Mushrooms, celery and water chestnuts add texture and crunch in this comforting casserole. Chicken and rice are perfect partners that always satisfy.--Linda Durnil, Decatur, Illinois
In this recipe, flour tortillas stand in for the traditional biscuit dough. To quickly thaw frozen mixed vegetables, place them in a colander and rinse with warm water for about a minute.
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
Matzo is a crispy flatbread made of flour and water. Combined with dill, crushed matzo provides a crunchy coating to the fish in this quick and easy dish.
Another pretty dish. Tomatoes, green pepper and zucchini are sauteed until tender and their flavors have mingled. Rice and water are stirred in and everything is cooked until the liquid is absorbed and the rice is fluffy.
Pork chops are browned, then combined in the slow cooker with brown and white rice, onions, mushrooms, peas, and water chestnuts, in a flavorful sauce of beef broth, Worcestershire sauce, and onion soup mix.
Lentils are added to sauteed onions, carrots and celery. Lots of crushed tomatoes and water are added, and the magic begins. An hour later the soup is thick and wonderful and ready for a bit of shredded fresh spinach and a splash of vinegar.
This Chicken Artichoke Bake recipe contains mayonnaise, long grain and wild rice, cubed cooked chicken, condensed cream of celery soup, water-packed artichoke hearts and more.
