Recipes

Here is the beginning of our page with good food items. These are "tried and true" recipes. If you have one, let us know.

Our First Recipe!

Submitted by Janine Deckard

Easy Crispy Rice Treats (Vegan)
Serves: 4-6 Preparation Time: 5 minutes, Cooling time: 20 minutes

* 1 7oz. jar Marshmallow Cream (Kraft is vegan/vegetarian)
* 2 cups Crispy Rice cereal (any brand)

In a medium sized bowl, scoop about half of the jar of marshmallow
cream. Put it in the microwave for about 20 seconds. Remove bowl and add the
rice cereal, stir gently to cover all of the rice cereal with
marshmallow cream. If it becomes too difficult to stir, place in the
microwave for 10 more seconds and stir again. When the cereal is
completely coated in a light glaze of marshmallow cream, place the
mixture on a clean, flat container (or a piece of foil.) Using a piece
of foil, flatten the mixture into the desired shape. Place the mixture
into the refrigerator for about 20 minutes, to cool and harden. Your
Crispy Rice treats are vegetarian and will be ready in just a few
minutes...or while you cook dinner!

For a chocolate-lover's alternative to this recipe, you can make
chocolate flavored crispy rice treats, by simply mixing 2-3 teaspoons of
cocoa and a drop of vanilla flavoring with the warm marshmallow cream just before
you add the rice cereal.

Cerise's Green Chile Stew (Chicken)

This is one of my favorite recipes and it's a quick answer to a cold winter's day.

Two boneless chicken breasts or 2 C. cooked chicken

1 medium onion (chopped)

2 cloves garlic

1-2 T. veg. oil

2 cans (8 oz.) tomato sauce

4 medium potatoes diced and parboiled or

1 can (14 or 15 oz) yellow or white hominy

1 large can mild green chiles (chopped) or

1 C. chopped roasted fresh chiles

In medium skillet place chop onion and smashed garlic and saute in oil till transparent. Add diced chicken. Saute till cooked through. In large saucepan place cooked chicken, onion and garlic. Pour in tomato sauce, potatoes or hominy and green chiles. Simmer for 20 minutes or until flavors blend. Serve with homemade tortillas or saltine crackers.

Chicken & Noodle Dish (Feeds six)

	Three half boneless chicken breasts cut in bite-sized pieces
	1 med. onion chopped
	1 tsp. minced garlic
	2 T. oil
	1 tsp. dry basil
	1 cup frozen peas
	1 cup frozen corn
	8 oz. wide noodles
	1 package of chicken gravy which makes 2 cups gravy. (kosher)

In Extra large saucepan, brown onions in oil. Add garlic after onions are transparent. Allow to brown and add chicken. (In separate saucepan fill with water for noodles. Turn to med-hi. When it begins to boil add noodles. Cook 8-10 minutes or until just about done.) Brown meat until it just begins to caramelize. Add peas and corn and basil. Add 1 1/2 cups water. In small bowl add 1 cup water and gravy mix. Now add to Extra large pan with chicken, peas, corn, basil. Next add the noodles and allow to simmer about 15-20 minutes so all ingredients blend. Add pepper to taste. I never salt my food, so you may want to salt after you taste.

Salmon Melts (Makes 8 sandwiches)

	2 cans of (6 1/2 oz or 7 oz cans)salmon (the best kind without skin or bones)
	2 T. real Mayo
	2 T. pickle relish (dill or sweet)
	1 stalk of celery chopped finely
	1 T. minced dried onion
	1 T. dill weed
	1 C. shredded cheddar cheese
	whole wheat bread or hamburger buns

Turn broiler on in oven. Mix the first 7 ingredients together. Spread on bread and place on a cookie sheet. Place under the broiler and watch until the mixture bubbles. Place bread on top and broil until bread is toasted and flip. Toast other side. Serve with canned peaches or other fruit and chips.

This mixture can be stored for one day in the fridge, but will get fishy any longer than that. Sandwiches get too fishy if stored, so eat as soon as they are done.

Tuna or albacore can be substituted for a different taste.