Hi All, I agree about the chili product discussion--I guess I am more accustomed to lists where people are encouraged *not* to do the following: have silly discussions more suited to private messages, and leave intact either the headers or the information from previous messages. I liberally punch the delete key, and use the screen find feature of JAWS to search for the word "subject," because I was so sick and tired of the same thread being quoted three or more times. Rant over: now, here's the recipes:
15-minute chicken & rice dinner Serves 4 Heat 1 Tblsp vegetable oil in skillet. Add: 4 boneless chicken breast halves and cook until browned. Remove chicken. Add & heat to a boil: 1 can cream of chicken soup 1 1/2 cups water 1/4 tsp. paprika 1/4 tsp. pepper Stir in 1 1/2 cups uncooked MINUTE rice and 2 cups fresh or frozen broccoli florets. Top with chicken and additional paprika and pepper. Cover and cook over low heat 5 minutes or until done. Chicken, Wild Rice and Vegetable Soup - A Fulmer Family Favorite Knoxville, TN (March 5, 2003) Ingredients: 4 boneless chicken breasts, cut in cubes or small pieces 1 garlic clove, crushed 1 T. butter 1 c. fresh mushrooms 1 box long-grain wild rice 12 cups chicken broth 2-3 cups raw broccoli florets 1/2 c. raw shredded carrots 1 tsp. tarragon Salt and pepper to taste Instructions: Saute' chicken pieces in pan with crushed garlic, salt, pepper and butter. Add mushrooms and continue to saute' until mushrooms are tender. Cook rice by following directions on box. In a large pot, bring 12 cups chicken broth to a boil. Add uncooked vegetables, cooked mushrooms, chicken, and rice. Season to taste with tarragon. Cover and reduce heat to simmer for 30 minutes, and soup is ready to serve. For even better flavor, refrigerate soup overnight and reheat the next day. Enjoy, Jamey On 11/11/12, [email protected] <[email protected]> wrote: > Send Cookinginthedark mailing list submissions to > [email protected] > > To subscribe or unsubscribe via the World Wide Web, visit > http://acbradio.org/mailman/listinfo/cookinginthedark > or, via email, send a message with subject or body 'help' to > [email protected] > > You can reach the person managing the list at > [email protected] > > When replying, please edit your Subject line so it is more specific > than "Re: Contents of Cookinginthedark digest..." > > > Today's Topics: > > 1. Re: Looking For A Recipe: Broccoli Cheese Rice Recipe > (Helen Whitehead) > 2. Broccoli Casserole with Rice And Cheese (Helen Whitehead) > 3. TWO BROCCOLI RICE CASSEROLES (marilyn deweese) > 4. Re: Looking For A Recipe (Nicole Massey) > 5. Re: Our Chili (Linda Ratzlaff) > 6. Easy Pumpkin Crunch Cake (marilyn deweese) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Sun, 11 Nov 2012 07:19:05 -0500 > From: "Helen Whitehead" <[email protected]> > To: <[email protected]> > Subject: Re: [CnD] Looking For A Recipe: Broccoli Cheese Rice Recipe > Message-ID: <22BC7E45468A4EE09003DC914C8ABEF1@HelenPC> > Content-Type: text/plain; charset="iso-8859-1" > > Broccoli Cheese Rice Recipe > > This easy > casserole > combines > broccoli, > rice, > sweet onions, > cheese, > and cream of mushroom soup. It is a hand-me-down recipe (affectionately > known as Goop) that is always requested for gatherings and potluck dinners. > > This > can be put together hours ahead of time, and just let it rest on the counter > > until ready to bake. In fact, it will cook faster the longer you let it sit > on the counter. It's simple, but quite addictive. > > Prep Time: 10 minutes > Cook Time: 1 hour > Total Time: 1 hour, 10 minutesPT1H10M > Yield: 8 to 10 servings > Ingredients: > > . 1 cup raw long-grain > rice > (not instant) > . 4 Tablespoons (1/4 cup or 1/2 stick) butter, melted (liquefied, but cool) > . 2 cups frozen chopped > broccoli, > thawed > . 