Advertisement
  • National News
  • State News
  • Contact Us
Subscribe for $2.50/month
Print Editions
Pocahontas Times
  • News Sections
    • Local
    • Sports
    • A&E
  • Obituaries
  • Community
  • Magistrate News
    • Circuit Court News
  • Compass
  • Spiritual
    • Parabola
    • Transcendental Meditation
    • Diocese of Wheeling-Charleston
    • Southern Baptist
  • Pocahontas County Veterans
  • etimes
  • Classifieds
  • Login
  • FAQ
No Result
View All Result
Pocahontas Times
No Result
View All Result
Print Editions
Pocahontas Times
No Result
View All Result

What’s Cookin’?

September 17, 2025
in What's Cookin'? with Louise Barnisky
0
0
SHARES
4
VIEWS
Share on FacebookShare on Twitter

Double Spinach Bake
1 Tbsp. olive oil
8 ounces uncooked spinach fettuccini noodles 
1 cup fresh mushroom slices
1 green onion with top, finely sliced 
1 clove garlic, minced 
4-5 cups fresh spinach, coarsely chopped 
1 Tbsp. water
15 ounces ricotta cheese
1 cup milk (2%)
1 egg, beaten 
1/2 tsp. ground nutmeg
1/2 tsp. ground black pepper
1/4 cup shredded Swiss cheese
Preheat oven to 350 degrees. Cook pasta according to package directions.  Drain and set aside.  In medium skillet, add olive oil, mushrooms, green onion and garlic. Cook and stir over me- dium heat until mushrooms are softened.  Add spinach and water.  Cover and cook until spinach is wilted, about 3 minutes. 
Combine ricotta cheese, milk, egg, nutmeg and black pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.  
Coat shallow 1 1/2 quart casserole with cooking spray.  Spread noodle mixture in casserole. Sprinkle with Swiss Cheese.  Bake 25-30 minutes or until knife inserted in center comes out clean.  

Chicken Enchiladas
2 cups cooked, chopped or shredded chicken 
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese 
1 cup sour cream
1 tsp. chili powder
1/4 tsp. salt
1/8 tsp. red pepper
10-6” flour tortillas 
1 1/2 cups red enchilada sauce
1/2 cup sliced black olives 
1/2 cup thinly sliced green onion tops
Combine chicken, 1 cup each cheddar cheese and Monterey Jack cheese, sour cream and seasonings. Spread 1/4 cup chicken mixture on each tortilla; roll up tightly. Pour 1/2 cup chicken mixture and enchilada sauce on bottom of 12×8 inch baking dish.  Place filled tortillas in baking dish, seam side down, top with remaining sauce. Sprinkle with remaining cheeses.  Bake at 350 degrees, 20 minutes or until thoroughly heated through.  Top with olives and green onions.  Serves 5.  

Subscribe to our newsletter.

Enter your email address to weekly notifications.

You will receive a confirmation email for your subscription. Please check your inbox and spam folder to complete the confirmation process.
Some fields are missing or incorrect!
Lists
Previous Post

Governor orders flags to half-staff to honor the life of Walt Helmick

Next Post

Preserving Pocahontas

Next Post
Preserving Pocahontas

Preserving Pocahontas

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

ADVERTISEMENT
  • News Sections
  • Obituaries
  • Community
  • Magistrate News
  • Compass
  • Spiritual
  • Pocahontas County Veterans
  • etimes
  • Classifieds
  • Login
  • FAQ
Call us: 304-799-4973

  • Login
Forgot Password?
Lost your password? Please enter your username or email address. You will receive a link to create a new password via email.
body::-webkit-scrollbar { width: 7px; } body::-webkit-scrollbar-track { border-radius: 10px; background: #f0f0f0; } body::-webkit-scrollbar-thumb { border-radius: 50px; background: #dfdbdb }
No Result
View All Result
  • News Sections
    • Local
    • Sports
    • A&E
  • Obituaries
  • Community
  • Magistrate News
    • Circuit Court News
  • Compass
  • Spiritual
    • Parabola
    • Transcendental Meditation
    • Diocese of Wheeling-Charleston
    • Southern Baptist
  • Pocahontas County Veterans
  • etimes
  • Classifieds
  • Login
  • FAQ