Submitted by Brad Waller
Serves Approximately 4
| 1 lb. chicken breasts | 1 pkg. Chicken Rice-a-Roni | |
| 1 tbsp butter | 2½ c. water | |
| 6 oz. broccoli (1 pkg) |
1. Dice breasts & prepare to brown in a large skillet.
2. As you get started, add butter as specified on rice box & prepare as if there was no chicken.
3. Chop & add broccoli before the boil off step for the rice & cover as per directions on the box.
Submitted by The Crab Place
| 3 tbsp all-purpose flour | 1 oz. dry Hollandaise sauce mix | |
| ½ tsp dry mustard | 4 c. half and half | |
| ¼ c. butter | 2 tsp Old Bay seasoning | |
| ¼ tsp celery seeds | 1 c. whipping cream | |
| 1½ tbsp cooking sherry | 1 lb. Maryland crab meat |
1. In a medium bowl, blend flour, Hollandaise sauce mix, & dry mustard with two cups of half and half.
2. Melt butter over medium heat in a 4 qt. saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency.
3. As the mixture begins to thicken, add remaining half and half, Old Bay seasoning, celery seeds, & whipping cream. Heat to simmer, stirring constantly.
4. Reduce heat to low, add crab meat & sherry. Stir gently until heated through & serve.
5. Top each bowl with freshly ground pepper to taste.
Note: Submitted to The Crab Place by Phoebe Ferguson of Crisfield, MD.
Submitted by randilicious
Serves a lot
| 1 large onion, finely chopped | 4 cloves garlic, minced | |
| 1 green bell pepper, finely chopped | 1 jalapeno pepper | |
| 2 tbsp tomato paste | 2 tbsp butter, cut into pieces | |
| ¼ c. all-purpose flour | 1 tbsp dried oregano, crushed | |
| 1 tsp ground cumin | 2 tsp crushed red pepper | |
| ½ c. chili powder | 14.5 oz. diced tomatoes with liquid (1 can) |
|
| 1 lb lean ground turkey | 15.25 oz. kidney beans, drained and rinsed (1 can) |
|
| 2 tbsp Jack Daniels whiskey | salt & ground black pepper to taste |
1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chilli powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
5. Simmer covered at low heat until serving time.
Consider this as a new tradition starter for your Thanksgiving this year!
Submitted by gotMEwrong
Serves 6-8
| 1 butternut squash, peeled | 2 tbsp unsalted butter | |
| 1 onion, chopped | 6 c. chicken stock | |
| salt & pepper |
Cut squash into 1″ chunks. In a large pot, melt butter. Add onion & cook until translucent, about 8 minutes. Add squash & stock. Bring to a simmer & cook until squash is tender.
Remove squash chunks with a slotted spoon & place in a blender & puree. Return blended squash to the pot. Stir & season with salt & pepper. Serve.
Submitted by Movidude74
Serves 6-8
| 1 lb. ground beef | 1 egg, slightly beaten | |
| 2 tbsp onion, finely chopped | ¼ c. rice, uncooked | |
| 1 tbsp parsley, snipped | ½ tsp salt | |
| ½ c. water | 1 tsp Worcestershire sauce | |
| 10 ¾ oz. condensed tomato soup (1 can) | dash of pepper |
1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup.
2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
3. Mix remaining soup, water, & sauce; pour over meatballs.
4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.
