Creamy Hash Brown Casserole
From Southern Living
1 (32-ounce) package frozen hash brown potatoes (I used Simply Potatoes southwest style)
1 (10 3/4-ounce) can fat-free cream of chicken soup (I used fat-free cream of mushroom soup)
1 (8-ounce) container light sour cream (I used regular sour cream)
1 small onion, chopped
1 (5-ounce) can low-fat evaporated milk (I used 5 oz skim milk)
1/4 cup light butter or margarine, melted (I used butter)
1 teaspoon dried rosemary (optional) (I omitted)
1/2 teaspoon salt (I omitted)
1/4 teaspoon pepper (I omitted)
Vegetable cooking spray
1 cup (4 ounces) shredded reduced-fat Cheddar cheese (I used Mexican blend cheese)
Stir together first 9 ingredients in a large bowl.
Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray. Sprinkle cheese evenly over top.
Bake at 350° for 1 hour or until bubbly and golden. Remove from oven, and let stand 10 minutes.
Beer-Battered Fried Chicken Tenders
recipe source unknown
1 ½ pounds chicken tenders (raw)
¾ cup vegetable oil
1 ¼ cups all-purpose flour
1 teaspoon salt
2 teaspoons grated lemon zest
¼ teaspoon cayenne pepper
¾ cup pale ale
½ cup mayonnaise
¼ cup heavy cream
2 tablespoons fresh lemon juice
2 tablespoons pale ale
½ teaspoon salt
¼ teaspoon black pepper
In a medium bowl, whisk together flour, 1 teaspoon salt, lemon zest and cayenne pepper to make batter. In a small bowl, beat together the egg and ¾ cup pale ale or other beer. Pour beer mixture into flour mixture, stirring until just blended and slightly lumpy. Set aside.
To make dipping sauce, beat together in a medium bowl, mayonnaise, heavy cream, lemon juice, 2 tablespoons pale ale, and salt and pepper. Set aside.
In a large, deep saucepan, place the vegetable oil. Warm over medium heat. Place chicken tenders in batter mixture. Remove tenders one at a time and gently place in hot oil; it should sizzle loudly. Cook chicken in three batches, turning, about 6 minutes per batch, or until crispy on the outside and fork can be inserted into chicken with ease. Remove chicken from pan with a slotted spoon. Set on a plate lined with several paper towels to drain. Serve chicken hot accompanied by dipping sauce.