Virginia Peanut Pie

This also sounds a bit odd, but it's always been a favorite!

1 9-inch deep-dish pie crust

3 eggs

1 cup dark corn syrup

2/3 cup sugar

1/3 cup butter, melted

1 teaspoon vanilla

1/8 teaspoon salt

1 cup dry-roasted, unsalted, shelled peanuts

aluminum foil

8 ounces whipping cream, whipped

This dish is a bit unusual, but it's *very* tasty, so give it a try...

1 LB linguine

3 boiling potatoes, peeled & julienned

1 small to medium-sized onion, chopped finely

2 tablespoons finely chopped fresh rosemary

6 tablespoons extra-virgin olive oil

salt and freshly ground black pepper

1lb Velveeta Cheese (no other kind will do, DO NOT SUBSTITUTE) 2 cans Rotel Tomatoes (This once again is name brand & no other will do)
1lb hamburger meat

2 pkgs. McCormick Taco Seasoning Mix (again DO NOT SUBSTITUTE)

1 pound of SOFT tofu
1/2 cup honey
2 teaspoons corn oil
1 tablespoon vanilla extract
pinch of salt

Mix all dry ingredients above in large bowl.

1/2 cup corn oil
1 cup honey
1/2 cup instant grain beverage (Postum or decaf coffee will do)
1/2 cup sparkling water
1 tablespoon vanilla

2 tablespoons olive oil
1 1/2 cup onions 
4 tablespoons flour
2 teaspoons salt
pinch of black pepper
1/4 teaspoon ground nutmeg
20 ounces of cooked, squeezed fresh or frozen spinach (chopped)
2 pounds of SOFT tofu
1/2 cup lemon juice
Saut� the onions in the olive oil until they are limp. Stir in the flow, cook for 2-3 minutes Stir together remaining ingredients in large bowl. Add the flour/onion mixture. Distribute the tofu evenly in the mixed product. Place in oiled 8" square pan
Bake for 30-35 minutes (I just realized this recipe doesn't state
temperature, sorry,)
This is similar to a spinach, egg and cheese casserole but is totally vegetarian!

Tofu salad

1/2 cup finely chopped onion
1 tablespoon olive oil
1 pound FIRM tofu, finely chopped or mashed
1/2 cup sweet pickle relish (or dill if you prefer)
1 tablespoon brown mustard
1 cup finely chopped celery
1/3 to 1/2 cup dairy-free mayo

2 tablespoons butter 3 ounces ham (proscuitto is a good choice), julienned
1 cup heavy cream
2 cups fresh, shelled peas (or frozen, if added to the boiling pasta water first and waiting for the water to boil before adding the pasta)
1 pound fettuccine
Bring 5 quarts salted water to a boil. Melt the butter in a frying pan over low heat. Add 1 small onion, finely chopped (which I neglected to add to the ingredient list) and saut�, stirring frequently until the onion is translucent (about 3-4 minutes). Add the ham and cream. Simmer, stirring frequently, for another 5 minutes. Season to taste with salt and keep warm. Add the peas and pasta to the boiling water and cook until the pasta is al dente. Drain the pasta and peas and place on a warm platter. Cover with the cream/ham mixture and toss.

Serve immediately. Serves 4-6.

Serve with a mixed green salad and a nice bottle of Chardonnay.

This is a really simple recipe. And it is absolutely wonderful! It takes about 10 minutes to prepare and about an hour to bake! What you need: Chicken (the best is some breasts still on bone)

1 can of cream of mushroom soup
1 can of French onion soup
salt
pepper

Take the chicken and load it in a baking pan.
Combine both soups in sauce pan on top of stove and cook just until lumps are gone from mushroom soup.
Pour over chicken.
Sprinkle salt and pepper to taste over it.
Pop in oven at 325 for about an hour or until chicken is done. It varies with size of breasts.

