Chicken and Rice

3 frozen chicken breasts

1 can cream of chicken soup

1 can of water

White or Brown Rice (use according to package instructions)

Mushrooms, fresh sliced or canned (Optional)

Instructions:

Cook the chicken in the crockpot for 6 to 8 hours. Using 2 forks, shred the chicken by pulling it apart. Add the soup and the water, and the mushrooms. Cook on high for about 20 minutes. Add the rice. It should be done after about 10 more minutes or when rice is tender.

Sunday Dinner Pot Roast

2 to 4 lb. pot roast
2 cloves of garlic, sliced
1 tsp. ground pepper
1 tsp. salt
1/2 cup white wine (optional)
3 medium potatoes, chopped
2 large carrots, sliced
1 onion, chopped
1 tsp. fresh parsley, minced
1 tsp. fresh rosemary, leaves only
1 tsp. fresh thyme, minced

Place the roast into the crock pot frozen and add all the remaining ingredients. Cover; cook on low 8 to 10 hours (or on high 5 to 7 hours).

If you prefer, the roast can be thawed with several slits cut in it. Place the garlic slices into the slits and then add all other ingredients. Cook the same as above.

To make this meal more elegant, use new potatoes, baby carrots and pearl onions instead of the cut up vegetables.

Ham and Swiss Canapes (from the freezer to the microwave)

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Gravy in the Microwave

 

When making gravy in the microwave, the real trick is to heat 20 to 30 seconds at a time. That way, even with the high temperature of the microwave, you are still able to maintain control of the gravy.

This gravy was made from beef boullion powder.

1 1/2 teaspoons of beef or chicken boullion powder (broth can also be used)
1 1/2 cups of water
1 rounded teaspoon of flour
1/2 teaspoon of corn starch, if needed

Mix the boullion and water. Separately mix the flour with enough warm water to just moisten the mixture to a thin paste. Add to the boullion and microwave 20-30 seconds at a time, completely stirring and disolving any lumps before starting the next 20-30 second cycle. Repeat, if necessary. At the end of 2 minutes, if gravy has not reach desired thickness then add the corn starch. Do this by adding the corn starch to just enough cold water to completely disolve it. Then add that mixture to gravy, stirring thoroughly. Microwave for 20 seconds and stir again. If gravy still hasn't reached desired consistency, microwave again for 20 to 30 seconds. That should do it.

Note: This method does leave a ring around the bowl. You can always transfer the gravy to clean bowl for a more attractive looking dish.

Green Beans

Any quantity of fresh green beans

Enough Chicken Broth to cover half the beans

(boullion can also be used)

Cook on low 8 to 10 hours

*My husband does not like the chicken broth/boullion. If you have a picky husband too, just stick to enough water to cover half of the beans and a nice chunk of salt pork or ham.

Some Favorite Herbs and Spices

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Grilled Alaskan Salmon Steak with Corn Salsa

 

6 to 8 salmon steaks (6 oz each and thawed, if frozen)
1 1/2 cups chopped tomatoes
1 cup cook corn kernels
1/2 cup chopped green bell pepper
1  tablespoon sliced onion (green, preferably)
1 clove minced garlic
 2 teaspoons red wine vinegar
1 teaspoon chopped cilantro
Salt, red pepper sauce and black pepper to taste.

Put salmon steaks on oiled grill over hot coals or on George Foreman Grill. Grill 10 minutes  per inch of thickness (measure at thickest part) or until fish just flakes when tested with a fork.  Turn halfway through cook time. Toss together all remaining ingredients (except salt) in a bowl to make salsa. Season salsa with salt to taste before serving.