Chicken and Rice

Chicken and Rice

6 boneless, skinless chicken pieces

1 (10 oz) can cream of mushroom soup

1 (4 oz) can sliced mushrooms, drained

1 1/3 C water

¾ C raw long grain white rice

¼ tsp paprika

Salt free seasoning to taste

Combine soup, mushrooms, water, rice and paprika in a 9 x 13 inch baking dish. Mix well. Lay chicken pieces on top of mixture and season to taste with salt free seasoning. Cover with aluminum foil tightly and bake at 375°F for 45 minutes or until chicken is cooked though and the rice is done.

Ground Beef Enchiladas

Ground Beef Enchiladas

Sauce:

1 ½ C water

1 (8 oz) can tomato sauce

3 tsp. chili powder

1 tsp. salt

2 cloves garlic, minced

Combine all ingredients and simmer while preparing the rest of the enchiladas.

2 lbs ground beef

1 onion, chopped

1 tsp. oregano

Garlic salt to taste

10-12 corn tortillas

Oil

2 C. shredded cheddar cheese

1 (4 oz) can sliced black olives

Brown ground beef and onion seasoned with oregano and garlic salt in a skillet until done. In a small skillet heat a small amount of oil. Heat each tortilla in oil and then dip in enchilada sauce. Place meat filling in the middle of the tortilla. Roll up and place in a 9 x 13 inch baking dish. Repeat until all tortillas are used or dish is full. Pour any remaining sauce on top and cover with cheese and olives. Bake at 350°F for 20-25 minutes or until heated through.

For more wonderful recipes check out Cooking Thursday
and Ingredient Spotlight Tortillas 

Creamed Beef over Toast

Creamed Beef on Toast

1 (5 oz.) jar dried beef

¼ C. margarine

Garlic powder, to taste

Black pepper, to taste

2 tsp. Worcestershire sauce

2 C. milk

1/2 C flour

Cayenne pepper, to taste

6-12 slices bread, toasted

In a skillet melt margarine over medium heat, add flour, and then add milk ½ C. at a time, beating and stirring to keep smooth until all milk has been added. Then season with garlic powder, black pepper, cayenne and worstershire sauce. Rinse off dried beef in hot water, tear up into small pieces and add to sauce. Heat through and serve over toast.

Marinara Sauce

Marinara Sauce

1 (25 oz) jar spaghetti sauce

1 (14 oz) can diced tomatoes

1 (14oz) can stewed tomatoes

1 (6 oz) can tomato paste

1 onion, diced fine

3 cloves minced garlic

1 tsp. dried thyme

1 bay leaf

1 tsp. oregano

1 tsp. basil

Combine all ingredients and simmer in a slow cooker for 4-5 hours on low or until done. This can also be prepared on the stovetop. Although cooking over low heat for a longer period of time intensifies the flavor, sauce can be served at any time after 30 minutes on the stovetop.

4 Bean Salad

4 Bean Salad

¾ C. sugar
3/4 C vinegar
1/2 C oil
1 T. salt
1/4 t. pepper
1 (15 oz) can cut green beans
1 (15 oz) can cut yellow beans
1 (15 oz) can kidney beans
1 (15 oz) can garbanzo beans
1 C celery, sliced
1 C  onion, sliced
1 lg. green pepper, diced

Mix sugar, vinegar, oil, salt and pepper. Drain all the cans of beans. Mix all beans and vegetables with vinegar mixture. Allow to marinate for several hours or overnight before serving