I add a little garlic salt for flavor. You can garnish with sliced onions, fresh mushrooms, whatever you like. I added some mozzarella cheese one time to give it the French onion soup effect

1 LB boneless chicken 1 med. can mushrooms

1 cup uncooked rice have the energy)

1 pkg. frozen chopped broccoli 1 sm. jar Cheese Whiz (fresh can be used but steam 1 can cream of mushroom soup first)

1 can cream of chicken soup

1 med onion chopped

Preheat oven to 400 degrees.

In microwave, set on defrost and thaw broccoli. Those of you without the benefit of a microwave, you'll have to thaw the package under cool water.

Cut chicken breast into bite size pieces.

Dump all of the above into the largest oven proof container you have. I use a large Pyrex bowl. Stir mixture well, and put into oven for 20 minutes. Go sort the wash, get it started, clean bathroom sink (from the finger paints the kids used) and check the casserole. If it is boiling, turn the oven temperature to 350 degrees. Let it cook for another 45 minutes to an hour. Vacuum the den, dust the whole house and take the casserole from oven and let set while you make a salad. Serves approximately 6-8. Now cover what's left over & stick in freezer for fridge,

Armadillo Eggs (hot but good)

1/2 lb. Monterey Jack cheese, grated

1/2 lb. Jimmy Dean HOT sausage

1-1/2 cups Bisquick

15 medium canned jalapeno peppers

1/4 lb. Monterey Jack cheese, cubed

3 eggs, well beaten with 2 tsp. water

2 pkgs. Lousian Cajun oven frying mix for chicken

Mix together thoroughly grated cheese, sausage, and Bisquick. Mixture will be very stiff and should be kneaded well. Set aside.

Slit and seed peppers. If you prefer mild peppers, rinse seeded peppers under running water thoroughly. Stuff each pepper with cubed cheese.

Pinch the pepper closed around the cheese.

Pinch off a bit of the cheese-sausage mixture and pat into a pancake about 1/4-inch thick. Place the cheese-stuffed pepper in the center of the pancake and wrap the pepper completely with dough. Make sure all the edges and ends are sealed completely. Mold the dough covered pepper back and forth in your hands to make into an egg shape.

Roll each "egg" in Cajun mixture until coated. Dip these into the beaten eggs and return to the Cajun mixture. Be sure the egg is coated well.

At this point, the armadillo eggs may be baked or frozen. Bake on an ungreased, heavy baking sheet or pan at 325 degrees for 20-25 minutes.

Frozen add 10 minutes to cooking time. Carefully turn the armadillo eggs over 2-3 times while baking so all sides crust nicely. When the cheese begins to bubble out, remove from the oven. DO NO REMOVE FROM THE BAKING PAN UNTIL COOL! The eggs will seem soft to the touch while warm, but will form a nice crust as they cool. Best served slightly warm. Picante sauce adds a nice flavor and some extra "HOT".

Cheese Cake

Crust: (You can follow the directions on Nabisco's Graham Cracker Crumbs

instead.) Line 10 inch spring pie dish.

16 graham crackers, crushed 1/4 cup sugar
1/4 cup melted butter or oleo

Filling:

2 8 oz. pkgs. cream cheese 1 1/2 tbl Lemon juice (2 1/2 better) softened to room temp. 1/2 cup sugar
1 tsp. vanilla 3 eggs, beaten

Topping:

1 pint sour cream 2 tbl lemon juice

1 tsp. vanilla chopped nuts, strawberries, black-

1/4 cup sugar berries, or cherries

Preheat oven to 375 degrees.

Mix cream cheese slowly until smooth; add vanilla, lemon juice, sugar and eggs. Beat till creamy. Pour in crumb crust and bake for 20 minutes.
Remove and let cool for 15 minutes.

Re-set oven to 425 degrees.

Mix topping and pour on top of cake and cook 10 minutes longer. Cool and store in the refrigerator.

IT'S BEST IF STORED FOR 24 HOURS!!! Top with nuts or fruit just before serving.

