#3923 - Spanish Salsa Rice

(by Shirley McNevich)

2 TBSP canola oil
1/2 of a small onion (chopped; more or less as you wish)
1 1/2 cups uncooked white rice (NOT Minute Rice)
2 cups chicken broth
1 cup chunky salsa (the higher the spice/heat level of the salsa, the more tasty the rice will be)
other spices (to your taste)

In a skillet over medium heat add canola oil and chopped onions--cook/stir until onions are tender. Add the uncooked rice--cook/stir constantly until rice starts to brown. Add the chicken broth and salsa--stir well. Turn heat back to low, cover the skillet and simmer 20-30 minutes or until rice is done and mixture has thickened (and liquid has been absorbed). Before removing from heat, taste--add other spices to your taste, stir well, and taste again.

#3922 - Skillet Polish Pigeons

(by Shirley McNevich)

2/3 cup water + extra for the cabbage
1/3 cup uncooked white rice (prepared according to package directions)
1 head of cabbage
1lb. ground chuck
1/4 cup chopped onions (more if you wish)
1 beaten egg
1 tsp. salt
1/4 tsp. fresh ground black pepper
1 - 10.75oz. can Campbell's tomato soup (undiluted)
1 small can Italian diced tomatoes

Fill a Dutch oven 3/4 full with water--add 1 tsp. salt and bring to a boil. Remove the core from the cabbage (discard it) and place remaining cabbage head into the boiling water--cook it for 6 minutes, turning frequently, until cabbage leaves loosen. Remove from heat, drain, and wait until cooled enough so you can handle the cabbage. Remove the leaves one at a time until you have 8 large cabbage leaves. In a bowl add ground chuck, the cooked rice, the onions, beaten egg, salt, pepper and 2 TBSP of the tomato soup--mix well. Divide the ground chuck mixture evenly between the 8 cabbage leaves. Tuck in the end of the cabbage leaves and roll them (like an egg roll) and secure them with toothpicks. In a skillet over medium heat add the rest of the tomato soup and the chopped tomatoes. Place the cabbage rolls into the tomato mixture. Bring to a boil, then turn heat back to low, cover with a lid and simmer for 40 minutes (stirring the tomato mixture and basting the cabbage rolls with the tomato mixture every 5 minutes).

#3603 - Chicken Broth Rice

(by Shirley McNevich)

1 3/4 cups chicken broth
3/4 cup uncooked white rice (long grain--do NOT use Minute Rice)

In a saucepan over medium heat add chicken broth--bring to a boil. Add the rice and turn heat back to low. Cover the saucepan with a lid and cook on low for 20 minutes or until rice is tender. Taste--add pepper, spices, etc. to your taste, then stir well before serving.

#2369 - Skillet Smoked Sausage

(by Shirley McNevich)

1/2 lb. smoked sausage
1 cup raw white rice (NOT minute Rice)
1 - 14oz. can stewed tomatoes (or home canned)
2/3 cup Pace Picante sauce
1 - 16oz. can kidney beans

Cut the sausage into coin shaped pieces, then cut each piece into quarters. In a greased skillet over medium heat add sausage pieces, rice, stewed tomatoes, picante sauce and kidney beans--stir/bring to a boil. Once boiling, cover the skillet and reduce heat to simmer--simmer for 20 minutes. Remove from heat and keep covered for a few minutes before serving.