You = rner: To Help Cooking Co The Time Is Now For Great Recipes Of The Past (NAPSA)—It’s “in with the old” in manyof today’s kitchens. Comfort foods are back in fashion but with a twist. Moderncooksare re-learning the old ways andthe old meals, but with time- and labor-saving techniques and recipes. Here’s one example of a favorite classic from Grandma’s Kitchen: Treasured Family Recipes™ (www.cookingvillage.com): Creamed Chicken & Biscuits % large onion 1% teaspoons butter 4 cups chopped cooked chicken 1 (10%4-ounce) can cream of chicken soup 1 cup sour cream % cup milk % cup chopped pimiento 1 cup shredded mild Cheddarcheese, divided 6 frozen biscuits, thawed 1. Preheat oven to 350F. Grease the bottom andsides of an 11 x 7-inch baking dish. 2. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saut until tender. 3. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Removefrom oven. 4, Sprinkle baked layer with . Traditional recipes that used to tempt the family are back, and much easier to prepare and cook from Grandma’s Kitchen: Trea- sured Family Recipes”. % cup of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar. 5. Bake until biscuits are golden brown and the sauceis bubbly, about 20 minutes longer. Serve immediately. Grandma’s Secrets Make no mistake, Grandma was as busy as any modern woman. One thing that helped her save time was that when she prepared anytype of cooked chicken, she made a little extra, then choppedand refriger- ated it for up to three days. That way, she had choppedchicken ready to makethis or any simple chicken meal. For more great classic recipes from America’s yesteryear, visit www.cookingvillage.com.
