1 pkg cooked
broccoli or 1 lge head steamed
1/4 c. butter
1/2 sm onion,
chopped very fine
1 c. rice
1/4 c. water
1/2 c. milk
1 can Cream of
Mushroom or Celery soup
1/2 c. Cheese
1 can mushrooms
ingredients together well and place in a baking dish. Cook at 350 for 30
minutes, uncovered. ** I have to thank my former boss, Jean-Eudes, for this
one. He used to bring it into work and it smelled so darn good, I bugged him
until he gave me the recipe...LOL...it quickly became a favourite of the family
SANDRA'S RICE & CHICKEN CASSEROLE
1 pkg. chicken
2 c. water
2 c. minute
c. soya sauce
vegetable oil (Never double the oil!!)
1 env. onion
onions, celery, green pepper, mushrooms, etc. diced. You can use whatever
vegetables you prefer. About ¾ to 1 c. of each.
Boil your chicken pieces until
cooked. Cut up meat into bite size pieces. Use the water from boiling the
chicken for the casserole (or if you're like me and use pre-cooked chicken, add
a tsp. of chicken bouillon powder to the 2 c. of water). Mix all ingredients
together and place in small roaster. Cook, covered, in a 350º oven for 1 ½
hours stirring often.
**NOTE** This is doubled
very easily. DO NOT DOUBLE THE OIL.
Cook bacon until
crisp. Remove to paper towel to drain. In drippings, sauté onion & potatoes
until potatoes are browned - about 5 minutes. Pour eggs into skillet; cook and
stir gently until eggs are set. Season with salt & pepper. Sprinkle with
cheese & bacon; let stand 2-3 minutes or until cheese melts.
2½ lbs ground
1 env. onion soup
1 c. dry bread
1 c. water
½ tsp. salt
2-10 oz cans
2-10 oz cans
1 can mushrooms
Put first 5
ingredients into a large bowl. Mix together well. Shape into patties. Brown
both sides in frying pan. Remove to baking dish. Stir soup & water together in
a medium bowl. Stir in mushrooms & juice. Pour over meat. Bake covered in
350º oven for 1 hour.
**note ~ for a
family of 4, I usually cut this recipe in half**
Arrange layers in
order give in a 2 qt. casserole dish. Put wieners on top. Combine soup &
water. Pour over top of wieners. Cover. Bake 2 hours in a 350º oven until
veggies are tender.
1 lb pork
onion, finely chopped
frozen shredded hash browns, thawed
7 eggs, lightly
3 T. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic
pinch of cayenne
3 c. shredded
In mixing bowl,
dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt & 2 c.
flour; beat until smooth. Add enough remaining flour to form a soft dough (do
not knead). Cover & let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a skillet, cook the sausage & onion over medium heat until sausage
is no longer pink; drain. Add hash browns, eggs, milk & seasonings. Cook &
stir until the eggs are completely set. Sprinkle with cheese; keep warm. Punch
dough down; divide into 14 pieces. On a floured surface, roll out dough into 7"
circles. Top each with about 1/3 c. filling; fold dough over filling and pinch
edges to seal. Place on greased baking sheets. Bake at 350º for 15-20 minutes
or until golden brown.