Orange Cashew Chicken

I like to use larger amounts of the carrots and celery than are called for in the recipe.

1 lb boneless skinless chicken breasts, cut into 1" cubes
2 medium carrots, sliced
1/2 c chopped celery
2 Tbsp cornstarch
1/4 tsp ground ginger
3/4 c orange juice
1/4 c honey
3 Tbsp soy sauce
1/4-1/2 c salted cashews
hot cooked rice

In a lg skillet or wok, stir-fry chicken, carrots, and celery for 8-10 min or til juices run clear. (If skillet or wok is NOT non-stick, cook veggies in 2 Tbsp oil.) Reduce heat. In a bowl, combine the cornstarch, ginger, orange juice, honey, and soy sauce til blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 min or til thickened. Stir in cashews. Serve over rice. Makes 4 servings.

Bacon Cheeseburger Rice

I was skeptical about this recipe before trying it, especially because of the pickles. (Who puts pickles in a hot dish?!) But after making and eating it, I must say that it really IS delicious!

1 lb ground beef
1 3/4 c water
2/3 c barbeque sauce
1 Tbsp prepared mustard
2 tsp dried minced onion
1/2 tsp pepper
2 c uncooked instant rice
1 c (4 oz) shredded cheddar cheese
1/3 c chopped dill pickles
3 Tbsp soft bacon bits

Brown beef in skillet til no longer pink; drain. Add water, barbeque sauce, mustard, onion, and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer 5 min. Sprinkle with pickles and bacon bits. Makes 4-6 servings.

Unstuffed Pepper Soup

It really does taste like stuffed peppers!

1 lb ground beef
3 lg green peppers, chopped
1 lg onion
2 c water
4 tsp beef boullion
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 can (28 oz) crushed tomatoes, undrained
1 can (4 oz) mushroom stems and pieces, drained
1 1/2 c cooked rice

In a Dutch oven or lg saucepan, brown beef with green peppers and onions til beef is done and vegetables are tender; drain. Stir in water, boulllion, soup, tomatoes, and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 30 min, stirring occasionally. Add rice; heat through. Makes 10 servings.

Jiffy Jambalaya

One of Hubby's favorites

1 med onion, chopped
1/2 c chopped green pepper
1 lb fully cooked kielbasa, cut into 1/4" slices
1 can (28 oz) diced tomatoes, undrained
1/2 c water
1 Tbsp sugar
1 Tbsp sugar
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp garlic powder
1 1/2 c uncooked instant rice

In a skillet, saute onion and green pepper with sausage til vegetables are tender. Stir in tomatoes, water, sugar, and seasonings. Bring to a boil; add rice. Cover and cook for 5 min or til rice is tender. Makes 6 servings.

Creamy Italian Chicken

I shredded the chicken that is in the picture.

(This recipe is from the Quick Cooking 2000 cookbook.)

4 boneless skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 c water
1 pkg (8 oz) cream cheese, softened (may use reduced-fat or neufchatel cheese)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (4 oz) mushrooms, drained
hot cooked rice or noodles

Place the chicken in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hrs. In a small mixing bowl, beat the cream cheese and soup til blended. Stir in the mushrooms. Pour over chicken. Cook 1 hr longer or til chicken juices run clear. Serve over rice or noodles. Makes 4 servings.

Chicken a la Prince

My variation of Chicken a la King.

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
3 Tbsp flour
1/4 tsp pepper
2 lb boneless skinless chicken breasts, cubed
2 celery ribs, chopped
1 medium green or red pepper
1/4 c chopped onion
1 pkg (10 oz) frozen peas, thawed
hot cooked rice

In a crock pot, combine soup, flour and pepper til smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7-8 hrs or til meat juices run clear. Stir in peas. Cook 30 min longer or til heated through. Serve over rice. Makes 8-10 servings.

Cajun Cabbage

This recipe may sound odd, but it's DELICIOUS!

1 lb ground beef
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (10 oz) diced tomatoes and green chilis*
1 can (8 oz) tomato sauce
1/2 c uncooked long grain rice**
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp pepper***
1 small head cabbage, chopped
1 c (4 oz) shredded cheddar cheese

In a skillet, brown beef with green pepper, onion, and garlic til vegetables are tender; drain. Stir in tomatoes, tomato sauce, rice, and seasonings. Spread into an ungreased 13x9" baking dish. Top with the cabbage and cheese. Cover and bake at 350 degrees for 65-75 min**** or til rice is tender. Makes 6-8 servings.

*If desired, replace with 1 can (10 3/4 oz) diced tomatoes to decrease spiciness.
**If using brown rice, add 1 c water to dish when you add rice.
***If desired, replace with 1/4-1/2 tsp pepper to decrease spiciness.
****If using brown rice, you may need to add 10-20 min additional cooking time.

Herbed Rice Pilaf

(This recipe is from The Taste of Home Recipe Book.)

** I usually cut this recipe in half because it makes quite a bit. This recipe is the full version.

2 c uncooked long grain rice
1 c chopped celery
1/2 c chopped onion
1/4 c butter or margarine
4 c chicken broth
1 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp dried oregano
1 tsp dried thyme

In a skillet, saute rice, celery, and onion in butter til rice is lightly browned and the vegetables are tender. Spoon into a greased 2 qt casserole dish. Combine all remaining ingredients; pour over rice mixture. Cover and bake at 325 degrees for 50 min or til the rice is done. Makes 8 servings.