1 lb ground beef; up to 1 1/2 pounds
1 cup onion; chopped
1 cup green bell pepper; chopped
1 cup water
1 beef bouillon cube
2 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 can (15 1/2 oz.) dark red kidney beans; up to 3
2 teaspoon chili powder
1/4 teaspoon hot red pepper sauce or dry pepper
2 tablespoon worcestershire sauce
1 tablespoon olive oil
In large skillet, brown beef with onions and green pepper; drain. Stir in water, bouillon cube, tomato sauce, tomato paste. Add kidney beans and season. Bring to boil. Reduce heat, simmer 15 to 20 minutes, stir occasionally.
2 1/2 lb assorted chicken pieces
1/2 cup chopped onion
2 thin lemon slices
1 bay leaf, small
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cup water
1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon chopped onion
1/8 teaspoon nutmeg
2 egg yolks, beaten
1/2 cup half-and-half cream
In a kettle with a tight fitting lid, place the chicken, onion, lemon, bay leaf, salt, pepper and water. Bring to rolling boil and skim away any froth that gathers. Cover tightly and simmer for 30 minutes, or until a chicken breast can be pierced with a fork. Turn pieces of chicken over once or twice during this cooking period.
Dumplings: Mix well the flour, baking powder, salt, chopped onion and nutmeg. Alternately add the beaten eggs and cream to the flour mixture, stirring after each addition. Mix until all is smoothly blended. Drop teaspoonsful of the mixture on top of the bubbling chicken mixture. Close cover tightly again and simmer for another 15 minutes without opening cover. When ready to serve, break dumplings apart with a fork, arrange on a platter with the chicken, and pour the remaining gravy over all.
4 large flour tortillas
1/2 cup canned refried beans
1/2 cup salsa
3/4 lb roasted chicken meat; chopped
4 green onions; chopped
1 cup cheddar cheese
1/2 cup nonfat sour cream
2 cup lettuce; shredded
2 medium tomatoes; chopped
Turn on broiler. Arrange tortillas on a cookie sheet. Spread refried beans over tortillas. Add salsa, then layer with chicken, onions, and cheese. Place cookie sheet under broiler 1-2 minutes or until the cheese melts and the tortillas are crisp. Serve topped with sour cream, lettuce and tomatoes.
2 tablespoon butter or margarine
1 tablespoon vegetable oil
4 chicken breasts halves skinned and boned
3/4 cup dry white wine or vermouth
2 teaspoon dijon mustard
1 tablespoon chopped fresh tarragon or 1 tsp dried
1/2 teaspoon salt
1 freshly ground pepper
3/4 cup heavy cream
1. In a large frying pan, melt butter in oil over medium-high heat. Add chicken breasts and cook, turning once, until lightly browned, about 4 minutes a side. Remove and set aside.
2. Add wine to the pan. Bring to a boil, scraping up born\wn bits from bottom of pan with a wooden spoon. Stir in mustard, tarragon, salt and pepper to taste. whisk in cream and boil until mixture thickens slightly, about 3 minutes.
3. Return chicken to pan; turn in sauces to coat and simmer 7-1/2 minutes until chicken is tender. remove chicken to a serving platter, spoon sauce over it.
Quick Fruit Cobbler
21 oz can apple, blueberry, or cherry pie; filling
1 teaspoon orange or lemon peel; grated
1/4 teaspoon ground nutmeg
2 cup biscuit mix
1/2 cup milk
3 tablespoon butter or margarine; softened
2 tablespoon sugar
1/4 teaspoon ground cinnamon
In a 1 1/2 quart microwave-safe casserole combine pie filling, orange or lemon peel and ground nutmeg; stir. Microwave 3-5 minutes, stirring every 2 minutes, until hot. Combine all remaining ingredients in a medium mixing bowl; beat until moistened; then drop by spoonfuls onto hot fruit filling. Microwave on HIGH (100%) 6-8 minutes or until no longer doughy. Let stand on heat-proof counter top to cool slightly, then serve warm with ice cream.
Hearty Lasagna Soup
1 lb ground beef
1/4 tsp garlic powder
2 cans (14 oz ea) swanson seasoned beef broth with onion
1 can (14.5 oz) diced tomatoes
1/4 tsp dried Italian seasoning
1 1/2 c uncooked malfalda or corkscrew pasta
1/4 c grated parmesan cheese
Cook beef with garlic in skillet until browned. Pour off fat.
Add broth, tomatoes and Italian seasoning. Heat to boil.
Stir in pasta. Cook over medium heat 10 min or until pasta is done. Stir in cheese. Serve with additional cheese, if desired. Serves 4.
Recipe From: Swanson Simply Delicious
1 c medium-grain uncooked rice
2 c chicken broth; divided
1 tblsp butter or margarine
1/2 c thinly sliced carrots
1/2 c thinly sliced zucchini
1/2 c thinly sliced yellow squash
1/4 c dry white wine
1/4 c grated parmesan cheese <,br>
1/4 tsp white pepper
In a large saucepan, combine the rice and 1-1/2 cups of the chicken broth; bring to a boil, stirring occasionally, then lower heat to simmer. Cover and cook for about 15 minutes; set aside. In a large skillet, cook carrots, zucchini, and yellow squash in butter just until softened, about 2 to 3 minutes.
Add wine and cook for 2 minutes more; set aside and keep warm. Add remaining 1/2 cup broth to hot rice over medium-high heat, stirring until broth is absorbed. Stir in cooked vegetables, cheese and pepper. Serve immediately.
Quick Prawn Toasts
1 small egg
1 spring onion finely chopped
1 oz 30 g peeled prawns chopped
1 tsp chopped fresh coriander
salt and pepper
1 1 oz 30 g slice of bread
1 tsp sesame seeds
1 tsp sesame or vegetable oil
1 sprigs of fresh coriander to garnish
Beat the egg in a shallow dish and add the spring onion, prawns and coriander. Season the mixture with salt and pepper.
Place the slice of bread in the egg mixture and allow it to soak for 2 to 3 minutes turning it over once so that the egg is absorbed. Scoop the chopped prawns onto the top surface, spread out evenly and sprinkle with the sesame seeds.
Heat the sesame or vegetable oil in a small frying pan. Using a fish slice, flip the slice of bread into the pan so that the topping faces downwards in order to set it. Turn over after 1 minute and then cook the other side.
Sere hot cut into triangles and garnished with sprigs of fresh coriander.
Preparation 10 minutes, cooking 3 minutes.
1/2 lb thin spaghetti
10 1/2 oz condensed cream of mushroom <,br>
2 oz mushrooms; sliced, canned
1 c light cream; or canned milk
2 can tuna; drained, flaked
1 c soft bread crumbs
1/4 c parmesan cheese; grated
2 tblsp butter; melted
Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions. Meanwhile, combine soup, mushrooms, cream, and tuna. Drain spaghetti and combine with mushroom-tuna mixture. Put into greased 2 to 2 1/2 quart casserole. Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture
in casserole. Bake in hot oven 400°F 45 minutes to 1 hour or until browned and bubbly.
Recipe From: The Tuna Cookbook Charring off the Ol' Point!
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