Chicken Rice-a-Roni Casserole
1 box chicken flavor Rice-A-Roni
1 can cream of chicken soup
1 can cream of chicken soup
1 cup sour
cream (can use low fat)
3-4 cups cooked, chopped chicken
1 (6 oz) can French fried onions
Preheat oven to 350 F.
Prepare Rice-A-Roni according to package directions. Add soup, sour cream and chicken. Stir to combine. Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions. Bake uncovered for 30 minutes.
3-4 cups cooked, chopped chicken
1 (6 oz) can French fried onions
Preheat oven to 350 F.
Prepare Rice-A-Roni according to package directions. Add soup, sour cream and chicken. Stir to combine. Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions. Bake uncovered for 30 minutes.
Homemade Liquid Laundry Soap
3 Tablespoons Borax
3 Tablespoons Washing Soda
2 Tablespoons Dawn Dish Soap
Put 3 tablespoons Borax and 3 tablespoons Washing Soda in a one gallon jug.
Pour 4 cups boiling water into the jug. Swirl until ingredients are dissolved in the liquid. Let liquid cool. Then fill almost to the top with cold water.
Next add the 2 tablespoons of Dawn Dish Soap. Close the container and shake to completely mix. (Adding the dish soap last helps to prevent bubbling when adding the water. Also, use Dawn Dish Soap because it works best at cutting the grease.)
How To Use:
Add 1/2 cup to 1 cup per load depending on the size of the load and how soiled your laundry is.
I also use 1/2 cup white vinegar in my rinse cycle and it eliminates the need for dryer sheets. Go to www.vinegartips.com for 1001 uses for white vinegar.
Also, if you have a High Efficiency Front-Loading Washer, this laundry soap is very low suds.
Buttermilk Zucchini Brownies
Ingredients:
1/2 cup butter
1/2 cup cooking oil
1 3/4 cups sugar (I only use 3/4 cup of sugar and they are still fabulous)
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cocoa
2 cups zucchini (drained)
1 cup walnuts or pecans, chopped (optional)
Instructions:
Cream together butter, oil, and sugar. Add eggs one at a time. Blend in vanilla and buttermilk.
In another bowl, mix dry
ingredients. Add to batter, mix
thoroughly, add zucchini and nuts
(optional) by hand until zucchini is mixed in well.
Spread in a 11" x
16" jelly roll pan.
Bake at 350° for 15-20
minutes.
Turn off oven if more
baking time is needed, leave brownies in oven for 5 more minutes.
Cool and frost. (I make a
chocolate, cream cheese frosting.)
Ingredients:
6-8 large
tomatoesfresh cilantro, leaves from one bunch
or 1-2 tablespoons dried cilantro, or to taste
1 (4 oz.) can Ortega green chilies, chopped
1/2 onion, minced
1 tablespoon
lime juice, or to taste
1/2-1
teaspoon salt, or to taste
1/4-1/2
teaspoon pepper, or to taste
pinch of
dried, crushed, red chili pepper seeds, or to taste
1/2-1
teaspoon sugar
Instructions:
In a food
processor roughly chop up the tomatoes.
If using fresh cilantro, add the leaves from one bunch to the food
processor and chop with the tomatoes.
Pour chopped
tomatoes and cilantro into a medium sized bowl and add the rest of the
ingredients.
Can eat
immediately with chips but if you can wait and let it sit for 15-30 minutes,
the flavors will have blended. Enjoy!!!
Note: If you do not have fresh tomatoes, you can use 2-3 cans of canned
tomatoes and it is still a fantastic salsa.
2 heads iceberg lettuce, chopped
8 ounces, baby spinach, washed and dried
salt and pepper, to taste
8 whole hard boiled eggs, sliced and chopped (sliced eggs around edge of bowl)
4 whole tomatoes, sliced and chopped (sliced tomatoes around edge of bowl)
1 bunch green onions, thinly sliced (or about 1/4 cup finely chopped yellow or white onion)
8 ounces, cheddar cheese, grated
1 bag (10 ounces) frozen peas, partially thawed
Dressing:
1/2 cup Real Mayonnaise
1/2 cup sour cream
1 tablespoon sugar (or to taste)
Fresh or dried dill for garnish
Preparation Instructions:
In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. (I placed sliced hard boiled eggs and the sliced tomatoes around the outside of the bowl for show and filled the layer with the chopped eggs and tomatoes.) End with the layer of peas.
Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. Sprinkle with fresh or dried dill.
Cover and refrigerate for up to 8 hours.
Broccoli and Cauliflower Salad
Adaptations
by Jean Porter
3 cups cauliflower
(separate into bite size pieces)
2 cups broccoli (separate
into bite size piece)1 cup raisins (or Craisins)
1/2 cup sunflower seeds
1/4 cup onions (may use dry or green onions cut up)
2 red apples unpeeled and diced (and/or red grapes)
7 strips of crisp bacon crumbled
1/2 cup sugar (or Splenda)
1 tablespoons vinegar
Crusty Bread
www.simplysogood.blogspot.com (adaptations by Jean Porter)
3 cups unbleached all purpose flour
1 3/4 teaspoons salt (I use 1 1/2 teaspoon)
1/2 teaspoon yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms.
Heat oven to 450 degrees. When the
oven has reached 450 degrees place a cast iron pot with a lid in the oven and
heat the pot for 30 minutes.
Meanwhile, pour dough onto a heavily
floured surface and shape into a ball. Cover with plastic wrap and let set
while the pot is heating. ( I let the
formed dough raise on the counter top, covered in plastic for about 1 hour. The loaf is much better.....Jean)
Remove
hot pot from the oven and drop in the dough. Cover and return to oven for 25-30
minutes.
After 25-30 minutes remove the lid
and bake an additional 10-15 minutes.
Remove bread from oven and place on a
cooling rack to cool.
Suggested Variations:
Rosemary, lemon and Gruyere
Cranberry, orange zest and almond
Bacon and cheddar
Rosemary, feta and sundried tomatoes
Jalapeno
and pepper jack
Chocolate and cranberry
Rosemary and sharp cheddar
Chocolate chip and orange infused
cranberries
Apricot, cranberry and chocolate
Rye and caraway seeds (1 cup Rye flour and 2 cups white flour, 1/2 teaspoons
caraway seeds and sprinkle caraway seeds on top.)
Whole wheat and honey ( 1 cup whole wheat flour, 2 cups white flour, about 1
tablespoon honey and a little more than the 1 1/2 cups of water.)
A Gift Idea: Wrap in a cute dish towel.
Frequently Asked Question for "Crusty Bread"
Q: Do I have to use an enamel covered cast iron pan?
A: NO. You can use anything that can take the heat. The following have been used that I know of:
Clay pots with lids, Pizza stone with a bowl to cover the bread, insert from a crockpot, pyrex baking dish with a lid, stainless steel pot with a lid, baking dish covered with aluminum foil, old cast iron dutch oven.
Q: Do I have to use unbleached flour?
A: I always use unbleached flour. You can try bleached flour.
Q: Can I use self rising flour?
A: I don't know. I would just stick to all-purpose.
Q: What size is my pan?
A: My smallest pan is 5.5 quart. You can use as small as a 3 quart.
Q: What type of yeast do I use?
A: I use SAF instant yeast. Any yeast should work.
Q: Why is my bread turning out flat?
A: I don't know. You could try using less 1/4 cup less liquid. Or add a bit more flour. Make sure you dough appears to be dry when you first mix it. It will have more moisture during the rising time.
Q: Can my dough sit out longer than 18 hours? Does it HAVE to be between 12-18 hours?
A: I have let some dough sit as long as 24 hours and the bread was beautiful.
Q: Do I have to grease or oil the pan? Will my bread stick?
A: No you don't need to grease the pan. I have never had the bread stick when using a cast iron pot. I haven't tried anything else. The best way to be certain that the bread won't stick is to form the loaf on a sheet of parchment paper and lift the bread into the pan using the sides of the parchment. Leave the paper in the pan. It's won't burn. When the bread has baked, just lift the sides of the parchment out of the pan. Voila!
Q: Can I add sugar?
A: Sure.
A: I just use cool water straight from the tap.
Thanks Jean, the bread was great, I will give this a try and let you know how it turns out.
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