BROWNED RICE

This is one of Aunt Jean’s recipes and is great as a side with beef or pork roasts.

BROWNED RICE

Ingredients

¼ cup chopped onion

1 can onion soup

1 can beef broth

½ stick (¼ cup) butter or margarine

1 cup uncooked rice

1- 4 oz can sliced mushrooms

 Preheat oven to 350 ^o f . 

Brown onions in butter.  Add other ingredients and bring to a boil.  Pour into greased casserole and bake for 45 – 55 minutes.

CHILI RICE DINNER

Great quick family casserole.  I got the original recipe off a Minute Rice Box and changed a few things to my own taste.

CHILI RICE DINNER

Ingredients

1 lb ground beef                       15 oz tomato sauce

 cup chopped onion                     ½ cup water

1 tablespoon chili powder              1 cup minute rice

½ teaspoon dry mustard               10 oz frozen corn

1 cup shredded cheese                1 cup diced green peppers

A dash of ground cloves               Optional - 1 can black beans, drained

Brown beef and onion in skillet.  Add corn, spices, green pepper, tomato sauce and water.  Cover and bring to full boil, stirring occasionally.

Stir in rice, reduce heat, cover and simmer for 5 minutes or until rice is fully constituted.  Sprinkle with cheese and serve.

BEEF STROGANOFF

This is a great recipe from a surprising source.  It came from Senator Robert C Byrd of West Virginia many years ago.  Enjoy!

BEEF STROGANOFF

Ingredients

1 ½ lbs round steak

¼ cup butter or margarine

1 cup or 3 oz can of sliced mushrooms

1 clove garlic, minced

½ cup chopped onion

1 can tomato soup

1 cup sour cream

Salt & pepper to taste

Cut beef into long thin strips.  Brown well in the butter in a heavy skillet.  Add mushrooms, chopped onion and garlic.  Cook until lightly browned.  Blend in tomato soup, sour cream and salt & pepper.  Cover and simmer about one hour or until beef is tender.  Stir occasionally.  Serve over hot cooked rice.

EASY CHICKEN CASSEROLE

Here is an easy chicken casserole that normally I would say is fool-proof.  Unless my husband is replacing old oven dials and gets them marked wrong!  He was at his Mom's and wanted to fix her this recipe. He followed all my instructions and 2 ½ hours after he put it in the oven, it was still half raw.  He called me and we finally figured out that the new oven dial had been marked wrong for the oven.  He was pre-heating instead of baking!  At least he hadn't been broiling!!!  He would have burned the house down.

EASY CHICKEN CASSEROLE

Ingredients:

1½ cups raw rice                                             

1 can cream of celery soup                         

1 can cream of chicken soup                        

1 can cream of mushroom soup           

1 cup milk

7 or 8 boneless, skinless chicken breasts

½ cup butter or margarine (1 stick)

1 ½ oz. Grated parmesan cheese

1 teaspoon paprika

One note:  7 or 8 chicken breasts are around 2 lbs of chicken.  I usually use 3 lbs and layer them because my family really, really loves this recipe.  The grated parmesan cheese and paprika are more to taste rather than exact measurements.  I love both, so I am generous when I use them.

Mix together soup and milk.  Sprinkle rice over the bottom of a 3 quart (or larger if you use more chicken) greased casserole.  Pour ¾ of the soup mix over the rice and stir, making sure you get to all the rice.  Place chicken breasts evenly on rice.  Cut butter into small pats and place on chicken.  Cover with remaining soup mix.  Sprinkle cheese and paprika on top.  Bake at 275 ⁰ f. for 2 ½ hours or at 350 ⁰ f.  for 1 ½ hours.

This can be made the night before and refrigerated.  Don’t sprinkle cheese and paprika until just before baking.