Fare Exchange: Baked chicken for dinner, with two sides and dessert

Good morning to each of you. Our first and only request is from a Texas traveler, Ella Francis, who sampled a "filet of beef served with Gouda fondue. I would like a recipe for both, as I am a big fan of Gouda cheese. The best Gouda I have had lately is Trader Joe's 1,000 Day Gouda, and I bet it might work in this dish."


As to the season of squash that is upon us, Suzann Helber offered a favorite mix of yellow and zucchini. This recipe let you decide how much of each ingredient you want, just right for seasoned cooks who like to make a dish their own.

Squash and Rice

2 or 3 yellow squash

2 or 3 zucchini squash

Butter or oil



Tomatoes, chopped

1 cup raw rice

Grated Cheddar or Colby-Jack cheese

Cut each squash into about ¼-inch slices, and sauté in butter or oil with onions and garlic.

Simmer over medium heat. Add some tomatoes, peeled and chopped into bite-size pieces.

In a medium pot, cook rice according to package directions; drain well.

Stir squash mixture into rice, and mix well.

Add cheese, and cover until cheese is melted.


Paula Bean read last week's column about cookbooks and told her family's story.

"When my precious Mother passed, I compiled some of hers and her friends' favorite recipes and made a cookbook for my family."

When Ms. Bean's sister Faye died two years ago, honoring her called for an updated collection. "I had to redo Mother's cookbook and add some of Faye's and her friends' special recipes, with my updated thoughts about Mother and Faye.

"Memories overwhelm me every time I look at these two cookbooks. One reason they are so special is because I can only cook a very little ... even with having these recipes. I am thankful the Lord sent me my husband, Doyal, who is the cook, grocery shopper and kitchen cleanup man."

So you don't have to be a cook to compile a cookbook. It may be enough to have a mother and sister who refined the art for you.

Ms. Bean added, "I read your articles, but, unfortunately, never make them. But Mother would have clipped them out of the paper, put them in her recipe boxes and tried them on all of us."


Here is a final pair of recipes from the ongoing recipe collection of Genie, a beloved matriarch, and her next-generation family.

Baked Chicken Breasts

4 chicken breast halves on the bone

Coarse salt and freshly ground pepper

2 tablespoons dried oregano

9 to 10 cloves of garlic, finely chopped

2 tablespoons lemon juice

4 tablespoons extra-virgin olive oil

3/4 cup dry white wine

Trim excess fat from chicken. Place chicken in baking dish. Season with salt and pepper. Sprinkle with oregano. Rub with garlic. Coat chicken with lemon juice and then oil. Arrange chicken skin side down. Pour wine into dish. Marinate at room temp for 30 minutes. Heat oven to 375 degrees F. Bake 30 minutes. Turn chicken skin side up. Bake for another 30 minutes, basting every 10 minutes. Skin will be lightly browned. Serve with pan juices spooned over top.

Garlic Smashed Potatoes

2 medium garlic bulbs (not cloves, but whole bulbs)

1 tablespoon olive oil

6 slices bacon

1 bunch green onions, chopped

4 pounds red potatoes

1 (16-ounce) container sour cream

1 1/2 cups (6 ounces) shredded cheddar cheese, divided

1/3 cup butter, softened

1/4 cup milk

1/2  teaspoon salt

1/4 teaspoon pepper

Garnish: chopped fresh chives

Cut off pointed end of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with oil. Fold to seal.

Bake at 425 degrees F for 30 minutes; cool. Squeeze pulp from garlic; set aside.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and return to skillet; add green onions. Cook 1 minute or until green onions are tender. Set aside.

Peel half of potatoes; cut into 1/4-inch pieces. Cut remaining unpeeled potatoes into 1/4-inch pieces.

Cook potatoes in a Dutch oven in boiling salted water to cover 20 to 25 minutes or until tender; drain and place in large bowl.

Add roasted garlic pulp, bacon mixture, sour cream, 1 cup cheese and next 4 ingredients; mash with a potato masher until blended. Spoon potato mixture into a lightly greased 13- by 9-inch baking dish; top with remaining ½ cup cheese.

Bake at 350 degrees F for 10 minutes or until cheese melts. Garnish, if desired, with chives.

Makes 8 to 10 servings.


Marilyn Soehl found this recipe and, "as a first-grade teacher, I think it's a great way for kids to learn in the kitchen. And besides that, it's ice cream, and it got really good reviews. It only has three ingredients. The original source was East Coast Kitchen."

No-Churn Ice Cream

You don't need anything fancy to make no-churn ice cream. If you have a stand or handheld mixer, use it to whip your cream into stiff peaks. If you don't have either, you can do the whipping by hand using a whisk.

2 cups heavy cream

1 can sweetened condensed milk

2 teaspoons vanilla extract

Optional flavoring: 1 cup Oreo cookies, crumbled

Using a stand or hand mixer, whisk whipping cream for about 2 minutes. You want to create a stiff cream, so don't rush it. In a separate bowl, whisk together the sweetened condensed milk and vanilla. Now scoop out 50% of the whipped cream into the condensed milk. Be gentle, as you don't want to crush the whipped cream and force the air out. Now, fold the whipped cream and condensed milk combination into the remaining whipped cream. Fold gently and mix. This is when you can gently fold in your flavoring of choice — like a cup of crumbled Oreos. Pour the mixture into a 5- by 9-inch loaf pan, and place into the freezer for 3 hours. Remove, and scoop into waffle cones.


On the day of this column's printing, I am saying goodbye to the best visitors of all and coming home to the delightfully messy after-effects of love. Did they eat all the fruit snacks? What about the ice cream bars? Are there toys on the floor and books strewn around our bedroom? I hope so. One of those young visitors, age 8, responded to the question, "What do you think is the most beautiful thing in the world?" She answered without hesitation: "Mama." Right answer. Then: "And carrots."

So here's to mamas, and carrots, and the other beautiful gifts of this world.


— Filet of beef with Gouda fondue


Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send, and know we cannot test the recipes printed here.

Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750

Email: chattfare@gmail.com

  photo  Jane Henegar

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