Chicken and Rice Meals

Submitted by Chris Fowler
Originally in the 2005 cookbook

Dinner	Sauce	Vegetables	Add-Ons
Asian	- 1 can chicken broth - 1/2 cup water - 3-4 tbsp soy sauce - 3/4 tsp garlic powder	2 cups stir fry vegetables, fresh or thawed	sprinkle of peanuts
Mexican	- 1 cup salsa - 1 cup water	1 cup corn or 1 cup black beans, drained	1 cup shredded cheddar cheese
Italian Parmesan	- 1 cup spaghetti sauce - 1 cup water	1/2 cup sliced mushrooms	1 cup shredded Mozzarella and a sprinkle of grated Parmesan cheese

Main Ingredients and Instructions

2 cups uncooked instant rice
1 pound (about 4) boneless skinless chicken breast halves

Directions

1. Cook rice.
2. Cook chicken in skillet in oil at medium heat until done. Remove from heat
3. Bring sauce to boil.
4. Stir in vegetables and rice.
5. Top with chicken and add ons.
6. Cover and cook on low heat 5 minutes.

Makes 4 servings

Stir Fry Meals

Submitted by Chris Fowler
Originally in the 2005 cookbook

Meat	Vegetables	Sauce	Add-Ons
1 lb pork tenderloin, cut into 1inch chunks	carrots, onions, green peppers cut into chunks	- 3/4 cup sweet & sour sauce - 1 tsp garlic salt	8 oz. can drained pineapple chunks
1 lb. sirloin cut into thin strips	onions, peppers, tomatoes, sliced	- 1/2 cup teriyaki sauce - 1/2 tsp ground ginger - 1/2 tsp minced garlic	Chinese noodles
1 pkg extra firm tofu, cut into 1/2 inch cubes	sliced carrots, red & green peppers, onions, broccoli bits	- 1/2 cup stir fry sauce - 1/2 tsp ground ginger - 1/2 tsp minced garlic	peanuts

Directions

1. Cook 2 cups of instant rice
2. Cook meat in oil in skillet until done.
3. Add vegetables, mix sauce and add to skillet.
4. Cook at medium heat 3-5 minutes.
5. Serve over rice with add-ons.

Makes 4 servings

Potato Soup

Originally in the 1991 cookbook

Ingredients

4 cups thinly sliced potatoes
1 can (1 1/2 cup) evaporated milk
3 tbsp margarine
1 1/2 cup potato water
1 medium sliced onion
1 tsp salt
4-5 tsp minced parsley

Directions

1. Wash, peel, and slice potatoes.
2. Cook in water until just covered for 15 minutes.
3. Drain, keeping 1 1/2 cup of water.
4. Mash without a potato masher until pieces are bite size.
5. Add remaining ingredients.
6. Heat until hot or steaming.

Pumpkin Soup

Originally in the 1991 cookbook

Ingredients

1 medium pumpkin, cleaned
1 1/2 pounds hamburger
1 medium onion
2 quarts of tomatoes
1 package spaghetti seasoning
- black olives, sliced
- celery, sliced

Directions

1. Heat oven to 350 degrees F.
2. Cut top off pumpkin and clean it out, discarding the insides.
3. Saute hamburger, onion, and celery together; drain fat and put into pumpkin.
4. Add tomatoes, seasoning, and black olives.
5. Mix together well.
6. Bake for about 1 hour or until pumpkin is done.
7. Serve on cooked rice.

Roast Chicken And Vegetables

Originally in the 1996 cookbook

Ingredients

1 3-pound whole or cut-up fryer, skinned
4-5 potatoes, scrubbed and halved
6 carrots, peeled and cut in large pieces
1 onion, sliced
1 medium yam, washed and cut into 2 inch pieces (optional)
1 fresh lime, juiced (optional)
1 tsp dried thyme leaves, crushed
- salt, pepper, and poultry seasoning

Directions

1. Heat oven to 350 degrees F.
2. Place chicken in a small roaster or roasting bag.
3. Arrange vegetables around chicken.
4. Sprinkle chicken with lime juice and thyme.
5. Season chicken and vegetables with remaining seasonings.
6. Cover roaster or seal bag.
7. Bake for 1 to 1 1/2 hours or as directed in roasting bag.

Makes 6-7 servings.