September 2008 Archives
Zucchini Tomato Casserole
6 medium zucchini, diced (about 6 cups)
4 Tbs butter or margarine, melted, divided
2 medium tomatoes, diced
1 cup (4 ozs) shredded cheddar cheese
1 cup cubed process cheese (Velveeta)
1 cup soft bread crumbs
2 eggs, beaten
2 Tbs dried minced onion
1 Tbs dried parsley flakes
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
In a large skillet, saute zucchini in 2 Tbs butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2 qt baking dish. Bake, uncovered, at 350 deg for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.
6 medium zucchini, diced (about 6 cups)
4 Tbs butter or margarine, melted, divided
2 medium tomatoes, diced
1 cup (4 ozs) shredded cheddar cheese
1 cup cubed process cheese (Velveeta)
1 cup soft bread crumbs
2 eggs, beaten
2 Tbs dried minced onion
1 Tbs dried parsley flakes
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
In a large skillet, saute zucchini in 2 Tbs butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2 qt baking dish. Bake, uncovered, at 350 deg for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.
Chicken and Rice
6 boneless skinless chicken breast halves
1-1/2 cups uncooked instant rice
1/2 cup boiling water
1 can each (10.75 ozs) cream soups - Chicken AND Celery
2 Tbs onion soup mix
1 pkg (10 ozs) frozen peas, thawed
1/2 cup minced fresh parsley
Place chicken in a greased 13 x 9 x 2 inch baking dish. In a bowl, combine the rice and water. In another bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over the chicken. Cover and bake at 350 deg for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until the chicken juices run clear. Yield: 6 servings.
6 boneless skinless chicken breast halves
1-1/2 cups uncooked instant rice
1/2 cup boiling water
1 can each (10.75 ozs) cream soups - Chicken AND Celery
2 Tbs onion soup mix
1 pkg (10 ozs) frozen peas, thawed
1/2 cup minced fresh parsley
Place chicken in a greased 13 x 9 x 2 inch baking dish. In a bowl, combine the rice and water. In another bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over the chicken. Cover and bake at 350 deg for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until the chicken juices run clear. Yield: 6 servings.
Autumn Beef Stew
12 small red potatoes, halved
1 lb carrots, cut into 1 inch pieces
1 large onion cut into wedges
2 lbs lean beef stew meat, cut into 1 inch cubes
1/3 cup butter or stick margarine
1 Tbs all purpose flour
1 cup water
1 tsp salt
1 tsp dried parsley flakes
1/2 tsp celery seed
1/2 tsp dried thyme
1/8 tsp pepper
Place potatoes, carrots and onion in a 5 qt slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings.
12 small red potatoes, halved
1 lb carrots, cut into 1 inch pieces
1 large onion cut into wedges
2 lbs lean beef stew meat, cut into 1 inch cubes
1/3 cup butter or stick margarine
1 Tbs all purpose flour
1 cup water
1 tsp salt
1 tsp dried parsley flakes
1/2 tsp celery seed
1/2 tsp dried thyme
1/8 tsp pepper
Place potatoes, carrots and onion in a 5 qt slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings.