1 cup diced > sweet onions > . 1 can cream of mushroom soup (undiluted) > . 1 soup can, full of water > . 8 ounces Velveeta (processed cheese food) cheese, cut into 1/2-inch cubes > . 1/2 teaspoon > salt > > Preparation: > Preheat oven to 375 F. > > Mix > rice > and melted butter together in oven-proof > casserole > (a 3-quart covered casserole or Dutch oven should do it). Mix in > broccoli, > sweet onions, > mushroom soup, water, > cheese, > and > salt > until well-combined. > > Cover tightly and bake about 1 to 1-1/4 hours in preheated oven, stirring > once mid-way through cooking. Cooking time may vary depending on how long > mixture > sits before baking. The longer it sits, the less cooking time is needed. > > Always test rice for doneness before serving. Cooking times vary with > different ovens and casserole dishes, and you do not want any surprises. > Recipe may > be doubled. > > Yield: 8 to 10 servings > > Variation: You may also add fresh, peeled raw > shrimp > or cooked > chicken > cubes for extra protein. > > Note: This can be put together hours ahead of time, and just let rest on the > > counter until ready to cook. In fact, it will cook faster the longer you > let > it sit on the counter. > Broccoli Cheese Rice Recipe Photo ? 2011 Peggy Trowbridge Filippone, > licensed to About.com, Inc. > > > ----- Original Message ----- > From: "Jeri Milton" <[email protected]> > To: <[email protected]> > Sent: Sunday, November 11, 2012 5:06 AM > Subject: [CnD] Looking For A Recipe > > > I think the Ritz Broccoli Casserole sounds great and I may make that as a > side for Thanksgiving, but I'm looking for a Broccoli, Cheese and Rice > Casserole. I had one years ago and it was so good! I need it to feed about > twelve to fifteen people. Anybody have one? > > > > Jeri > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ------------------------------ > > Message: 2 > Date: Sun, 11 Nov 2012 07:41:32 -0500 > From: "Helen Whitehead" <[email protected]> > To: "cooking-in-the-dark" <[email protected]> > Subject: [CnD] Broccoli Casserole with Rice And Cheese > Message-ID: <B0A790D699A74432BE5E1F8D2EDCD543@HelenPC> > Content-Type: text/plain; charset="iso-8859-1" > > Broccoli Casserole With Rice And Cheese > > > This is a tasty broccoli casserole recipe for an everyday family meal or > potluck dinner. If you make this without mushrooms or use fresh mushrooms, > add > an extra 1/4 cup of milk (or broth) to make up for the mushroom liquid. > > Yield: Serves 6 > Ingredients: > > . 2 bags or packages (10 to 12 ounces each) frozen broccoli florets, cooked > > and drained > . 2 cups cooked long grain rice > . 1/2 cup chopped onion > . 4 tablespoons butter, divided > . 3 tablespoons flour > . 1 1/4 cups milk > . 1 can (approx. 4 ounces) sliced mushrooms, with liquid > . 2 cups shredded Cheddar cheese, divided > . salt and pepper, to taste > . 1/2 cup bread crumbs > > Preparation: > Heat oven to 350?. Grease a 2 1/2- to 3-quart baking dish. > > In a large bowl, combine the broccoli and rice; blend well. > > In a saucepan, cook the onion in 3 tablespoons of butter until softened. Add > > the flour and stir until blended. Stir in the milk and cook, stirring, > until > thickened. Add mushrooms with liquid (approximately 1/4 to 1/3 cup) and 1 > 1/2 cups of the cheese. Stir until cheese is melted. Add salt and pepper, > to > taste. Stir into the broccoli and rice mixture and spoon into the prepared > baking dish. Top with the remaining 1/2 cup of cheese. > > Toss bread crumbs with remaining melted butter and sprinkle over the > casserole. Bake for 25 minutes, or until hot and bubbly and topping is > browned. > > Serves 6. > > > > > > > > > ------------------------------ > > Message: 3 > Date: Sun, 11 Nov 2012 07:42:49 -0500 > From: "marilyn deweese" <[email protected]> > To: <[email