1 box Stove Top Stuffing Mix (cornbread)
2 cans boned chicken
8 oz. sour cream
1 can Creamy Chicken Mushroom Soup
1 stick Margarine

DIRECTIONS:

Melt margarine, add dressing mix and toss. Put half the stuffing mixture into casserole dish - place chicken on top. Mix soup and sour cream together and pour on top of chicken. Top with other half of dressing mixture and dot with margarine Cover casserole with foil and bake for 15 minutes at 350 degrees. Uncover casserole and bake for 15 more minutes.

Fat FREE Snack!

1 can fat-free refried beans

1 package fat-free cheddar cheese

2 packets Old Elpaso reduced-sodium taco seasoning

nacho chips (fat free or regular - depending on how "good" you want to be!)

If you get a small can of beans, use half the cheese and only one packet of seasoning.

Heat the beans in a skillet or casserole dish, blend in the cheese as the beans get softer, mix in the seasoning a little at a time. Or you can just throw it all in at once and crank up the heat

This one is Texas prize winner..!! As you know chili is the dish of choice for all native Texans. This is the true and correct way to make it and if deviations are made....well you just might ruin it!!!

NOTE: NEVER, EVER PUT BEANS IN CHILI!!!! People have died trying to mix the two. If you must, serve them ON THE SIDE!!!!!!

WALING AND TALKING CHILI

1 lb. beef cubed
1 lb. pork cubed
1 med. onion chopped
1 bell pepper chopped
2 large or 3 medium jalapeno peppers (seeded if faint at heart)
2 heaping tsp. of cumin
1 tsp. of paprika
1 finely chopped clove of garlic (or 1/2 tsp. powdered)
7 tsp. of chili powder
2 8oz cans of tomato sauce
2 8oz cans of water
1 can of beer (Budweiser preferred but Miller Light is ok too)
3/4 tsp. of powdered red pepper (hot) or
1/4 tsp. of the above for mild

Sear meat until grayish in color. Remove from pot and in meat dripping, saut� onions, bell pepper, jalapeno peppers, and garlic. Add meat to pot & add the rest of the above.

Simmer a MINIMUM of 2 hours -stir as wanted.

30 minutes before serving. Mix 6 tbls of MASA FLOUR in enough water to make a pourable mixture. If you don't know what masa is, find out!!

It's a great addition to you kitchen. If your Masa flour has salt in it great! If not you will have to add 3-4 tsp. of salt at this time.

Continue simmering until the chili is "tight" or a watery gravy texture

1 can water packed tuna
1 bunch fresh broccoli flowerettes
1 can Cream of Mushroom Soup
mixed wild rice and plain (Uncle Ben's with Seasoning)
1 teaspoon curry powder

Steam broccoli and reserve 1/2 cup liquid. Cook rice as directed and set aside. Combine tuna, soup (undiluted), broccoli (with 1/2 cup cooking liquid) and curry powder. Heat and serve over rice.

Serves 4

1 cup graham cracker crumbs
1 stick margarine or butter, melted
1 small package chocolate chips
1 cup coconut
1 cup chopped nuts
1 small package butterscotch chips
1 can condensed milk (not evaporated milk)

Melt margarine in 9" x 13" baking pan. Sprinkle graham cracker crumbs over margarine. Follow with chocolate chips, butterscotch chips, and coconut. Pour condensed milk evenly over all and cover with chopped nuts. Bake at 350 degrees for 30 minutes. Cool, cut and serve.

I have found that my CrockPot comes in handy for easy meals but some people have told me that the meats don't taste seasoned enough. I've found a way around it. After it's cooked, let it sit for hours.

Example is Beef Tips:

1 small Cheap Roast. (no need to use the expensive stuff)
1 can Campbell's French Onion Street
1 box Rice-a-Roni (Beef Flavored is my favorite).
For the Beef Tips, cut the roast into cubes and put them into the CrockPot. Poor the French Onion Soup over them. Turn the CrockPot on Low. It's best to turn the CrockPot on When You Go To Bed. Let it cook while you're sleeping. It should cook 8-10 hours total. When you get up in the morning, turn it off and forget it till dinnertime.

