Chicken Curry Casserole

This is really easy and full of flavor for fans of curry.

Ingredients:

3 cups cooked white rice (I like Jasmine)
2 pkg. (10 oz each) frozen chopped broccoli, thawed
3 cups cooked chicken
2 cans ( 10.75 oz each) cream of mushroom soup
1 cup mayo
3/4 cup of milk
1 tbl lemon juice
2 tsp curry powder

Directions:

1. Preheat oven to 375 degrees. Spray 12x7x2 baking dish.
2. Spoon rice into baking dish and spread evenly. Scatter about 3/4 of the broccoli over the rice.
3. Chop the chicken and layer it on top of broccoli.
4. In large bowl, whisk together the soup, mayo, milk, lemon juice and the curry powder. Pout sauce evenly over casserole, Sprinkle remaining broccoli over top.
5. Bake, covered, 30 minutes. Uncover and bake 15 minutes more.

***8 servings

Curried Rice and Chickpeas

This makes a real good side dish, especially if you are a fan of Indian style food. You can easily turn it into a main dish, by adding some grilled chicken to it.

Ingredients:

1/8 tsp cayenne seasoning
1/4 cup tart apples, chopped
2 tsp olive oil
4 cup cooked white or brown rice
2 cups chickpeas (garbanzo beans), drained
1 tbl fresh lemon juice
2 tsp curry powder

Directions:

1. In heavy skillet, over med heat, heat the olive oil, and add onion, and saute 3 minutes. Add apple and saute 3 more minutes.
2. Add curry and cayenne to coat apple and onion. Add the rice and chickpeas. Cook through until rice and chickpeas are hot. Sprinkle with the lemon juice and serve.

***6 servings

Chicken Casserole

This is a great dish for company...mix it up and stick it in the oven, then mingle with friends.

Ingredients:

2 (14.5 ounce each) cans green beans...drained
3 cups cooked chicken...cut up
1 medium onion diced
1 (8 ounce) can water chestnuts...drain & chop
1/2 red bell pepper diced
1 can ( 10.75 ounce) condensed cream of celery soup
1 cup mayonnaise
1 box (6 ounce) long grain & wild rice...cooked according to package directions
1 cup grated cheddar cheese
salt and pepper

Directions:

1. Preheat oven to 350 degrees, and grease a 3 quart casserole or 13 x 9 pan
2. Sauteed onion and red bell pepper until soft.
3. Mix all ingredients together and pour into prepared casserole and bake 20 to 25 minutes or until bubbly.
***6 to 8 servings

Easy Spanish Rice

This rice dish goes well with so much. Rice can be a little bland, but you really can kick up its flavor by putting different things in it.

Ingredients:

4 slices bacon
1/4 cup minced onion
1/4 cup chopped green pepper
2 cloves garlic-finely chopped
1 cup rice cooked
2 cups canned tomatoes
1 & 1/2 tsp salt
1/4 cup grated favorite cheese (mozzarella, cheddar, pepper jack)

Directions:

1. Fry bacon in larger frying pan, remove to cool.
2. To bacon fat, add the onion, green pepper, and garlic. Cook until onion is yellow...DO NOT allow garlic to burn (burnt garlic has a bitter taste).
3. Add to frying pan, the rice, the tomatoes, and salt...cook until heated through. 5-7 minutes
4. Preheat oven to 400 degrees and grease a 1 & 1/2 quart baking dish.
5. Cut up bacon and put in bottom of baking dish. Spoon mixture from frying pan into baking dish.
6. Sprinkle cheese over top and bake 25 to 30 minutes. 4 to 6 servings

**for extra kick, can add a small can of green chilies (drained), finely chopped

Porcupine Meatballs

My Mother used to make this all the time...it was one of my favorites.

Ingredients:

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 tsp salt
1/2 tsp celery salt
1/8 tsp pepper
1 clove garlic minced
1 pound ground beef
2 tbl vegetable oil
1 (15 ounce) can tomato sauce
1 cup water
2 tbl brown sugar
2 tsp worcestershire sauce

Directions:

1. In bowl combine the first 7 ingredients...then add beef, mix well, and shape into 1 & 1/2" balls.
2. In large skillet, brown meatballs in oil, and drain well.
3. Combine tomato sauce, water, brown sugar, and worcestershire sauce and pour over meatballs.
4. Reduce heat, cover, and simmer for 1 hour. Makes 4 to 6 servings.

Arroz Con Pollo (Rice with Chicken)

This dish has many forms, but I prefer the basic recipe. The saffron makes this dish, and all though it can be pricey, you only need a small amount, and it's worth it.

Ingredients:

1 (3 -2 & 1/2) pound chicken
3 cloves garlic
salt
1 & 1/2 cup long grain rice
2 carrots-peeled, trimmed & sliced crossway
3 ribs celery chopped
'pinch' of saffron threads
4 scallions, sliced thin
fresh ground pepper

Directions:

1. Put chicken, garlic, 8 cups cold water and a generous pinch of salt in a large pot and bring to boil over high heat. Reduce to medium mow-cover-and simmer until chicken is tender(about 1 hour).
2. Remove chicken and set aside.
3. Strain chicken broth in large bowl, and discard solids...wipe out pot.
4. Return chicken broth to cleaned pot, and add rice carrots, celery, and saffron....bring to boil over high heat. Reduce to medium and cook uncovered. Stir occassionally until rice is tender (about 15 minutes).
5. When chicken is cool enough to handle-peel off skin and remove meat from bones in large pieces.
6. Add chicken and scallions to pot with rice. Season to taste and cook until chicken is just heated through-about 5 minutes.

Mother's Hoppin' John

My Mother makes this dish every New Year's Eve. She says it's good luck to eat it at midnight. She always make enough to serve as a side dish with our big dinner on New Year's Day...and, since I like it so much, of course she makes enough for me to take home too. So I have good luck for a few more days.

Ingredients:

2 cans blackeyed peas
4 thick slices bacon, cut into 1/2 " pieces
1 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 tsp salt
a generous DASH each of: cayenne pepper and black pepper
3 cups of cooked rice

Directions:

1. Cook bacon in saucepan until browned. Add onion, green pepper, and garlic. Saute until onion is tender.
2. Add beans and carefully stir in rice, salt and the 2 peppers....simmer until flavors are blended (just a few minutes).

HAPPY NEW YEAR !!!!!