protected]> > Subject: [CnD] TWO BROCCOLI RICE CASSEROLES > Message-ID: <8CFBE5EB572748668695B82B310D5709@n329629a609ae4> > Content-Type: text/plain; charset="iso-8859-1" > > TWO BROCCOLI RICE CASSEROLES > > > > BROCCOLI RICE CASSEROLE > > > > 10 oz pkg frozen chopped broccoli > > 1 can cream of mushroom soup > > 1 large onion chopped and saut?ed in butter > > 1/2 cups grated cheddar or marble cheese > > 3 cups cooked rice > > 1 cups mushrooms (stems & pieces) > > > > Mix all ingredients together well and bake at 350?F for 30 minutes. > > > > BROCCOLI RICE CHEESE CASSEROLE > > 1 (6 oz.) box UNCLE BEN'S? long grain and wild rice (long cooking) > > 1/2 lb. fresh sliced mushrooms > > 1 (10 oz.) box frozen chopped broccoli > > 10 to 12 oz. Monterey Jack cheese (shredded) > > 1 3/4 qt. casserole dish > > Recipe can easily be double for party size crowd. > > > > Wash, drain and dry mushrooms. Slice mushrooms and cook over medium high > heat in butter and garlic salt. Cook rice according to package directions. > Cook > > frozen broccoli according to package. In a casserole dish arrange layers of > rice, mushrooms, broccoli, and cheese until all ingredients are used. Heat > > casserole in 350 degree oven for 20 minutes or until cheese is melted. > > UNCLE BEN'S? is a registered trademark of Mars, Incorporated. > > This web site is not associated with Mars, Incorporated or its affiliates. > > > ------------------------------ > > Message: 4 > Date: Sun, 11 Nov 2012 07:41:34 -0600 > From: "Nicole Massey" <[email protected]> > To: <[email protected]> > Subject: Re: [CnD] Looking For A Recipe > Message-ID: <006701cdc012$442fa590$cc8ef0b0$@com> > Content-Type: text/plain; charset="iso-8859-1" > > Yes, but you'll have to double it to reach that many folks. > > This is the recipe that I think of when the menu item is mentioned, as it's > the one my grandmother used to make. > > > Mrs. Massey?s Broccoli-Rice Casserole > > NOTE: A holiday classic, no one knows where Althea Massey got this recipe, > though it originally called for a medium jar of Cheese Whiz, so it can't be > too old. Diced celery and diced green onion can be added for extra flavor. > > Serving Size: 6 > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > ? cup rice, instant > 10 ounces frozen broccoli -- chopped > 1 can cream of mushroom soup, > condensed > 1 medium onion -- diced > 4 tablespoons Butter > 10 ounces Velveeta or Velveeta Light > -- cubed > > Preheat oven to 300. > Cook broccoli. Cook rice. Chop onion and saut? in butter. Blend everything > well, mixing in the broccoli in last. Bake in oven till bubbly- 30-60 min. > This recipe is fine if pre-made. > > Nutritional Information Per Serving: 271 Calories, 16.6g Fat, (54.5 > calories > from fat) 12g Protein, 19.8g Carbohydrates, 46mg Cholesterol, 1218mg Sodium > > > > > > > > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Jeri Milton > Sent: Sunday, November 11, 2012 4:06 AM > To: [email protected] > Subject: [CnD] Looking For A Recipe > > I think the Ritz Broccoli Casserole sounds great and I may make that as a > side for Thanksgiving, but I'm looking for a Broccoli, Cheese and Rice > Casserole. I had one years ago and it was so good! I need it to feed about > twelve to fifteen people. Anybody have one? > > > > Jeri > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ------------------------------ > > Message: 5 > Date: Sun, 11 Nov 2012 10:05:35 -0600 > From: "Linda Ratzlaff" <[email protected]> > To: <[email protected]> > Subject: Re: [CnD] Our Chili > Message-ID: <C03D0BD212C24E98A203907BC6B0DC46@yourcptyauth22> > Content-Type: text/plain; format=flowed; charset="iso-8859-1"; > reply-type=original > > All of this discussion of misunderstanding the name of a product for > insulting someone could of been done off-list. Instead it has clogged up > everyone's