August 30th, 2005

2 10-oz packages frozen chopped broccoli
1 cup mayo
1 cup sharp cheddar cheese
1 can cream of mushroom soup
2 eggs
1 cup crushed Ritz crackers

Boil broccoli for 5 minutes, then drain and allow to cool. In a separate bowl, mix may, cheese, soup and eggs. Add broccoli to mixture; stir well and then place in buttered cooking dish. Sprinkle Ritz cracker crumbs on top. Bake at 325 degrees for 35 minutes. Serves 6-8

From The Potluck Club (a novel) by Linda Evans Shepherd and Eva Marie Everson

Perfect Rice Every Time

August 23rd, 2005

Great as a side dish for whatever meat and salad you have planned. It's very easy and much less expensive than packaged quick rice recipes. And the bouillon makes it really flavorful.

2 cups of water
1 cup white rice
1 chicken bouillon cube

Put the water and bouillon cube in a medium saucepan and bring to a boil. Slowly pour the rice into the water, stirring constantly for one minute. Change the heat to low and cook, covered, for 15 minutes. Do not stir. Move to a cool burner and let sit for 5 minutes. Uncover and fluff rice with a fork.

Chicken Quesadillas

August 16th, 2005

Chicken Quesadillas

Coat several boneless chicken breasts and/or thighs with taco seasoning.  Place in slow cooker with just a little bit of water, maybe ¼ cup.  Cook on low all day.  Take two forks and use them to shred the chicken pieces.

Heat a skillet to medium-high, melt a small pat of butter (or use cooking spray).  Put a tortilla in the skillet and cover it with shredded cheese, one of the Mexican mixtures works well.  Then spread some of your chicken mixture over that.  Top with more shredded cheese and another tortilla.  Heat through, then flip it over to brown the other tortilla.  Remove it to a plate and cut in wedges.  Great served with sour cream, guacamole and salsa for dipping. 

Make as much as you want, and if you have chicken left over it’s great for a chicken taco salad, burrito or more quesadillas.

Have a delicious recipe that’s quick and easy to make?  Let me know!  Email me at robin@whif.org.