Haystacks

Cooked Rice
Cream of Chicken Soup
Sour Cream
Milk
Cooked Chicken
Cheese
Corn
Peas
Carrots
Pineapple
Mandarin Oranges
Sliced Olives
Chinese Noodles

Heat soup, sour cream, milk and chicken on stove.  Serve over rice with toppings.

Ham Fried Rice

2 C. cold, cooked rice

¾ C. finely diced ham, pork, chicken, or bacon

2 eggs

2 Tbsp. finely chopped celery

1 Tbsp. green onion thinly sliced

Soy sauce

Heat frying pan or wok over medium high heat.  Lightly oil.  Add rice, meat, onions, and celery to pan.  Stir to break up rice and coat with oil.  When heated through, add egg and stir until cooked.  Add soy sauce to taste.

Chicken Parmesan

2 cans (10 ¾ oz) cream of mushroom soup

1 ½ C. milk

1 C. chicken broth

1 C. uncooked white rice

1 pkg. onion soup mix

6 boneless skinless chicken breast halves

6 Tbsp. margarine or butter

Salt and pepper to taste

Grated Parmesan cheese

            Mix cream of mushroom soup, milk, broth, rice, and onion soup mix in small mixing bowl.  Spray slow cooker with cooking spray.  Lay chicken in bottom of slow cooker.  Place 1 Tbsp. margarine on each piece.  Pour soup mixture over chicken.  Add salt and pepper.  Sprinkle with Parmesan cheese.  Cook on low 8 to 10 hours or High 4 to 6 hours.

Honey-Nut Chicken Stir Fry

1 tablespoon cornstarch

3/4 cup orange juice

1/4 cup honey

3 tablespoons reduced-sodium soy sauce

1/4 teaspoon ground ginger

1/2 tsp. garlic powder

2 cups sliced celery

1-1/2 cups sliced carrots

4 teaspoons canola oil, divided

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/4 cup coarsely chopped peanuts

Hot cooked rice

In a small bowl, combine the first six ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink.

   

Return vegetables to the pan. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice.

Sweet and Sour Chicken

3 Tbs. vegetable oil

3 lbs. chicken pieces

1 large onion , chopped

6 Tbs. ketchup

1/4 C. lemon juice

1/4 C. soy sauce

1/4 C. sugar

1 tsp. black pepper

1 C. water

2 Tbsp. cornstarch dissolved in 1/2 C. water

Heat oil in a large frying pan over medium heat.  Add chicken and cook until golden brown, about 10 min.  meanwhile in a small bowl, combine, onion, ketchup, lemon juice, soy sauce, sugar, pepper, and ½ C. water; blend well.  Pou mixture over chicken,  Cover reduce heat to low, and cook for 20 min. or until tender.  Remove chicken to serving platter. 

           

Add cornstarch mixture to sauce.  Raise heat, bring to a boil, and cook, stirring until sauce thickens, about 2 min.  Pour over chicken and eat with rice. 

Spanish Rice

1 lb. hamburger

1 small chopped onion

¼ C. chopped green pepper

salt

pepper

2 tsp. sugar

2-4 tsp. chili powder

1 can (14.5 oz.) diced tomatoes

1 can (6 oz.) tomato paste

1 ½ C. water

¾ C. rice

Combine hamburger, onion, green pepper, salt, and pepper in large fry pan.  Cook until meat is no longer pink.  Add remaining ingredients. Stir well.  Cook on low 30 min. or until rice is cooked.

From Mom

Hawaiian Meatballs

1 ½ lbs. lean ground beef

2 Tbsp. minced green onion

2 Tbsp. minced green pepper

½ tsp. salt

1 (10 ¾ oz.) can tomato soup

⅓ C. water

½ C. crushed pineapple, drained

1 tsp. soy sauce

Dash ground ginger

Cooked rice

Turn on oven to 350º.  Combine beef, onion, pepper, and salt, mix well.  Shape into meatballs.  (This can also be done ahead of time.  Freeze meatballs on cookie sheet, then place in bag.  Bake for 45 min)  Bake for 30 min. or until done.  Combine soup, water, pineapple, soy sauce, and ginger.  Place meatballs and sauce in large fry pan.  Cover and cook over low heat for 20 min.  Stirring occasionally.  Serve over rice.

Beef Chow Mein

1 lb. ground beef

2 Tbsp. cornstarch

¼ tsp. salt

Dash pepper

2 Tbsp. soy sauce

3-4 Tbsp. salad oil

1 ½ C. thinly sliced strips of green pepper

½ tsp. garlic salt

3 tomatoes, peeled and cut into wedges

½ C. beef bouillon

Chinese noodles and/or cooked rice

Brown ground beef.  Mix together cornstarch salt, pepper, and soy sauce.  Stir in ground beef until well coated; set aside.  Cook green peppers lightly in oil, remove.  Add garlic salt and beef, cook 2-3 min.  Add peppers, tomato and bouillon.  Cook until sauce is thickened, about 5 min.  Serve over noodles or rice.

From Mom

Mexican Variation From Natalie

Use the same as above except instead of soy sauce add 2 Tbsp. salsa ½ tsp. chili power, 1 tsp. cumin, ¼ tsp dried cilantro, & ¼ tsp dried oregano. Add a can of corn with the tomato and peppers.  Serve with Rice and crushed corn chips