2013-01-31 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week I will start with the high school seniors from the area.

Holly Krumm, will graduate from Hague High School in May.

While in school she has been active in National Honor Society, SADD Member, band and is the St. Mary’s Catholic Church organist.

In the fall she plans to attend the University of Mary to major in English education and music performance with a minor in Catholic studies.

Holly’s parents are Francis and Kelly Krumm.

Bacon Wrapped Chicken
4 chicken breasts, boneless, skinless
4 slices bacon
8-10 slices ham or chipped
beef
1 c. sour cream
1 can cream of mushroom
soup, sauteed mushrooms or
pimiento slices for garnish

Line bottom of Crock Pot with the ham. Wrap each chicken breast with a slice of bacon and secure with a toothpick. Combine the sour cream and mushroom soup, pour over the chicken breasts; Cook on low in the Crock Pot for 8-10 hours or on high for six to eight hours.

Chocolate Chip Cheese balls

1 pkg. (8 ozs.) cream
cheese, softened
1/2 c. butter (no substitutes), softened
1/4 tsp. vanilla extract
3/4 c. confectioners’ sugar
2 Tbsps. brown sugar
3/4 c. miniature semisweet
chocolate chips
3/4 c. finely chopped
pecans
Graham crackers.

In a mixing bowl beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for two hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least one hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: One cheese ball (about two cups).

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