Saffron Rice (Mary)

1 pkg Vigo Saffron Yellow Rice
1 chopped bell pepper
1 chopped onion
1 chopped clove garlic
1 Tablespoon olive oil
3 cup water
1 pkg chopped pepperoni

Saute bell pepper, onion, and garlic in olive oil.
Bring water to boil and add 1 pkg saffron rice.
Boil 15 minutes.
Add sauteed veggies and pepperoni to boiling rice and boil 15 minutes more.

Hawaiian Haystacks (Joycelyn)

Ingredients

2 cups long grain white rice
4 cups water
1 pounds skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup (I used Cream of Celery)
1 1/2 to 1 3/4 cup chicken broth
1 cup sliced olives
3/4 cup shredded Cheddar cheese
3/4 cup chopped tomatoes
3/4 cup chopped green onions
1 cup pineapple chunks, drained
1/2 cup unsweetened flaked coconut
1 cup chow mein noodles
Optional--any other veggie of you choice

Directions

1. Place rice and water into a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. Set aside.
2. Meanwhile, place the chicken breasts into a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. