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.
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
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.
Mexican Style Hash
2 cups chopped, cooked beef
1/3 cup chopped onion
2 tablespoons shortening
1 1/2 cups finely chopped raw potato
1 (12 ounce) can whole-kernel corn, drained
1 (10 3/4 ounce) can condensed tomato soup
1 1/2 teaspoons chili powder
Salt and pepper to taste
In 10 inch ovenproof skillet, cook beef and onion in shortening until onion is tender, about 5 minutes. Sprinkle with salt and pepper. Add potato, corn, soup and chili powder. Stir to combine. Bake, covered, at 350 degrees for 35 to 40 minutes.
Makes 4 servings.
Corned Beef Hash Patties
2 pounds cooked corned beef, cut into small pieces, or shredded
1 cup sliced shitake mushrooms
5 scallions, white part only
1/3 cup chopped parsley
Salt and freshly ground black pepper to taste
2 eggs, beaten, optional
Toss together corned beef, mushrooms, scallions, parsley, salt and pepper in a mixing bowl. Pass through coarse blade of a meat grinder or put in food processor with steel blade and process until well-chopped. (do not overwork mixture.) Cover and refrigerate overnight. Form mixture into small patties. If mixture seems dry and does not hold together easily (like hamburger), add beaten eggs. Saute in nonstick skillet until crisp and brown on both sides. Serve while hot, topped with a poached egg.
Makes 5 to 6 servings.
Chicken Breast Bake
2 small zucchini
4 split chicken breasts, skinned, boned and fat removed (about 1 1/2 pounds)
1/2 cup white rice
1 (10 1/2 ounce) can cream of chicken soup
1 cup chicken broth
Peel zucchini and cut into 1/4 inch thick slices. Layer on the bottom of a medium casserole dish. Sprinkle rice over zucchini. Lay chicken breasts on top. Mix soup with chicken broth and pour over chicken. Sprinkle with basil and paprika. Bake at 350 degrees for 1 1/2 hours, or until rice is tender.
Green Vegetable Casserole
1 (10 ounce) package frozen lima beans, cooked
1 (10 ounce) package frozen green beans, cooked
1 (10 ounce) package frozen green peas, cooked
2 bell peppers, cut into strips
1/2 pint half and half
1/2 cup mayonnaise
2 tablespoons horseradish
1 (3 ounce) can grated Parmesan cheese
Heat oven to 350 degrees. Drain vegetables and layer in large casserole with bell peppers. Blend together half and half, horseradish and mayonnaise; pour over vegetables and sprinkle with Parmesan cheese. Bake for 45 minutes, or until light brown.
Makes 8 servings.