Baking with Betty

By Betty Heald | Jun 29, 2012

This week's column is dedicated to Stacy - a teacher and an angel.

Grilled Corn & Green Bean Salad

vegetable oil

4 ears fresh corn, shucked

2 tablespoons unsalted butter, softened

kosher salt & freshly ground pepper

1 pound green beans, trimmed, boiled until crisp - tender, cooled

1 1/2 cups halved cherry tomatoes

1/4 cup thinly sliced red onion

1 teaspoon Dijon mustard

3 tablespoons red wine vinegar

1/4 cup olive oil

1/4 cup crumbled goat cheese

Preheat grill to medium-high with lid closed for 8 to 10 minutes. Lightly brush grates with oil. Brush corn with butter. Season with salt and pepper to taste. Place corn on grill. Close lid; cook, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total. Transfer corn to cutting board to cool. When corn is cool enough to handle, using sharp knife to carefully slice kernels off cob; discard cob. Place kernels in large bowl. Add beans, tomatoes and onions. In a small bowl, whisk together mustard, vinegar, and olive oil until well blended. Add dressing to vegetables; toss to coat. Add goat cheese; toss. Season with salt and pepper to taste. Serve warm or chilled.

Lazy Gourmet Chicken

6 pieces chicken

1 envelope onion soup

1 can frozen orange juice

Place chicken pieces in a Ziploc bag with the onion soup mix and shake well. Place the chicken in a casserole dish and spoon the orange juice concentrate over it. Don't crowd the chicken pieces and they will brown better. Cover and bake for 1 hour at 350 degrees. Uncover and bake for an additional 1/2 hour to brown.

Cheese and Ham stuffed Loaf

1 large loaf Italian or French Bread

1 (3 ounce) package cream cheese

1/2 cup sour cream

1 (10 ounce) frozen spinach, thawed and squeezed dry

3 scallions, chopped

1/4 cup chopped red bell pepper

2 cups shredded cheddar cheese

1/2 pound cooked chopped ham

Preheat oven to 375 degrees. Slice off top of bread. Pull out soft inside, leaving a thick shell. Mix together cream cheese and sour cream until smooth. Stir in spinach, scallions, red pepper, cheddar cheese and ham. Blend well. Spoon into hollowed out loaf. Replace top. Wrap loaf tightly in heavy foil. Bake 30 to 35 minutes. To serve, cut into diagonal slices.

Pineapple Sour Cream Pie

1 (5 1/2 ounce) package instant vanilla pudding

1 (8 ounce) can crushed pineapple

2 cups sour cream

1 tablespoon sugar

1 baked pie shell

Combine pie filling mix, pineapple with juice, sour cream and sugar in a deep bowl. Beat at low speed for 1 minute. Pour into baked pie shell and chill 3 hours.

Our though for the week: "Life's disappointments are like "speed bumps" - things you have to get over in order to enjoy the rest of life's journey."


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