News Date: 
Sunday, October 15, 2006

Source: Southern Living Magazine

Family Favorites

By Shirley Harrington

Getting dinner on the table is a challenge for all parents. Multiply that by 7,650 diners, and you'll know the difficulty facing the University of Georgia Food Services staff. So they created a clever program called "Taste of Home." Parents send in recipes, and the staff selects, cooks, and serves about 120 dishes in the dining halls at the annual "Taste of Home" event. Here's a main dish and dessert that made the grade at UGA.

 

Baked Curry-Glazed Chicken

Makes 4 to 6 servings

Prep: 10 min.; bake: 1 hr., 10 min.

Beverly Stichtenoth of Katy, Texas, was honored for this recipe, a favorite of her just-graduated son, Todd.

½ cup honey

¼ cup butter, melted

¼ cup yellow mustard

1 tsp. salt

1 tsp. curry powder

1 (3½- to 4-lb.) whole chicken, cut up*

1. Stir together first 5 ingredients in a shallow dish until blended. Dip chicken in honey mixture, 1 piece at a time, thoroughly coating all sides. Arrange chicken, skin side up, in a single layer in a 15- x 10-inch jelly-roll pan; pour remaining honey mixture over chicken.

2. Bake at 375° for 1 hour to 1 hour and 10 minutes or until done.

* 4 skinned and boned chicken breasts and 4 skinned and boned chicken thighs may be substituted for cut-up whole chicken Proceed as directed, decreasing bake time to 40 to 45 minutes.

 


A School Day Menu

Serves 4 to 6

Baked Curry-Glazed Chicken

Fruity Couscous

Stir ¼ cup chopped sweetened dried cranberries, 1 tsp. grated orange rind, and 1 Tbsp. olive oil into a prepared 10-oz. box of courscous.

Zucchini Toss

Sauté sliced zucchini and onion in olive oil. Season with dried thyme and salt to taste.

Delta Velvet Pudding Dessert

(This makes enough for two meals. See recipe below.)

Fabulous Finale

Keri Hochgertle, a junior at the University of Georgia, is crazy about this luscious dessert. Her mom, Debi, who lives in Lawrenceville, Georgia, picked up the recipe while in college at the University of Southern Mississippi.

Delta Velvet Pudding Dessert

Makes 10 to 12 servings

Prep: 20 min.; bake: 20 min.

Chill: 2 hrs.

½ cup butter, softened

1 cup all-purpose flour

1 cup finely chopped pecans, toasted

1 (8-oz.) container frozen whipped topping, thawed

1 (3.4-oz.) package French vanilla instant pudding mix

1 (3.4-oz.) package chocolate instant pudding mix

3 cups milk

Toppings: whipped topping, toasted chopped pecans, toffee bits, shaved chocolate

1. Cut butter into flour with a pastry blender or fork until crumbly; stir in pecans. Press mixture into a 13- x 9-inch pan or baking dish.

2. Bake at 350° for 18 to 20 minutes or until lightly browned. Remove pan to wire rack to cool completely.

3. Beat cream cheese and powdered sugar at medium speed with an electric mixer until fluffy. Fold in whipped topping. Spread cream cheese mixture evenly over cooled crust.

4. Beat pudding mixes and milk in a large bowl at medium speed with an electric mixer 2 minutes. Pour evenly over cream cheese mixture in pan. Cover and chill 2 hours or up to 3 days. Serve pudding in individual bowls with desired toppings.