Meat Chicken Fish

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30-Minute Paella (Kathy in FL)

[Note: I’m including the recipe in its original form and out beside the various items I’ll note the substitutions that can be used. The directions are for the recipe in its original format so adjust for any substitutions.]

2 tablespoons olive oil
1 package (about 10 ounces) chicken-flavored rice and vermicelli mix
1/4 teaspoon red pepper flakes
3–1/2 cups water
1 package (about 10 ounces) refrigerated fully cooked chicken breast strips, cut into pieces (or use canned)
1 package (8 ounces) medium raw shrimp, peeled (from canned)
1 cup peas (from frozen or rehydrated)
1/4 cup diced roasted red pepper

Heat oil in large skillet over medium heat. Add rice mix and pepper flakes. Cook and stir 2 minutes or until vermicelli is golden. Add water, chicken, shrimp, peas and roasted red pepper. Bring to a boil. Reduce heat to low. Cover; cook 12 to 15 minutes or until rice is tender, stirring occasionally.

Apple, Bean and Ham Casserole (Kathy in FL)

1 or 2 cans of SPAM turkey
3 cans (15 ounces each) Great Northern beans, drained and rinsed
1 small onion, diced (or equivalent in dried, chopped onion)
1 medium Granny Smith apple, diced (or equivalent in dehydrated apple pieces)
3 tablespoons dark molasses
3 tablespoons packed brown sugar
1 tablespoon Dijon mustard
1 teaspoon ground allspice
1/4 cup thinly sliced green onions or 1 tablespoon chopped fresh parsley (or equivalent in dried)

Preheat oven to 350 degrees F. Cut turkey ham into 1-inch cubes. Combine ham, beans, onion, apple, molasses, brown sugar, mustard and allspice in a 3-quart casserole; mix well. Cover; bake 45 minutes until hot and bubbly. Sprinkle with green onions before serving, if desired.

Armadillo Balls (Kathy in FL)

[Note: this are a bit much for my stomach, but have friends that really like them when I make them.]

6 to 8 jalapeño peppers (I’ve used canned a couple of times, they just aren’t as firm so are harder to stuff)
1/2 pound Monterey jack cheese, grated
1/2 pound hot pork sausage (fresh, canned)
5 ounces Bisquick
1 package Pork “Shake ‘N Bake’‘
1 egg, beaten (fresh or powdered)

Split peppers. Remove seeds. Stuff inside of pepper with Monterey jack cheese. Combine cheese, sausage and Bisquick. Wrap dough around pepper. Roll in beaten egg. Roll in Shake ‘n Bake. Bake at 300 to 325 degrees F for 20 to 25 minutes

ASIAN BEEF & NOODLES (Kathy in FL)

1–1/4 pounds ground beef (pantry alternative would be canned, dried, TVP, etc.)
2 packages (3 ounces each) Oriental-flavored ramen noodles, separated
2 cups frozen oriental vegetable mixture
1/2 teaspoon ground ginger
3 tablespoons green onion, cut in 1″ pieces (or equal measure of dried, chopped chives)
1 medium onion, chopped (or equal measure of dried, chopped onion)
1 tablespoon garlic, minced (or equal measure of dried, minced garlic)
1 teaspoon soy sauce

In skillet, brown ground beef over medium heat 8 to 10 minutes. Add garlic and onions after beef has been browning 5 minutes. Remove beef with slotted spoon; season with seasoning packet from noodles.

Place noodles in skillet. Add vegetable mixture, 2 cups water or beef broth, soy sauce, ginger and seasoning packet. Bring to a boil, reduce heat, cover and simmer several minutes or until noodles are done. Add beef to skillet once more, cook 1–2 additional minutes.

American Chop Suey Variation: Instead of ramen noodles and flavoring packet, substitute leftover or pre-cooked pasta and one beef bouillon cube. Omit ginger and soy sauce. Add one 8–12 oz can diced tomatoes, tomato soup, or tomato sauce to skillet after beef has browned; continue as above. Serve with microwave-melted cheese, or sprinkle with grated parmesan.

Baked Bean Chili (Kathy in FL)

2 pounds ground beef (fresh, TVP, reconstituted, canned, or leave out if not available - nothing wrong with meatless chili)
3 cans (28 oz. each) baked beans
1 can (46 oz.) tomato juice
1 can (11.5 oz.) V8 juice
1 env. Chili seasoning

In a dutch oven cook beef over medium heat until no longer pink. (Alternately, prepare your alternative meat product as recommended). Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Baked Burrito Packets (Kathy in FL)

1 1/2 tablespoons yellow cornmeal, divided
1 (15 ounce) can low-fat turkey chili with beans
1/2 cup shredded reduced-fat Cheddar cheese (skip this ingredient or substitute Velvetta or Cheez Whiz type product)
2 tablespoons chopped cilantro (replace with dried parsley flakes, if desired)
1 (10 ounce) can refrigerated pizza crust (substitute one of those boxes of Jiffy brand-type pizza crusts or your own homemade pizza crust)

Heat oven to 425 degrees F. Coat a baking sheet with cooking spray; sprinkle with 1/2 tablespoon cornmeal. Mash chili until beans are almost smooth. Stir in cheese and cilantro. Unroll and stretch crust into a 12-inch square. Cut into four 6-inch squares. For each packet: Place 1 square on baking sheet and spoon 1/4 chili mixture in center. Fold 2 corners together to form triangle. Press edges together with fork; poke holes in top (to let steam escape). Sprinkle with remaining cornmeal. Bake 10 minutes or until lightly browned. Note: For spicier flavor, add 1 minced jalapeño pepper to chili mixture. Makes 4 servings.

Baked Chicken and Spaghetti (anonymous)

1 onion, chopped
2 T. shortening or butter
1 can tomatoes
dash of pepper
2 T. sugar
2 cups chicken, cooked and diced
10 oz. cooked and drained spaghetti
1/2 c. grated cheese

Saute onion in shortening or butter; add tomatoes, sugar and pepper. Heat to boiling. Stir in chicken and spaghetti. Toss gently with a fork. Pour into greased baking dish and sprinkle with cheese. Bake at 375 degrees F for 20 minutes.

Baked Chili with Cornmeal Crust (Irene)

1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 tablespoon chili powder
1 tablespoon Original Bisquick® mix
3 tablespoons water
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15.25 ounces) Green Giant® whole kernel corn, drained
3/4 cup Original Bisquick® mix
1 teaspoon salt
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

Heat oven to 350º F. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain. Mix chili powder, 1 tablespoon Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn and salt; break up tomatoes. Heat to boiling, stirring frequently. Pour into ungreased square baking dish, 8×8x2 inches, or 2-quart casserole. Stir remaining ingredients until blended; pour over beef mixture. Bake uncovered 35 to 40 minutes or until golden brown.

BARBECUE CAMP STEW (Kathy in FL)

1 (16 oz.) can BBQ pork (Castleberry or other)
1 (16 oz.) can BBQ beef (Castleberry or other)
1 (16 oz.) or 2 (10 oz.) cans BBQ chicken (Sweet Sue or other)
1 (16 oz.) can cream corn
1 (16 oz.) can sm. lima beans
1 (16 oz.) can stewed tomatoes, blended
1 (16 oz.) can sm. potatoes, drain & chop
2 tbsp. butter
2 tbsp. Worcestershire sauce
1 onion, chopped fine
1 tbsp. lemon juice

Mix and cook on low for 1 hour, stirring regularly.

Bar-b-qued Canned Ham and Peaches (Kathy in FL)

1 - 3 pound canned ham
1/2 cup brown sugar
1/2 cup chili sauce
1 tablespoon lemon juice
3 teaspoons Worchester sauce
1/2 teaspoon chili powder
1/2 cup water
5 medium peaches, peeled and halved

Remove any gelatin from ham. Place ham in 12″ baking dish; insert meat thermometer into center of ham. Bake at 325 degrees for one hour and twenty minutes. Meanwhile, in a saucepan over medium heat, heat to boiling, chili sauce, lemon juice, Worchester sauce, chili powder and water, stirring occasionally. Remove sauce from heat; add peaches and gently stir to coat well. Spoon peaches into baking dish and pour remaining sauce over ham. Bake ham and peaches about twenty minutes longer, basting occasionally with sauce, until thermometer reaches 140 degrees (not necessary for pre-cooked canned ham). Place ham on warm platter; arrange peaches around it. Yields: 10 to 12 servings. Preparation time: 3 hours.

Bar-B-Q Chicken Bake (Kathy in FL)

1/3 cup Bisquick
1 tablespoon water
1 egg white or 2 tablespoons fat-free egg product (fresh or powdered)
1/2 cup cut-up cooked chicken breast (from canned)
1/4 cup barbecue sauce
1/4 cup shredded Cheddar cheese

Heat oven to 400°F. Spray 8 x 4-inch loaf pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg white; spread in bottom of pan. In small microwavable bowl, mix chicken and barbecue sauce. Microwave on High 1 minute; stir. Spoon over batter in pan to within 1/2 inch of edges; sprinkle with cheese. Bake 20 to 23 minutes or until golden brown; loosen from side of pan.

Basic Impossible Pie (Mari) (from Busy Cooks Forum)

Regular:

1–1/2 cups milk
3/4 cup biscuit mix (Bisquick®)
3 eggs
salt and pepper

Large:

2 cups milk
1 cup biscuit mix
4 eggs
salt and pepper

Fillings:

Approx. 1/2 to 1 cup chopped cooked meat, more or less
Approx. 3/4 to 1 cup shredded cheese, more or less
Approx. 3/4 to 1 cup chopped cooked or raw vegetables, more or less

Use a regular 9-in pie pan, or a 10-in or larger quiche pan for the large recipe. Heat oven to 400º. Grease pie plate. Sprinkle filling ingredients (meat and/or vegetables and cheese) into pie plate. Beat base ingredients until smooth, 15–30 seconds in a blender, or 1 minute on high with a hand beater, or 2 minutes by hand. Pour into plate. Bake approx. 25–35 minutes, until knife inserted in center comes out clean and top is golden brown. Cool 5 minutes. 4 to 8 servings.

Variations:

Chopped Chicken, Broccoli, Jack Cheese w/chopped onion
Chopped Ham, Mushrooms, Swiss Cheese
Bacon (6 slices, cooked/drained/chopped), Broccoli, Cheddar
Tuna (1 can drained), Tomato Slices, Cheddar
Shrimp, Leek and Zucchini, with Smoked Gouda
Crumbled (cooked) Hamburger, Cheddar, Green Chile (The Burger Pie)
Spinach, Gorgonzola Cheese, w/Chopped Black Walnuts
Canadian Bacon or diced Pork with Peas, Mozzarella or Smoked Provolone
Turkey, Peas and Green Onion, Dried Cranberries (Thanks Again Pie)
Three Cheeses with Asparagus (2 cups cheese)
Sliced (cooked) Potato, Sliced Onions, Herb-Flavored Cream Cheese
Pork or Chicken, Green Chile, Cheddar (you can pour red chile sauce over servings)
Corned Beef, Diced (cooked) Potatoes, Hot Sauce and Swiss
Corned Beef, Sauerkraut and Swiss (The Reuben)
Whole Green Chilies stuffed with Cubes of Cheese (Rellenos Casserole)
Roast Beef, Onion, Green or Red Peppers, Any Cheese (the Philly)
Chicken, Chopped Celery and Onion, Cashews, Jack Cheese
Spinach, Feta Cheese, Black Olives & Diced Tomato (the Greek)

Notes: Use any raw or leftover cooked vegetables, chopped into uniform size pieces (cook carrots and potatoes in the microwave first - do not use raw). Slice or chop raw veggies smaller than cooked. Thawed frozen spinach (squeezed dry) and frozen chopped broccoli work well. Use any cooked or canned meat in uniform pieces. Add herbs/spices as desired. Try all veggie or all cheese pies. Add mustard, horseradish, hot sauce, barbeque sauce to base if it seems appropriate, in small amounts.

Basic Meal (Calico)

1 cup protein (canned meats, chicken, tuna, etc.)
1 cup veggies (canned peas, string beans, carrots, corn, etc.)
1 cup starch (rice, pasta, canned potatoes, etc.)
canned cream of whatever

There is a fair amount of variety possible with the above, depending on what you have stocked. It can be cooked in a single pot on top of a wood stove.

Basque Country-Style Spaghetti (Kathy in FL)

1/2 pound thin spaghetti
4 tablespoons butter
4 tablespoons olive oil
4 large garlic cloves, chopped (or the equivalent in dried minced garlic)
20 medium shrimp, peeled and de-veined (I used canned shrimp, and you could actually substitute canned crab meat as well)
1/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh parsley, minced
1/4 cup fresh Parmesan cheese, grated

In a large saucepan bring 3 quarts water to a boil. Add spaghetti and cook until tender, but still firm (8 to 10 minutes). Meanwhile, heat butter and olive oil over medium heat in a large skillet. Add garlic, cooking until golden; discard garlic pieces. Add shrimp, salt, pepper, and 2 tablespoons of the parsley to skillet and cook 1 to 3 minutes until shrimp turn pink. Remove saucepan from heat. Drain spaghetti and add to saucepan. Add Parmesan cheese. Place in a warmed serving bowl and sprinkle with remaining 1 tablespoon parsley. Serve immediately. Serves 4.

Beef Stroganoff (Carrey in VA)

one qt of home canned beef and broth
a few beef bullion cubes
a few T of dried onions
some garlic powder
egg noodles
water as needed to cook noodles
cornstarch as needed to thicken sauce
1 can of cream of mushroom soup

Drain the broth into a pot, add more water, a few beef bullion cubes, a few tablespoons of dried onions, some garlic powder, and egg noodles. Bring this to a boil until the noodles are almost done, adding water as needed. Then add a bit of cornstarch, a can of cream mushroom soup, and the beef. Simmer till the beef is hot and the sauce is thick.

