Rice-a-Roni Dinner

Submitted By Jana Cannon

Rice-a-roni Dinner

1 box chicken rice-a-roni

1 can chunk chicken (drained)

1 can water chestnuts (sliced or you can cut the whole into chunks)

2 stalks celery, chopped

Make the rice-a-roni according to the package directions except when you add the water, add everything else too.

Bread Bowls

Submitted By Amanda Hancock

Yummy Bread Bowls

4 ½ tsp. yeast

½ c. warm water

2 c. warm milk

6 Tbsp. shortening

2 eggs

¼ c. sugar

1 ½ tsp. salt

7 c. flour

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt, and 3 cups of flour; beat until smooth. Stir in enough glour to sorm a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 -8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface, divide into 8 piece. Shape each into a large roll. Place 4 rolls each on two sprayed cookie sheets (they need to not be touching after they’ve had a chance to rise, so give them plenty of room). Cover and let rise until double, about 30 minutes. Bake at 350* for 20-25 minutes. Switch the two cookie sheets positions (top and bottom) half way through the baking time. When done baking, remove to wire racks to cool.

Chocolate Chip Zucchini Cake

Submitted By Jessie Pond

* Jessie strongly recommends the Guittard Milk Chocolate Chips (use the whole bag) as the "small bag of chocolate" Just pour them on right before you bake it and they barely sink.

 

Arroz Con Pollo

Submitted By Shelly Nielsen

Easy Arroz Con Pollo

1-3/4 C. uncooked instant rice (I like brown)
6 boneless chicken breast halves
Garlic salt & pepper to taste
1 Can (14-1/2 oz.) chicken broth
1 Cup picante sauce
1 can (8 oz.) tomato sauce
1/2 Cup chopped onion
1/2 Cup chopped green pepper
1/2 Cup shredded Montery Jack cheese
1/2 Cup shredded cheddar cheese

Spread the rice in a greased 9x13 pan. Sprinkle both sides of the chicken with garlic salt and pepper; place over rice.
In a bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken.

Cover and bake @ 350 for 55 minutes or untill the rice is tender and the chicken juices run clear.  Sprinkle with cheeses.
Bake uncovered 5 minutes longer or until cheese is melted.

6 servings, 351 calories, 9 g fat, 30 g carbohydrate.

Jalapeno Jelly

Submitted by Sandee Hinman

Blend in blender until fine:

3 ½ oz. can jalapenos

1 lg. green pepper

¼ cup vinegar

Combine in large saucepan:

6 cups sugar

1 cup vinegar

Mixture from blender

Cook on medium heat until sugar dissolves.  Add:

6 oz. Certo (pectin)

Boil 1 minute.  Add 5-6 drops green food coloring if desired.  Seal in jars.

Makes six ½ pint jars.

If not sealed, store in refrigerator.

Gingerbread Waffles

Submitted By Amanda Hancock

Gingerbread Waffles

1/4 c. oil

1/4 c. honey

1/2 c. molasses

2 eggs

1 c. milk

2 c. whole wheat flour

1 1/2 tsp. baking powder

1 tsp. cinnamon

1 tsp. ginger

1/4 tsp. ground cloves

1/4 tsp. salt

Use a 1-cup glass measuring cup and measure the oil first, then add the honey and molasses. The oil will help the sticky stuff slide out nicely. Add eggs and milk, and beat with mixer. Sift dry ingredients together and mix into batter. Bake in a pre-heated waffle iron. 

Extra yummy with fresh sliced peaches and frozen yogurt.

P.S. Most kids don't like these, so you can have them all to yourself (unless you have a husband, in which case you may or may not have to share, depending on the maturity of his taste buds.)

October 2011 Newsletter