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cooks in the kitchen
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Sunday, April 9th, 2006

Time Event
Tuna hot dish...

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


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
Chicken and rice...

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


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.

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