Beef Stroganoff (Kathy in FL)

[Possible idea for thermos cooking. Just replace “thermos” for “cozy.” ] In a quart freezer bag put:

2 Tbs powdered milk
1 Tbs butter buds (or use fresh butter/margarine, 1 Tbl.)
1 Tbs tomato powder (or soup mix)
1 Tbs flour
Dash of pepper
2 Tbs dried onion
1 cube beef bullion (crushed)
¼ Cup dried mushroom slices (or freezedried mushrooms)
1 Cup egg noodles, etc
1/2 cup dried hamburger (if you want, or you could try pre-soaking some TVP)

In Camp top with boiling water and put in cozy for 10 minutes. Serves 2.

Beer-Battered Fish (Irene)

Vegetable oil
1 pound fish fillet or 1 pound uncooked peeled deveined large shrimp, thawed if frozen
3 to 4 tablespoons Original Bisquick® mix
1 cup Original Bisquick® mix
1/2 cup beer
1 egg
1/2 teaspoon salt

Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350º F. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot and, if desired, with tartar sauce.

Bisquick Swirls (Kathy in FL)

2 cups of Bisquick
2/3 cups milk (fresh, canned or powdered)
1[4 1/2 ounce can] deviled ham
1/2 cup finely grated cheddar cheese
2 teaspoons prepared mustard

You can prepare ahead of time and cook when ready to eat. With fork, combine mix and milk. knead on floured surface 8–10 times. Roll out into a 12 by 5, 1/2 to 1/4 inch rectangle. Blend the deviled ham, cheese, and mustard: spread meat mixture on rolled out dough next cut dough in half crosswise.

Starting with the longer side, lightly roll up each half, jelly roll fashion cut into 1/2 inch slices[they will look swirled]. Place on a cookie sheet and you can refrigerate until ready to bake if not baking now. Preheat oven to 450 degrees. Bake swirls about 10–15 minutes or until done. Serve hot. Makes 16

Black Beans and Ham (Kathy in FL)

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1/2 cup chopped red or green bell pepper
2 cans (15 ounces each) black beans, undrained
2 cups cubed fully cooked ham (canned or SPAM)
2 teaspoons chili powder
1 1/2 cups Bisquick® mix
1/3 cup cornmeal
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)

Heat oil in 4-quart Dutch oven over medium heat. Cook onion and bell pepper in oil, stirring occasionally, until tender. Stir in beans, ham and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low. Stir Bisquick mix, cornmeal and milk and remaining 1 teaspoon chili powder in medium bowl until soft dough forms. Drop by 6 spoonfuls onto simmering bean mixture. Cook uncovered 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes longer or until cheese is melted.

Bulgur Pilaf with Pine Nuts and Currants (—or with walnuts and raisins) (gardner)

Saute in olive oil till onion is translucent: 1 small onion, finely chopped 1 garlic clove, finely chopped Add and mix a bit: 1 teaspoon dried dill 1/2 teaspooon ground allspice a dash of salt Add and cook for 1 minute: 1 cup bulgur wheat Add 1 1/4 c water, bring to a boil, then lower heat and cook (covered) for 10 minutes. Stir in 1/3 cups currants (I always use raisins), remove from heat, let stand covered for 5 minutes Fluff with a fork, add 1/3 cups pine nuts (I always used chopped walnuts—much cheaper), fluff again, and serve. You could also toss in some drained canned chickpeas (warmed up).

Butter & Herb Salmon Cakes (Kathy in FL)

1 4-oz. pouch butter & Herb Mashed Potatoes, dry
4 cups water
1 1/2 lemons (or equivalent in bottled lemon juice)
10–12 oz. salmon filet (Star Kist makes shelf stable salmon filets)
1/3 cup celery, finely diced (from dehydrated)
1/3 cup onion, finely diced (or equivalent in dried chopped onion)
3 teaspoons mayonnaise
Pinch of cayenne pepper
3/4 teaspoon tarragon
1/2 teaspoon garlic
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
Canola oil

In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7–10 minutes, or until done. Remove with spatula. Set aside to cool.

When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side). Serve hot. Makes 6 patties

CAMP CHICKEN DIABLO (Kathy in FL)

One small can chicken (about 5 oz.)
One cup dry instant rice
One packet tomato soup mix
One-half teaspoon chili powder
Any other spices, as desired

Mix the dry ingredients at home and store in a recycled plastic bag. In camp add enough boiling water to prepare the rice (about 1 cup) plus another ½ cup (so about 1 1/2 cups in all). Stir in the chicken and warm the rice/soup/spices/chicken over the camp stove burner. Serves 1.

CAMP CHICKEN & DUMPLINGS (Kathy in FL)

2 envelopes Lipton’s Cream of Chicken cup-o-soup
1 large can Swanson’s Chunk Chicken Meat
3/4 cup mixed dehydrated vegetables (corn, peas, carrots, mushrooms, and tomatoes)
1 cup Bisquick in a zip-lock bag
water

First rehydrate chicken and vegetables (about 1/2 cup hot water for the chicken and 1/4 - 1/2 cup hot water for the vegetables). Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water (I like 3 for more of a soup mixture). Place on camp stove. Heat to simmering, stirring occasionally. While soup stuff is heating, add water (see Bisquick box instructions for quantity) to Bisquick and knead in the zip-lock bag. When soup stuff is hot, tear off a corner of the bag and squeeze out plops of Bisquick into the pot. Cover and cook for about 10 minutes on low heat. Serves 4.

Camper’s Potluck (Kathy in FL)

2 cans of mixed vegetables
1 can chicken
2 c. instant brown rice
1 pkg. dried onion soup mix
1/2 t. ground cayenne
1 T. margarine (or equivalent)
3 c. water (more if needed - start with using the liquid from the cans of mixed veggies and chicken)

Mix everything together in a pot. Bring mixture to a boil and heat thoroughly. Serve with crackers, cornbread, flat bread, etc.

Can Opener Casserole (Kathy in FL)

1 (10.5 oz.) can cream of mushroom soup
1 (10.5 oz.) can cream of chicken soup
1 small can evaporated milk
2 (6.5 oz.) cans chicken
1 (4.5 oz.) can mushrooms, drained
1 c. chopped celery (if available)
2 c. Chinese noodles
Silvered almonds
1 small jar pimento

Combine first 7 ingredients, and place in a 1 ½ quart casserole dish. Bake, covered, at 350 degrees F for 1 hour. Before serving, garnish with slivered almonds and red pimento. Serves 6 to 8.

Canned Meat Patties (Kathy in FL)

2 C Prepared Mashed Potatos
Rehydrate to equal 1/2 C minced onion (or 1 Tbsp. dry)
1 1lb. canned Ham, 2 cans Corned Beef, or Spam (YAY!)
Mix to equal 1 egg
Salt & Pepper to taste
Oil for frying

Grind meat (meat grinder, potato masher or 2 forks) and add onion, potatoes, egg, and seasoning. Shape into 12 patties, and fry in hot oil.

Caribbean Shrimp Packets (Kathy in FL)

1 (15 1/4 ounce) can pineapple chunks in juice, drained (give the juice to someone to drink or use it as part of the liquid for making rice)
1 1/2 pounds medium raw shrimp, peeled and deveined (or substitute canned shrimp)
1 medium red bell pepper, chopped (from dehydrated … or skip)
1 medium jalapeno pepper, seeded and finely chopped (or substitute a few hot pepper flakes to your taste)
1 tablespoon grated fresh ginger (or the equivalent of dried ground ginger)
1 tablespoon seafood seasoning
1/2 cup butter or margarine, cut up (or your butter substitute)
1/4 cup packed brown sugar
1 1/2 tablespoon lemon juice
Hot cooked rice
4 sheets heavy duty aluminum foil

Preheat grill to medium-high or oven to 450 degrees F. Center one-fourth of pineapple chunks on each sheet of aluminum foil. Arrange shrimp in an even layer over pineapple. Combine peppers, ginger and seasoning; sprinkle over shrimp. Top with butter and brown sugar. Drizzle with lemon juice. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 8 to 10 minutes in covered grill or bake 12 to 14 minutes on a cookie sheet in oven. Serve over rice. Makes 4 servings.

Cheese Tortellini with Tuna (Kathy in FL)

1 can tuna steak
1 package (9 ounces) uncooked cheese tortellini
Nonstick cooking spray
1 cup finely chopped red bell pepper (fresh or rehydrated)
1 cup finely chopped green bell pepper (fresh or rehydrated)
1/4 cup finely chopped onion (or use dried chopped onion)
3/4 teaspoon fennel seeds, crushed
1/2 cup evaporated milk
2 teaspoons all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Cook pasta according to package directions, omitting salt. Drain; set aside. Spray large nonstick skillet with cooking spray. Add bell peppers, onion and fennel seeds; cook over medium heat until crisp-tender. Whisk together milk, flour, mustard and black pepper in small bowl until smooth; add to skillet. Cook until thickened, stirring constantly. Stir in tuna and pasta; reduce heat to low and simmer until heated through, about 3 minutes. Serve immediately. Makes 4 servings

CHEESY CHICKEN & RICE TORTILLAS (Kathy in FL)

Lipton Spanish rice (add water and butter only kind)
1 small can cooked white chicken
flour tortilla shells
sharp cheddar cheese (sharp cheddar in a brick form needs no refrigeration - will last a week!)
squeeze butter (squeeze butter needs no refrigeration - will last 2 weeks!)

Cook the Spanish rice as directed on the packaging using the squeeze butter. Drain the chicken and stir in a few minutes before the rice is done. Heat tortilla shells. Slice some sharp cheddar. Pile your rice mixture and cheese into a shell and enjoy!!! NOTES: Left over flour tortilla shells can be fried with a bit of butter and sprinkled with a cinnamon sugar mixture. Preparation time - 20 minutes tops! Serves one or two.

Chicken & Peanut Noodles (Petticoat Junction)

one of my fave Ramen recipes, and I almost never have the chicken on hand to add, just make it w/o; very creamy and peanut-y

1 tablespoon peanut oil
1 lb boneless skinless chicken breasts, cut into small pieces
3 minced garlic cloves
1/2 cup creamy peanut butter
2 cups water
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper flakes (or to taste)
2 (3 ounce) packages chicken-flavored ramen noodles, BUT only 1 packet of seasoning
1 cup vegetables, of choice (frozen peas, etc)
3 thinly sliced green onions

Heat oil on med high in skillet; stir-fry chicken and garlic approx 3 min.
Remove the chicken. Spoon peanut butter into skillet. Whisk in water, vinegar, soy sauce, pepper flakes and *1* seasoning packet from noodles. Do not use both packets.
Bring to a boil: add noodles & break them up slightly. Add cooked chicken and cover.
Simmer 4 minute to separate noodles. Add veggies, cover and simmer 3 more minutes
Stir. Add green onions & chopped peanuts on top.

Chicken and Rice (Thordawggy)

quick rice
chicken broth
can of chicken
veg of choice
a little mild curry powder for color and flavor
seasonings of choice

Or use Lipton rice side dishes and add chicken or ham.

CHICKEN & VEGETABLE ALFREDO (Kathy in FL)

5 oz. fettucine noodles
1–1/2 cups diced cooked chicken (from canned)
1 cup prepared Alfredo pasta sauce
1 can (8–1/2 oz.) Peas and Carrots, drained
1 can (8 oz.) French Style Green Beans, drained

Cook noodles according to package directions; drain. Combine chicken, sauce and vegetables in saucepan while pasta is cooking. Cook over low heat 3 to 4 minutes or until heated through; stirring occasionally. Toss with hot noodles and serve with Parmesan cheese, if desired. For easy variety, try canned shrimp or canned turkey instead of chicken. Or, try other vegetables, such as Asparagus, Chopped Spinach or Mixed Vegetables.

Chicken and Veggie Pizza (Irene)

2 cups Original Bisquick® mix
1/3 cup very hot water
3/4 cup spinach dip
1 cup chopped cooked chicken
1 medium tomato, seeded and chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
1 1/2 cups shredded mozzarella cheese (6 oz)

Move oven rack to lowest position. Heat oven to 450° F. Spray 12-inch pizza pan with cooking spray.
In medium bowl, stir Bisquick mix, hot water and 1/4 cup of the spinach dip with fork until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake 7 minutes.
Spread remaining 1/2 cup spinach dip over partially baked crust. Sprinkle with chicken, tomato and mushrooms. Sprinkle with cheese. Bake 12 to 15 minutes or until crust is brown and cheese is melted.

Chicken Ranch Tacos (Kathy in FL)

Corn tortillas/taco shells (store-bought or homemade)
3 c. cooked chicken (shredded, chopped, whatever)
1 pkg. of taco seasoning mix
½ c. prepared ranch dressing

Prepare taco shells. In a medium bowl, place chicken. Sprinkle with taco seasoning mix, toss gently to coat. Heat thoroughly. After heated, stir in ½ c. dressing. Spoon warm chicken mixture into taco shells. Top with whatever “normal” toppings that you have … chopped tomatoes (could drain canned chopped tomatoes for use), lettuce, cheese (canned or shredded), sour cream (fresh, powdered, made from evaporated milk), etc.

Chicken Rice Almondine (Kathy in FL)

4 cups water
1 6 once can, chicken
4 cups instant rice
1/2 tsp onion salt
1/2 tsp celery salt
2 tsp chopped dried onion
1 pkg slice almonds (2 3/4 oz)
2/3 cup raisins

Place chicken and water in pot, bring to boil. Add remaining ingredients, bring to boil. Remove from heat. Let sit for 10 minutes. Fluff with fork and serve. Makes 3 generous servings.

Chicken Spaghetti (Kathy in FL - Jan)

1 pound spaghetti
1 can cream of chicken soup
1 can nacho cheese soup (or cheddar cheese soup)
1 can tomato soup
1 can white chicken (like in a tuna can)

Cook and drain spaghetti and return to large pot. If water is scarce, save the water. Add canned ingredients, warm and serve.

Chicken Spaghetti (Snow White)

1 lb thin spaghetti, cooked al dente
1–2 cans chicken (also can use left over chicken meat, diced)
1 can Rotel tomatoes
1 can mushrooms w/juice
1 can black olives w/juice
1 can Campbell’s Cream of Chicken and Mushroom soup (look for the combo,not a can of Cream of Chick and Cream of Mush)
2 cups shredded sharp cheddar cheese
1 onion, 3 stalks celery, diced and cooked till soft (optional)

Combine all ingredients in large casserole dish, cook at 350 F until bubbly. You can jump-start cooking time by microwaving casserole for 15 minutes. Although I haven’t tried it, I think you could put spaghetti into the dish without cooking (and adding water to uncooked casserole) and substituting nacho cheese dip for shredded cheese if TSHTF.

Chicken Spectacular (Kathy in FL)

3 cups cut up cooked chicken (from canned)
1 can, 16 ounces, cut green beans or peas, drained
2 cups cooked rice
1 can, 10 3/4 ounce condensed cream of celery soup
1/2 cup mayonnaise
1 can, 6 or 8 1/2 ounces, water chestnuts, drained and sliced
2 tablespoons finely chopped onion (fresh or dried)

Combine all ingredients thoroughly. Pour into greased crockpot. Cover and cook on LOW for 6 - 8 hours or on HIGH for 3 - 4 hours. Serves 4. May also be cooked faster by stove top method or by baking.

CHICKEN STROGANOFF (Kathy in FL)

1 8-ounce package of noodles
1 packet of onion soup mix
4 tablespoons sour cream (made from dry mix)
1 6-ounce can chicken
1 small can sliced mushrooms water

Bring water to boil. Add onion soup mix and stir until dissolved. Add noodles and cook and stir until tender (8–10 minutes). Drain noodles (try to keep as much onion as possible). Combine with sour cream, mushrooms, and chicken.

Chicken With Apples (Kathy in FL)

4–6 apples (or use canned apples)
2 cans chicken
Several garlic cloves
1/8 tsp ground clove
1/4 cup ± sugar
Bread crumbs
Butter (or butter substitute of your choice)

Spray cooking pan with nonstick spray or some equivalent thereof. Core and slice apples and place in pan. Sprinkle with sugar. Open cans of chicken and drain. Crush garlic cloves and mix into chicken. (Note: could also substitute minced garlic, either from a jar or dried and minced from the spice rack). Cover apple slices with chicken. Sprinkle ground clove over chicken. Cover with bread crumbs. Dot with butter. Place pan in 350 F degree oven. Cook until apples are soft and chicken is warm. This won’t be long if you use canned chicken, longer if you use fresh apples.

Chicken with Chinese Ginger Lemon Sauce by Perk (Kathy in FL)

Dash of Five Spice powder, granulated garlic, black pepper
½ tsp powdered ginger
1 tsp dry onion
1 cube chicken bullion, crushed (low sodium can be used)
1 tsp brown sugar
½ tsp lemonade powder
½ tsp cornstarch

Also take:

a 7 oz pouch chicken (could substitute a small can of chicken)
1 pkg soy sauce

In camp combine all but meat with ¼ cup boiling water and shake to mix well. Add meat and put in a cozy for 10 minutes. Serve over instant rice, or mashed potatoes.

Chile Chicken Enchiladas (Kathy in FL)

2 c. cooked chicken (diced, chopped, whatever)
1 ½ c. shredded Monterey Jack cheese (or equivalent in canned cheese)
½ c. sliced roasted bell peppers (from a jar)
1 can (4.5 oz.) chopped green chiles
1 c. sour cream (fresh, powdered, or made from evaporated milk)
8 flour tortillas (store-bought or fresh made)
1 ½ c. shredded cheddar cheese (or equivalent in canned cheese)

Heat oven to 350 degrees F. Spray 13” x 9” glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, roasted peppers, chiles, and sour cream. Spread about 2 teaspoons enchilada sauce on each tortilla. Tope each with ½ c. of the chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top with any remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cookin spray; cover baking dish with foil, sprayed side down. Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Optional: serve with additional sour cream.

Chinese Shrimp Fried Rice (Kathy in FL)

2 Tbsp. oil
2 large onions, chopped (or use equivalent in dried chopped onion)
2 cups cooked rice
1 to 2 Tbsp. soy sauce
1/2 tsp. salt
2 cups popcorn shrimp, canned is fine (I prefer using canned shrimp for this … less mess)
1 cup bean sprouts (make your own, or get them canned)

Heat oil in saucepan and cook onions until tender. Add the rice, soy sauce, and salt; mix well. Stir in Shrimp and place in lightly buttered casserole dish. Add bean sprouts. Bake at 350 F until heated through. Serve hot.

CHIPOTLE CHICKEN (Kim)

1 can tomato juice
1 can chicken
1 tsp dried minced onion
1 tsp dried minced garlic
1/2 tsp ground black pepper
dash of ground cumin
1 tsp chopped chipotle peppers in adobo sauce (find in small can or jar in Mexican food section of grocery store)

Mix all ingredients together and let simmer about 10–15 minutes. Taste and add more chipotle if desired (chipotle is hot and potent, be careful!). Serve over hot cooked pasta or rice, or roll in tortillas.

Corned Beef Hash (Thordawggy)

1 can corned beef
two cans of sliced potatoes (love those)
dried onions and green peppers

Fry up a little crispy. Use Spam if you like it instead.

Country Chicken and Biscuits (Irene)

6 cups cut-up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery stalks
1 bag (1 pound) Green Giant® frozen mixed vegetables
2 cans (14 ounces each) chicken broth
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick® mix
1 cup milk

Heat oven to 400º F. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13×9x2 inches.
Stir Bisquick mix and milk until soft dough forms. Drop by 30 teaspoonfuls onto chicken mixture. Bake 25 to 30 minutes or until biscuits are golden brown.

Country Terrine (pate) (Melanie)

1 cup finely chopped onion (1 large)
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon black peppercorns
1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 Turkish or 1/2 California bay leaf
1/2 cup heavy cream
2 large eggs
3 tablespoons Cognac or other brandy
1/2 lb chicken livers, trimmed
1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)
1/2 lb ground fatty veal (preferably veal breast)
1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes
12 bacon slices (about 3/4 lb)

Special equipment: an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer. Accompaniments: cornichons; mustard; bread or crackers. Assemble and marinate terrine: Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.

While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.

Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.

Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.

Bake terrine: Put oven rack in middle position and preheat oven to 325°F. Discard plastic wrap and cover terrine tightly with a double layer of foil. Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.

Weight terrine: Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine.

Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.

To serve: Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

Cooks’ notes: Terrine can be marinated (before baking) up to 24 hours. Terrine keeps, wrapped in plastic wrap and chilled, 2 weeks.

Makes 12 to 14 servings. (but this is so good expect 5–6 to eat the whole thing.)

Serve with toasted baguette slices, cornichons, mustards, herbed mayonaisse and wine-baked olives. This will help you to get to know your neighbors really, really well.

Crunchy Tuna Casserole (Kathy in FL)

1 (3 oz.) can chow mein noodles
1 can cream of mushroom soup
1 (6.5 oz.) can tuna, drained
¾ c. chopped cashews
equivalent in ¼ c. chopped onion
1 small can of chopped olives, drained
dash of pepper

Reserve ¾ cup chow mein noodles. Combine remaining noodles and remaining ingredients in a bowl and mix thoroughly with ¼ cups water. Spoon into a greased casserole dish. Sprinkle with reserved noodles. Bake at 350 degrees F for 40 minutes. Yields 4 servings.

Note 1: you may also add 1/3 cup chopped celery if you have it, or rehydrated chopped celery. Note 2: It doesn’t matter whether you use green or black olives. Use your own personal preference (or even leave them out if you don’t live olives).

CRUSTLESS QUICHE (Kathy in FL)

6 eggs (fresh or powdered)
1 c. shredded cheese (fresh, freeze dried, or grated Velveeta)
1 1/2 c. milk (fresh, canned, or powdered)
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/8 tsp. pepper
1 c. Bisquick or like mix
1 c. cooked, drained, diced meat, vegetables, mushrooms, etc.

Grease a 9-inch pie pan. Sprinkle cheese, meat and vegetables in pie plate. Beat together eggs and remaining ingredients. Pour mixture into pan. Bake at 30 minutes at 350 degrees or until center is done.

Deluxe Cheeseburger Melt (Irene)

1 1/3 cups Original Bisquick® mix
1/4 cup water
2 eggs
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 pound ground beef
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup Green Giant® frozen mixed vegetables

Heat oven to 400º F. Spray 13×9-inch pan with cooking spray. Stir Bisquick mix, water, eggs and 1 cup of the cheese in medium bowl; spread in pan.
Cook beef in 10-inch skillet over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in soup and vegetables; heat until hot. Spread over batter in pan.
Bake 23 to 25 minutes or until edges are light golden brown. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted.

Deviled Black-Eyed Peas (Kathy in FL)

1 can black eyed peas
1 sm clove of garlic chopped
equivalent of ½ c. chopped onion
1 t. instant bouillon
1 (4.5 oz.) can of deviled ham
2 c. cooked rice
1 T. butter
Pepper to taste
¼ c. grated Parmesan cheese
½ c. seasoned crumbs
1 can of diced tomatoes, drained
tabasco sauce to taste

Combine peas, garlic, onion and bouillon (plus green pepper and/or celery if you have it) in saucepan, mixing well. Add 2 cups boiling water. Cook covered, over medium heat for 20 to 25 minutes or until peas are tender, stirring frequently; drain. Stir in deviled ham. Toss with rice, butter and pepper to taste. Combine cheese and crumbs in bowl, mixing well. Mix tomatoes with crumbs and cheese and make fritters by sauteing in a skillet. Serve the cooked tomato fritters with the rice mixture. Note: you may also wish to include the equivalent of ½ c. chopped green pepper and/or ½ c. chopped celery.

Devil’s Gate Crab Casserole (Kathy in FL)

Here’s a recipe from Backpack Gourmet by Linda Frederick Yaffe. At the end, there are instructions for dehydrating the casserole. Looks like an interesting way of having quick to fix meals, but I would think that this would up the amount of water that you would need to store.

Cook, then drain in a colander 12 oz fettuccini pasta, broken into thirds
Return pasta to the pot. Stir in and blend well:

1 cup mayonnaise
1 bell pepper, minced
1 onion, minced
3 stalks celery, minced
1 pound cooked crabmeat or imitation crab, flaked
2 tablespoons hot sauce
1/2 teaspoon salt

Preheat oven to 350 degrees. Oil a 10-by-13-inch casserole dish.
Spread the crab mixture in the dish. Sprinkle evenly over the top: 2 slices whole-grain bread, crumbled. Dot with: 1 tablespoon butter or margarine
Bake for 30 minutes.
Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
To rehydrate, cover with water just above the level of food in the pot, boil, stir, and serve.

Serves 4

Easy Chicken ‘n Broccoli Pie (Irene)

1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

Heat oven to 400º F. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Easy Chicken Pot Pie (Cooking for 2) (Irene)

1/2 cup canned condensed reduced-fat reduced-sodium cream of chicken soup
1/4 cup fat-free (skim) milk
1 cup Green Giant® frozen mixed vegetables (from 1-lb bag)
1/2 cup cut-up cooked chicken breast
1/2 cup Bisquick Heart Smart™ mix
1/4 cup fat-free (skim) milk
2 tablespoons fat-free egg product or 1 egg white

Heat oven to 400° F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
In small bowl, stir remaining ingredients until blended. Pour over chicken mixture. Bake uncovered about 20 minutes or until crust is golden brown.

EASY CHICKEN POT PIE (Suzyinaz)

Bottom crust as directed below
1/4 c. butter
1/4 c. Bisquick baking mix
2 tbsp. chopped onion
1/8 tsp. pepper
1 1/4 c. chicken broth
1 c. frozen mixed vegetables
1 1/2 c. cut-up cooked chicken
1/2 c. Bisquick baking mix
1/3 c. milk
1 tbsp. butter, melted

BOTTOM CRUST: Cut 2 tablespoons firm butter into 1-cup Bisquick baking mix until mixture resembles fine crumbs. Stir in 2 tablespoons milk until mixture begins to form a ball and cleans side of bowl. Pat on bottom and up to rim of ungreased pie plate. Bake 5 minutes or until lightly browned at 350 degrees.

Heat butter in 2-quart saucepan until melted; stir in 1/4 cup baking mix, onion and pepper. Cook, stirring constantly, until mixture is bubbling; remove from heat. Stir in chicken broth; add vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; heat through. Pour chicken mixture into bottom crust. Mix remaining ingredients until smooth. Pour evenly over chicken mixture; spread evenly to edge. Bake 25 minutes or until golden brown at 350 degrees. Let stand 10 minutes before serving. Serves 6. Note: these are not generous servings, need to serve a salad and dessert or fruit, or just double recipe and make in 9 x 13 pan .

Easy Chicken Rice (Ganygirl)

2 1/2 cups rice
2 tbs chicken flavor
1/2 cup powdered milk
1/2 cup condensed milk
2 1/2 cups water

Steam 50 min, or cook until tender. Mix in canned chicken, cheese or broccoli, whatever you like. This would be good in a Solar oven!

Easy Chili Skillet Bake (Kathy in FL)

2 cans (15 ounces each) chili with beans
1/2 cup Original Bisquick® mix
1/4 cup milk
1 egg, beaten
1 package (4 ounces) shredded Cheddar cheese (1 cup)

Heat oven to 400°F. Spray 10-inch ovenproof skillet with cooking spray. Heat chili in skillet over medium heat, stirring occasionally, just until simmering. Remove from heat. Stir Bisquick mix, milk and egg in small bowl with fork or wire whisk until blended. Spoon batter in ring around outer edge of chili. Sprinkle 1/2 cup of the cheese over batter. Bake about 20 minutes or until crust is golden brown and knife inserted in center of crust comes out clean. Immediately sprinkle remaining 1/2 cup cheese over center. Let stand 5 minutes before serving.

Easy Pasta Mix-Up (Kathy in FL)

For each serving of cooked pasta (spaghetti, fettucine, elbow, bowtie, etc.) throw in 1 T. of olive oil and the following mix.

