Crock Pot Pepper Steak

1 1/2 pounds boneless beef round steak
2 medium onion, cut into 1/4 inch slices
1 clove garlic, minced
1/2 tsp finely chopped ginger root or 1/4 tsp ground ginger
1 c. beef broth
3 tbsp soy sauce
2 tbsp cornstarch
1/4 c. cold water
2 bell peppers, cut into 3/4 inch strips
3 tomatoes, cut into eighths
6 cups cooked, hot rice

Remove fat from beef, and portion beef into 6 pieces. Spray large skillet with cooking spray, over medium high heat. Cook beef in the skillet, about 8 minutes on each side, until browned on each side. In a 3-4 quart slow cooker, place beef, onions, garlic and ginger root. Pour beef broth and soy sauce over the meat. Cover, and cook on low for 7-9 hours or until beef is tender. In a small bowl, mix together water, and cornstarch. Gradually add this to the beef mixture, along with the bell peppers. Increase heat to high, cover and let cook for 10-12 minutes, or until slightly thickened. Stir in tomatoes, cover and let cook for 3 minutes. Serve over hot cooked rice.

Chow Mein

1 1/2 pounds pork and beef, cubed    2 cups chopped celery    1 large onion, chopped    Butter    2 cans cream of chicken soup    2 cans cream of mushroom soup    2 soup cans hot water    1 large can mushrooms    1/4 cup soy sauce    1 cup chopped blanched almonds    1 cup uncooked rice

Mix all ingredients. Bake at 375 degrees for 1 hour and 30 minutes.

What To Do With Leftover Turkey ???

3 cups cooked rice
3 cups frozen french-cut green beans
1 (2 ounce) jar sliced pimentos, drained
1 large onion, chopped
1 medium green bell pepper, chopped
2 cups diced cooked turkey
1 can cream of mushroom soup
1/2 cup water or milk

Preheat oven to 350 degrees. In a 2 1/2-quart baking dish, combine rice, green beans, pimentos, onion, and green bell pepper; mix well sprinkle turkey over rice mixture in casserole. Mix soup with water and pour over all. Bake casserole, uncovered, 40 to 45 minutes, or until bubbling and lightly browned.

Rice Cooker

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Wild Rice Turkey Casserole

1 package (6 ounce) long grain and wild rice mix, cooked as directed
3 1/2 cup cubed; cooked turkey
1 1/2 cup chopped celery
1/2 cup chopped onion
1 can (10 3/4 ounce) cream of mushroom soup
1 can (8 ounce) water chestnuts; drained and slice, reserve liquid
1 can (4 ounce) mushrooms; drained, reserve liquid
1/4 cup soy sauce
3/4 cup soft bread crumbs
2 tablespoon melted butter or margarine

Preheat oven to 350 degrees. Add water to reserved liquids to make 1 cup. Combine all ingredients except bread crumbs and butter. Spoon into a 3 quart baking dish. Sprinkle with mixture of crumbs and butter. Bake, uncovered, about 1 hour.

Chicken Gumbo Soup

2 tablespoons margarine
1/3 cup green pepper; chopped
1 medium onion; diced
1 stalk celery; sliced
1 quart chicken or turkey broth
1 cup canned tomatoes
1 cup leftover turkey or chicken, cubed (optional)
1 teaspoon salt; optional
1/2 teaspoon pepper
1/3 cup uncooked rice
1 cup cooked okra; sliced
2 tablespoons chopped parsley

In large saucepan brown green pepper, onion and celery in butter until tender, not brown. Add remaining ingredients. Simmer for 20 minutes until rice is tender.

Chicken and Rice Casserole

6-split chicken breasts rolled in poultry seasoning
1/2-pound margarine
1-cup chopped green pepper
1-cup chopped onion
4-cups chicken broth (2 cans college inn)
1-cup rice

Place chicken breasts skin side down into baking dish with margarine and bake at 350 degrees for 1/2 hour. Remove breasts temporarily, stir in peppers and onions, add rice. Place chicken on top skin side up. Bake at 350 degrees for at least an hour. This is a nice make ahead dish suitable not only for family but for company as well.

