FAMILY

RECIPES

Page 6

~~ Chicken & Broccoli Dish ~~

20 ounces frozen broccoli pieces
2 cups cooked chicken, cut into small pieces
2 cans Cream of Chicken Soup
1/3 cup mayonaise
1 Tbsp. curry powder
1 Tbsp. lemon juice
1� cups grated cheddar cheese
1 cup Progresso bread crumbs
1 Tbsp. butter

1. Place slightly cooked broccoli in large casserole dish
2. Place chicken on top of broccoli
3. Mix chicken soup, mayonaise, curry powder and lemon juice and pour over chicken
4. Sprinkle 1 cup of grated cheese over top
5. Mix butter and bread crumbs and sprinkle over cheese
6. Sprinkle remaining grated cheese over top of bread crumbs
7. Bake 30 minutes at 350 degrees

~~ Chicken Stew with Rice ~~

1 medium onion, chopped
2 garlic cloves, minced
2 Tbsp vegetable oil
1-1/2 pounds boneless chicken breast,cut into 1 inch pieces
2 cans (14� oz. each) stewed tomatoes
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 cup pitted ripe olives
1/2 tsp. salt
1 tsp. dried oregano
2 Tbsp. cornstarch
3 Tbsp. cold water
Cooked Hot Rice

In a large skillet, saute onion and garlic in oil for 3 -4 minutes or until tender. Add chicken and cook for 6 - 8 minutes or until meat juices run clear. Stir in the tomatoes, peppers, olives, salt and oregano; bring to a boil. Reduce heat; cover and simmer for 10 - 12 minutes, stirring occasionally. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice... Serves 6

~~ Macaroni & Beef Dish ~~

1 cup uncooked corkscrew pasta or elbow macaroni
1/2 pound lean ground beef
1 small onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (10 3/4 ounces) reduced-sodium condensed tomatoe soup, undiluted
1 Tbsp. dried parsley flakes
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup shredded reduced-fat cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef,onion,celery,green pepper, and garlic over medium heat until meat is no longer pink and vegetables are tender, drain.
Drain pasta; add to beef mixture. Stir in the soup, parsley,oregano,salt and pepper.Bring to a boil. Reduce heat; Simmer uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese.

~~ Hash Brown Casserole ~~

2 bags - Oreida Shreddded Hash Browns
1 - pint 1/2 & 1/2 milk
1 - stick butter
1 cup - onion or some onions to flavor
1 cup shredded Parmeseon cheese

Bring milk to a boil, add butter to melt, Fold in Hash Browns and onions

Bake in a 9" X 13" dish at 350 degrees for 40 minutes.

~~ Walla Walla Onion Recipe ~~

3 Walla onions
1/4 cup green bell pepper
1 cup Swiss cheese (grated)
1/4 cup milk
2 Tbsp. chopped pimento
2 eggs beaten
1 tsp. salt
1/2 cup butter
1 cup Saltine Crackers (crushed) save some for top

1. Melt butter and cook onion and bell pepper in it til tender, add pimento and 1/2 of onions in baking dish, Sprinkle layer with 1/2 of the cheese and 1/2 of the cracker crumbs.

2. Repeat layer
3. Beat eggs and milk, salt and dash of pepper together and pour over onions
4. Top with remaining crushed crackers
Bake at 350 degrees for 25 minutes

~~ Kielbasa Bow Tie Skillet ~~

8 oz. uncooked bow tie pasta
1 lb. fully cooked kielbasa or smoked Polish sausage, cut into 1/4 inch slices
1 can (4 1/2 oz) sliced mushrooms, drained
2 tsp. minced garlic
2 Tbsp. butter
1 Tbsp. cornstarch
1-1/2 cups milk
1-1/2 cups fresh or frozen snow peas
1 cup (4 oz) shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, mushrooms and garlic in butter.

Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted..Serves 4