At dinnertime, turn the CrockPot back on "High" setting, and cook the rice as instructed on the box. Then serve.

Note, the beef will taste better after absorbing the seasoning after it cooked.

2 cans GOLDEN Mushroom soup
2 lbs. ground beef
1 large onion
1 tbs. Worcestershire Sauce
dash of salt
pepper
garlic salt
1 pkg. of noodles or rice
mushrooms may be added extra if desired Brown meat and drain excess fat. Add dices onion, soup, 1 can water, Worcestershire Sauce. Simmer 20 minutes. Serve over rice or noodles. Add a salad and rolls for a complete meal!

1 1/2 cups white corn meal
1 teaspoon sugar
1 1/2 teaspoons salt
1 1/2 cups boiling water
1/2 stick butter, melted
5 eggs, beaten
2 cups milk
1 tablespoon baking powder

Preheat the oven to 350 degrees. Grease a deep 2-2 1/2 quart glass casserole. Place in the oven to heat while preparing the batter. Place the corn meal, sugar and salt in a mixing bowl. Cover with boiling water and stir until smooth. Add butter. Combine milk and eggs in a separate bowl -- beat slightly. Add to cornmeal mixture. Add baking powder and pour into HOT baking dish. Bake 50-60 minutes or use the "knife stuck into the middle, comes out clean" test. This is sufficient to serve 6-8 people, depending on their appetites.

1 stick butter or margarine (don't use ANYTHING called Spread or Blend

4 tablespoons Hershey's Cocoa
2 cups sugar
1/2 cup milk
1/2 cup peanut butter
2 1/2 cups oatmeal

Mix butter or margarine, cocoa, sugar and milk in a saucepan and bring to a boil. Boil for 2 1/2 minutes, stirring constantly. Stir in peanut butter. Remove from heat and blend in oatmeal and mix well. Drop from spoon onto waxed paper and let cool - eat!

You may add whole or coarsely chopped peanuts for variety.

1 pkg. Barzi 16 bean mix (there are others but this is the best) smoked sausage, hamhock or beef soupbone (omit for vegetarian dish)

1 medium chopped onion
3 stalks chopped celery
2 carrots sliced
2 cloves garlic (or 1 teas. garlic powder)
2 teas. olive oil (omit if you want a fat free dish)
2 teas. Worcestershire sauce
1/2 teas. basil (I use about 3/4)
1/2 teas. marjoram 3 bay leaves juice from 1 lemon (or 2 teas. of Real-Lemon concentrate)

1 large can crushed tomatoes

Soak beans by placing in a pot of water (after you've rinsed them) & bring to a boil for 15-20 minutes. Then let sit for 1 hour.

Re-rinse beans and add all of the above with water until you have at least 8 quarts of liquid. Bring to a boil & then simmer at least 3 hours. This is good for your crock pot as well. Start in the morning before leaving for work on low & let it cook all day

This makes a bunch of soup!!!

Sour Cream Chicken Enchiladas

1 chicken boiled & de-boned
1 can cream of chicken soup
1 can cream of mushroom soup
1 tbls minced onion
2 small cans green chilies chopped
1 pint sour cream
4 jalepeno peppers sliced
12 oz Monterey jack cheese
12-15 corn tortillas
2-3 tbls cooking oil & add more as needed

Place boned chicken on plate & keep separate from the other ingredients. Combine soups, sour cream, onion, chilies & heat till warm. DO NOT BOIL!!! The sour cream will curdle!!!

In a skillet heat oil till hot but not smoking. Place 1 tortilla in skillet & heat slightly on each side, till soft. Remove from skillet & place on a paper towel blot excess oil.

