Broccoli Pierre

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 20 ounces broccoli stems, thawed
• 1/4 cup onion, grated
• 10 1/2 ounces condensed cream of mushroom soup
• 1 cup sour cream
• 1/3 cup parmesan cheese
• 1/4 cup herb seasoned bread crumbs

Recipe

• 1 preheat oven to 350 degrees.
• 2 place uncooked broccoli in a 1 1/2 qt casserole.
• 3 mix onion, soup, sour cream and parmesan cheese.
• 4 spread over broccoli.
• 5 top with bread crumbs.
• 6 bake for 35 minutes or until broccoli is just tender.

Calico Yellow & Zucchini Squash Casserole

Total Time: 1 hr 36 mins Preparation Time: 1 hr Cook Time: 36 mins

Ingredients

• Servings: 8
• 2 cups sliced yellow squash (1/4 inch thick)
• 1 cup sliced zucchini (1/4 inch thick)
• 1 medium onion, chopped
• 1/4 cup green onion, chopped
• 1 cup water
• 1 teaspoon salt, divided
• 2 cups crushed butter flavored crackers
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 large carrot, shredded
• 1/2 cup mayonnaise
• 1 teaspoon rubbed sage
• 1/2 teaspoon pepper
• 1 cup shredded cheddar cheese

Recipe

• 1 in a saucepan, combine the first 5 ingredients; add 1/2 teaspoon salt.
• 2 cover and cook until squash is tender, about 6 minutes.
• 3 drain well; set aside.
• 4 combine cracker crumbs and butter; spoon half into a greased 1 1/2 quart casserole dish.
• 5 combine soup, water chestnuts, carrot, mayonnaise, sage, pepper, and remaining salt; fold into squash mixture.
• 6 spoon over crumbs.
• 7 sprinkle with cheese and the remaining crumb mixture.
• 8 bake, uncovered, at 350 degrees for 30 minutes or until lightly browned.

Brown Sugar Ground Meat With Tomatoes & Veggies

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 lb ground beef or 1 lb ground lamb or 1 lb ground turkey
• 1 onion, chopped
• 2 tablespoons vegetable oil
• 1/2 cup brown sugar
• 1 (28 ounce) can diced tomatoes with juice
• 1 (15 ounce) can sauerkraut, with juice
• 3 cups cooked rice
• salt & pepper
• pam cooking spray
• 1 lb ground beef or 1 lb ground lamb or 1 lb ground turkey
• 1 onion, chopped
• 2 tablespoons vegetable oil
• 1/2 cup brown sugar
• 1 green pepper, cored, seeded & diced
• 2 1/2 cups tomato juice
• 3 cups sliced mushrooms
• 1 (10 3/4 ounce) can campbell's beef consomme
• 3 cups cooked rice
• salt & pepper

Recipe

• 1 in large skillet, add ground meat, chopped onion and oil. brown.
• 2 add brown sugar and stir.
• 3 for first dish:.
• 4 add the tomatoes, sauerkraut and cooked rice. mix and set aside. salt and pepper to taste.
• 5 spray pam in 9x13 pan.
• 6 preheat oven 350°f.
• 7 cover and bake 1 hour.
• 8 for second dish:.
• 9 add ground meat, chopped onion and oil. brown.
• 10 add brown sugar and stir.
• 11 add green pepper, tomato juice, sliced mushrooms, soup and cooked rice.
• 12 salt and pepper to taste.
• 13 spray pam in 9x13 pan.
• 14 preheat over 350°f.
• 15 cover and bake 1 hour.

