What am I going to make for dinner? It’s a question that haunts many of us, but this week there’s an easy answer, thanks to Cathy Oelrich. Cathy’s job as Star Journal circulation supervisor keeps her busy, but she knows her way around a kitchen. That’s lucky for her colleagues at work, who get to enjoy treats that Cathy often brings in. Try her creamy, comforting Mustard Chicken and Rice, and for dessert, enjoy homemade shortcake topped with your favorite berries or fruit.

We welcome recipes from our readers, so if you have some favorites you’d like to share with others, we’d like to hear from you. Simply email your recipes to starjournal@jcpgroup.com. We’ll post new recipes each week, so log on to starjournalnow.com often.

Mustard Chicken and Rice
3-4 boneless, skinless chicken breasts
2 c. rice
1 c. milk
1 can cream of mushroom soup
1 can cream of chicken soup
mustard
flour
large skillet
8 qt. covered baking dish
Preheat oven to 350^o. Coat chicken with mustard, then roll it in flour. Place into large saute pan and cook on medium high heat until all sides are seared. Spray large baking dish with cooking spray. Lay chicken breast across the bottom of the dish. In a large bowl, mix 2 cups rice, 1 cup milk and both cans of soup until well blended; pour over top of chicken. Cover dish and bake 45 minutes to 1 hour, until chicken is cooked.

Shortcake
1 stick butter, cold
2 c. flour
1 c. sugar
1 tsp. salt
1 tsp. vanilla
2 tsp. baking powder
3/4 c. milk
9×9 baking pan
Preheat oven to 325^o. Mix flour, sugar and butter with a pastry blender or fork until crumbly; set aside 1/2 cup of mixture. To rest of mixture, add the remaining ingredients and mix. Spray pan with cooking spray, add mixture to the pan and spread out. Sprinkle 1/2 cup of dry mixture over the top. Bake 25-30 minutes, or until golden brown.