Wine & Dine

Episode #17 - Cooking with Chief

Krispie Chicken
Potato Quiche
Frosted Grapes (Grape Salad)
Corn Flake Ice Cream Sandwiches

Krispie Chicken

1 cut-up chicken
Rice Krispies
1 cup milk
6 T. butter or oleo

Pat chicken pieces with paper towel to dry a little. Warm milk with butter until butter is melted. Blend Rice Krispies to make crumbs. Dip chicken in milk and butter mixture. Roll in crumbs until coated. Place on cookie sheet lined with foil or parchment paper. Bake at 350° for 1 hour or until done.

Submitted by Sharon Cooper, Paulding, pg. 27
Paulding

Potato Quiche

24 oz. shredded potatoes
1 c. shredded hot pepper cheese
1 c. shredded swiss cheese
1/2 c. half-and-half
2 eggs
Diced ham, onions, mushroom, vegetables, etc. (optional)

Press potatoes into greased 10 inch pie plate. Brush edges with butter. Bake at 425° for 25 minutes. Sprinkle meat, vegetables and cheeses over top. Beat together eggs and half-and-half, then pour over pie. Bake at 350° for 30-40 minutes

Submitted by Jennifer Parker Call, Defiance, pg.63

Frosted Grapes (Grape Salad)

½ c. sugar
1 (8oz.) block cream cheese
8 oz. sour cream
Vanilla to taste
¾ to 1 lb. grapes

Allow cream cheese to come to room temperature and soften. Once softened, mix cream cheese, sour cream, vanilla and sugar. Once mixture is smooth, add grapes and toss. Refrigerate.

Submitted by Jaimi Geren, Montpelier, pg. 192
Christine R. Glass, St. Marys, pg. 99

Corn Flake Ice Cream Sandwiches

3 ½ c. crunched corn flakes
1 c. flaked coconut
¾ c. brown sugar
½ c. chopped pecans
½ c. butter, melted
½ gallon vanilla ice cream

In a bowl, combine cornflakes, coconut, brown sugar, and chopped pecans. Drizzle with melted butter and press one-half of the mixture into a 9 x 13 inch pan. Carefully spread on top softened ice cream. Sprinkle the remaining corn flake mixture over the top and press down slightly to cover. Immediately place in freezer. Keeps up to two months. Cut into square sandwiches.

Submitted by Pat Murry, pg.198