Return to our homepage Hungry? See what's on our menu Find great recipes Have Good Eats cater your next event Take your food to go!
Return to our homepage

Welcome to Good Eats
About Good Eats
So what's for dinner? Find out here
Find a Good Eats near you
Good Eats has great jobs
Give a great gift - a Good Eats Gift Certificate
We welcome your comments


GOOD EATS BAKED SQUASH

Ingredients:

• 4 lbs yellow squash
• 1 cup breadcrumbs
• 2 eggs
• 1 cup margarine
• 2 Tbsp onion flakes
• 2 tsp sugar
• 1 oz cream cheese
• 1 oz Velveeta
• 1 tsp salt
• 1 tsp pepper

1. Trim squash, wash and cut into 1/2 pieces, 3-4 slices. 2. Place in saucepan with 1-2 inches of water and steam 15-20 minutes. Squash should be tender but not soggy. 3. Without mashing, squeeze as much water out of squash as possible. 4. Cut the margarine, cream cheese and Velveeta into several smaller pieces and add those ingredients, along with the eggs, bread crumbs and spices into a mixing bowl. Mix until all ingredients are well-blended. 5. Pour the drained squash on top and fold with other ingredients. 6. Pan spray a casserole dish. Pour squash mixture in and sprinkle bread crumbs on top. Bake 30-45 minutes at 350 degrees. The top of the squash should be firm and lightly browned. Scrape off any dark bread crumbs.


GOOD EATS INDIAN SUMMER SOUP

Ingredients:

• 2-3 boneless chicken breast halves (about 16 oz.)
• 2 tsp. oil salt & pepper to taste
• 1 medium onion
• 1 poblano pepper
• 2 Tbsp. margarine
• 3 cloves garlic, minced
• 2 cups mushrooms, chopped
• 8 oz. package frozen corn (or 8 oz. can, drained)
• 1 quart water (divided use)
• 16 ounces processed American cheese, cubed
• 4 Tbsp. cornstarch

Rinse, pat dry and lightly brush chicken breasts with oil. Season with salt and pepper. Slice onion into rings; do not separate rings. Rinse and pat dry. Place onion, pepper and chicken over medium coals or grill over medium heat 10-15 minutes or until vegetables are soft and chicken is done (juices should run clear). Place pepper in a small paper sack while still hot from the fire and let it cool for 20 minutes. After cooling, peel skin and scrape out seeds. Chop onion, pepper and chicken into bite-size pieces. Place margarine in a large, heavy pot over low heat. Add garlic and mushrooms and cook five minutes or until softened. Add chopped chicken, onions, poblano pepper, corn and 2 cups of water. Mix and simmer for 5 minutes. Add cubed cheese and simmer until melted. Do not allow to boil. In a separate bowl, dissolve cornstarch with 1 cup water. Stir dissolved cornstarch into remaining cup of water. Add to soup, stirring constantly and cook over low heat until thickened. Makes 8 servings.

 

Consolidated Restaurant Operations © Copyright 2002-2004. Inc. All Rights Reserved. Privacy Policy | Contact