| Chicken Milano 1-Cup regular long-grain rice or orzo (rice shaped pasta) 2-Whole large chicken breasts 2-Tablespoons butter or margarine 1-Medium onion sliced 1-Small garlic clove minced 1-10 � ounce condensed tomato soup 1-4 ounce jar sliced mushrooms, drained 2-Medium zucchini (1 � pounds sliced) � Teaspoon basil 1/8 Teaspoon crushed red pepper 1. Prepare rice or orzo as label directs 2. Meanwhile, remove skin and bones from chicken; cut into 1 � inch chunks 3. In 10-inch skillet, over medium heat, and hot butter or margarine, cook onion and garlic until onion is tender, stirring occasionally. Add chicken chunks; cook until chicken is lightly browned on all sides, stirring frequently. Stir in undiluted tomato soup and remaining ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. 4. To serve, spoon chicken mixture over rice in a deep platter. Makes four servings. 460 calories per servings. |
| Old Fashioned Cabbage Rolls 1 medium head of cabbage 1 pound ground beef 1 (15oz) can tomato sauce � cup uncooked rice 1 tablespoon dried parsley flakes 1/8 teaspoon cayenne pepper 1 (14 � oz) can diced tomatoes � teaspoon sugar 1 onion chopped up Remove core from cabbage. In large kettle or Dutch oven cook cabbage in boiling water for 2-3 minutes. Remove outer leaves when softened. Repeat as necessary to obtain 12 leaves. Remove thick vein from center leaf. In bowl, combine ground beef, � cup tomato sauce, onion, rice, parsley and cayenne pepper; mix well. Place about � cup meat mixture on each leaf. Fold sides in starting at unfolded edge; roll up to completely enclose mixture. Slice the remaining cabbage; place in large kettle or Dutch oven. Arrange cabbage rolls seam side down, over sliced cabbage. Combine tomatoes, sugar and remaining tomato sauce. Pour over cabbage rolls, cover and bake at 350 degrees F for 1-� hours. Yield six servings |
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| Main Dishes |