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Submariners dive
into good food

Recipes prepared by MS1 Timothy Pickard and MS2 Larry D. Freeman of the submarine USS Cheyenne, in honor of military appreciation week, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

Swiss Chicken

MS1 Timothy Pickard, USS Cheyenne

1-1/2 cups prepared bread dressing
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
4 4-ounce chicken breasts
4 slices Swiss cheese
1 can cream of mushroom soup
1 cup white wine

Preheat oven to 375 degrees. Thoroughly grease a baking pan.

Mix bread dressing, garlic powder, salt and pepper together and place in bottom of pan. Arrange chicken atop dressing. Stir wine into the cream of mushroom soup. Pour wine and soup mixture over chicken. Cover with a lid or foil and bake for 30 minutes covered. Melt cheese over chicken before serving. Makes 4 servings

Creole Stuffed Flounder

MS2 Larry D. Freeman, USS Cheyenne

1/2 cup chopped onions
1/2 cup chopped peppers
1/2 cup chopped celery
2 tablespoons oil
2 cans crushed tomatoes
1 teaspoon salt
1 teaspoon black pepper
1/2 cup sugar
2 tablespoons Worcestershire sauce
1/2 cup flour
1/2 cup water
Prepared bread dressing
4 pieces flounder or any other fish

Sauté onions, peppers and celery in oil until tender. Add tomatoes, salt, pepper, sugar and Worcestershire sauce and bring to a boil. Reduce heat and simmer.

Combine flour and water and stir until smooth. Add to pan and simmer until thickened.

Meanwhile, roll a scoop of bread dressing in the middle of each piece of fish. Bake at 350 degrees for eight minutes.

Remove fish from oven and place on serving dish. Pour sauce over fish. Makes 4 servings.

Nutritional information unavailable.

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