A weekend with Rochelle Lunt

Cooks.com

WILD RICE SOUP WITH CHICKEN

3 c. cooked rice 1 c. chopped celery 1/2 c. chopped green pepper 1 c. minced carrot 1/2 c. chopped onion Dash of garlic powder Salt and pepper 1/4 c. butter 1 (8 oz.) can mushrooms 2 cans cream of chicken soup 2 cans cream of mushroom soup 1 1/4 c. chicken broth 4 c. chicken, cooked and cubed 1 (4 oz.) pkg. slivered almonds Milk - for desired consistency Prepare wild rice using "Basic Oven Method" (below) with water and bouillon. Meanwhile, stir together soups and add at least 1 cup chicken broth. Set aside. Melt butter and saute celery, mushrooms and carrot; cook 1 minute more. Combine sauteed vegetables, soup mixture, chicken and wild rice. Add milk to reach desired consistency. Simmer 30 minutes. Do not boil! Garnish with slivered almonds. Serves 8 to 10. WILD RICE BASIC OVEN METHOD: 1 c. raw wild rice 3 c. boiling water 2 tsp. butter Dash pepper 3 tsp. chicken bouillon 1 tsp. salt, if not using bouillon Rinse wild rice with cold water 3 times, discarding what floats. (I suggest soaking overnight before baking.) Put rice, water, bouillon or salt in a 2 quart covered baking dish. Cover and bake at 350 degrees for 1 1/2 hours. Check after 1 hour and if quite dry, add more water and fluff with a fork. Place reserve rice in a plastic bag and seal and freeze. A double recipe saves prep time and it freezes well.

Breakfast Casserole

        1 onion chopped and sauteed

         3-4 minced garlic cloves or 1\2t garlic powder

• 24 ounces frozen shredded potatoes
• ▢salt and pepper
• ▢12 eggs
• ▢2 cups half and half
• ▢1 teaspoon season salt
• ▢1 1/2 cup cheddar cheese grated
• ▢1 1/2 cup pepper jack cheese grated
• ▢2 cup chopped ham (Or your preferred meat, sausage, bacon would also be great)
• (lily said to add green chilies when we make it)

Instructions

 

• Grease a 9x13 inch pan. Add the frozen shredded potatoes to the bottom of the pan. Sprinkle with salt and pepper.
• In a large bowl, whisk the eggs together. Then add half and half, season salt, cheddar cheese, pepper jack, and chopped ham.
• Pour over the top of the frozen potatoes. Cover with foil and refrigerate for 2 hours or overnight.
• Bake uncovered at 350 degrees for 90 minutes. Let rest for 10 minutes before serving.      

12\30\21 One Time I cooked the hash browns in the oven at 470 for 40 minutes with salt,  pepper, oil pepper and oil. Then Added to the 9 x13 pan, Then cooked in the oven

I put the cooked hashbrowns on the bottom of the 9x13 pan with the egg, cheese, and meat mixture on top of it. Cooked at 460 degrees for 30 min. Turned out delicious

Pumpkin Cookies

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin
1 egg 

-Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
-In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
-Bake for 11-13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.