Seven Layer Casserole

1 cup minute rice, uncooked
1 cup whole corn
1 cup tomato sauce with
1/2 cup water
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 pound ground chuck, browned
1 cup sliced mushrooms
4 slices bacon, cut in 1/2 inch pieces
4 slices american cheese

Layer ingredients in 3-quart casserole dish in order given: Rice, corn, tomato sauce, onion, pepper, meat, mushrooms, bacon and cheese. Bake at 400 degrees approximately 45 minutes.

Crock Pot Chicken and RIce Casserole

4 large chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cups diced celery
1 cup minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings. Use long-grain rice. In slow cooking, they give the fluffiest results. Stir in raw rice and barley during the last 1 to 1 1/2 hours of cooking. All-day cooking would result in gummy, almost gelatinous and gloppy grains. Use an extra 1/4 cups water for every 1/4 cups of raw grain. Alternate solution: Cook grains by conventional stove-top and microwave methods, then stir them in during the last 15 minutes. Brown and wild rice buffs take note: The cooking time for brown rice is approximately twice that of white rice. Wild rice takes even longer than brown. Add pasta to soups during the last 5 minutes of cooking. For other dishes, cook pasta on the stove top, then drain it, and top or toss it with the slow cooker ingredients right before serving. Whichever way it's cooked, pasta is best when done al dente.

Wild Ham Casserole

1 box uncle ben's wild rice mix
1 (10 ounces) box chopped broccoli, cooked and drained
1 cup chopped ham
1 cup sharp cheddar cheese, cubed
1 can mushrooms, drained
1 can cream of celery soup
1 cup mayonnaise
2 teaspoon prepared mustard

Cook rice according to directions. Place rice on bottom of 13x9x2 pan. Layer on top; broccoli, cheese, ham and mushrooms. Combine remaining ingredients and put on top. Sprinkle with parmesan cheese and bake at 350 degrees for 45 minutes. Serves 4 or 6.

Cheese Rice Casserole

1 1/4 cups milk
1 egg
Seasonings to taste
1 1/2 cups grated sharp cheese
2 cups cooked rice or 3/4 cup uncooked rice

Mix milk, egg and seasonings; pour all ingredients into casserole. Bake at 350 degrees for 45 minutes.

Creamy Mushroom Wild Rice Soup

1/4 cup sliced fresh shiitake mushrooms
1 cup sliced fresh mushrooms
1/4 cup thinly sliced carrot
1/4 cup sliced celery
1/4 cup sliced green onion
3 tablespoons butter
1 can (14-1/2 ounce) chicken broth
1/4 cup wild rice, uncooked
1/8 teaspoon dried marjoram
1/2 cup water
1 cup half-and-half or light cream
2 tablespoons flour
1 cup milk
Thin carrot strips, for garnish

Cook mushrooms, carrot, celery, and onion in butter 5 minutes, stirring occasionally. After removing several shiitake slices for garnish, blend mushrooms and half the chicken broth until almost smooth. Return to saucepan. Add remaining chicken broth, wild rice, marjoram and water. Bring to a boil, reduce heat. Cover and simmer 45-50 minutes, until rice is tender. Slowly stir half-and-half into flour until it is smooth. Add to saucepan along with milk. Cook until thickened and bubbly cook, stirring 1 more minute. Ladle into soup bowls and garnish with reserved mushroom slices and carrot strips.

Herbed Turkey and Wild Rice Casserole, Low Fat Crock Pot

6 slices bacon, cut into 1/2" pieces
1 pound turkey breast tenderloins, cut into 3/4" pieces
1 medium onion, chopped (1/2 cup)
1 medium carrot, sliced (1/2 cup)
1 medium stalk celery, sliced (1/2 cup)
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
1 can (10 3/4 ounces) condensed cream of chicken soup
1/4 teaspoons dried marjoram leaves
1/8 teaspoons pepper
1 1/4 cups uncooked wild rice, rinsed and drained
Cook bacon in 10" skillet over medium heat, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook, 2 minutes, stirring occasionally, drain. Beat 1 can of the broth and the soup in 3 1/2 quart slow cooker, using wire whisk, until smooth. Stir in the remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice. Cover and cook on high 30 minutes reduce heat to low. Cook 6-7 hrs. Or until rice is tender and liquid is absorbed.

