Chicken Curry Rice

Source: Erika

• 2 tbsp turmeric
• 2 cups rice
• 2 cups water
• 2 cups chicken bullion cubes
• 4 tbsp butter
• ½ cup green onions
• ½ cup chopped celery
• ½ cup red bell pepper
• ½ cup green pepper
• ½ cup yellow pepper
• 1 cup raisins
• 3 tbsp pine nuts
• 2 tbsp vinegar
• 2 tbsp brown sugar
• 1 jar of chutney
• 2 lbs of chicken

Cook Rice:

Mix rice with turmeric and 2 tbsp butter until rice is the color of turmeric.

Crush 2 bullion cubes in 2 cups of water.

Add water to rice and stir.

Cook until done - set aside.

In another skillet

Add 2 tbsp butter, mix remaining ingredients.

Cook until chicken and veggies are done.

Serve over rice.

Chinese Cabbage Salad

• 1 head Nappa cabbage
• 4 chicken breasts cooked & diced
• 1 can water chestnuts drained & diced
• 3 oz pkg slivered almonds roasted 400° for a few minutes
• 1-3 bunches green onions chopped
• 2 pkg chicken flavor top ramen noodles crumbled up

Dressing:

• ½ cup veg oil
• 2 Tbs cider vinegar
• ½ tsp salt & pepper
• 1 Tbs sugar
• ramen noodle seasoning packet

mix and toss

Spinach Salad

From: Kelly Johannessen

1. spinach
2. red grapes - halved
3. candied walnuts - in saute pan, combine ¾ to 1 cup chopped walnuts and 2 Tbl sugar - heat and stir over med-high heat until sugar begins to liquefy - remove and put on a a piece of aluminum foil to cool
4. dressing - buy a bottle of Gernstein's salad dressing (either cheese & garlic Italian or Cheese Fantastico) heat desired amount of dressing in microwave for 30 sec and pour on salad when read to toss and serve.

Chile Verde

4 lb pork roast.
Boil 3-4 hours - cool & dice.
Place cooked diced pork in a little oil in fry pan.
Season w/salt & pepper.

Add 2-3 cans of diced green chilies.
oregano
cumin
Add 2-3 cans of water
Add 2 jalapeno peppers
Simmer for a few minutes
Thicken w/flour & water.
onion salt
cilantro
garlic
pepper
chicken bouillon

Beef Roast

• Put roast in slow cooker, slice an onion and place on top of and around roast.
• Put in a can of sliced mushrooms as well.
• Pour in 1 can of cream of mushroom soup and 4 beef bouillon cubes in the bottom with water (4 cups).
• Add salt and pepper to taste.
• Cook on low 8-10 hours or high 5-6 hours.

Potato Salad

2 lbs small yellow, red, or white potatoes
1 tbs apple cider vinegar
1/2 cup sour cream
1/4 cup mayo
1 tbs yellow mustard
1/2 cup red onion
1/2 cup chopped celery
1/3 cup dill pickle
2 hard boiled eggs
1/4 cup fresh parsley & dill
salt & pepper

Yams

Peel and boil with salt until soft
Mash
Butter to taste (6 yams ~½ stick)
Brown sugar to taste (½ cup)
1/2 cup Walnuts or pecans
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice

Just before, 1 layer of big marsh mellows (warning they expand)
Bake 150° to 200° until melted

½ yam per person is plenty