Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 5
- 2 tablespoons margarine or 2 tablespoons butter
- 1 cup sliced celery
- 1/4 cup chopped onion
- 3 cups cubed cooked chicken
- 1/2 cup chopped cashews
- 1/4 cup water or 1/4 cup chicken broth
- 1 (10 1/2 ounce) can condensed cream of chicken soup
- 1 1/2 cups frozen peas
- 1 (2 ounce) jar sliced pimientos, drained
- 1/2 cup crisp chow mein noodles
- 1/4 cup cashew pieces
Recipe
- 1 heat oven to 350.
- 2 melt margarine in large saucepan over medium heat.
- 3 add celery ond onion; cook until crisp-tender.
- 4 stir in remaining casserole ingredients.
- 5 pour into 1 1/2 quart or 2 quart casserole.
- 6 bake at 350 for 25 to 30 minutes or until thoroughly heated.
- 7 sprinkle topping ingredients over casserole.
- 8 bake an additional 5 minutes or until topping is warm.
Total Time: 2 hrs 40 mins
Preparation Time: 10 mins
Cook Time: 2 hrs 30 mins
Ingredients
- Servings: 8
- 1 carrot
- 1 onion
- 1 turnip
- 1 swede
- 1 small parsnip
- 400 g bacon, bones
- 2 celery ribs
- 2 1/2 liters cold water
- 350 g split peas
Recipe
- 1 chop all vegetables and put all the ingredients in a large saucepan and bring to the boil.
- 2 simmer briskly until the peas have dissolved and meat is falling off the bacon bones. (approx 2 1/2 hours.)
- 3 remove the bones, remove meat from the bones, chop and put back in the saucepan. (you can puree the vegetable mix before putting the meat back in if you desire a more traditional"pea& ham soup".)
Total Time: 45 mins
Preparation Time: 5 mins
Cook Time: 40 mins
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 1/2 ounce) can corn, drained
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (7 ounce) package cornbread mix
- 1 egg
- 1/2 cup milk
- 1/2 lb smoked sausage, sliced
Recipe
- 1 brown sausage over medium high heat.
- 2 combine black beans, corn, soup and smoked sausage in a large casserole dish.
- 3 mix cornbread, egg and milk in a small bowl.
- 4 pour cornbread mixture evenly over top of the casserole dish.
- 5 bake at 400 degrees for 30 to 40 minutes or until cornbread topping is firm and golden brown on top.
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
- Servings: 4
- 1 package of raw crescent roll
- 1 can cream of chicken soup
- 1 cup milk
- 2 cups cheese, about
- 1 chicken breast, cooked and chopped into small pieces
Recipe
- 1 preheat oven at 375.
- 2 in med.
- 3 saucepan add milk, 1/4 cup of cheese, and soup.
- 4 heat until cheese is melted.
- 5 meanwhile, in small bowl, mix chicken and 2tb cheese.
- 6 seperate crescent rolls.
- 7 put a spoonful of chicken mixture on crescent and then roll it up, repeat until all crescent rolls are used and in an ungreased baking dish pour 1/2 of the cheese mixture over rolls.
- 8 bake 20-25 minutes or until golden brown.
- 9 sprinkle remaining cheese or as much as you desire.
- 10 bake 5-10 more minutes (until cheese is melted).
- 11 use the other 1/2 of sauce to pour over as desired.
- 12 enjoy!
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
- Servings: 4
- 4 tablespoons olive oil
- 1 head garlic, finely chopped
- 1 small onion, chopped
- 4 sticks celery
- 14 ounces tinned chickpeas, drained
- 1 ounce mint, finely chopped
- 3 1/4 cups vegetable broth
- 1 tablespoon tahini
- black pepper
Recipe
- 1 heat the olive oil in a large saucepan and fry the garlic, onion and celery for 4-5 minutes. add the chickpeas to the pan and cook for a further 10 minutes.
- 2 now add the finely chopped mint, stirring well, and then pour over the vegetable broth and tahini. bring to the boil, reduce heat to low and simmer for at least 30 minutes. season to taste with salt and freshly ground black pepper.
