt margarine in heavy pan over low heat. Add cream cheese. Stir well until blended. Stir in corn and chilis. Spoon into a lightly greased baking dish. Top with tomato slices or pimiento. Cover and bake at 350 degrees for 20 to 25 minutes.


February, 2010