cooks in the kitchen

ingredients:

1 6-ounce package seasoned long grain and wild rice mix, uncooked
2 tablespoons corn oil
6 meaty, skinless chicken thighs, lightly seasoned with salt and ground black pepper
½ cup chopped onions
½ cup sliced celery
1 4.5-ounce jar whole mushrooms, drained
1 10¾-ounce can condensed cream-of-chicken soup, mixed with 2 cups cold water

directions:

Preheat oven to 350 degrees.
Spread rice into a lightly greased 13-by-9-by-2-inch baking dish. Sprinkle evenly with seasoning mix in packet. In a saucepan, over medium heat, heat corn oil. Add chicken; brown slightly. Remove chicken; place over rice. Add onions to same saucepan; stir and cook 2 minutes. Spoon over chicken. Place sliced celery and mushrooms around chicken.

In same saucepan, bring soup mixture to a boil; pour over all. Cover and bake 1 hour. Uncover and bake about 20 minutes or until chicken is done.

Servings: 6.

ingredients:

1 7-ounce package elbow macaroni
cooked 3 minutes fewer than package directions, drained
1 9-ounce can solid tuna, drained
1 8-ounce can small peas, drained
1 tablespoon minced onions
1 10¾-ounce can condensed cream-of-mushroom soup, undiluted
1½ cups whole milk
1¼ cups crushed potato chips, divided

instructions

Preheat oven to 350 degrees.

In a 2-quart buttered glass baking dish, combine macaroni, tuna, peas, onions and ½ cup potato chips.

In a saucepan, over medium heat, bring soup and milk to a boil, stirring constantly; pour mixture over all. Sprinkle with remaining potato chips on top. Bake uncovered about 35 minutes or until hot.

Servings: 4

ingredients:

2 tablespoons olive oil
1 pound beef tenderloin, cut in thin strips
1 red onion, sliced and cut in thin strips
½ Spanish onion, sliced and cut in thin strips
1 clove garlic, minced
½ red bell pepper, seeded and cut in thin strips
½ green bell pepper, seeded and cut in thin strips
2 stalks celery, cut crosswise into 2-inch lengths and lengthwise in thin strips
2 tablespoons tomato paste
2 cups homemade beef stock or canned low-sodium beef broth
Salt and freshly ground pepper, to taste
Minced fresh flat-leaf parsley for garnish

instructions:

Warm the oil in a large, deep skillet over medium heat. Cook beef for 3 to 4 minutes, or until browned. With a slotted spoon, transfer beef to a plate and set aside. Add onions and garlic to skillet and cook for 3 to 4 minutes, or until lightly browned. Add bell peppers, celery, tomato paste, stock or broth, and salt and pepper to taste. Bring to a boil, reduce heat to medium-low and simmer for 15 to 20 minutes, or until peppers are tender and sauce has thickened. Stir in beef and cook until heated through. To serve, ladle into shallow bowls and sprinkle with parsley.

Servings: 4