~Sent in by: Linda, CA
2 pounds ground beef
1 large onion chopped
1 can tomato soup
1 package chili seasoning mix
1 16 oz. can kidney beans drained
Brown beef and onions in skillet; drain off the fat. Stir in the remaining ingredients and simmer 15 minutes to heat thru. This is for all the people who work for a living and get home and are in a hurry, because they are tired.
CHICKEN AND GARLIC STEW
~Sent in by Ingrid, Coos Bay, OR
Talk about making your home smell wonderful–this dish will do it. For
dinner you not only get tender, flavorful chicken, you also have soft,
nutty garlic cloves to enjoy spread on hot French bread with the meal.
6 chicken thighs
3/4 tsp salt
3/4 tsp white pepper
20 cloves garlic
3 c water
2 tbsp olive oil
1/2 c chopped celery and leaves
1/2 c chopped fresh parsley
1/8 tsp thyme
1 c dry white wine
Preheat oven to 375 degrees. Season chicken with 1/4 tsp salt and 1/4
tsp pepper. Separate cloves of garlic; drop unpeeled into boiling
water for 1 minute. Drain and rinse under cold water, then peel.
In a shallow 2-qt casserole, add oil, coating bottom of dish. Add
garlic, celery, parsley, 1/2 tsp salt, 1/2 tsp pepper, and thyme. Add
wine and stir. Add chicken, skin side down, and baste. Cover tightly;
cook 35 minutes. Turn chicken, baste, and cook 40 minutes.
~Sent in by: Joyce, IL
This is a very easy, quick-to-the table soup. A great recipe for
Prep: 15 minutes
Cook: 30 minutes
Servings: Serves 8
1 lb. lean ground beef
1 large onion, chopped
1 can kidney beans (drained)
1 can pinto beans (drained)
1 can whole kernel corn
1 can white hominy
1 can Rotel diced tomatoes with green chiles
1 can stewed tomatoes
1 packet taco seasoning mix
1 packet ranch dressing mix
1-2 cups water
— Tabasco Sauce
Brown ground beef and chopped onion in heavy skillet over medium to
medium-high heat until beef is no longer pink and onion is
translucent. Remove from skillet with slotted spoon and drain on
Drain and rinse both cans of beans.
Add all other canned ingredients, undrained, into a large soup pot
or Dutch Oven.
Add the drained beans, cooked hamburger mixture, taco seasoning
mix, ranch dressing mix and water to the pot.
Simmer for 30 minutes. Season with Tabasco sauce to taste. Serve
Serve with hot cornbread and grated cheese for garnish.
Nutrition info: per serving, using 95% lean ground beef: Calories
257, Total Fat 4.2 g, Saturated Fat 1.5 g, Cholesterol 38 mg,
Protein 20 gm, Carbohydrate 35 gm, Iron 3.4 mg, Zinc 4 mg, Sodium
1032 mg, Potassium 431,6 mg, Calcium 54.5 mg, Vitamin C 8.7 mg,
Vitamin A 59.4 RE, Vitamin B12 1.1 ug.
BROWN RICE PILAF WITH
DATES AND CARROTS
~Sent in by Larry Holmes, Ontario. Canada
1 small onion, thinly sliced
1 carrot, peeled and thinly sliced
1 cup long grain brown rice, uncooked
1 teaspoon olive oil
1/4 cup pitted dates, coarsely chopped
1 teaspoon lemon peel, grated
1 1/2 cups chicken broth
1/2 cup water
1 teaspoon lemon juice
2 tablespoons green onions, chopped
Place onions, carrots, rice and oil in a heavy saucepan. Cook over medium
heat for 1 minute, stirring occasionally. Stir in dates, lemon peel, chicken
broth and water. Season with pepper. Bring rice mixture to a boil. Reduce
heat to low. Cover and simmer for 45 minutes, until all the liquid is absorbed.
Fluff pilaf with fork. Stir in lemon juice. Sprinkle with green onions and serve.
Serves 4 persons