1/2 c. Parmesan Cheese
2 T. garlic powder
1 t. onion powder
2 T. bacon bits
1/8 t. salt
1/4 t. pepper

The mix can be pre-made and stored in ziploc-type snack bags for keeping or sharing. Just include directions on adding it to one serving of cooked pasta.

Emergency Shelf Casserole (Dave)

2 cans (28 oz. ea) baked beans, partially drained
1 can Vienna sausage, drained
1 can luncheon meat, cubed
1/4 lb. dry salami, sliced (optional)
1 tbsp minced onion
1/4 tsp garlic powder
1/8 tsp leaf thyme

Combine all ingredients in Crock-Pot; stir well. Cover and cook on Low setting for 7–9 hrs. Remove cover and cook on High setting to reduce excess liquid.

FOIL PACKET HAM & PINEAPPLE (Kathy in FL)

For each packet you need the following:

1 slice ham
2 - 4 pineapple rings
1 - 2 tbs. brown sugar
1 - 2 tbs. butter (or margarine)
Aluminum Foil

For each packet: Cut the foil into a good size square (maybe 10 – 12 inches). Spread a little bit of the butter in the center. Place 2 of the pineapple rings on the foil and then cover with some of the brown sugar. Cover with the ham. Repeat for additional packets, if desired. Fold over the foil securely and place on the coals for heating. This doesn’t have to cook very long, maybe 10 - 15 minutes. The main concern is getting the ham hot.

FOIL DINNERS (Kathy in FL)

1 can (12 ounces) luncheon meat
1 can (15 ounces) sliced new potatoes, rinsed and drained
1 can (15 ounces) baby carrots, drained
2 tablespoons dried onion
1/4 cup brown sugar
2 tablespoons whole grain mustard
1/4 teaspoon celery seed
1/4 cup ginger ale

Slice meat into 4 slices and each slice into 4 pieces. Place 4 pieces in the center of a 12-inch square of heavy duty aluminum foil. Divide potatoes, carrots and dried onion evenly between each square of foil. In a small bowl, mix brown sugar, mustard, celery seed and ginger ale. Spoon over meat and vegetables. Fold foil into packets and place on a baking sheet. Bake at 375 degrees F for 30 minutes.

Fried Rice

4 cups boiled rice
3 tablespoons olive or peanut oil
1 tablespoon dry green (or other) onion
1/4 teaspoon garlic powder (or 2 cloves fresh)
2 tablespoons dried mushrooms
2 dried whole eggs, rehydrated
1 tablespoon soy sauce
shredded canned ham, pork or chopped shrimp (optional)

Sauté rice in oil for 5 minutes, stirring occasionally. Add green onions and mushrooms and meat, if using. Cook for several minutes. Combine rehydrated eggs with soy sauce and stir into pan. Cook until eggs set.

Fried Rice (Poppy)

3 cups rice
1 cup dried green onion (re-hydrated and drained)
equivalent of 3–4 eggs- powdered eggs, scrambled
1 12 oz can chicken or about ½−1 lb other canned meat of choice (ham is great)
soy sauce - to taste
canola Oil

Boil your rice just as you would to make plain white rice. In a large deep skillet or wok heat your meat of choice by stir frying it in about 2 tbs oil. Add more oil if needed to the pan to keep the rice from sticking before adding the rice. At this point you will want to shake in the soy sauce as you stir your rice. This will both color and season the rice. Stir in green onion and eggs adding more soy sauce if desired (careful this is liquid salt). Stir fry until onions become slightly translucent. Alternate to eggs and green onion: ½−1 cup dried split peas (re-hydrated and drained) ½−1 cup dehydrated carrot pieces (re-hydrated and drained)

Garlic Cheese Grits With Ham (Kathy in FL)

1 canned ham cubed
2 cups grits
8 cups water
2 cloves garlic or garlic powder to taste
1 or 2 pounds Velveeta, depending on taste

Put water in a big pot, don’t salt water. Add ham and garlic. Bring to a boil. Add grits and keep stirring until done. Add Velveeta and let melt. This should keep without refrigeration for 24 hours for leftovers.

GLAZED HAM & SWEET POTATO PACKETS (Kathy in FL)

4 sheets (12×18-inches each) foil
1 pound cooked ham, cut in 3/4-inch cubes
3 medium sweet potatoes, cut in bite-size pieces
1/2 cup orange juice
1/2 cup raisins
1/4 cup maple flavored syrup
Ground ginger

Preheat grill to medium-high. Center one-fourth of ham on each sheet of foil. Top with sweet potatoes. Combine orange juice, raisins, maple syrup and ginger; pour over ham and sweet potatoes. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 12 to 14 minutes in covered grill. Number of Servings: 4

Glom (lauraB)

1 large box Kraft Mac n’ Cheese with sauce pouch, prepared (not dry)
1 pound cooked hamburger (drained) - it’s good with diced ham as well
1 large can corn
1 large can peas

Mix all together. Very filling and does great as leftovers too.

Goldfish Casserole (Kathy in FL)

[Again, thinking of the kids on this one … but it is actually not much different from any other casserole, just looks more kid friendly. <grin>]

1 or 2 cans of mixed vegetables
2 cans (about 6 oz. each) tuna in water, drained
1 cup uncooked instant rice
1 can (10 3/4 oz.) Condensed Cheddar Cheese Soup OR Cream of Mushroom Soup OR Cream of Celery Soup
1 cup milk (from canned or powder)
1 cup Pepperidge Farm® Goldfish® Snack Crackers (or could use any cheddar cracker crushed up)

MIX vegetables, tuna, rice, soup and milk in bowl. Spoon into 1 1/2-qt. microwave-safe casserole. COVER and microwave on HIGH 6 min. Stir. Cover and microwave on HIGH 6- to 8-min. more or until rice is tender. Stir and sprinkle with crackers. IF your microwave is down - or you don’t have one - just heat through and then top with the crackers. Same difference.

Gourmet Italian Dinner (Kathy in FL)

This came from a backpacking website.

Menu:

fettuccine with white clam sauce
minestrone soup
green vegetable
punch
cake

Ingredients:

6 oz. can of minced clams
6 oz. dried pasta
1/4 cup parmesan cheese
2 tsp. cornstarch
1/2 cup powdered milk
2 Tblsp. margarine
1 pkg. Knorr minestrone soup
freeze-dried green beans
Crystal-Lite Drink Mix
Mrs. Whites Muffin Mix

(no broccoli in ingredients list?)

Fix soup according to package directions. Put broccoli into 1 inch water, cover and boil for 5 minutes, set aside. For long-term treks, fix the green beans according to package directions. Put pasta in large pot of boiling water, simmer for about 5 minutes, cover and set aside. Mix cornstarch, milk, and 1/4 cup water in pot and heat, stirring constantly, until thick. Add butter, clams and juice from can, plus small amount of additional water if sauce is too thick; stir until hot. Serve pasta with sauce poured on top. Sprinkle parmesan cheese on top of pasta sauce and broccoli. Put muffin mix into Silverstone frying pan, add water, stir, cover with another upside-down frying pan and put on low heat for 10 minutes. Hold both pans together, flip, and cook other side for 10 minutes. Check for doneness by inserting a fork into cake; if done, the fork comes out clean; if not, cook a little longer. Serves two.

HAM A LA RAMEN (Kathy in FL)

1–2 packages Ramen (oriental noodle soup)
1/2 cup dried peas
parmesan cheese
1 5 ounce can of ham
red pepper flakes (optional)

Cook the Ramen noodles (without flavor pack) along with the dried peas. Drain cooked noodles. Top with ham. Add parmesan cheese and red pepper flakes to taste.

HAM AND BEANS IN A HOLE (Kathy in FL)

1 lbs Navy or Northern Beans (can mix 1/3 Navy, Northern, and Kidney beans too)
2 lbs Cubed Ham
1 tsp pepper
1 large chopped Onion
1 Tbs Salt

Soak beans in water over night. Dig a bean hole (18 deep x 18 wide). Build good sized hard wood fire on top of hole and let fall and burn down to coals in the hole (you can use charcoal also). Drain beans and add to #12 Dutch Oven. Add ham, onion, salt and pepper. Stir. Add water to cover beans. Depth should be about two inches above beans. Put Dutch Oven in bean hole and cover with dirt. Cook for about 7 hours. Dig up everything and enjoy. You may want to put a marker where your bean pot is, you might “lose” them otherwise, especially if it rains. <grin>

Ham and Cheddar Cheese Biscuit Topping (Kathy in FL)

Biscuits
3/4 cup cubed cooked ham
6 tomato slices (or equivalent in thoroughly drained diced or stewed tomatoes from a can)
1 can Condensed Cheddar Cheese Soup
1/3 cup milk
2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
Paprika

Make biscuit, muffins, or cornbread of your choice then set aside until the topping is heated through. MIX soup, milk, Worcestershire and mustard in saucepan. Heat through. Add chopped ham and heat through again. Place your tomatoes on the biscuits (or other bread of your choice). Spoon soup mixture over and sprinkle with paprika.

Ham with Cherry Sauce Recipe (Kathy in FL)

1 canned ham
1 (10 ounces) jar apple or guava jelly
1 tablespoon prepared mustard
1/3 cup pineapple juice
2 tablespoons dry white wine
1 (1 pound 5 ounces) can cherry pie filling
1/2 cup light raisins

Heat a large canned ham according to time schedule on can. Half an hour before end of heating time, remove ham from oven and score fat in diamonds. Combine one 10-ounce jar apple or guava jelly and 1 tablespoon prepared mustard. Stir in 1/3 cup pineapple juice and 2 tablespoons dry white wine. Cook and stir to boiling; simmer mixture 3 minutes. Pour 1/3 of glaze over ham. Return ham to oven for remaining 30 minutes. Spoon glaze over ham every 10 minutes. In saucepan, heat one 1-pound 5-ounce can cherry pie filling and 1/2 cup light raisins to boiling. Stir occasionally. At end of heating time, transfer ham to a platter. Add glaze from pan to cherry sauce. Bring to boil. Spoon some over ham. Pass remainder. Yield: 3 cups sauce

Hawaiian Enchiladas (Kathy in FL)

1 - 15 ¼ ounce can pineapple tidbits in juice
1 cup thinly (1/8″) sliced carrots (from canned or dehydrated)
½ cup dried apricots, chopped
1 ½ cup chicken breast, cooked and chopped (or used canned chicken)
½ cup slivered almonds
2 cups finely shredded cheese (or from cheesy-salsa)
8 - 8 inch flour tortillas
2 tablespoons flour
1 teaspoon ground mustard
½ tsp salt
2 cups skim milk (made from dry or evaporated)
6 eggs, beaten (or egg substitute or powdered)
¾ cups sweet and sour sauce

Drain pineapple well and discard juice. Steam carrots about 3 minutes, until crisp and tender. Mix together pineapple, carrot, apricot, chicken, almonds and 1 ½ cups cheese into a dish. Make a straight cut down tortillas, about 1″ from edge. Discard the small pieces. Spoon filling equally among tortillas, parallel to cut edge. Starting with cut edge, tightly roll up each tortilla and place seam side down in a greased 9 x 13 x 2 baking dish. Mix together flour, mustard, and salt. Add small amount of milk and stir until smooth. Stir together flour mix, remaining milk and beaten eggs. Pour over filled tortillas in baking dish. Cover and refrigerate 8 - 12 hours. Remove from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Cover loosely with aluminum foil and bake 25 minutes. Remove foil and bake another 10 minutes. Remove from oven and spread sweet and sour sauce on each enchilada. Sprinkle remaining ½ cup cheese over all. Bake another 5–10 minutes until cheese is melted. Serve warm.

Hawaiian-Roni (Kathy in FL)

1 canned ham, cut into 1-inch pieces
1/4 cup teriyaki sauce
1 (6.2-ounce) package RICE-A-RONI® Fried Rice
1/4 cup chopped onion
2 tablespoons margarine or butter
1 (8-ounce) can pineapple chunks in juice, drained, reserving 1/4 cup juice
1 cup sliced carrots (from canned)
1/4 cup slivered almonds, toasted

In small bowl, combine ham and teriyaki sauce; set aside. In large skillet over medium heat, saute rice-vermicelli mix and onion with margarine until vermicelli is golden brown. Slowly stir in 1 cup water, reserved 1/4 cup pineapple juice, carrots, pork mixture and Special Seasonings; bring to boil. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until rice is tender and pork is no longer pink inside. Stir in pineapple chunks. Cover; let stand 5 minutes before serving. Sprinkle with almonds.

Hearty Chicken Pot Pie (Irene)

1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg

Heat oven to 400º F. Mix vegetables, chicken and soup in ungreased 2-quart casserole. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole. Bake 30 minutes or until golden brown.

Hearty Chicken Stew with Dumplings (Cooking for 2) (Irene)

2 cups Green Giant Select® frozen broccoli, carrots and cauliflower (from 1-lb bag)
1 cup cut-up cooked chicken breast
3/4 cup water
1 tablespoon ketchup
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 can (14.5 oz) no-salt-added stewed tomatoes, undrained
1 cup Bisquick Heart Smart™ mix
1/3 cup fat-free (skim) milk
1/2 teaspoon parsley flakes
1/8 teaspoon garlic salt

In 2-quart saucepan, heat vegetables, chicken, water, ketchup, Italian seasoning, 1/8 teaspoon garlic salt, the pepper and tomatoes to boiling, stirring occasionally.
In small bowl, stir Bisquick® mix, milk, parsley flakes and 1/8 teaspoon garlic salt until soft dough forms. Drop by 6 spoonfuls onto boiling stew; reduce heat. Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.

HEAVENLY HASH (Kathy in FL)

2 c rice
4+ c water
1 pk onion soup mix
1 can kernel corn
1 can Spam, or other canned meat

Put the rice, onion soup mix and the water in a pan (use a little more than 4 cups to make up for the soup mix). Do not add any salt to the water; there is enough in the soup mix. When the rice starts to boil, cover and let simmer for 15 minutes. While the rice is simmering, cut up the Spam. After the rice is done, add the corn and Spam. Feel free to add any other leftovers from previous meals (e.g., bacon, sausage, peas, etc.).