Place approx. 1-2 tbls of chicken & 1 LARGE tble of soup mixture in the middle of the tortilla. Role the ends to the middle & place in baking dish. Do this until all the chicken has been used.

Pour remaining soup mixture over the top of the enchiladas & top with cheese & jalepenos.

Bake in a 350 degree oven for 45 minutes. Remove & let set for 10 minutes before serving.

Good dip

This I can't remember where I got it but it's dang good.

Ya got to have a crock pot, no crock and it just don't work.

1 - can of "golden mushroom soup" It's GOT to be "golden" not cream of or any other type it's kinda a fuser and critical ok.

1 - box of frozen chopped broccoli Don't even say it, yaw will not know it's in there trust me.

1 - 8 or 15 ounce can of chopped mushrooms. Them little bottles are cute but the cans are half the price and it's the same stuff.

1 - large box of Velveeta cheese

1 - medium box of Velveeta jalapino or Mexican cheese

1 - large jar of cheese whiz

Dust off the crock pot and turn it on high. Dump in the soup. Put the box of broc on a plate cut a hole in it and Nuke it per instructions.

Put the box in a strainer and open it and drain, put it with the soup. Nuke the cheese wiz bottle (with the lid off of course) per instructions and add it to the crock. Cut the Velveeta into chunks and add it with the mushrooms and stir it around. Cover and wait a while, stir it again and lower the heat to low.

Try and not look at it until mixed

Result Dip for anything , crackers, chips, tore up French bread. It really don't matter you just need a vessel to transport the stuff to your mouth.

If it needs to be thinner toss in a stick of butter. This is top drawer stuff and it's bad for you so use real butter and just deal with it ok!

Oh.. toss in a small bag of slivered almonds (forget the weight but it's a few ounces).

It's extremely hard to screw this up.

6cups Fresh Clean Snow

1/2cup Half&Half (she used real Cream!!)

1/2teaspoon Vanilla Extract

1/2teaspoon Nutmeg

1/4cup powdered Sugar

In a VERY LARGE MIXING BOWL combine the last 4 ingredients. Take a Measuring Cup with ya as you go outside to find your clean fresh snow. Combine and Mix well the snow with the creamsugar mixture. This will have the consistency of softserve ice cream!

This is a SUPER recipe....guaranteed!!!!!!!

Coca-Cola Cake

1 cup Coca-Cola 2 eggs
2 sticks oleo (margarine) 1 tsp. soda
2 tbls dark cocoa 1 tsp. vanilla
2 cups sugar 1/2 tsp. salt
2 cups flour 1-1/2 cups miniature marshmallows
1/2 cup buttermilk

Combine coke,oleo, and cocoa in a pan. Bring to a boil. Mix flour and sugar in a bowl. Pour boiling cocoa mixture over flour mixture. Put soda in buttermilk to dissolve. Add to mixture with remaining ingredients. Bake in greased 12x18 pan at 375 for 45 minutes. Start preparing icing 10 minutes before cake is done.

ICING

6 tbls coca-cola 1 stick oleo
2 tbls cocoa (3 better) 1 box powdered sugar
1 tsp vanilla

Mix coke, cocoa, and oleo in saucepan and bring to boil. Add powdered sugar and stir well. Pour over cake while still hot.

If you are counting fat grams.....FORGET IT!!!!..

No Kitchen Cooking

CHICKEN PARMESIAN

Non-food items:

a) 11'' electric skillet, Presto, ON SALE NOW!! $19.99,
b) 1 Tupperware like bowl (large) with lid - approx $2.50 c) Knives, forks, & spoons - plastic - approx $1.99 d) 1 large spoon - approx $2.50
e) Sturdy Paper Plates, dinner size - approx $1.29 f) Dishwashing soap - approx $1.50. All of this costs about $30.00 at K-Mart but they will be used many times over. The investment is well worth it!!!

