LUCILLE'S RECIPES 1
WILD RICE & CHICKEN CASSEROLE~Lucille
1 6 oz. pkg. long grain wild rice
1/2 cup chopped onion
1/2 cup chopped celery
2 Tbsp. butter
10 oz. can cream of mushroom soup
1/2 cup sour cream
1/3 cup white wine
1/2 tsp. curry powder
2 cups cubed chicken (or turkey)
Prepare rice as directed on pkg.
Cook onion, celery in butter, til tender
Stir in soup, sour cream, wine, curry powder & mix good, then add chicken & rice.
Bake UNCOVERED 350 35-40 min.
APPLE CHICKEN STEW ~ Lucille
4 medium potatoes, cubed
4 medium carrots, cut in slices
1 medium red onion, sliced (I used a regular onion)
1 celery rib, sliced thin
1 1/2 teaspoons salt
3/4 tsp dried thyme
1/2 tsp pepper
1/2 tsp caraway seeds
2 pounds boneless skinless chicken breasts, cubed (I used 2 half breasts)
2 Tbls olive or vegetable oil
1 large tart apple, peeled & cubed
1 1/4 cups apple cider or juice
1 Tbsp cider vinegar (I used just plain white vinegar)
1 bay leaf
In slow cooker, layer potatoes, carrots, onion and celery. Combine salt, thyme, pepper and caraway seeds; sprinkle half over vegetables In skillet saute chicken cubes until browned; transfer to slow cooker. (I did NOT put in any excess oil from the fry pan)
Top with apple. Combine apple cider and vinegar; pour over chicken and apple. Sprinkle with remaining salt mixture. Top with bay leaf. Cover and cook on high for 4-5 hours or til veggies are tender and chicken juices run clear. Discard bay leaf. Stir before serving.
OPTION:
If too dry, add a can of chicken broth with a little cornstarch to thicken
FROZEN FRUIT SALAD~Lucille
from the Joys of Jello Cookbook
1 pkg (3 oz) Jello (mixed fruit, Strawberry, or Lemon Gelatin)
Dash of salt
1 cup boiling water
1 can (8 3/4 oz) pineapple tidbits
1/4 cup lemon juice
1/3 cup mayonnaise
1 cup whipping cream (or 2 cups sour cream)
1 medium banana, diced
1/2 cup seeded halved grapes
1/4 cup diced maraschino cherries
1/4 cup chopped nuts
Dissolve jello and salt in boiling water. Drain pineapple, measuring syrup; add water to make 1/2 cup. Stir into gelatin with lemon juice. Blend in mayonnaise. Chill until very thick. Whip cream. Fold fruits, nuts, and whipped cream intoi gelatin. Pour in a 9x5x3 inch loaf pan (or 2 freezer trays). Freeze until firm - at least 3 - 4 hours. Cut in squares or slices. 8 servings. Other fruits can be used: drained diced orange sections, drained crusshed pineapple, or drained canned fruit cocktail, using a total of about 2 cups of fruit.
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