CHICKEN AND RICE DINNER
1 chicken, lg. enough for your whole family
Some butter or margarine
Salt and pepper
Rice – I prefer Uncle Ben’s boil-in-bag style (enough for your family)
Wash chicken. Put several pats of butter or margarine on skin. Sprinkle with salt and pepper. Bake in 350 degree oven for approximately 1 hour. Baste chicken after 30 minutes. Rice – follow directions on boil-in-bag rice – its quick, easy and delicious. Gravy – when chicken is done, remove it from the pan. Heat drippings over
medium heat on stove. Thoroughly mix 1/4 cup flour with 1/2 cup of water. Gradually add this to chicken drippings as they boil. You may not need all the flour and water mixture, mix to taste. Boil slowly for 10 minutes on low. Serve hot.
CHICKEN AND WILD RICE
1 (6 oz.) pkg. Uncle Ben’s wild rice (original)
1 can cream of chicken soup
1 can cream of celery soup
1 can mushrooms
1 whole chicken, cut up
1 pkg. Lipton’s onion soup mix
Butter a 13 x 9 inch pan. Mix together rice, soup and mushrooms and spread in bottom of pan. Place chicken pieces on top of rice mixture and sprinkle with onion soup mix. Cover with foil and bake at 350 degrees for about 1 1/2 hours.
Serves 4-5.
ITALIAN CHICKEN WITH FRESH VEGETABLES
2 skinless, boneless chicken breast, split
1 (16 oz.) can tomatoes
1 sm. can black olives
1 zucchini, sliced
1 summer squash, sliced
1 green pepper, sliced
Handful of fresh green beans
1 med. onion, cut in wedges
1/2 tsp. oregano
1/4 tsp. basil
Salt and pepper
Garlic powder
Mozzarella cheese, shredded
Season chicken with salt, pepper and garlic powder. Brown chicken in large frying pan. Cover with tomatoes. Cover pan and simmer 20 minutes. Add fresh vegetables and top with oregano and basil – cover pan and continue to simmer for 20 minutes. Add black olives and cover with Mozzarella cheese. Continue to simmer until cheese is melted. Serve over white rice
BAKED CHICKEN AND RICE
1 (10 oz.) pkg. Virgo yellow rice
3 c. boiling water
1 stick margarine or butter, soft
Chicken legs, thighs or breast
Minced or diced onions to taste (optional)
Preheat oven to 350 degrees. Grease oblong dish. Mix rice and margarine or butter. Spread on bottom of greased dish. Add boiling water on top, then lay chicken parts on top. Cover dish with foil and bake 1 hour.
Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes. If you want, you can use 2 cups water “plus” one can of chicken broth.
DIABETIC GLORIFIED RICE
1/2 c. rice, uncooked (not instant)
1 (20 oz.) crushed pineapple, in own juice
1 (3 oz.) pkg. sugar-free fruit flavored gelatin
Boiling water
Pineapple juice, drained from can
Maraschino cherries
Heavy cream
Cook rice according to package directions. Drain, set aside. Drain pineapple, reserving 1 cup juice. Dissolve gelatin in 1 cup boiling water. Add juice. Stir in well drained rice, the cooked rice will absorb the color and flavor of the gelatin. Mix well and chill until thickened but not quite set. Add drained pineapple and cherries, if desired. Fold in cream that has been whipped. Chill. Makes about 8 servings.
Aaronson Simple Stew
3 lb Beef cubes — chuck is fine
2 c Onions — sliced
3 c Beef broth
1 c Dry red wine
4 Tomatoes; skinned — chopped
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2 c Carrot chunks
1 c String beans
12 Tiny new potatoes — peeled
W Whole bay leaf Thyme Basil 1 pkg Aujus gravy mix
1 pkg Frozen tiny peas
Heat a large, heavy Dutch oven (I used a LeCreuset). When hot, add eht beef cube s, searing and browning them on all sides. When browned all over, add the onions , sauteeing until they brown a bit. All of this searing and browning is done WIT HOUT ANY ADDED FAT OR OIL. After the onions are browned, add the wine and deglaz e the pan, which means scraping up the browned bits that cling to the bottom of the pan and mixing them in with the wine. Add the beef broth and tomatoes and mi x again. Cook on medium/high heat to the boil. Lower the flame to maintain a slo w, steady simmer and cook for 1/2 hour longer. Add the potatoes and cook for an hour more. Add the carrots and the beans and cook until the beef is tender. The entire cooking process should take about 3 hours. I keep the pot seim-covered until the end when I want to chicken the sauce. Taste and adjust seasoning with sa lt and pepper and any herbs you like. Serve over rice or noodles. Sometimes I th row a whole bay leaf, thyme and basil at the beginning of the c ooking process. Other times I add a package of au jus gravy mix to enrich and thicken the gray. A package of frozen tiny gree peas is another addition. They ad d a nice color to the dish.