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Features

Christmas kitty

K Kitty is a special kitty. He’s just in time to go under your Christmas tree! He’s young and sweet; gray and white and just wants his own special home. Please call the Marshall County Humane Society at 662-564-2900 or email dogsncats11@gmail.com for more info. See Petfinder.com for a complete list of animals for adoption.

Recipes from Martha Ruth Leonard
Better Homes & Gardens
30-Minute Cooking For Today

Oven-Fried Fish

2 tbsps. margarine
3/4 tsp. onion salt
1 beaten egg
1 lb. individually frozen
fish fillets

3/4 cup cornflake crumbs
1/4 tsp. pepper
1 tbsp. water
tartar sauce, optional

Pre-heat oven to 450. Place margarine in a shallow baking pan. Place the pan in the oven for 2-3 minutes or until margarine melts. In a shallow dish stir together the cornflake crumbs, onion salt and pepper. In another shallow dish combine beaten egg and water. Measure thickness of fish. Dip frozen fillets into egg mixture, coat with crumb mixture. Place in the baking pan on top of the melted margarine. Bake, uncovered, until fish flakes easily. Allow 9-11 minutes per 1/2 inch thickness of fish. Serve with tartar sauce, if desired. Serves 4.

Asparagus-Sauced Chicken

1-1/2 cups quick-cooking rice
1 cup milk
1/2 of 1.8-oz. envelope (3 tbsps.) white sauce mix
1/2 of 10-oz. pkg. frozen cut asparagus or 1 cup loose-pack frozen cauliflower broccoli and carrots

4 large skinless, boneless chicken breasts or turkey breast tenderloin steaks
2 tbsps. Dijon mustard
1/2 tsp. instant chicken
bouillon granules

Prepare rice according to package directions. Rinse chicken or turkey; pat dry. Place on the unheated rack of a broiler pan. Broil 4-5 inches from the heat for 12-15 minutes or until no longer pink, turning once after half of the broiling time. Meanwhile, for sauce, in a small saucepan heat milk until warm. Stir in white sauce mix, mustard and bouillon granules. Bring to boil. Stir in asparagus or mixed vegetables. Return to boiling. Reduce heat, cook and stir for 3-5 minutes or until vegetables are crisp-tender. To serve, place chicken and rice on individual plates. Spoon sauce over all. Serves 4

Martha Ruth has personally made every recipe published in her “Kitchen Recipes.”

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