Chicken Rice Casserole

 

Chicken Rice Casserole

• 2 Cups Chicken, Diced (precooked or leftovers)
• 2 Cups Broccoli, Diced
• 4 Cups Parboiled Rice
• 4 Cups Chicken broth
• 4 Cups Water
   

Chop leftover chicken up finely. Chop broccoli finely. Combine in a glass baking pan with 4 cups of parboiled rice. Add chicken broth- up to 8 cups worth to be absorbed by the rice. I like it a little less chickeny, so I only add about 4 cups chicken broth, and 4 cups of water.  Bake covered with tinfoil about 2 hours @ 350°F.

Leftovers? 

Chicken Rice Soup

• Pour a few cups of leftover chicken rice casserole into a stock pot. 

• Add more chicken broth and water. 

• Add chopped carrots, celery, onions, garlic. 

• Allow to simmer a few hours before supper.  

Mexican Chicken

 Mexican Chicken

•  cooking spray

• 1 lb chicken, Diced
  

• 1 pinch garlic powder  

• 1 pinch chilli powder

• 1 pinch red pepper flakes

• 1 pinch ground black pepper

• 1 pinch ground cumin

• 1/2 cup salsa

• 1 cup shredded Cheddar cheese

  Combine all ingredients except cheese in glass baking dish.  Cover and set in fridge 2 hours or more.

  Bake covered @ 350°F 30 minutes.  

  Uncover, stir, and add cheese on top.

  Bake 10-15 minutes more, until cheese is bubbly and starts to brown.

  Serve with rice.
  

 

Cottage Cheese and Noodles

•  1 lb chicken, Diced (leftovers or precooked)
  

•  1/2 (16 ounce) package egg noodles

• 1 (16 ounce) container cottage cheese

•  1/2 Cup Cabbage, Diced
  

• ½ teaspoon sea salt

• ¼ teaspoon ground black pepper

• ¼ teaspoon Garlic Powder 

• Dash of Cayenne Pepper
  

• 3 Cups Water

 

 Pour noodles into baking dish.  

 

Combine all other ingredients and mix thoroughly. Pour over noodles.

 

Cover and bake at 300°F 30 min.  Stir.  Add water if needed.  Bake until noodles are done.

 

Serve with garlic bread.

 

Banana Bread

Banana Bread 

• 2 to 3 very ripe bananas, peeled
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups of all-purpose flour

1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
5 Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Read more: http://www.simplyrecipes.com/recipes/banana_bread/#ixzz4qTbvjZ1A

Canning Beef

I simmered a bunch of roasts in a large stock pot for about 6 hours.

1/2 tsp pickling salt per jar.

Chopped roast beef into small chunks and filled jars.

Covered with beef broth and/or hot water.

Processed 75 minutes for pints, 90 minutes for quarts.

Canning Chicken

I started with three frozen chickens and let them simmer in a large stock pot for about 5 hours.

1/4 tsp pickling salt per pint
1/2 tsp pickling salt per quart

I broke them up, removed the bones, and cut the meat into small chunks.

I strained as much fat off of the broth as I could, then ladled broth into the jars over the meat.

 
Process 75 minutes for pints, 90 minutes for quarts.

Pork and Beans

Pork and Beans
(makes 6 pints or 3 quarts)

1 quart dried navy beans (about 2 pounds)
1/4 lb salt pork, cut into pieces
1 quart tomato juice
3 tablespoons sugar
2 teaspoons salt
1 cup chopped onion
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice


Put beans in a large saucepot. Add water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from heat and let the beans sit for one hour. Drain and cover with boiling water; boil for 3 minutes.
Remove from heat and let stand for 10 minutes;drain. Combine tomato juice, sugar, salt, onion and spices and bring it up to a boil. Pack 1 cup of beans into hot jar and put in a piece of salt pork and then fill jar about 3/4 full with beans. Ladle hot tomato sauce to within 1 inch from top of jar. Remove air bubbles from the jar and refill to proper headspace if necessary. Wipe rims and add hot lids/rings to the jars. Process in Pressure canner for 65 minutes for pints and 75 minutes for quarts at 10 lbs of pressure for weighted gauge and 11lbs of pressure for dial gauge.