IMPOSSIBLE CHICKEN PARMIGIANA (Kathy in FL)

3/4 c Creamed cottage cheese (fresh or made from canned milk)
1/3 c Grated parmesan cheese
1/2 tsp Garlic powder
1/2 tsp Oregano
1/2 tsp Basil
1 can Tomato paste 6 oz.
1 cup Milk (fresh, canned, or powdered)
2 Eggs (fresh or powdered)
2/3 cups Bisquick or like mix
1/4 teaspoon black Pepper
1 1/2 cups Chicken, cooked & diced (or use canned)
1 1/4 cups Mozzarella cheese shredded (fresh, freeze dried, or similar substitute)

Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese. Beat remaining ingredients in blender on high for 15 seconds, by hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top with remaining mozzarella cheese. Bake 5–8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.

Impossible Chicken Pot Pie (Kathy in FL)

2 cups cut-up cooked chicken (from canned)
1 1/2 cups peas and carrots, drained (from canned)
1/4 cup chopped mushrooms
1/4 cup chopped onion (fresh or dried)
4 eggs (fresh or powdered)
1 1/3 cups milk (fresh, canned or powdered)
3/4 cup Bisquick
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees F. Grease a 10-inch pie plate. Mix chicken, peas and carrots, mushrooms and onion in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or for 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes. Yield: 6 to 8 servings.

Impossible Crab Pie (Kathy in FL)

4 cups grated Cheddar cheese
1 pound imitation crab meat (or equivalent in canned crab meat)
4 eggs (fresh or powdered)
2 cups milk (fresh, canned or powdered)
1 cup Bisquick®
2 tablespoons chopped scallion
Hollandaise sauce

Put cheese into an 11 x 7-inch glass dish. Cover with crab meat. Combine eggs, milk and Bisquick®. Add scallion; mix well. Pour over cheese and crab meat. Bake at 400 degrees F for 40 to 45 minutes. Serve with hollandaise sauce.

Impossible Ham Salad Pie (Kathy in FL)

1 cup finely chopped, fully cooked ham (SPAM, canned, Treet, etc.)
1 can peas, drained
1 cup shredded Cheddar cheese (4 ounces) (or equivalent in shredded Velveeta)
1 cup milk (fresh, canned, or powdered)
1/2 teaspoon mayonnaise or salad dressing
1 1/2 teaspoons prepared mustard
3/4 cup Bisquick
3 eggs (fresh or powdered)

Preheat oven to 400 degrees F. Lightly grease a 10-inch pie plate. Rinse peas under cold water to separate and then drain. Sprinkle peas, ham and cheese into pie plate. Beat remaining ingredients in blender on high for 15 seconds, or until smooth. Pour into pie plate. Bake until golden brown and until knife inserted into middle of pie comes out clean, about 30 to 35 minutes. Let pie stand 5 minutes before cutting. NOTE: If mixing ingredients by hand, mix for 1 minute.

Impossible Herbs ‘n’ Onion Pie (Kathy in FL)

3 onions, sliced thin and separated into rings (or reconstitute dried onion rings)
3 eggs (fresh or powdered)
1/4 cup butter
1 cup Bisquick
1/2 pound bacon, fried crisp and crumbled (or use real bacon bits)
1/4 teaspoon dried savory leaves
1 1/4 cups milk (fresh, canned or powdered)
1/4 teaspoon dried basil leaves
2 teaspoons Worcestershire sauce
1/4 teaspoon dried parsley leaves

Heat oven to 400 degrees F. Grease a 9-inch pie plate. Cook onions in butter in 10-inch skillet, stirring frequently, until onions are softened. Arrange half of the onions evenly in pie plate; sprinkle with half of the bacon. Top with remaining onions and bacon. Place milk, Worcestershire sauce, eggs and baking mix in blender container. Cover and blend on high 15 seconds. Pour into plate. Mix herbs in small bowl; crush slightly. Sprinkle evenly over milk mixture. Bake until knife inserted in center comes out clean, about 35 minutes. HIGH ALTITUDE: Grease 10-inch pie plate. Cook onions until softened, 6–7 minutes. Bake 30–35 minutes. For 2 servings, bake 20–25 minutes.

Impossible Lasagna Pie (Kathy in FL)

1/2 cup small curd cottage cheese (fresh or made from canned milk)
1/4 cup grated Parmesan cheese
1 pound ground beef, cooked, drained (fresh, canned, or dehydrated)
1 cup shredded mozzarella cheese (fresh or freeze dried or canned)
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 (6 ounce) can tomato paste
1 cup milk (fresh, canned or powdered)
2 eggs (fresh or powdered)
2/3 cup Bisquick® Baking Mix
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees F. Grease 10-inch pie plate. Layer cottage cheese and Parmesan cheese in plate. Mix cooked beef, 1/2 cup of the mozzarella cheese, the oregano, basil and tomato paste; spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until golden brown and knife inserted in center comes out clean, 30 to 35 minutes. Sprinkle with remaining cheese. Cool 5 minutes. Makes 6 to 8 servings.

Impossible Pizza Pie (Kathy in FL)

1 medium onion, chopped (1/2 cup) (fresh or dried)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick
1 cup milk (fresh, canned or powdered)
2 eggs (fresh or powdered)
1 (8 ounce) can pizza sauce
1/2 (3 1/2 ounce) package sliced pepperoni
1/4 cup chopped green bell pepper (fresh or dried)
3/4 cup shredded mozzarella cheese

Preheat oven to 400 degrees F. Grease a 9-inch pie plate. Sprinkle onion and Parmesan cheese into pie plate. Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes. Makes 6 to 8 servings.

IMPOSSIBLE SOUTHWESTERN PIE (Kathy in FL)

1 1/2 cups whole kernel corn
8 medium green onions, chopped
1 can (15 ounces) black beans, rinsed and drained
1/3 cup shredded Cheddar
1/2 cup Bisquick
1/2 cup milk
1/2 cup thick-and-chunky salsa
2 eggs
Additional thick-and-chunky salsa

Heat oven to 400°F. Grease 9-inch pie plate. Layer corn, onions, and beans in pie plate. Sprinkle with cheese. Stir baking mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa. Makes 6 servings

High Altitude (3500–6500 ft): Increase baking mix to 2/3 cup. Bake 40–45 min.

Impossible Turkey and Stuffing Pie (Kathy in FL)

2 cups cooked and diced turkey (from canned)
1/2 teaspoon seasoned salt
1 cup prepared turkey stuffing
1/4 cup green onions with tops, sliced
1/2 cup cooked green peas (from canned)
1 cup milk (fresh, canned or powdered)
2 eggs (fresh or powdered)
1/2 cup Bisquick

Heat oven to 400 degrees F. Grease a 9-inch pie plate. Arrange turkey in plate; sprinkle with seasoned salt. Separate stuffing into small pieces; arrange on turkey. Top with onions and peas. Beat eggs, milk and Bisquick until smooth, 15 seconds in blender on high. Pour Bisquick mixture into plate. Bake until knife inserted in center comes out clean, 30–35 minutes. Cool 5 minutes. Serve with hot turkey gravy.

Impossibly Easy Cheeseburger Pie (Irene)

1 pound lean ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs

Heat oven to 400° F. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese. Stir in remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Impossibly Easy Chicken Taco Pie (Irene)

2 cups cut-up cooked chicken
1/2 cup chopped onion
2 tablespoons Old El Paso® taco seasoning mix (1/2 package)
1 cup Original Bisquick® mix
1 cup milk
2 eggs
1 cup shredded Cheddar cheese (4 ounces)

Heat oven to 400º F. Grease bottom and side of glass pie plate, 9×1 1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle in pie plate. Stir together Bisquick, milk and eggs with fork until blended. Pour into pie plate.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted. Garnish with lettuce, tomatoes and sour cream if desired.

Impossibly Easy Quesadilla Pie (Irene)

1 can (4.5 ounces) Old El Paso® chopped green chiles, well drained
2 cups shredded Cheddar cheese (8 ounces)
1 teaspoon chopped fresh cilantro
3/4 cup Original Bisquick® mix
1 1/2 cups milk
3 eggs

Heat oven to 400º F. Grease 9-inch pie plate. Sprinkle chilies, cheese and cilantro in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa if desired.

Impossibly Easy Taco Pie (Irene)

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1.25 ounces) Old El Paso® taco seasoning mix
1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick® mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Old El Paso® salsa (any variety)
Sour cream, if desired

Heat oven to 400º F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
Stir milk, eggs and Bisquick mix until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Impossibly Easy Turkey-Ranch Pie (Kathy in FL)

1 1/2 cups cut-up cooked turkey (from canned)
1 1/2 cups Green Giant® frozen mixed vegetables
1/2 cup shredded Monterey Jack cheese (2 ounces)
1/2 cup Original Bisquick® mix
1 envelope (1 ounce) ranch dressing mix
1 cup milk
2 eggs

Heat oven to 400ºF. Grease 9-inch pie plate. Place turkey and mixed vegetables in pie plate. Sprinkle with cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake 33 to 38 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

High Altitude (3500–6500 ft) Bake 35 to 40 minutes.

Italian Bake (Hillbilly Bill)

1 cup Bisquick mix or pizza dough mix
two fresh or reconstituted eggs
2 T water
dash of garlic powder
1 can chicken
1 can diced tomatoes
chopped green peppers and/or onions if available
dash Italian seasoning
1 cup mozzarella cheese or any cheese substitute

Mix first 4 ingredients. Spread the dough in the bottom of a greased 8 x 8 baking pan. Saute class=GramE> peppers and onions (if available) in a medium skillet until tender. Add drained tomatoes and drained chicken. Stir in Italian seasoning. Cook until bubbling then pour over dough. Cover with cheese and bake at 350 degrees for 20 minutes or until crust is done. Serves 4.

Italian Pizza Bake (Cooking For 2) (Irene)

1/3 cup Bisquick Heart Smart™ mix
2 tablespoons fat-free egg product or 1 egg white
1 tablespoon water
1/8 teaspoon garlic powder
1/4 cup diced green or yellow bell pepper
1/4 cup chopped onion
1/2 cup cut-up cooked chicken breast
1/2 cup canned diced tomatoes with Italian herbs, drained
1/4 teaspoon Italian seasoning
1/4 cup shredded reduced-fat mozzarella cheese

Heat oven to 400° F. Spray 8×4-inch loaf pan with cooking spray. In small bowl, stir Bisquick® mix, egg product, water and garlic powder; spread in pan.
In 10-inch nonstick skillet, cook bell pepper and onion over medium-high heat, stirring frequently, until tender. Stir in chicken, tomatoes and Italian seasoning; cook until hot. Spoon over batter. Sprinkle with cheese.

Jambyla (northstar)

1 large can chili hot beans
1 can chili tomatoes (onion & pepper)
1 can corn
1 can crushed pinapple and syrup
2 cups cooked rice
Bottled lime or lemon juice, about 1/4 cup (powdered lemonade if that’s all you have!)
Optional: can of shrimps, canned ham chunks or sausage
Optional: small can of sliced olives
Hot spices to taste.

Mix everything together, heat and serve.

LEMON CHICKEN WITH CAPERS (Kathy in FL)

1 can (10 to 12–1/2 ounces) chicken, drained
1/4 cup all purpose flour
Salt and pepper, to taste
3 tablespoons olive oil
6 tablespoons chicken broth
2 tablespoons lemon juice
1 tablespoons capers, drained
4 ounces spaghetti, cooked

Break chicken into bite-size pieces but do not flake it. Mix flour, salt and pepper. Coat chicken with seasoned flour. Heat oil in a heavy skillet on medium-high. Brown coated chicken until golden. Remove from pan and keep warm. Add chicken broth, lemon juice and capers. Boil rapidly to reduce to about 1/4 cup. Remove from heat. Add chicken and stir to coat chicken with the sauce. Serve over cooked spaghetti. Serves 2.

Lemon Shrimp (Kathy in FL)

shrimp (use canned shrimp)
butter/margarine
1 lemon
pepper
lemon pepper

Melt some butter in a cast iron skillet. When the butter is melted, squeeze the juice from the lemon into the skillet. Season shrimp with pepper and lemon pepper and then fry until done.

Lemongrass Chicken (clv)

2 cans chicken broth
1 can water
1 chopped stalk of lemongrass
some ginger preserved in sherry
some chopped garlic (dried?)
some cilantro if you have it
1 can coconut milk
1 tablespoon of fish sauce (more or less to taste)
some chili-garlic sauce to taste
1 can chicken breast, shredded

Heat the chicken broth and water with the lemongrass, ginger, garlic, and cilantro and simmer for one hour. Add the coconut milk, fish sauce, and chili-garlic sauce. Simmer for about 15 min, then add the chicken breast. Serve over cooked sticky rice or jasmine rice. 4–5 servings.

Linguini With Clam Sauce (Kathy in FL)

2 cans clams (minced ,chopped or whole)
1 26 oz can or jar of spaghetti sauce flavor of your choice (not meat sauce)
1 tsp. basil
1/2 tsp. garlic
3 T olive oil
1 T chopped dried onions
1 tsp. wine vinegar/balsamic/white /cider any of these will do
1 pound pasta (spaghetti, linguine, fettuccine) cook according to package

Sauté dried onions, basil and garlic for a minute or two. Add sauce and juice from the clams. Add vinegar. Cook the sauce for a few minutes and add clams. After the clams have warmed through, it is ready to serve over the pasta. Serves 4.