e:mial. Alot of discussion for nothing. I know I am not the > leader of this list, but everyone doesn't have to see this big discussion. > Linda Ratzlaff > ----- Original Message ----- > From: "Tom Dickhoner" <[email protected]> > To: <[email protected]> > Sent: Thursday, November 08, 2012 1:54 PM > Subject: Re: [CnD] Our Chili > > >> Actually, when I read that name, I figured it really was the name of the >> product. I've heard that sower cream dip name, so I knew right off that it >> >> wasn't an attack on anybody. I wasn't even offended. I laughed when I >> heard the name. >> >> Tom Dickhoner >> >> -----Original Message----- >> From: Katie Chandler <[email protected]> >> Sent: Thursday, November 08, 2012 1:03 PM >> To: [email protected]; Bob Kennedy <[email protected]> >> Subject: Re: [CnD] Our Chili >> >> Sorry, never have heard of that brand and lots of others hasn't either. >> you >> have to admit that if it is written just writing it Liquid, Stupid? >> without >> explaining that is the brand name, what it sounds you are saying is >> calling >> someone stupid! LOL Sorry, but, I was going to protect a attack like >> that >> if it had of been that. Again sorry, but, lets try to make things like >> that >> for those on the list that may never have heard of it know what your >> saying. smile. Katie >> >> TODAY IS THE OLDEST YOU'VE EVER BEEN, >> YET THE YOUNGEST YOU'LL EVER BE, >> SO ENJOY THIS DAY WHILE IT LASTS >> >> ----- Original Message ----- >> From: "Bob Kennedy" <[email protected]> >> To: <[email protected]> >> Sent: Thursday, November 08, 2012 6:23 AM >> Subject: Re: [CnD] Our Chili >> >> >>> Liquid Stupid is a brand of hot sauce. >>> ----- Original Message ----- >>> From: "Katie Chandler" <[email protected]> >>> To: <[email protected]> >>> Sent: Thursday, November 08, 2012 3:07 AM >>> Subject: Re: [CnD] Our Chili >>> >>> >>> >>> Stupid??? I sure hope that was a mistake, if you were calling him that? >>> My >>> dear! If not maybe we can private email to discuss that little boo boo, >>> hmmm? Katie very close to Charles >>> >>> >>> TODAY IS THE OLDEST YOU'VE EVER BEEN, >>> YET THE YOUNGEST YOU'LL EVER BE, >>> SO ENJOY THIS DAY WHILE IT LASTS >>> >>> ----- Original Message ----- >>> From: "Nicole Massey" <[email protected]> >>> To: <[email protected]> >>> Sent: Wednesday, November 07, 2012 11:33 PM >>> Subject: Re: [CnD] Our Chili >>> >>> >>>> How does this compare to Liquid Stupid? >>>> >>>> -----Original Message----- >>>> From: [email protected] >>>> [mailto:[email protected]] On Behalf Of Charles >>>> Rivard >>>> Sent: Wednesday, November 07, 2012 11:00 PM >>>> To: [email protected] >>>> Subject: Re: [CnD] Our Chili >>>> >>>> Try >>>> >>>> www.thehotsaucestore.com >>>> >>>> --- >>>> Be positive! When it comes to being defeated, if you think you're >>>> finished, >>>> you! are! finished! >>>> ----- Original Message ----- >>>> From: "Mike and jean" <[email protected]> >>>> To: <[email protected]> >>>> Sent: Sunday, November 04, 2012 8:44 PM >>>> Subject: Re: [CnD] Our Chili >>>> >>>> >>>>> Hi Charles, this sounds really good. Where can I get the Spontaneous >>>>> combustion hot sauce? Mike >>>>> >>>>> -----Original Message----- >>>>> From: [email protected] >>>>> [mailto:[email protected]] On Behalf Of Charles >>>>> Rivard >>>>> Sent: Thursday, November 01, 2012 3:57 PM >>>>> To: [email protected] >>>>> Subject: Re: [CnD] Our Chili >>>>> >>>>> This will almost fill a 5 quart crock pot. >>>>> >>>>> ingredients: >>>>> >>>>> 2 pounds of very lean hamburger, or meat of your choice. (I use >>>>> venison >>>>> burger) >>>>> >>>>> 2 16-ounce cans of Wolf brand chili, with no beans, marked "hot" >>>>> >>>>> 2 cans of RoTell tomatoes, marked "hot" >>>>> >>>>> 2 envelopes of Great Value chili seasoning, marked "hot" >>>>> >>>>> 1 teaspoon of each of the following: >>>>> black pepper >>>>> red pepper >>>>> garlic powder >>>>> cayenne pepper >>>>> >>>>> 1/4 teaspoon of Spontaneous Combustion hot sauce WARNING!!! This is >>>>> an extremely hot blend of Habinero extract and other spices! Be VERY >>>>> careful when using it!! >>>>> >>>>> >>>>> Method: >>>>> >>>>> 1. Brown the meat >>>>> >>>>> 2. Pour 1 can of chili into the crock pot. >>>>> >>>>> 3. Add 1 can of the tomatoes. Do not drain. >>>>> >>>>> 4. Add half of the meat, crumbled or left in chunks. >>>>> >>>>> 5. Add the dry ingredients and the Spontaneous Combustion. >>>>> >>>>> 6. Repeat steps 2 through 5, in sequence. >>>>> >>>>> 10. Mix very thoroughly. >>>>> >>>>> 11. Cook on low for 8 hours. >>>>> >>>>> >>>>> -- >>>>> If you live in the United States, are you better off than you were 4 >>>>> years ago? If not, you can help change that. Election time is >>>>> rapidly approaching. Do research, and think before you vote. Our >>>>> future depends on >>>>> >>>>> our wisdom or lack thereof. >>>>> ----- Original Message ----- >>>>> From: "Mike and jean" <[email protected]> >>>>> To: <[email protected]> >>>>> Sent: Thursday, November 01, 2012 2:36 PM >>>>> Subject: Re: [CnD] Our Chili >>>>> >>>>> >>>>>> Please send your chilli recipe. Mike >>>>>> >>>>>> -----Original Message----- >>>>>> From: [email protected] >>>>>> [mailto:[email protected]] On Behalf Of Charles >>>>>> Rivard >>>>>> Sent: Thursday, November 01, 2012 2:18 PM >>>>>> To: [email protected] >>>>>> Subject: Re: [CnD] Our Chili >>>>>> >>>>>> My chili recipe is in my hollow head, too, although I did put it onto >>>>>> my PC in case I forget it. Most people would not like it because it >>>>>> is very, very >>>>>> >>>>>> hot. Come to think of it, I should send it to Dale Campbell to see >>>>>> if it would be hot enough for his taste buds. We both like really >>>>>> hot >>>> stuff. >>>>>> I >>>>>> don't remember if I sent it to this list or not, but I can, if people >>>>>> want to give it a try. >>>>> >>>>> _______________________________________________ >>>>> Cookinginthedark mailing list >>>>> [email protected] >>>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>>> >>>>> _______________________________________________ >>>>> Cookinginthedark mailing list >>>>> [email protected] >>>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> >>>> _______________________________________________ >>>> Cookinginthedark mailing list >>>> [email protected] >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> >>>> _______________________________________________ >>>> Cookinginthedark mailing list >>>> [email protected] >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > > ------------------------------ > > Message: 6 > Date: Sun, 11 Nov 2012 12:07:11 -0500 > From: "marilyn deweese" <[email protected]> > To: <[email protected]> > Cc: [email protected] > Subject: [CnD] Easy Pumpkin Crunch Cake > Message-ID: <5A49CB3430F643BC92C37F3447694CE4@n329629a609ae4> > Content-Type: text/plain; charset="iso-8859-1" > > Easy Pumpkin Crunch Cake > > What you need: > 1- 15 ounce canned pumpkin > 1- 12 ounce can evaporated milk > 3 large eggs > 1 1/2 cups sugar > 1 teaspoon cinnamon > 1/2 teaspoon salt > 1 box yellow cake mix > 1/2 cup chopped pecans > 1 cup butter, melted > > Directions: > Preheat oven to 350 degrees. Grease a 9x13 glass baking dish. Mix pumpkin, > evaporated milk, eggs, sugar, cinnamon and salt. Pour the mixture in glass > baking dish. Sprinkle dry cake mixture over pumpkin and sprinkle with > pecans. Evenly pour melted butter over the top. Bake 50-55 minutes. From > Sandy. > > > ------------------------------ > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > End of Cookinginthedark Digest, Vol 38, Issue 36 > ************************************************ > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
