What's Cookin' Wednesday

Tuesday night, I was busy making two meals. I attempted meatloaf for the first time, and it turned out pretty well. However, I didn’t want to feature my first attempt as my ‘What’s Cookin,’ this week, so you’ll have to wait for that one to come around again. You’re in for a real treat, though…..two recipes!! For tonight’s meal, I made Chicken Hot Dish (a Smith household favorite!!) AND Herb Rolls. The chicken hot dish I’ve been making since I’ve been old enough to cook. It’s super easy and absolutely delicious (if I do say so myself!). Brandon started requesting some kind of bread item (biscuits, breadsticks, etc) to go with the hot dish after the first time I made it for him so tonight he’s getting rolls. The Herb Rolls are a debut item for me, but a little bit safer than the meatloaf, I figure. Enjoy!!

Chicken Hot Dish (Asbury United Methodist Church cookbook—LaVonne Hartman)

1 box croutons (I buy them in a bag (Pepperidge Farm) and guess as to when I have enough)
1 cup melted oleo (I use about ¾ cup just to save calories)
3 cups diced chicken
1 can evaporated milk (I use fat free to save fat and calories)
10 oz frozen peas
2 cams cream of mushroom or chicken soup (I use one of each--98% fat free)

Mix chicken, evaporated milk, peas and soups and place in 9 X 13 pan.

Mix croutons and melted oleo together and place on top of casserole mixture. Note: the recipe actually says to place half of the croutons/oleo mixture on the bottom of the pan and then place the casserole mixture between the two layers. I found that there weren’t enough croutons to cover the top of the casserole like I wanted it to, so I just put them on the top.

350 degrees for 35-45 minutes (I usually make it the night before and refrigerate so it takes the full 45 minutes when it’s been cold)

Herb Rolls (recipe from my Aunt Suzi Grotewold)

36 frozen white dinner rolls (I’m going to use half as many since there are just 4 of us)
1 T Oregano
1 T Basil OR Parsley (I’m trying parsley this first time)
¼ cup grated parmesan cheese
¼ cup melted butter

Place 12 rolls in bottom of greased tube pan. Brush rolls with butter and sprinkle with 1/3 of seasoning and cheese. Repeat 2 more times.

Cover with saran wrap and let rise over night. Note: Since I’m making them for supper, I followed the directions this morning (6:30 AM) and let them rise during the day so they’ll be ready to bake around 6:00 PM.

375 degrees for 35 minutes…..cover with foil the last 15 minutes.

I didn't get a finished picture
1) because I forgot (mostly)
2) they tasted great, but didn't look that pretty because the frozen dough was a little old (expired).....oops.

And for entertainment:
A little game of Hide-n-Seek after supper!