Mediterranean Linguine with Tuna (Kathy in FL)

1 can (6 oz) tuna, drained
¾ lb. dry linguine
2 Tbsp. olive oil
4 garlic cloves, minced
¼ tsp. red hot chili flakes
1 Tbsp. anchovy paste
1 can (28 fl. Oz) tomatoes, chopped
½ cup chopped Greek olives
¼ cup chopped fresh basil (or 2 tsp. dried)
2 tsp. chopped fresh rosemary (or 1 tsp. dried)
1 tsp. chopped capers
1 Tbsp. balsamic vinegar
¼ cup chopped fresh parsley

In large pot of boiling salted water, cook linguine until tender but firm and drain. Meanwhile, in large heavy-bottomed saucepan, heat oil over medium-high heat. Add garlic and chili flakes and cook, stirring, for 3 minutes. Stir in anchovy paste and tomatoes (with juice). Bring to a boil and cook, stirring frequently, for 10 minutes. Reduce heat to medium and add olives, basil, rosemary, capers, vinegar and tuna. Cook 3 minutes or until heated through. Toss pasta with sauce and serve on heated platter, sprinkled with parsley.

Mill’s Mac and Cheese (STH)

3 c. uncooked elbow macaroni (I use 1/2 white and 1/2 whole wheat for better nutrition without an overpowering “wheat-y” taste)
1 can cream of mushroom soup (reduced fat and salt soup is fine)
6–8 oz. grated mild cheddar
2 small cans sliced olives (drained)
2 small cans mushrooms (drained)
2 small cans chopped mild green chilies (drained)
1 to 1 1/2 t. garlic powder
1/2 pound browned ground beef (I’m sure the dehydrated ground beef or TVP would be fine here)

Cook the macaroni, drain it, and combine it with the rest of the ingredients. Put the mixture into a rectangular baking dish and brown under the broiler (you could just heat it through on a stove if that’s all you have). You could probably make this with the dehydrated cheese powder, but what I’m doing is grating and freezing cheese. Then you can just throw it in with the other ingredients without thawing it. (It gets crumbly when you freeze it, but that isn’t noticeable if you grate it first.)

Mystery Dinner (greenleaf)

4 cups cooked rice
1 can diced tomatoes
1/4 cup wing sauce or more to taste. (Crystal has the best taste and it’s not too hot)
1 cup diced or reconstituted dried onion
1 cup Hamburger nuggets or any other type meat except tuna

Mix all ingredients in a cast iron skillet and bring to a boil. Serve.

One Pot Chicken Couscous (Kathy in FL)

2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks (or use commercial or home-canned chicken)
1/4 cup olive oil
4 large carrots, peeled and sliced (fresh, canned, or rehydrated)
2 medium onions, diced (or equivalent in dried chopped onion)
2 large cloves garlic, minced (or equivalent in dried minced garlic)
2 cans (13–3/4 ounces each) chicken broth
2 cups uncooked couscous
2 teaspoons TABASCO® Sauce
1/2 teaspoon salt (or herb substitute such as Mrs. Dash)
1 cup raisins or currants (or could use craisins or dried cherries)
1 cup slivered almonds, toasted
1/4 cup chopped fresh parsley or mint (or equivalent in the dried form)

Cook chicken in hot oil in 12-inch skillet over medium-high heat until well browned on all sides. With slotted spoon, remove chicken to plate. Reduce heat to medium. In remaining drippings cook carrots and onions 5 minutes. Add garlic; cook 2 minutes longer, stirring frequently. Add chicken broth, couscous, TABASCO® Sauce, salt and chicken chunks. Heat to boiling, then reduce heat to low. Cover and simmer 5 minutes. Stir in raisins, almonds and parsley.

One-Skillet Spaghetti Mac (Kathy in FL)

1/2 cup Bisquick® mix
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder, if desired
1/4 cup water
1 egg
1 pound lean (at least 80%) ground beef (fresh, canned or dried)
2 cups spaghetti sauce
3/4 cup water
1 cup uncooked small elbow macaroni

Heat oven to 375°F. In small bowl, stir together Bisquick® mix, cheese, garlic powder, 1/4 cup water and the egg; set aside. In ovenproof 10-inch skillet, cook beef over medium heat about 8 minutes, stirring occasionally, until brown; drain. Stir in spaghetti sauce, 3/4 cup water and the macaroni. Heat to boiling, about 5 minutes, stirring constantly. Spoon Bisquick® mixture around edge of skillet, leaving center open. Bake 20 to 25 minutes or until top is golden brown. Sprinkle with additional Parmesan cheese if desired. Alternatively try using a spaghetti sauce that already has meat in it (ground beef, Italian sausage, etc.) rather than the pound of ground beef called for.

Orange Chicken Ramen (Kathy in FL)

one pack of ramen (don’t use the flavoring packet)
1/2 can white chicken (4 oz. can)
cheddar cheese spread
chili garlic sauce
honey
1 small orange (may substitute canned OJ)

Microwave ramen for 2 minutes and drain. Stir in cheddar cheese spread. Add small amount of chili garlic sauce. Add honey and chicken and juice from one orange.

Papas con Chorizo (Potatoes & Sausage) (Kathy in FL)

1–2 potatoes (or use 1 or 2 cans of diced potatoes)
1–2 links of Chorizo (Mexican sausage, spicy)
butter or oil

Peel and dice the potatoes into 1 to 1 1/2 cubes. Heat your skillet to melt butter or heat oil. Put in your diced potatoes and cook until tender. Add your chorizo. Let the chorizo cook and break up with a spoon or spatula. The chorizo will look like ground meat when broken up and cooked. (Note: Chorizo is a Spanish link sausage that does not require refrigeration. I usually find them near where the pepperoni is.)

Pasta with Chicken, Sun Dried Tomatoes, and Pine Nuts (flourbug)

1/2 cup drained oil-packed sun-dried tomatoes, chopped. Reserve oil
1 can chicken
1 pound bow tie pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil (if you don’t have basil, use canned or frozen spinach, peas, asparagus, or even mushrooms)
1/2 cup chicken broth
1/4 cup chopped prosciutto (or shaved southern ham, or bacon bits)
1/4 cup pine nuts, toasted

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and reserve. In skillet, heat 2 tablespoon oil reserved from tomatoes. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil. Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with toasted pine nuts and serve.

Pepperoni Dunkers (Kathy in FL)

2 c Original Bisquick
1/2 c cold water
1/2 c chopped pepperoni
1/4 c butter or margarine, melted
1 TBSP grated Parmesan cheese
1 c pizza sauce

In a bowl, stir Bisquick, water and pepperoni until dough forms; beat 20 strokes. Place dough on surface dusted with Bisquick. Gently roll in Bisquick to coat. Shape into ball; knead 5 times. Roll dough into 10-inch square. Cut in half. Cut each half crosswise into about fourteen 5-inch strips. Twist ends of strips in opposite directions. Place on ungreased baking sheet. Press ends onto baking sheet to fasten securely. Generously brush with butter; sprinkle with cheese. Bake at 425* for 10–12 minutes or until light golden brown. Heat pizza sauce until hot. Dunk bread into pizza sauce.

Pepperoni Spaghetti (Kathy in FL)

Sliced Hormel Turkey Pepperoni (no refrigeration required)
Noodles and Spaghetti sauce (hamburger helper without the hamburger can also be used)

To cook - Prepare noodles according to the directions, when done, drain. Make sauce in the same pan.

Pot Pie (Watching in Texas)

pie crusts (I used a pie crust mix in a box that req’d water only)
2 small cans chicken or roast beef, drained
1 can cream of potato soup
1 can cream of celery soup
1 can mixed vegetables, drained
a small amount of powdered or canned milk, just enough to thin the mixture a little pepper to taste
(I don’t add salt because the soups have so much sodium)

Prepare pie crusts and place one in a pie dish, or cake pan, etc. Mix meat or chicken, soups, veggies, milk and pepper in a bowl and pour into pie shell. Top with other pie crusts; be sure to vent the crust. Bake @350 for about 30 minutes or until crust is browned. Note: you can use other soups, cream of mushroom, cream of chicken - I guess you could use cream of broccoli, though I have not tried it. I used to keep the ingredients on hand for this when my kids were really little, so I always had a quick dinner to fix if needed. It’s really easy to make, you could certainly use a made from scratch recipe for the crust.

QuakerBurgers

Place 1 pound of ground beef in a large bowl
Mix in about 1/2 teaspoon salt and 1/2 teaspoon pepper
Add 1 cup of Quaker Oats oat meal flakes.
Mix all ingredients by hand until thouroughly blended
Form meat into hamburger patties approximately 1/2 inch thick
Either BBQ or fry, depending upon your preference

Here’s a little nugget that my Dad tried to foist upon us kids back on July 20, 1969, the day of the first Moon landing. This would be to stretch out any ground beef you might have. This 1-pound should be able to feed about 10–15 people, since the addition of Oat Meal to BBQ’d hamburgers creates the taste and feel of eating crushed cardboard with a little grease drizzled on it, and each person will only want 1 bite!! At least it did way back then, but as times change, so do tastes.

Quick Arroz con Pollo (Rice with Chicken) (Kathy in FL)

Open a can of chicken. Use the liquid you drain off the chicken as part of the water to make your yellow rice. Dump the chicken chunks into the pot with the rice and cook the rice according to directions. After rice is cooked, fluff it up a bit. Add a can of drained English peas that have been drained and gently fold into rice and chicken … or open them at the same time you open the chicken and use that liquid as well as part of your rice cooking water.

Quick Cheeseburger Bake (Irene)

1 pound lean ground beef
3/4 cup chopped onion
1 can (11 ounces) condensed Cheddar cheese soup
1 cup Green Giant® frozen mixed vegetables
1/4 cup milk
2 cups Original Bisquick® mix
3/4 cup water
1 cup shredded Cheddar cheese (4 ounces)

Heat oven to 400º F. Generously grease rectangular baking dish, 13×9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk.
Stir Bisquick mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese. Bake 30 minutes.

Quick Chicken and Dumplings (Irene)

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired

Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

QUICK CHICKEN A LA KING (Kathy in FL)

1 can (10 3/4 oz) cream of mushroom soup
1/2 cup milk
1 can (12 1/2 oz) chunked chicken, drained
1 can (8 1/2 oz) peas, drained
Dash of pepper

In a sauce pan, combine soup and milk. Stir until smooth. Add chicken, peas, and pepper. Heat thoroughly. Serve over rice. Makes 4 to 5 servings.

Quick Tuna Supper (Kathy in FL)

1 can cream of mushroom soup
1 can cream of celery soup
1 (6.5 oz.) can of tuna
1 sm. can of mushroom stems and pieces
1 sm. can of peas
2 to 3 oz. of grated cheese (or canned cheese)
2 c. baking mix (e.g., Bisquick)
milk (from canned or powdered)

Combine first 6 ingredients in a casserole, mixing well. Mix baking mix with enough milk in bowl to make a soft double. Roll to size of casserole on floured surface. Place over tuna filling. Bake at 350 degrees F for 20 minutes or until golden brown.

Ramen ‘Fried Rice’ (Petticoat Junction)

All the kids will eat this, even the 1 yr old; haven’t tried it with reconstituted powdered eggs yet, though. It is also good if you stir fry thinly sliced cabbage in with the veggies & noodles.

1 package ramen noodles (pork flavor, smoked ham flavor, or oriental flavor)
1/2 cup frozen peas
2 eggs, beaten
1 teaspoon sesame oil
1 pinch white pepper
1 tablespoon peanut oil
4 green onions, finely chopped
1 teaspoon chopped garlic
1/2–1 cup diced roasted pork, chicken, shrimp or tofu (optional)
1 tablespoon soy sauce

Break the noodles into about 6 pieces; place in bowl, sprinkle with seasoning packet and pour boiling water over to cover.
Stir a bit and let soak while you prepare the rest of the recipe.
Rinse peas with hot water in a colander to defrost.
Mix together the eggs, sesame oil, and pepper and set aside.
Heat a wok or large skillet and add the oil.
Add the garlic and green onions and stir-fry for 30 seconds.
Add optional meat and peas and stir fry until hot, about 1 minutes.
Drain the noodles well, add to the skillet and stir fry for another 2 minutes, stirring constantly.
Stir in the soy sauce until well distributed.
Pour the eggs into the skillet and continue to cook and stir, until the bits of egg are cooked.
Serve at once.

RAMEN SUPPER (Kathy in FL)

1 Package Ramen Noodles (a camp food staple)
2 Cans of canned chicken
1 cup frozen or canned peas (optional)
1 cup frozen or canned carrots (optional)
1 small onion, thinly sliced
1 1/4 cup chicken broth
1 teaspoon dried tarragon - crushed

In a skillet, arrange the pasta, chicken, peas, carrots and chicken broth and sprinkle tarragon on top. Bring to boil, reduce heat - cover and simmer for 15 minutes.

Ramen Taco Bowls (Petticoat Junction)

My kids love this. Again, we seldom have the meat to add, but it’s fine w/o it. We’ve also used RoTel tomatoes and adjusted other seasonings ~ I never have actual taco seasoning packets, just make my own.

1/2 lb lean hamburger
2 tablespoons finely chopped onions
3/4 cup canned diced tomatoes, drained
2 tablespoons taco seasoning
1 cup water
1 (3 ounce) package ramen noodles (DO NOT use the seasoning packet)
1/4 cup shredded cheese (orig. recipe called for Mexican blend)
1/4 cup crushed tortilla chips
sour cream (garnish) salsa (garnish)

Cook hamburger and onion until meat is no longer pink; drain off fat.
Stir in tomatos, taco seasoning and water. Bring to a boil.
Add ramen noodles and cook and stir for 3 to 5 minutes or until noodles are tender.
Spoon into bowls and sprinkle with cheese and tortilla chips. Garnish with sour cream and salsa.

SALMON CURRY (Kathy in FL)

1 can (10 3/4 oz) cream of mushroom soup
1/3 cup milk
1/2 teaspoon curry powder
1 can (7 3/4 oz) pink or red salmon, drained

In a sauce pan, combine soup, milk, and curry powder. Break salmon into chunks. Add salmon to sauce, stirring gently. Heat thoroughly. Serve with rice. Makes 4 servings. (Note: Tuna may be used in place of salmon. If available, saute 1 cup chopped onions in 2 tablespoons butter or margarine, then follow recipe as written.)