Food items: (Cut coupons from the Sunday paper to cut on the costs)

a) 1 approx 28 oz. jar of Ragu or Prego Sauce w/mushrooms & onions - $1.98
b) 2 boneless chicken breasts - thawed - approx. $5.50-$6.00 c) 1 8oz package of spaghetti (store brand) - $ .69 d) 1 small canister (approx 8 oz.) parmesian cheese - approx $2.00 e) 2-3 tbls. of cooking oil - store brand -approx 1.29 f) 2 cups mozzarella cheese - pregrated- (optional) - approx $3.00 g) 4 cups water - FREE get it from the sink!
h) 3 tbls. of salt - FREE steal from the cafeteria or any fast food restaurant!!!

Total cost - appox - $11.00 without Mozzarella or $14.00 with. In case you haven't noticed this makes a lot!!!

Step 1 - Heat skillet to 450 degrees and bring water with salt to a boil. Add Spaghetti and cook 8-10 minutes till done.

Step 2 - Pour spaghetti and water into plastic bowl, cover and drain. Then rinse spaghetti with cold water to stop the cooking process & to prevent the spaghetti from sticking together. Set to one side.

Step 3 - Dry skillet with towel. Turn heat in skillet down to 350 degrees and add oil. Add chicken breasts and brown LIGHTLY on each side. Drain off excess grease.

Step 4 - Add sauce to chicken and bring to a boil

Step 5 - Turn skillet to simmer, cover and cook for 30-45 minutes until done. (Chicken should flake when pulled with a fork)

Step 6 - Add spaghetti to mixture and reheat.

Step 7 - Add cheeses and simmer till melted.

Step 8 - With big spoon, serve on paper plates & enjoy!!!

Step 9 - Wash dishes in the sink and dry (a bath towel will do). Then if living in a dorm hide all electrical appliances in the BACK of your closet as most dorms don't like them on the premises.

Serves 2-3 hungry people, or can be eaten as left overs if you have an ice chest or fridge.

Omit cheeses if you want 5gr of fat for your meal (or buy fat-free cheese).

4-6 large Vidalia onions
4-6 tablespoons butter
4-6 tablespoons Worcestershire sauce
24-inches heavy-duty aluminum foil

Peel onions. Core the onions and remove a section approximately the diameter of a quarter. DO NOT CUT THROUGH TO THE BOTTOM. Fill the cavity with a tablespoon of butter and a tablespoon of Worcestershire per onion. Place each onion on a large square of foil. Bring the edges of the foil to the top center and twist firmly. Place on a flat cooking pan; bake at 350 degrees for 45 minutes or until soft. Serves 4-6

Cauliflower with its snowy clusters seems best as a winter vegetable. This recipe tempers its purity with just enough sinful rich cream and cheese to make a wonderful dish for entertaining.

6 tablespoons (3/4 stick) unsalted butter
4 cloves garlic, minced
4 ounces thinly sliced prosciutto, cut into thin strips

Florets of 1 large head cauliflower, cut into 1/4" lengthwise slices

2 tablespoons unbleached all-purpose flour
1 1/2 cups heavy or whipping cream

Pinch cayenne pepper Salt and freshly ground black pepper, to taste

1 1/2 cups grated Swiss cheese
1/2 cup chopped fresh parsley

1. Preheat oven to 350 F.
2. Melt butter in a large skillet over medium heat. Add the garlic and saut� 2 minutes. Stir in prosciutto and saut� 2 minutes more.
3. Add the cauliflower and cook just until it begins to lose its crispness, 3 to 4 minutes.
4. Stir in the flour and then the cream. Blend well. Season with cayenne and salt and pepper to taste. Heat to boiling and immediately remove from heat.
5. Pour the cauliflower into a shallow au gratin dish. Top with cheese and parsley. Bake until top is lightly browned and bubbling, about 30 minutes. Serve immediately. 6 to 8 portions

You're gonna laugh at this one. This is considered the Argentinean National Desert. You don't have to be a rocket scientist to cook it.
Milk (any amount will do)
Sugar (add enough to milk to make VERY sweet)

In pan carmelize the mixture. Serve alone, or in a crepe topped with more sugar.

