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Chicken & Rice
1 pkg. Uncle Ben's Herb Blend Long Grain Wild Rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 - 4oz can sliced mushrooms
6 to 8 boneless, skinless chicken breasts
Mix rice and seasonings together and spread on bottom of baking dish. Mix both soups and water together. Spread half of that mixture over rice. Place chicken breasts over soup; they may overlap. Pour remaining soup mixture and mushrooms over the chicken. Sprinkle with paprika. Cover with foil and seal tight. Bake at 250 degrees for three hours.
Aunt Kae's Chicken Almondine
8 chicken breasts
3 Tbsp flour
1 cup sour cream
1 can Golden Mushroom soup
1/2 cup sauterne wine or any white wine
1/2 tsp salt
1 small jar pimento
1/2 cups sliced or slivered almonds
Mix the flour with 1/4 cup of the sour cream to make a paste. Then add all remaining ingredients except the chicken. Mix well. Place chicken in a flat pan. Pour sauce over chicken and bake at 350 degrees for 1 hour. Serves 8
Turkey Patties
1 lb. ground turkey
1/4 c. fine bread crumbs
1 egg
2 Tbsp minced green onion
1-2 cloves garlic, minced or pressed
1 tsp freshly grated ginger or 1/4 tsp ground dry ginger
2 Tbsp soy sauce
1 Tbsp salad oil
Blend turkey with bread crumbs, egg, onion, garlic, ginger and soy sauce. Shape into 4 patties. Heat oil in wide skillet or frying pan. Add turkey patties. Saute over medium heat for 5 minutes on each side or until cooked through. To serve, garnish with parsley and accompany with lettuce and sliced tomato.
To serve as an appetizer, shape into 1 inch balls. Cook in about 1/2" hot oil until done. Serve with additional soy sauce to dip.
Audrey's Everyday Meatloaf
1-1/2 lbs ground beef
2/3 cup dry bread crumbs
1/2 tsp sage
1 cup milk
2 beaten eggs
1/4 cup grated onion
1 tsp salt
1/8 tsp pepper
Soak bread crumbs in milk. Add meat, eggs, onion and seasonings; mix well. Form in greased loaf pan. Spread Piquant Sauce over meat loaf and bake at 350 degrees for 1 hour.
Piquant Sauce:
Combine:
3 Tbsp brown sugar
1/4 cup ketchup
1/4 tsp nutmeg
1 tsp dry mustard
Slow Cooker Chicken
1 cup sour cream
1 can cream of mushroom soup
1/2 cup white wine
1 can mushrooms
8 - 10 boneless skinless chicken breasts
In slow cooker, combine mushroom soup, wine and mushrooms, stir well. Add chicken and cook approximately 3 hours. Remove some drippings and add to sour cream, stir well. Add this mixture to chicken mixture and cook an additional 30 minutes.
Babootie
1 large onion, finely chopped
2 Tbsp butter or margarine
2 tsp curry powder
1-1/2 tsp salt
1/8 tsp cayenne pepper
1 pound ground beef
2 slices white bread, crumbled
2 cups milk
2 large eggs, room temperature
1/2 cup raisins, optional
In large heavy skillet, cook onion in butter over medium heat until light brown. Add curry powder, cayenne pepper and 1-1/4 tsp of the salt. Saute 2 to 3 minutes. Add beef. Saute until brown. Remove from heat and drain fat.
Soak crumbled bread in 1-1/2 cups of the milk. Stir into beef mixture. Pour mixture into buttered 8 inch square pan or one of comparable size.
In small bowl, beat eggs, remaining 1/2 cup milk and 1/4 tsp salt. Add raisins if used. Pour over beef mixture. Bake at 375 degrees for 50 to 60 minutes or until top is crisp and lightly browned. Serves 4.
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