Glo’s Eatery

CHICKEN ’N DUMPLINGS INGREDIENTS 3 short stalks of celery sliced dash of salt & pepper 1 cup sliced carrots 3 cups of cubed chicken breast 3 cans of chicken broth (14.5 oz. each) 1 2/3 cup Bisquick 2/3 cup water DIRECTIONS Prepare a 4 quart pot with cooking spray. Slice thin slivers of celery and thin slices of carrots. Add to pot and simmer for 5 minutes. Stir often. Add 3 cans of broth and add a dash of salt and pepper, if desired. Bring to a boil. Reduce and simmer uncovered. Add 3 cups of cubed chicken. Stir. Then mix 1 2/3 cups of Bisquick with 2/3 cup of water in a medium sized bowl. Drop by tablespoons into broth. Cover. Simmer 10-15 minutes. Remove a dumpling and check readiness with a toothpick to see if it comes out clean. Enjoy! CORNBREAD INGREDIENTS 1 cup cornmeal 1/2 tsp. baking soda 1 1/3 cups milk 1/2 tsp. salt 1 cup flour 2 eggs or egg beaters (1/3 cups) 1/4 cup sugar 1/4 cup melted butter 2 tsp. baking powder Bake-375º 25-30 minutes DIRECTIONS Mix cornmeal and milk in a large bowl. Let rest for 10 minutes. Oil spray an 8” square bake pan. In a medium sized bowl, add flour, sugar, baking powder, baking soda and salt. Beat eggs in a small bowl by hand and add to dry ingredients. Add cooled melted butter. Mix all ingredients thoroughly. Add to prepared pan, and spread evenly with a spatula. Bake. When done, insert a toothpick in the center. If it comes out clean, it’s ready to be eaten. Let cool a little before slicing. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ WCAT is a non-profit organization dedicated to supporting the residents of Wakefield with coverage of events that matter to you. Please help support our work by donating your time or money to keep our coverage of important events going. Please donate using either of these options: https://www.paypal.com/ncp/payment/Y5X64HCZ9ESNE https://wcatwakefield.org/donate/

For the Apple Dumpling Rollups, Grapenut Pudding, and Strawberry Mile High Pie recipes, email info@wcat.tv

For the Apple Dumpling Rollups, Grapenut Pudding, and Strawberry Mile High Pie recipes, email info@wcat.tv

TROPICAL ZUCCHINI BREAD INGREDIENTS 1 ¼ cups all-purpose flour ½ cup oil 1 cup sugar ¼ tsp. each-coconut, rum, vanilla ¾ tsp. baking powder 1 heaping cup shredded zucchini ½ tsp. salt 1/3 cup crushed pineapple (drained) ¼ tsp. baking soda 3 tbsp. chopped walnuts 1 egg DIRECTIONS Spray the bottom of 3 mini-loaf pans with oil and add flour. Line bottom with a piece of waxed paper and grease the paper. Set aside. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, and walnuts. Transfer to prepared pans and bake: 350 degrees for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Then remove from pans to wire racks. Peel off waxed paper. ORANGE CHEESECAKE BARS INGREDIENTS 8 oz. vanilla wafers 1 tsp. orange zest 1/2 cup unsalted butter (melted) 1/4 cup orange juce 8 oz. cream cheese 4 tbsp.confectioners’ sugar 1 cup sour cream 1/2 tsp. orange extract 1/2 cup sugar 2-3 drops orange food coloring 2 eggs (room temperature) DIRECTIONS Prepare an 8” square pan with oil spray. Pulse wafers in food processor until fine crumbs. Fold melted butter into crumbs. Press into pan. Bake 10 minutes @ 350º. Remove from oven. Reduce temperature to 300º. Beat cheese, sugar and eggs on low speed.. Add orange juice and orange zest. Continue mixing unti batter’s smooth. Pour batter on top of crust. Bake 30-40 minutes @ 300º. Watch carefully so as not to overbake and have splits on top. Cheesecake mix will start to turn golden brown around the edges and/or the middle of the cheesecake is solid. Remove from oven. Place on a cooling rack for 20 minutes. Turn oven to 325º. Beat sour cream, confectioners’ sugar, orange extract and orange food coloring. Pour onto cooled cheesecake and return to oven for 10 minutes. Cool on a rack. Then place in refrigerator to chill. Garnish with dollops of whipped cream on 2” squares. Add fresh, candied or canned slices of orange on each dollop of whipped cream. Enjoy!

VEGETABLE LASAGNA INGREDIENTS 2 tbsp. extra virgin olive oil 1/2 tsp. salt 3 carrots-chopped (1 cup) 4 oz. baby spinach 1 medium zucchini (chopped) 2 cups cottage cheese (divided) 1 medium yellow onion (chopped) 2 cups mozarella cheese (divided) 1 red bell pepper (chopped) “NO BOIL” lasagna pasta 2 cups marinara sauce BAKE 425º oven DIRECTIONS In a large skillet, warm the olive oil. Add carrots, peppers, zucchini, onion and salt. Cook. Stir every few minutes until veggies are golden on the edges. Add a few handfuls of spinach. Stir often until spinach wilts. Repeat with remaining spinach (about 3 minutes). Remove skillet from heat. Set aside. Pour 1 cup of cottage cheese into food processor. Blend until smooth (1 minute). Transfer to a large mixing bowl. Transfer cooked veggies & spinach mixture to food processor. Pulse until finely chopped; not pureed (about 5-7 times). Scrape sides as needed. Transfer mix to whipped cottage cheese. Top with remaining cup of cottage cheese. Add 1/4-1/2 tsp. salt. Stir to combine. Spread 1/2 cup of tomato sauce in bottom of 9” square bake pan. Layer 3 lasagna “no boil” noodles on top of sauce. Snap off ends to fit or overlap edges as needed. Spread 1/2 cup cottage cheese mix over noodles. Top with 3/4 cup of sauce. Sprinkle with 1/2 cup shredded mozarella cheese. Top with 3 more noodles followed by the remaining cottage cheese mix. (Skip tomato sauce in this layer.) Sprinkle 1/2 cup shredded cheese on top. Then add 3 more noodles. Spread 3/4 cup tomato sauce over the top to evenly cover the noodles. Sprinkle evenly with 1 cup of shredded cheese. Wrap aluminum foil around bake pan like a tent. Lay a 10” square piece of foil on top of the tent. Bake covered for 8 minutes. Remove 10” cover and rotate pan 180º. Continue to bake around 10-15 minutes. The top will begin to turn light brown in spots. Remove from oven and let cool 15-20 minutes. Sprinkle basil over top if desired. Then slice and serve. NOTES I’ve chosen to make this lasagna with no fat cottage cheese and no fat mozarella cheese. It’s delicious!