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 Brad Waller
Serves 4-6
| 6 oz. tomato paste (1 small can) | 12 oz. tomato sauce (1 medium can) | |
| 15 oz. stewed or stewed & diced tomatoes (1 large can) | 1 pkg spaghetti noodles | |
| salt | Italian Seasoning | |
| garlic |
Carnivore Option
| 1 lb. ground meat of choice |
Vegetarian Option
| 1 pkg frozen spinach | 1 pkg firm tofu |
1. Empty all cans to a medium saucepan on medium heat. Season to taste. Experiment, add you own ideas.
2. For the carnivorous option, brown the meat & add to the sauce.
3. For the vegetarian option, drain the spinach & stir into sauce. Squeeze the tofu to drain & crumble into the sauce.
4. Taste & adjust spices as tofu will dilute flavors a bit.
5. Boil noodles to desired finish & serve with sauce.
Submitted by M. Bernadette Fawver
Serves 4
| 4 chicken breasts, cubed | 1 c. sliced mushrooms | |
| 2 tbsp butter | 14-16 oz. cubed tomatoes (1 can) | |
| 2 tbsp olive oil | 2/3 c. dry white wine | |
| 1 large onion, finely chopped | 4-6 tbsp heavy cream | |
| 2 garlic cloves, crushed | 2 tsp Italian seasoning | |
| 2 bell peppers (red, yellow, or green) cut into 1½” cubes | salt & pepper | |
| pasta to serve |
Season the chicken with salt & pepper to taste. Heat oil and butter in a skillet; fry the chicken until browned all over. Remove the chicken from the skillet. Add the onion & garlic to the skillet & cook gently until just beginning to soften. Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally. Add the Italian seasoning. Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.
Place the chicken on the bed of vegetables. Add the wine to the skillet & bring to a boil. Pour the wine over the chicken & cover the casserole. Cook in a preheated oven at 350°F. for 50 minutes. When ready to serve, add cream & serve over pasta.
Awhile back, the church my husband’s family attends in Oregon put together a recipe book as a fundraiser for the church. It is a professionally printed and bound book, Generations of Cherished Recipes from St. Thomas Becket Parishioners. My mother-in-law gave me a copy for Christmas because the family submitted heavily, so it was her way of passing on a lot of their family recipes to me. So I’m going to periodically publish some of the recipes bestowed upon me and spread the love!
Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4
| 10 oz. frozen broccoli (1 pkg) | 1 pint cottage cheese | |
| 1 egg, beaten | 1 pkg saltine crackers | |
| 1 cube butter or margarine | 1 pkg Lipton Onion Soup mix |
Melt butter. Mash crackers. Mix together. Cook broccoli as directed on package. Do not drain the broccoli. Mix everything together and bake at 350°F for about 45 minutes until brown on top.
Need a creative way to get rid of all that leftover turkey from Thanksgiving? Check this out for a nice twist on the regular turkey sandwich leftovers!
Provided by Sandra Lee
Serves 6
| 2 tbsp vegetable oil | 1½ c. red onion, chopped | |
| 4 oz. green chiles, diced (1 can) | 10 oz. tomatoes & green chiles, diced (1 can) | |
| 3 c. leftover turkey, shredded | 16 oz. chunky salsa (1 jar) | |
| salt & black pepper | 5 c. tortilla chips, crushed | |
| 1½ c. shredded Mexican 4-cheese blend | ¼ c. cilantro leaves, chopped | |
| ¼ c. sour cream |
1. Preheat oven to 400°F.
2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chiles, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.