Chicken Mushroom Barley Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 4 garlic cloves
• 1 leek
• 1 onion, quartered
• 1/2 cup fresh rosemary (you will be amazed how much flavor it adds wait till you taste it) or 1/4 chopped rosemary (you will be amazed how much flavor it adds wait till you taste it)
• olive oil
• 1/2 cup wine
• 3 quarts chicken broth
• 1 1/2 lbs button mushrooms
• 1/2 cup pearl barley
• 1 1/2 lbs chicken breasts
• pepper
• 1 sprig thyme
• bay leaf
• 2 cups chopped carrots
• 1 cup chopped celery

Recipe

• 1 mince garlic; slice leek longways then chop.
• 2 place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.
• 3 add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
• 4 add wine and stir gently for one minute.
• 5 add chicken broth, mushrooms, bay leaves, carrots, celery,and barley and increase heat slightly. stir occasionally until mixture comes to a boil. reduce heat to simmer.
• 6 chop chicken into strips. add a splash of olive oil to a frying pan and brown chicken on both sides. while chicken is cooking, season with pepper & thyme.
• 7 add chicken to soup mixture. again bring mixture to a boil. after it reaches the boiling stage, reduce heat to simmer and partially cover.
• 8 cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.

Chicken Mexican Soup ( For Canning )

Total Time: 4 hrs 30 mins Preparation Time: 3 hrs Cook Time: 1 hr 30 mins

Ingredients

• 3 large boneless chicken breasts (cooked, shredded or cubed )
• 1 1/2 cups carrots (sliced )
• 2 cups celery (sliced )
• 1 large onion, chopped
• 2 (14 1/2 ounce) cans rotel tomatoes
• 2 (15 ounce) cans kidney beans (rinsed and drained )
• 4 cups diced tomatoes (fresh or canned )
• 6 cups water
• 6 cups chicken broth
• 3 cups corn (frozen or fresh cut kernels from cob)
• 1 teaspoon ground cumin
• 1 tablespoon canning salt
• 3 garlic cloves (minced)
• 3 chicken bouillon cubes

Recipe

• 1 boil chicken covered in water until done. when chicken has cooled you can shred it or cut into 1-inch cubes. set aside.
• 2 prepare pressure canner. heat jars and lids in simmering water until ready for use. ( do not boil ).
• 3 in large pot add all ingredients except chicken. bring to a boil, cover and simmer 3 minutes. add chicken and boil lightly for 5 minutes.
• 4 ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. center hot lid on jar. apply band and adjust until fingertip tight. place jars into pressure canner.
• 5 process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
• 6 remove jars and cool. check lids for seal after 24 hours. lids should not flex up and down when center is pressed.
• 7 this recipe yields 7 quarts!

Chicken Monterey

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/2 cup cottage cheese
• 3 ounces cream cheese, room temperature
• 1/2 cup fat free sour cream
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 4 ounces green chilies, diced
• 3 cups cooked chicken, cut into large chunks
• 3 cups cooked rice (cooked in chicken broth)
• 1 cup monterey jack cheese, grated
• 2 tomatoes, coarsely chopped
• 10 3/4 ounces reduced-fat cream of chicken soup
• 3/4 cup corn chips, coarsely crushed

Recipe

• 1 preheat oven to 350°f.
• 2 blend cottage cheese, cream cheese, and sour cream until smooth.
• 3 blend in salt, garlic powder, and green chilies.
• 4 add chicken, rice, cheese, tomatoes, and soup. pour into shallow 2-quart baking dish.
• 5 top with corn chips.
• 6 bake for 25-30 minutes uncovered.
• 7 if making ahead will need to increase cooking time.

Chinese Cabbage Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 4 teaspoons sesame seeds
• 4 teaspoons almonds, slivered
• 6 ounces ramen noodles (2 packages, any flavor)
• 4 -5 green onions, diced
• 1 head chinese cabbage, chopped
• 4 teaspoons sugar
• 1 teaspoon lemon juice
• 6 teaspoons vinegar
• 7/8 cup oil
• 1 pinch salt
• 2 ramen noodle soup base

Recipe

• 1 combine sesame seeds, almonds, and ramen noodles (make sure you crumble the noodles first).
• 2 pat in flat pan and toast in oven until light brown, stirring often.
• 3 mix dressing ingredients in order listed (sugar down to ramen seasoning packets).
• 4 put cabbage and onions in large bowl.
• 5 add noodles, then add dressing and mix.