2/28/2012 Featured Recipes 29 Feb 12

CHINESE CASHEW TUNA

  • 1 can tuna, drained and flaked
  • 1 cup diced celery
  • ½ cup minced onion
  • 3 T margarine
  • 1 can condensed cream of mushroom soup
  • 1 can bean sprouts, drained
  • 1 tablespoon soy sauce
  • 1 cup cashew nuts, coarsely chopped
  • 1 can chow mein noodles

CHICKEN DELICIOUS

  • 4-6 whole chicken breasts, boned and halved
  • Lemon juice
  • Salt and pepper
  • Celery salt
  • Paprika
  • 1 can condensed cream of mushroom soup
  • 1 can condensed cream of celery soup
  • 1/3 cup dry sherry or white wine
  • Grated Parmesan Cheese
  • Fluffy rice

Rinse chicken breasts and pat dry. Season with lemon juice, salt, pepper, celery salt and paprika. Place in crock pot. In medium bowl, mix mushroom and celery soups with sherry. Pour over chicken breasts. Sprinkle with parmesan cheese. Cover and cook on low setting for 6-8 hours.

Serve chicken and sauce over hot fluffy rice.

 

MEXICAN PORK ROAST

  • 2 medium onions, chopped
  • 2 carrots, pared and sliced
  • A 3-4.5 lb. pork loin or shoulder roast
  • 2 t. salt
  • ½ t. leaf oregano
  • ½ t. cumin seed
  • ½ t. coriander
  • 2 cups water

Place onions and carrots in crockpot. Rub pork roast with seasonings. Place on top of vegetables; ADD WATER. Cover and cook on low setting for 8-12 hours. This is especially good when shredded with 2 forks and served in hot buttered tortillas with spicy taco sauce.