That's it!!!

1 stainless steel cross approx. 4' high and 2' across
1 rack of beef ribs, 1 whole pig, or 1 whole goat

1/2 tree - that looks like cedar or cypress, smells like a cross between pecan or walnut burning.

1 pit about 2' deep

Start fire and get it burning real well. Place meat on cross securely with wire (it will shrink in cooking). Place cross with meat approx. 6" in ground at the edge of the pit, but no more than 2'-3' from fire. Let cook until desired doneness.

Microwave COQ AU VIN!!!!

COQ AU VIN

1 Large onion, sliced 1/4 teaspoon thyme
1 clove garlic, minced 3/4 cup dry red wine
1 chicken bouillon cube 2 1/2 - 3 lb broiler-fryer
1 teaspoon salt cut in serving pieces
2 tablespoons minced parsley 1/2 pound whole mushrooms

NOTE: This is the list on the recipe I found. However, I personally prefer 1 cup of dry red wine and I mix bouillon cube in cup of water & use about 1/2 of the mixture. I also use less salt. Use you own judgment on this one.

1. Combine onion, garlic, bouillon, salt, parsley, thyme, and wine in a 2-quart casserole or baking dish. Add chicken pieces. (I marinate in this mixture for about 30 min.)
2. Cook, covered, on HIGH for 20 minutes.
3. Turn chicken pieces over. Add mushrooms. Cook, covered, on ROAST for 10 minutes.
4. Let stand 5 minutes before serving.

Makes 4 servings.

4 boneless/skinless chicken breasts
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon paprika
1 cup uncooked rice
3/4 cup chopped onion
3/4 cup chopped green pepper
1/4 cup chopped fresh parsley
1-1/2 cups chicken broth
1 cup chopped tomatoes
1-1/2 teaspoons salt
1-1/2 teaspoons chili powder

Place chicken in a greased casserole dish. Combine garlic salt, celery salt, and paprika; sprinkle over chicken. Bake, uncovered, at 425 degrees for 20 minutes. Remove chicken from dish. Combine rice, onion, green pepper, and parsley; spoon into dish. In a saucepan, bring broth, tomatoes, salt, and chili powder to a boil. Pour over rice mixture; mix well. Place chicken on top of rice, cover and bake for 45 minutes or until chicken and rice are tender.

1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 oz.) frozen peas (optional)
4 cups shredded cooked chicken
2 cups buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk

In a large saucepan, saut� onion, celery and garlic in butter until tender. Add flour and stir. Add sugar, basil, pepper, and broth; bring to a boil. Cook and stir for 1 minute. Reduce heat, add peas if desired and cook for 5 minutes, stirring constantly. Stir in chicken.

Pour into a greased 13x9x2 baking dish. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened.

Drop by tablespoonsful onto casserole. Bake, uncovered, at 350 degrees for 30 minutes. Cover with foil and bake 10 minutes more or until dumplings are done.

1/3 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon dry mustard
1 teaspoon cracked black pepper
2 cups milk
8 ounces Velveeta cheese, cut into small pieces
2 cups dry macaroni noodles (or shells)
1 slice bread, cut into small cubes (optional)
1 teaspoon paprika

Prepare macaroni noodles according to package directions. Place in ungreased 2 quart casserole dish. In heavy saucepan, melt butter over medium heat. Add salt, pepper, mustard and flour. Stir until mixture begins to "foam". Remove from heat. Add milk and return to heat. Bring mixture to a boil, stirring constantly. Boil and stir for one minute. Mixture will be thick. Remove from heat and add cheese, stirring until cheese is melted and blended. Pour sauce over noodles and blend well. Top with bread cubes and sprinkle with paprika. Bake at 350 degrees for 30 minutes or until bread cubes are brown and sauce is bubbly.