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Curried Chicken Soup and More
Curried Chicken Soup, Broccoli Casserole, Mixed Greens and Pear Salad, Fried Apples, Orange Pineapple Cake
Curried Chicken Soup
Broccoli Casserole
Mixed Greens & Pear Salad
Fried Apples
Orange Pineapple Cake


CURRIED CHICKEN SOUP
1 cup white rice
1 cup onions, chopped fine
1 cup carrots grated
1/2 cup butter
8 cups chicken broth
4 chicken breasts, cooked and diced
1 T curry powder
1/2 t turmeric
2 T all-purpose flour
1 cup milk
1 cup half and half
1 cup frozen peas thawed (optional)
Saute rice, onion and carrots in butter for five minutes.
Add chicken broth, chicken, turmeric and curry powder.
Cover, bring to a boil, then reduce heat to simmer.
Cook 20 minutes until rice is tender. Blend flour in milk
and gradually stir into soup as mixture thickens. Just before serving, add half and half and peas. Heat to serving temperature.

Broccoli Casserole
1 box chopped broccoli
1 onion finely chopped
1 cup sharp cheddar cheese grated
1 can mushroom soup
1/2 stick melted butter
3/4 cup Minute Rice
Melt butter in pan. Add onion, stir in broccoli, soup,
and rice until well nlended. Pour into casserole dish.
Cook 20 minutes at 400.

Mixed Greens & Pear Salad
1 package mixed greens
large can pear halves
1 cup pecan halves
Sprinkling olive oil & pear juice
feta cheese
Place greens on a salad plate with a pear half in the
center. Pour pecans over the dish. Sprinkle feta
cheese over the plate. Sprinkle pear juice and oil
over the salad.

Fried Apples
6 to 8 Granny Smith apples
Bacon grease from 6 slices bacon
1 cup sugar (taste-may need more)
2 T butter
Wash, core and slice apples. Fry bacon, set aside
for another use. Place apples, bacon grease and
butter in a frying pan. Add sugar. Cover with a lid
and cook until tender--stirring to prevent sticking.

Orange Pineapple Cake
Cake:
1 box butter cake mix
4 eggs
1 stick butter
1/2 cup Wesson Oil
2/3 cup water
1 11-oz can Mandarin oranges
Beat eggs. Add remaining ingredients, beat with mixer
until well mixed. Bake in a well-greased 9 x 13 casserole
for 20 minutes. Allow cake to cool.
Icing:
1 large Cool Whip
1 large instant vanilla pudding
1 large can crushed pineapple
Mix together and spread over cooled cake. Refrigerate.

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