SALMON CURRY (Kathy in FL)

1 can (10 3/4 oz) cream of mushroom soup
1/3 cup milk
1/2 teaspoon curry powder
1 can (7 3/4 oz) pink or red salmon, drained

Salmon Patties (Irene)

1 cup soft bread crumbs (about 2 slices bread)
1/2 cup Bisquick Heart Smart™ mix
1 tablespoon Dijon mustard
1/4 teaspoon pepper
8 medium green onions, finely chopped (1/2 cup)
2 eggs, slightly beaten
1 can (14 3/4 oz) red salmon, skin and bone removed, drained and flaked
2 tablespoons margarine or butter
4 whole wheat burger buns, split
Lettuce leaves
4 tablespoons dill dip or Ranch dip

In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 4 patties, using heaping 1/2 cupfuls for each patty.
In 10-inch nonstick skillet, melt margarine over medium heat. Cook patties in margarine over medium heat 10 to 12 minutes, turning once, until brown and cooked through.
Fill buns with lettuce, salmon patties and dill dip. Makes 4 servings.

Salmon Patties (Love Texas)

1 14 oz can salmon
2 tlbs corn meal
1 tlb flour
1 tlb whole egg substitute
2 tlb water
oil to fry in
salt and pepper to taste

Pick thru salmon to remove bones and any skin, then crumble. Mix with flour an corn meal. Mix the whole egg substitute and water stir until mixed and add to salmon. Form four patties and fry in oil.

Salmon Patties (Kathy in FL)

1 can any brand pink or red salmon (about 8–10 oz), debone, drain and reserve liquid
1/2 to 1 cup crushed saltine crackers
1 egg (may use reconstituted dried egg or Just Whites)
1/4 cup chopped green peppers (or dried ones rehydrated in reserve liquid)
1/4 cup chopped onion (or dried ones rehydrated in reserve liquid)
salt and pepper to taste

Combine ingredients in a bowl and shape into 4 salmon patties. Sauté in margarine, oil or “spray vegetable oil” until brown on both sides. Serve with instant mashed potatoes, canned peas, and tartar sauce. Since refrigeration may be a problem, you can purchase single-serving-sized packets of mayonnaise from local warehouse stores along with single-serving-sized packets of sweet pickle relish. Mayo/pickle relish makes tartar sauce.

SALMON SHORTCAKES (Kathy in FL)

1 1/3 c. Bisquick baking mix
3 Tbsp. butter
1/2 c. milk (fresh, canned or powdered)
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. milk (fresh, canned or powdered)
1 (16 oz.) can salmon, drained
1/4 c. chopped ripe olives
1 Tbsp. chopped pimiento

Note: You may omit the olives and pimentos and add 1/2 Cup mushrooms [cooked and drained]

1 tsp. parsley flakes
1 tsp. Worcestershire sauce

Heat oven to 450 degrees. Stir baking mix, butter and 1/2 cup milk to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 8 to 10 times. Roll dough 1/2-inch thick. Cut with floured 3-inch cutter. Bake on ungreased baking sheet about 10 minutes. Heat remaining ingredients to boiling over medium heat, stirring frequently. To serve, split warm shortcakes; spoon salmon mixture between and over halves. Makes 6 servings.

Salsa Chicken Fiesta (Kathy in FL)

2/3 cup Bisquick
2 tablespoons water
2 egg whites (fresh or powdered)
1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
3 boneless skinless chicken breasts, cut into 1/2-inch pieces (or equivalent in cooked, canned chicken)
1 1/4 cups Thick ‘n Chunky salsa

Heat oven to 400°F. Spray 8- or 9-inch square pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg product; spread in pan. Sprinkle with 1 1/4 cups of the cheese. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.

High Altitude (3500–6500 ft): Do not use 8-inch pan. Use 3/4 cup Bisquick® mix. Increase first bake time to 25 to 30 minutes.

Scout Tetrazini (Kathy in FL)

1 can of turkey, tuna, or chicken
1 can cream of mushroom soup
1 can water
2 pkgs of ramen noodles

Heat soup and water, stirring until blended. Bring to a boil and add the noodles, stirring continuously to separate (about 3 minutes). Add one of the two flavor packets from the noodles and canned meat of your choice. Heat until warmed through. Serves 2 to 5, depending on appetites.

Seafood Gumbo (anonymous)

2 tablespoons bacon bits
2 tablespoons butter (or oil)
2 tablespoons dried chopped onions
1 tablespoon garlic powder (or dried garlic bits)
2 cans tuna in water
3 tablespoons chicken bouillon
1 tablespoon worschester
1 cup water
1 can diced tomatoes
1 can okra
several dashes hot sauce or cajun seasoning or both (to your liking)
2 bay leaves
2 cans shrimp

Put bacon bits, onion, and garlic in pot. Add butter and cook over medium heat for 1–2 minutes (careful not to burn butter but cook until lightly brown). Add tuna, water and all. Cook for a minute. Add water, chicken bouillon, worschester. Cook for a minute. Add tomatoes, okra, hot sause and bay leaves. You might want to add some more water, depending on whether you like it soupy or thick. Bring to boil, then simmer for about an hour. I always simmer for this long because as the okra breaks down, it adds its special flavor that you don’t get otherwise. Add shrimp (can said to drain before using, I’m not sure why). Simmer a little longer. Remove bay leaves. Serve over cooked rice.

I usually use mostly fresh ingredients, but tried it like this to see if I could still make it pandemic style. It turned out great, very flavorful. If you do decide to use all fresh ingredients, you don’t need butter or oil, just use about 4 slices of bacon, about a half of an onion chopped, 1 clove garlic chopped, any kind of sea fish (frozen then thawed), chicken broth (skip the water and bouillon), still use canned tomatoes - if you use fresh tomatoes peel the skin, frozen or fresh okra sliced to about 1/2 inch, frozen shrimp (I usually buy cooked and devained, you just need to simmer it for a minute or two. If you use uncooked shrimp, cook it until it turns pink, then it’s done).

You can also substitute chicken for the seafood. Some people like sausage instead of seafood.

Another variation is to add the rice directly to the gumbo. I always dump the leftover rice into the leftover gumbo anyway. Right after you bring it to a boil, add a cup or 2 of instant rice and whatever amount of water it says to cook it with. If you use lipton cajun rice, then you don’t need the hot sause or cajun seasoning. Add extra water though because it cooks this way better as a soup.

Simple Chop Suey (anonymous)

Meat of choice [left over or opt. maybe deh. hamb.]
Sliced celery
sliced mushrooms
chopped onion
28 oz. can chop suey vegetables

Brown meat, remove from pan, saute fresh veg. and add meat to pan and cover with water.

In 1 pint container add:

1 cup water
1 Tb. soy sauce
2 Tb. cornstarch
2 tsp. boullion granules

cover and shake, then add to pan. When thickens serve over rice.

Sonoran Shrimp Packets (Kathy in FL)

4 sheets (12×18-inches each) Heavy Duty Aluminum Foil
1 can whole kernel corn
1 pound medium uncooked shrimp, peeled and deveined (I used canned shrimp with no problems)
1 cup salsa
4 teaspoons lime juice
1 teaspoon roasted garlic oil or olive oil
1 teaspoon chicken bouillon granules
1 teaspoon chili powder
2 cups instant brown rice

Preheat oven to 450 degrees F or preheat grill to medium-high. Center one-fourth of corn on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with shrimp and salsa. Drizzle with lime juice and oil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 14 to 18 minutes on cookie sheet in oven or grill 12 to 16 minutes in covered grill. Serve with Chili Rice. To prepare rice while packets are cooking, combine chicken bouillon granules, chili powder and brown rice; cook following package directions. Number of servings: 4

Spaghetti Sauce With Meat (Kim)

1 can diced tomatoes
3/4 cup dehydrated hamburger
about 1 tsp. meat tenderizer

Put the dehydrated hamburger in a bowl, pour on the can of tomatoes, add meat tenderizer, then add enough water to cover the meat. Cover and refrigerate at least 4 hours. After at least 4 hours, pour the meat mixture into a large pot and add the following:

2 small cans Contadina tomato paste

(I use all dehydrated spices, you can adjust amounts up or down to suit your taste, and can also substitute fresh herbs if available; if using fresh add more, fresh is less potent.)

2 Tbs parsley
1 1/2 Tbs crushed basil
1 tsp oregano
1 Tbs minced garlic, OR garlic powder
2 tsp minced onion, OR onion powder
1/2 tsp crushed red pepper
1 tsp ground black pepper enough water to make a sauce of the consistency you want

Stir it all up and let simmer 30–45 minutes, stirring occasionally. Towards the end of cooking I like to add 1 Tbs of butter, and maybe some grated parmesan cheese. Serve over hot cooked spaghetti.

Spanish Ham / Rice (Kathy in FL)

2 cups of diced, cooked ham or 1 can of SPAM, diced
1/2 onion, chopped
1 package of Lipton Spanish Rice Mix
1 can diced tomato-save liquid
1 can tomato sauce
1 bell pepper - diced (optional)
salt/pepper/onion Powder to taste

Sauté onions, bell peppers and ham (or SPAM) in skillet. Add Spanish Rice Mix. Use the liquid from the canned tomatoes instead of water. Add tomato sauce and seasonings to mixture. Cook till liquid is absorbed and rice is done. Makes 4 hefty servings.

Speedy Layered Chicken Enchilada Pie (Kathy in FL)

8 flour tortillas (store-bought or homemade)
2 c. cooked chicken (fresh or canned)
½ c. cooked instant rice
2 c. shredded Monterey Jack cheese (or equivalent in canned cheese)
1 can black beans, rinsed and drained
1 can (19 oz) enchilada sauce (or two small cans)
1 can whole kernel corn (or shoepeg white corn)
1 c. thick n’ chunky salsa
2 T. chopped onion (or equivalent in dried chopped onion)
sour cream, if desired (fresh, powdered, or made from evaporated milk)

Heat oven to 350 degrees F. Spray 9” square baking dish with cooking spray. Cut five of the tortillas in half. Cut remaining tortillas into 2 ½ inch wide strips. In large bowl, mix chicken, rice, 1 cups of the cheese, the beans and 1 cups of the enchilada sauce. Layer for tortilla halves in bottom of baking dish. Top with ¼ cup enchilada sauce and half of the chicken mixture. Top with 2 tortillas halves; fill in empty spaces with 3 tortillas strips. Spoon corn over tortillas. Spring salsa over corn. Layer with 2 tortillas halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortillas halves and strips, enchilada sauce, cheese and 2 T. onions. Bake uncovered for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream if desired.

Stir Fry Noodles and Rice (Kathy in FL)

1 package Ramen noodles (chicken)
1 cup plain white rice
1 can tomatoes (any kind)
1 can veggie of choice
1 can chicken (noodle if preferred) soup
1 can chicken
1/2 tsp. garlic pepper
1/2 tsp. chili pepper
1/2 tsp. Creole pepper (optional)
1 bay leaf (optional)
1 or 2 T oil

Drain water in tomatoes, chicken and veggie of choice. Use to cook the rice and noodles in a fairly good sized sauce pot with the tomatoes and spices. Make sure you have enough liquid for the rice and noodles. While rice/noodles are cooking, brown the chicken a little bit on a skillet. (So far, this should take no more than 10 minutes, however check the noodle and rice packaging for appropriate cooking times, and go with the longer time of the two.) Remove the bay leaf when the water is pretty well absorbed. Put the rice/noodle/tomato mix on the chicken, and pour the veggies in. Heat every thing up well.

Super-Easy-I’ve-Had-A-Long-Day-Let-The-Teenagers-Cook-Casserole (Kathy in FL)

Any seasoned boxed rice mix
Any canned meat, diced or chopped
Any canned or dehydrated veggies
Optional, your choice of condensed soup

Endless ability to mix and match the above to create new and sometimes unusual combinations. Basically just follow the directions on the box of rice. Then add the meat either before or after cooking the rice, depending on the meat being used. After the rice mixture is complete, add one or more canned veggies (or rehydrated ones). Mix and heat thru.

You could also add a can of condensed soup. If you have a mexican/spicy rice mix use a tomato based soup. Wild rice mixes go good with a cream type soup such as mushroom. If the rice isn’t seasoned enough or you are starting with a plain white rice add a seasoning packet such as taco seasoning, fajita seasoning, cheese & broccoli (from Knorr), onion soup mix, gravy mix, etc.

Sweet n’ Sour Ham and Beans (Kathy in FL)

1 - 16 oz. canned ham onion flakes equivalent to 4 fresh onions
1 cup brown sugar (packed)
1/2 cup vinegar
1 tsp. dry mustard
1 tsp. salt
1 tsp. garlic powder
4 cans assorted beans of your choice (green, wax, butter, red, kidney, pinto, even baked beans)
2–3 T vegetable oil
2 tsp. soup base (or to taste) water

Saute onion flakes in oil. Add brown sugar, vinegar, mustard, salt, and garlic powder. Simmer 5 min. Add beans (with liquid if desired). Dice ham and add to mixture. Add as much water or as necessary to cover beans. Add soup base. Cover and simmer 1/2 hour or so. Serve as is or over rice.

Sweet & Sour Pork over Rice (Fla_Medic)

1 canned ham
1 box Jiffy cornbread mix
instant rice
cooking oil
ketchup
white vinegar
sugar
(optional) canned pineapple chunks

Prepare sauce first. Take 1 cup water, 1/3 cup vinegar, 1/2 cup ketchup, and 1 cup sugar and boil until thickened (will thicken more when cooling). You can add pineapple juice or chunks if you have them. Prepare instant rice according to directions (5 minutes). Cut cannedham into 1″ cubes. Mix Jiffy mix with water to make a thick slurry. Dip cubes. Brown ham in hot oil. Serve over rice with sauce.

Texas Skillet Dinner (northstar)

In a large skillet make box mac and cheese according to directions. Add -either- 1/2 jar salsa or 1 can chili stewed tomatoes. Add 1 can chili hot beans. Add chili spices to taste. Add canned roast beef. Heat through and serve.

