Seasoned Long Grain & Wild Rice

Seasoned Long Grain & Wild Rice
DRY MIX:
1 Tablespoon Chicken bouillon powder
1 Teaspoon Dry chopped onion
1/2 Teaspoon Dry minced parsley
1/4 Teaspoon Garlic powder
1/4 Teaspoon Onion powder
1 Teaspoon Ground turmeric
1/2 Teaspoon Ground cumin
1/4 Teaspoon Ground ginger
1/2 Teaspoon Black pepper
1−1/2 Teaspoon Seasoned salt
RICE MIXTURE:
2 Cup Water
2 Tablespoon Butter or margarine
1 Cup Premium Minute Rice
1/3 Cup Dry wild rice
Combine all of the ingredients as listed in Dry Mix in medium saucepan. Add
to this water, butter, rice and dry wild rice. Bring to boil. Stir once or
twice just to combine. Cover pan with lid tightly. Simmer gently 8 to 10
minutes or until almost all liquid has been absorbed. Makes 3 cups cooked
rice.

Fried Rice

Fried Rice
1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper
Cook rice according to package directions. In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
even color. Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

Turkey Curry

Turkey Curry
Make into a sauce:
½ cup margarine
½ cup flour
4 cups milk
1-teaspoon curry
1-teaspoon ginger
1-teaspoon salt

Then add:
½ cup chopped onion
3 cups chopped apples
1 cup chopped celery
4 cups diced turkey

Serve over hot rice.
Sprinkle over the top:
Coconut, sliced almonds chopped, and crisp bacon.

Family Meatballs

Family Meatballs
Meat Mixture:
1 lb. ground beef
20 saltine crackers crushed
1 egg beaten
½ c. milk
1 Tbsp. minced onions
11/2 tsp. garlic powder
Salt and pepper to taste

Sauce:
1 can cream of mushroom soup
1 can cream of chicken soup
½ c. milk
1 Tbsp. mayo
1 Tbsp. sour cream
Sprinkle with cheese

Mix above ingredients together well. Shape into meatballs (about 16 meatballs). Brown on a cookie sheet at 375 degrees for 15 minutes. Reduce heat to 350 and transfer meatballs to a casserole dish. Add sauce and baked for 45 minutes. Serve over rice.

Hawaiian Haystacks

Hawaiian Haystacks
Creamed Chicken:
6 Tbsp. butter or margarine
½ tsp. salt
11/2 c. chicken broth
1 c. milk
1 c. diced cooked chicken
5 Tbsp. flour
1/8 tsp. pepper

Toppings:
Sliced olives
Chopped tomatoes
Pineapple chunks
Chopped green onions
Cashew nuts
Grated mild Cheddar cheese
Crunchy chow mien noodles
Cooked rice

Melt butter in pan. Stir in flour, salt, and pepper until smooth and bubbly. Add chicken broth and milk. Cook and stir until thickened. Stir in chicken. Pour creamed chicken over rice, and then add toppings.

Sweet and Sour Chicken

Sweet and Sour Chicken
1 lb. cubed chicken
2 eggs
Cornstarch

Sauce:
2 c. sugar
1 c. ketchup
1 c. water
2 Tbsp. vinegar
1 tsp. garlic powder

Heat frying pan with oil. Dip chicken in eggs and then cornstarch and fry in frying pan. When chicken is cooked, drain oil and pour in sauce and simmer for 20 minutes. Serve with rice.

Salsa Chicken

Salsa Chicken
2 lbs chicken tenders
1 tsp. lemon pepper
2 Tbsp olive oil (skillet method only)
1 pkg. taco seasoning
1 15 oz. can diced tomatoes
1 16 oz. jar apricot jam
1 15 oz. can black beans

*Crock-pot Method: place ingredients in crock-pot, cook on low for 8 hours or high for 4 hours until chicken is tender. Serve over rice.

*Skillet Method: heat olive oil in skillet, over medium heat. Place chicken in pan and season with lemon pepper, brown chicken. Add taco seasoning, tomatoes and jam. Cover and simmer 35-40 minutes or until chicken is tender. Add beans and heat through. Serve over rice.