Recipes 9-1-26

Pecan-Mushroom Rice

1 cup whole pecans

1 1/2 cups instant rice

2 cups chicken broth

2 tablespoons butter

2 (8 oz.) cans whole mushrooms, drained

2 teaspoons minced garlic

3 cups baby spinach leaves without stems

1/2 cup grated parmesan cheese

Cook and stir pecans in large saucepan over medium heat for 5 minutes. Remove from pan and cool slightly. Cook rice in chicken broth and butter according to package directions. Gently stir in mushrooms, garlic, spinach, parmesan cheese and pecans. Serves 8.

Green Chile Rice

1 cup instant rice, cooked

1 (12 oz.) package shredded Monterey Jack cheese

1 (7 oz.) can diced green chilies

2 (8 oz.) cartons sour cream

1/2 teaspoon garlic powder

Preheat oven to 350 degrees. Combine all ingredients in large bowl and add a little salt, if you desire. Spoon into sprayed 9x13 baking dish and bake for 30 minutes. Serves 8.

Cheesy Beefy Gnocchi

1 pound lean ground beef

1 (10 oz.) can cheddar cheese soup

1 (10 oz.) can tomato bisque soup

2 cups uncooked gnocchi or shell pasta

In skillet, cook beef until no longer pink and drain. Add soups, 1 1/2 cups water and pasta. Bring mixture to boil and mix well. Cover and cook over medium heat for 10 to 12 minutes or until pasta is done; stir often. Serves 4.

Beefy Potato Bake

1-1/2 pounds lean ground beef

1 onion, chopped

4 medium potatoes, peeled, sliced

1 (10 oz.) can golden mushroom soup

1 (10 oz.) can condensed vegetable-beef soup

1 (3 oz.) can French fried onions

Preheat oven to 350 degrees. In skillet, brown and cook beef and onion about 10 minutes and drain. In large bowl, combine beef mixture, sliced potatoes and both soups and mix well. Transfer to greased 3 quart baking dish. Cover and bake 1 hour 10 minutes. Uncover and spread fried onions over top of casserole and return to oven for 15 minutes. Serves 4-6.