Mushroom Wild Rice Side Dish Casserole – submitted by Chantelle G.
4 cups water
1 cup uncooked wild rice
1 teaspoon butter or 1 teaspoon margarine
1 1/2 teaspoons salt, divided
1/2 cup uncooked brown rice
8 strips bacon, diced
2 cups sliced fresh mushrooms
1 large onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 celery rib, thinly sliced
1 (14 1/2 ounce) cans beef broth
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup slivered almonds
In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil.
Reduce heat; cover and simmer for 40 minutes.
Stir in brown rice.
Cover and simmer 20-25 minutes longer or until rice is tender.
Meanwhile, in a large skillet, cook bacon until crisp.
Remove bacon to paper towels, drain, reserving 2 tablespoons drippings.
In the drippings, saute mushrooms, onion, peppers and celery until tender.
Stir in broth and remaining salt.
Bring to a boil.
Combine the cornstarch and cold water until smooth; stir into the mushroom mixture.
Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon.
Drain rice; add mushroom mixture.
Transfer to a greased 13x9x2-inch baking pan.
Cover and bake at 350 for 25 minutes.
Uncover, bake 5-10 minutes longer or until heated through.
Cheesy Potatoes – submitted by Rochelle H.
• 1 pound of frozen shredded hashbrowns
• 1 can of cream of chicken soup
• 2 cups of shredded cheddar cheese
• 1 (8 ounce) container sour cream (I have even used a half of container and it is good)
• 1/4 cup of melted butter
• 1 teaspoon of salt
1. Preheat oven to 350 degrees F.
2. Spray a 9×13 pan with nonstick spray.
3. Combine all ingredients in a large bowl
4. Spread into a 9×13 pan.
5. Bake uncovered in preheated oven for 1 hour, stirring once 1/2 into baking and once before serving.
Honey Lime Chicken Kabobs – submitted by Rochelle H.
• 2.5 lbs of boned, skinned chicken breasts
• 1/4 cup lime juice
• 1/2 cup chopped fresh cilantro
• 6 cloves garlic, chopped
• 2 tablespoons honey
• 2 tablespoons cooking oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• grilling vegetables optional
Cut up chicken into 2 inch pieces.
Combine the rest of the ingredients for marinade.
Marinade chicken in the refrigerator at least 30 minutes or overnight.
Get the grill ready. A high heat is ideal.
Drain marinade from the chicken. Thread chicken onto skewers. You may add vegetables, such as onions and pepper cut into 2 inch pieces, to the skewers if you like.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn frequently.
Roasted Vegetables – submitted by Terri S.
2 cups cauliflower
2 cups broccoli
1 cup baby carrots
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon seasoned salt
1/2 teaspoon pepper
Preheat oven to 425 degrees.
Combine all ingredients in a large bowl. Mix to thoroughly combine.
Lay out on a rimmed cookie sheet or roasting pan. Roast in oven for 35-40 minutes.
***These can also be wrapped in foil and placed on the grill***
BBQ Burgers – submitted by Terri S.
2 lbs lean ground beef
2 large eggs, beaten
1/2 cup finely chopped onion
1/2 cup fine dry bread crumbs
3/4 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons bbq sauce
1 tablespoon worchestershire sauce
In a large mixing bowl, combine all ingredients. Mix until well incorporated.
Divide mixture into 6 even pieces.
Press together and flatten to about 3 1/2″ in in diameter or use a mold. Push a slight indent into the center of each pattie (for even cooking).
Grill to preferred doneness.