Beef and Rice Casserole

3 ounces ground beef
1 tablespoon onion, chopped
1 tablespoon celery, chopped
3/4 cup condensed chicken gumbo soup
1/4 cup water
1/2 cup rice (uncooked)
1/4 cup condensed cream of mushroom soup


Combine ground beef, onion, and celery with a small amount of water in a saucepan. Boil until all moisture is absorbed. Mix beef mixture, rice, and mushroom soup. Pour into a small greased casserole dish. Add salt and pepper. Bake at 350 degrees f. For 25 minutes. To microwave: Cook on medium for 8 to 10 minutes.

Chunky Chicken Rice Soup

1 cup cooked cubed chicken
1 teaspoon oil for frying
2 cup chicken broth
1 cup water
10 ounce frozen mixed vegetables
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup minute rice
1 tablespoon dried parsley


In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in minute rice and parsley; cover, remove from heat. Let stand 5 minutes before serving.

Rice Pudding

Ingredients:

* 2 cups water
* 1 cup white rice, medium or short grain (I use brown rice and still get excellent results)
* 1 cinnamon stick, broken into pieces
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
* 1/2 cup raisins
* 1 1/2 teaspoons vanilla extract
* 1/4 teaspoon salt
* 2 large eggs, slightly beaten
* 1 pinch ground cinnamon

Directions:
PLACE water, rice and cinnamon stick pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until liquid is absorbed. Remove cinnamon stick pieces. Stir in evaporated and sweetened condensed milks, raisins, vanilla extract and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, for 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.

Vegetable Beef Casserole

6 cups water
1 tablespoon salt
3/4 cup uncooked rice
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons fat
5 ounces dried beef, cut up
1 small can whole kernel corn
4 ounces mushrooms, sliced
1 can cream of vegetable soup
Seasoning to taste
1/2 cup milk
1/2 cup grated american cheese
3 tablespoons grated italian cheese


Heat 6 cups of water until it comes to a boil. Add salt and rice and cook until tender. Sauté onion and green pepper in fat until tender. Add beef and continue to sauté until edges turn up. Remove from heat and add corn, mushrooms, soup, seasoning and milk. Blend all ingredients except cheeses until evenly spread throughout. Pour into greased 1 1/2-quart baking dish. Blend cheeses and sprinkle over top. Bake at 350 degrees for 30 minutes.

Wild Rice Shrimp Crab Casserole

2 cups wild rice (uncooked)
2 cups white rice (uncooked)
1 cup diced celery
1 small onion, minced
1 small green pepper, minced
1 1/2 pounds mushrooms or 3 cans of mushrooms
Butter
1 cup blanched almonds
2 cups shrimp (cooked)
2 cups crabmeat (cooked)
2 cans cream of mushroom soup
Grated cheese
Bread crumbs, buttered


Wash wild rice and cook with white rice for 25 minutes. Sauté celery, onion, pepper and mushrooms in butter. Mix with rice, almonds, shrimp, crab, and mushroom soup. Bake in greased oblong pyrex for 40 minutes at 350 degrees. Put cheese and buttered bread crumbs on top before cooking.

Broccoli Rice Bake

0.50 cup margarine
0.50 cup chopped onion
1.00 packet frozen broccoli or bunch of fresh broccoli
1.00 can cream of chicken soup
1.00 pound velveeta
1.50 cups cooked rice
1.00 packet crackers
2.00 cooked chicken breasts, shredded or cut into small pieces


Saute onion in 1 stick of margarine until clear and tender. Add drained, cooked broccoli, soup (undiluted), cheese, rice, and chicken (optional), and mix well in large bowl. Put into a greased 13" x 9" dish. Melt other stick of margarine, crush crackers into margarine. Spread cracker mixture over casserole. Bake at 350 degrees for 45 minutes.

Picnic Rice Salad

3 cups cooked rice, cooled
2 hard-cooked eggs, chopped
1/2 cup chopped celery
1/3 cup chopped green pepper
1/4 cup chopped onion
1 jar (2 ounces) diced pimientos, drained
1/4 cup dill pickle relish
1/3 cup mayonnaise
1/3 cup sweet pickle relish
1/4 cup french salad dressing
1 teaspoon salt
1/4 teaspoon pepper
Leaf lettuce


In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sweet pickle relish, salad dressing, salt and pepper. Fold into the rice mixture. Serve in a lettuce-lined bowl. Refrigerate leftovers.