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Chicken and Rice Casserole
Chicken and Rice Casserole Submitted by: Cathey Harpster of Burgoon, Ohio Ingredients: 3 cups cooked chicken – cut in small pieces 2 cups cooked white rice 4 diced hard boiled eggs 1 can cream of mushroom soup 1 can cream of celery soup 1 diced medium green pepper ½ cup diced onion 1 cup diced
Roasted Root Vegetables
Ingredients: 4 medium root vegetables (choose a variety from potatoes, rutabagas, turnips, beets, sweet potatoes, etc.) 2 carrots (chopped) 1 onion (medium, chopped) 1/4 cup vegetable oil 3 tablespoons Parmesan cheese Directions: Preheat oven to 350 degrees. Cut vegetables into large chunks. Place in a medium bowl and pour oil over top. Add seasonings or
Sautéed Zucchini
Ingredients: 1 cup frozen corn (or canned, drained) 2 cups diced green chilies (roasted and peeled, fresh or frozen) 4 medium zucchini, sliced 1 cup chopped onion 2 small cloves garlic, minced (or 1/2 teaspoon garlic powder) 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Combine all ingredients in a large frying or medium saucepan. Cook
Orange Teriyaki Chicken
Ingredients: 1⁄4 cup soy sauce 3 tablespoons chopped onion 2 cloves garlic, minced 1 tablespoon olive or canola oil 1⁄2 teaspoon ground pepper 1⁄2 teaspoon ground ginger 1⁄2 teaspoon red pepper sauce 1 can (6 ounces) orange juice concentrate 6 boneless, skinless chicken breasts Directions: Combine all ingredients except chicken. Place chicken breasts in freezer
Applesauce Meatloaf
Ingredients 1 1/2 lbs. extra-lean ground beef 1/2 lb. ground pork 1/2 onion, finely chopped 1 egg, beaten 3/4 applesauce 1 bread crumbs 3 tablespoons ketchup 1 1/2 teaspoons salt 1/4 teaspoon black pepper Directions Preheat oven to 350°. Lightly grease 9x5x3-inch loaf pan. In large bowl, combine all ingredients; mix well. Pat meatloaf mixture
Sea Shell Salad
Ingredients 1 (1 lb.) box medium sea shell macaroni or large sea shell macaroni 1 can tomato soup 1 medium green bell pepper, chopped 1 medium onion, chopped 1 (4 oz.) jar pimientos 3/4 sugar 3/4 cooking oil 3/4 cider vinegar salt and pepper Directions Mix all ingredients except macaroni in 3 quart glass covered
Piccalilli Relish
Ingredients 5 cups finely chopped cabbage (about 1-1/2 med. heads) 4 cups chopped cored green tomatoes, unpeeled (about 8 medium) 1 1/2 cups chopped, onions (about 2 medium) 1 cup chopped, seeded red bell pepper (about 1 large) 1 cup chopped seeded green bell pepper (about 1 large) 3 tablespoons salt 1/4 cup pickling spice
Lemon Brown Sugar Barbecue Sauce
Ingredients: 2 cups ketchup 1/2 cup brown sugar 1 teaspoon grated lemon zest 6 tablespoons fresh lemon juice (or to taste) 2 tablespoons molasses 1 tablespoon Worcestershire sauce 1-1/2 teaspoons liquid smoke 2 teaspoons dry mustard (Colemans) 1 teaspoon onion powder 1/2 teaspoon freshly ground black pepper Directions: Combine the ingredients in a saucepan and
Traditional Salsa
Ingredients 7 s diced, seeded, peeled and cored tomatoes (about 5 pounds) 6 green onions, sliced 2 jalapeno peppers, diced 4 cloves garlic, minced Directions Combine all ingredients in a large saucepot. Bring mixture to boil. Reduce heat and simmer 15 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe rim and
Peas And Rice
Ingredients 1 chicken bouillon cube 2 cups water 15 or 16 oz. can peas, drained with liquid reserved 1 cup rice 1/2 teaspoon salt 1/4 teaspoon coarse black pepper 2 tablespoons onion, minced 1 tablespoon parsley 3 tablespoons butter or margarine Directions Add enough water to pea liquid to make 2 1/2 cups. Dissolve bouillon
