Recipe of the Week

Poppy Seed Chicken

Poppy Seed Chicken

From the kitchen of Annette Beard, Pea Ridge

One of the most requested recipes in our family is poppyseed chicken.

3 c. chopped cooked chicken

1 10 3/4-oz. can cream of chicken soup, undiluted

1 16-oz. container sour cream

3 tsp. poppy seeds

31 round buttery crackers, crushed

1/4 c. butter, melted Preparation

  1. Combine first 4 ingredients. Spoon mixture into lightly greased 11- by 7-inch baking dish.

  2. Stir together cracker crumbs and melted butter;

sprinkle evenly over casserole.

  1. Bake at 350° for 35 to 40 minutes or until hot and bubbly.

Fruit Pizza

From the kitchen of Annette Beard, Pea Ridge, from a Pampered Chef recipe

1 pkg. refrigerated chocolate chip cookie dough

8 oz. cream cheese

2 squares white chocolate

8 oz. whipped topping

Fruit - fresh, canned, or frozen and thawed

Chocolate

Caramel sauce

Bake cookie on a pizza pan about 8 minutes at 350º. Do not overbake.

Cream cream cheese adding white chocolate.

Fold in whipped topping. Spread on cooked, cooled cookie.

Arrange sliced fruit - blueberries, strawberries, pineapple, bananas, kiwi, Mandarin oranges - on top.

Drizzle with chocolate and/or caramel.

May add chopped nuts. May use sugar cookie instead of chocolate chip.

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Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].

Opinion, Pages 4 on 02/08/2012