The cover of the Tri-City Herald's Food & Wine section Oct. 21 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Chicken Cornbread Waffles
3/4 cup flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, slightly beaten
2 tablespoons butter, melted
1 cup milk
1 (10.5-ounce) can cream of chicken soup
1 cup cubed, cooked chicken
3 tablespoons chopped chives or onion
In a mixing bowl, whisk the flour with the cornmeal, baking powder and salt.
In a 2-cup measure, beat the egg and butter into the milk. Stir liquids into dry ingredients until blended.
Bake in a heated waffle iron until steaming stops and waffle is golden brown.
Meanwhile, heat soup with chicken and chives. Transfer waffles to plates and top with chicken mixture. Makes 4 servings.
Per serving: 393 calories (35 percent from fat), 15.2 g fat (6.8 g saturated, 4.5 g monounsaturated), 109.9 mg cholesterol, 20.1 g protein, 43 g carbohydrates, 1.5 g fiber, 1,202 mg sodium.
From: Pillsbury's Best of the Bake-Off Collection (Wiley, $29.95), a re-release of the 1959 classic.