Thin Crust Create-a-Pizza (Irene)

1 1/2 cups Original Bisquick® mix
1/3 cup very hot water
1 can (8 ounces) tomato sauce
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
Meat Toppings (See Below)
Vegetable Toppings (See Below)
1 1/2 cups shredded mozzarella cheese (6 ounces)

Meat Toppings (choose one)

½ to 1 lb lean (at least 80%) ground beef, cooked, drained
½ to 1 lb bulk Italian sausage, cooked, drained
1 package (3 1/2 oz) sliced pepperoni
1 package (6 oz) sliced Canadian-style bacon
4 to 6 hot dogs, sliced

Vegetable Toppings (choose one or many)

Sliced fresh mushrooms
Chopped green bell pepper or chopped onion
Sliced green onions
Sliced ripe olives
Sliced pimiento-stuffed olives

Move oven rack to lowest position. Heat oven to 450º F. Grease cookie sheet or 12-inch pizza pan.
Mix Bisquick mix and hot water; beat vigorously 20 strokes. Place dough on surface well dusted with Bisquick mix. Knead about 60 times or until smooth and no longer sticky. Press dough into 13-inch circle on cookie sheet. Or press in pizza pan; pinch edge, forming 1/2-inch rim.
Mix tomato sauce, Italian seasoning and garlic powder. Spread over crust. Top with one of the Meat Toppings and desired Vegetable Toppings. Sprinkle with cheese. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly. Makes 8 servings.

Individual Pizzas: Divide dough into 8 pieces. Pat each piece into 3-inch circle. Place circles on cookie sheet. Add toppings. Bake 10 to 15 minutes or until crusts begin to brown.

Tuna Alfredo (Kathy in FL)

3 cups mafalda (mini lasagna) or mostaccioli noodles - or any other appropriately sized shell pasta
1/2 cup basil pesto
10 oz. jar/container cheese alfredo sauce (Ragu makes a fairly descent one)
12 oz. can tuna, drained and chunked
1/3 cup grated Parmesan cheese

Preheat oven to 400 degrees. Cook pasta according to directions, drain well. Meanwhile, combine pesto and Alfredo sauce and mix to combine. Add cooked pasta and tuna and mix gently. Pour into a glass baking dish and top with Parmesan cheese. Bake at 400 degrees for 15–20 minutes until cheese is melted and casserole is hot. Serves 6

Tuna Cobbler (Kathy in FL)

2 cans of mixed vegetables
2 cans (6 oz each) tuna, drained
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup milk
1 jar (2 oz) sliced pimientos, drained, if desired
2 tablespoons sweet pickle relish
1 teaspoon lemon juice
1 cup Bisquick
1/3 cup cold water
Paprika, if desired

Heat oven to 400°F. Spray 1 1/2-quart round casserole with cooking spray. In 2-quart saucepan, stir frozen vegetables, tuna, soup, milk, pimientos, relish and lemon juice until well mixed. Heat over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are thawed and mixture is hot and starts to bubble. Pour into casserole. In medium bowl, stir Bisquick mix and cold water with fork until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto tuna mixture; sprinkle with paprika. Bake uncovered 20 to 25 minutes until biscuits are golden brown.

High Altitude (3500–6500 ft): Increase milk to 3/4 cup. Bake 30 to 35 minutes

Tuna or Chicken Noodle Casserole (Thordawggy)

1 can of chicken or tuna
1 can of mushroom soup with some canned milk in it
half a can of peas or green beans
reconstituted dry onions
seasonings of choice.
Egg noodles of course.

Can be made in a pot if no oven available. Crumbled saltines on top. Lipton noodle side dishes can be used too - they are complete with seasonings but will need a little more liquid so it isn’t too dry after the meat is added.

Tuna Noodle Casserole (Kathy in FL)

1 can (10 3/4 oz.) Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1/2 cup milk (fresh, canned or powdered)
2 tbsp. chopped pimiento (optional)
1 cup cooked peas (from canned)
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. margarine, melted

MIX soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400 F for 20 min. or until hot. Stir. MIX bread crumbs with margarine and sprinkle on top. Bake 5 min.

Tuna Pizza (Kathy in FL)

[Note: this recipe calls for a store-bought pizza crust, but you could make your own from a mix - or your own recipe - bake it and then use it instead of the ready-made crust]

1 Boboli pizza crust
15 oz. can white beans, rinsed and drained
2 Tbsp. white wine vinegar
salt and pepper to taste
6 oz. can solid pack white tuna, drained
1 jar roasted red pepper, drained, chopped
14 oz. can diced tomatoes, drained
1/4 cup grated Parmesan cheese

In medium bowl, combine beans, vinegar, and salt and pepper to taste. Mash beans, leaving some texture in the mixture. Spread bean mixture over crust. Top with tuna, red peppers, and tomatoes. Sprinkle cheese over all and serve.

Tuna Pizza Quiche (Kathy in FL)

3 (7 oz.) cans tuna, drained, flaked
½ t. oregano
2 c. shredded cheese (or equivalent in canned cheese)
½ c. grated Parmesan cheese
2 (10.25 oz.) cans pizza sauce
2 baked pie shells

Combine tuna and oregano (and peppers if you have them), mixing well. Mix in cheeses together in a separate bowl. Layer tuna mixture, pizza sauce, and cheeses alternatiely in pie shells until all ingredients are used, ending with cheese on top. Bake at 350 degrees for 25 or 30 minutes or until set.

Note 1: you may also add ½ cup chopped green peppers if you have them or use rehydrated chopped green peppers. Note 2: You may use prepared pie shells from frozen crusts or you can make your own using pie crust mixes or your own recipe. Either way, have them prepared and baked (not raw) for filling.

Tuna Risotto (Kathy in FL)

2 Tbsp. olive oil
1–1/2 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or chicken broth
1/4 tsp. pepper
1 (14 oz.) cans ready to serve chicken broth
2 cups canned spinach
1/2 tsp. grated lemon peel
12 oz. can solid white tuna, drained
1 Tbsp. butter
1 cup grated Parmesan cheese

Heat oil in large skillet and add rice and garlic. Cook and stir for 2–3 minutes until rice is coated. Add wine, pepper, and 1 can chicken broth. Bring to a boil, then reduce heat to mdium and cook mixture for 8–10 minutes, stirring frequently, until liquid is absorbed. Add 1/4 of the remaining broth at a time, stirring rice until liquid is absorbed. Add spinach, lemon peel and tuna. Cook and stir gently. Stir in butter until melted along with 1/2 cup cheese. Sprinkle with remaining cheese and serve.

Tuna Spaghetti (Kathy in FL)

1 can (6 oz) Tuna, drained
2 Tbsp. vegetable oil
3 large garlic cloves, finely chopped
1 can diced tomatoes
2 T. finely chopped fresh parsley (or equivalent in dried)
3 T. finely chopped fresh oregano (or equivalent in dried)
pinch dried crushed hot red pepper
¼ tsp. salt
1/8 tsp. pepper
¾ lb spaghetti
2 tsp. flour
1 Tbsp. water
parmesan cheese, grated

In heavy frypan, heat oil over medium-high heat. Add garlic and sauté 30 seconds. Add tomatoes, parsley and oregano. Reduce heat and simmer for 15 minutes. Add tuna, dried red pepper, salt and pepper. Meanwhile cook spaghetti in large amount of boiling salted water until tender. Drain and return to the pot. Combine flour and water and stir well. Add a little hot tuna sauce to the flour mixture. Return to sauce and simmer for 1 minute or until slightly thickened, stirring constantly. Add tuna sauce to pasta and toss. Sprinkle with parsley. Serve with parmesan cheese.

Tuna-Spinach Couscous (Kathy in FL)

1 (6 oz.) can of tuna, packed in water
1 c. couscous
1 (1.8 oz.) pkg. Knorr brand Cream of Spinach dried soup mix
3 T. powdered buttermilk
approx 2 c. boiling water

Mix everything together and allow to sit up to one hour before eating. The reason I say up to one hour is that I’ve found some couscous mixes well and cooks quickly by itself, but when other ingredients are added, it changes the cooking time. Just mix and check … you don’t need to have it on a burner, just keep it covered.

Turkey Tetrazini (Kathy in FL)

3 cups water
3 servings dry mushroom soup mix
1 can turkey (5 oz)
1 pkg Ramen oriental noodles

Mix water and soup mix until smooth. Add turkey and noodles. (Don’t use the sauce mix from the Ramen package. You can leave that at home.) Cook 2 minutes and serve. Makes 3 servings.

Tuna Tortellini 1 (Kathy in FL)

[Note that this recipes calls for tuna in oil, not water. Watch the can labels.]

1 pkg of tortellini (fresh, frozen, dried, etc.)
2 cups baby peas
12 oz. can tuna in olive oil

Cook the tortellini in boiling salted water until tender, adding the peas for the last minute of cooking. Drain. Return to pot and add the tuna in its oil, along with salt and pepper to taste. Heat through, stirring gently. You can sprinkle this with Parmesan cheese. Serves 4

Tuna Tortellini 2 (Kathy in FL)

1 can (16 oz.) tomato sauce
2 cans (3.5 oz. each) water-packed chunk white tuna (canned chicken or turkey would work just as well I would think)
1 c. tortellini
Oregano and pepper to taste

Boil tortellini in 2 c. water in a saucepan and once softened, drain off the water. Add can of tomato sauce with spices, and simmer until sauce starts to bubble. Add tuna and let it heat for a few minutes until sauce resumes bubbling. Remove from heat and serve immediately. Yields 2 servings of about 425 calories each.

Tuna Triangles (Kathy in FL)

1 can (6 oz) Tuna in Water, drained
1/2 c finely chopped celery (fresh or dried)
1/4 c finely chopped onion (fresh or dried)
3 TBSP mayonnaise or salad dressing
2 c biscuit/baking mix
1/2 c milk
2 TBSP butter or margarine, melted
celery seed
1 jar (8 oz) process American cheese spread, heated

In a bowl, mix tuna, celery, onion and mayonnaise. In a separate bowl, mix biscuit mix and milk until soft dough forms; beat vigorously for 30 seconds. Turn onto surface well dusted with biscuit mix; roll in biscuit mix to coat. Knead 10 times. Roll dough into an 18-inch x 12-inch rectangle; cut into 6 squares. Spread tuna mixture over a triangular half of each square. Fold dough over tuna mixture, shaping into a triangle. Press edges with fork to seal. Place on an ungreased baking sheet. Brush tops of triangles with butter; sprinkle with celery seed. Bake at 400 degrees F for 15–18 minutes or until golden brown. Serve with cheese spread.

TUSCAN CHICKEN AND VEGETABLES (Kathy in FL)

1 can (13 ounces) chicken, drained and shredded
1 can (14–1/2 ounces) zucchini in tomato sauce
1 can (8 ounces) tomato sauce
1 can (15–1/2 ounces) cannelini beans (white kidney), rinsed and drained (or 2 cups cooked white kidney beans)
2 tablespoons dried onion
1/4 teaspoon dried minced garlic
1/2 teaspoon dried thyme
Parmesan cheese

Combine all but the Parmesan cheese in a large saucepan. Heat thoroughly, cooking for about 15 minutes. Serve with Parmesan cheese. Serves 4.

Tuscan Turkey Torta (Kathy in FL)

1 1/3 cups Bisquick® mix
1/3 cup Italian dressing
1 can (15 oz) cannellini beans, drained, rinsed and mashed
1 1/2 cups diced cooked turkey (from canned)
1 can chopped spinach, squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
3 eggs, slightly beaten
1 1/4 cups milk
1/3 cup slivered almonds

Heat oven to 375°F. Mix Bisquick mix, dressing and beans. Spread in bottom and 2 inches up side of spring form pan, 9×3 inches. Bake 10 to 12 minutes or until set. Layer with turkey, spinach and cheese. Mix eggs and milk; pour over cheese. Sprinkle evenly with almonds. Bake 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

High Altitude (3500–6500 ft) Increase second bake time to about 55 minutes.

Wild Rice-Turkey Pot Pie (Kathy in FL)

Filling

1 can (15 oz) cooked wild rice, drained
2 cups cubed cooked turkey (about 1 lb)
2 cans mixed vegetables, drained
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup milk
2 tablespoons dried minced onion

Topping

1 1/2 cups Original Bisquick® mix
1/4 cup milk
1 egg

Heat oven to 400°F. Reserve 1/2 cup of the wild rice in medium bowl. In ungreased 2-quart casserole, stir remaining wild rice and remaining filling ingredients until mixed. Into reserved 1/2 cup wild rice, stir all topping ingredients with fork just until blended. Pour over turkey mixture. Bake uncovered 25 to 35 minutes or until crust is golden brown.

High Altitude (3500–6500 ft): For filling, use 3/4 cup milk. After reserving 1/2 cup wild rice, in 3-quart saucepan, heat remaining wild rice and filling ingredients over medium heat, stirring constantly, until filling is very hot. Pour into 2-quart casserole. Continue as directed in step 2. Bake 30 to 35 minutes.

Zesty Chicken and Rice Casserole (Kathy in FL)

2 cups water
3 Chicken Flavor Bouillon Cubes
3/4 cup long-grain white rice
2 tablespoons butter or margarine
2 large cans of chunk chicken, drained
1 can Campbell’s Pepperjack soup
1 can (12 fluid ounces) Evaporated Milk
1/2 cup finely chopped red onion (or equivalent in dried chopped onion)
2 large eggs, lightly beaten (or appropriate substitute)
3 tablespoons chopped fresh cilantro (or equivalent in dried)

PREHEAT oven to 350 degrees F. Lightly grease 2-quart casserole dish. BRING water and bouillon to a boil in medium saucepan. Add rice and butter; cover. Reduce heat to low; cook for 15 to 20 minutes or until rice is almost tender and most of liquid is absorbed. COMBINE prepared rice, chicken, cheese, evaporated milk, onion, eggs and cilantro in prepared casserole; stir well. BAKE for 40 to 45 minutes or until bubbly and edges are golden.

Page last modified on October 12, 2009, at 09:50 AM by pogge

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