Chicken macaroni mingle

Chicken Macaroni Mingle
1/4 cup chopped green pepper
1 tablespoon minced onion
1/8 teaspoon oregano leaves, crushed
1 tablespoon butter or margarine
1 can (5 ounces) chunk white chicken
1 can (15 ounces) elbow macaroni and cheese
Cook green pepper, onion and oregano in butter in saucepan until tender. Add remaining ingredients; heat, stirring occasionally.
Makes 2 servings.

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Macaroni ham vegetable casserole

Macaroni Ham Vegetable Casserole
1 cup elbow macaroni (4 ounces)
1 1/2 teaspoons salt
1 1/2 quarts boiling water
1/2 cup diced cooked ham
1 can (7 1/2 ounces) semi-condensed cream of mushroom soup
1 can (8 ounces) cut green beans, drained
Gradually add macaroni and salt to rapidly boiling water so that water continues to boil. Drain macaroni. Add ham, soup and green beans; cook, stirring, until hot.
Makes 2 servings.

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Southern beef stew

Southern Beef Stew
1 cup grapefruit juice
1 teaspoon salt
1 clove garlic, minced
1 1/2 pounds beef round, cut in 1 inch cubes
2 tablespoons salad oil
1 large green pepper, cut up
1 large onion, sliced
1 cup chopped fresh tomatoes
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 teaspoon dried leaf rosemary
1 bay leaf, crumbled
1/2 cup sliced pitted ripe olives
Combine grapefruit juice, salt and garlic in a large bowl. Add beef cubes; refrigerate overnight. Drain beef, reserving marinade. Heat oil in heavy kettle or Dutch oven; brown beef on all sides. Add green pepper and onion; saute for 3 minutes. Add tomatoes. Combine reserved marinade with brown sugar, vinegar, rosemary and bay leaf; add to beef, cover and simmer for 45 minutes, or until beef is tender. Add olives; simmer for 5 minutes longer.
Makes 2 servings for 2 meals.

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Beefy mushroom stew

Beefy Mushroom Stew
1 1/2 pounds beef cubes
2 tablespoons shortening
1 can (10 3/4 ounces) condensed beefy mushroom soup
1 tablespoon lemon juice
1/2 teaspoon rosemary leaves, crushed
1 package (10 ounces) frozen cauliflower
1 cup carrots, cut into 1/2 inch pieces
Brown beef in shortening in heavy pan; pour off fat. Add soup, lemon juice and rosemary; cover and cook over very low heat for 2 1/2 hours. Add cauliflower and carrots; cook for 10 to 15 minutes longer, or until vegetables are done, stirring occasionally.
Makes 2 servings.

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Chicken rice casserole

Chicken Rice Casserole
1 (10 1/2 ounce) can cream of mushroom soup
2 (10 1/2 ounce) cans cream of chicken soup
1 1/3 cups nonfat dry milk, prepared
1/2 package dry onion soup mix (stir contents well before dividing)
1 cup white or brown rice
2 pounds chicken breasts, skinned and de-fatted
Combine all ingredients, except chicken. Place in a 9 by 13 inch pan greased with butter substitute. Lay chicken pieces on top. Pepper chicken as desired and bake at 350 degrees for 2 hours.

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Tamale pie

Tamale Pie
3/4 cup cornmeal
1 1/2 teaspoons salt
3 cups boiling water
1 onion, chopped
1 tablespoon oil
1 pound ground beef
2 cups tomatoes
Dash of cayenne pepper or 1 green pepper, well chopped
1 1/2 teaspoons salt
Grease baking pan; set aside. Make a mush by stirring cornmeal and 1 1/2 teaspoons salt into boiling water. Cook in double boiler for 45 minutes. Brown onion in oil; add chopped meat and stir until no longer pink. Add tomatoes, pepper and 1 1/2 teaspoons salt. Put a layer of mush into prepared baking pan, add seasoned meat and cover with mush. Bake at 350 degrees for 30 minutes

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Chicken gumbo

Chicken Gumbo
1 skinned, de-fatted chicken or 1 1/2 pounds skinned chicken breasts
1/2 cup butter substitute
2 onions, chopped
1 clove garlic, finely diced
2 large bell peppers, chopped
1 small, whole chili pepper
2 cups small okra, sliced into rounds
1 large can chopped tomatoes
White or brown rice
Place all ingredients, except okra and tomatoes, in a large pot. Cover with water and cook for 1 hour. Remove chicken; let cool slightly. De-bone and chop meat into the broth. Add okra and tomatoes. Reheat and simmer for 30 minutes. Serve over rice.

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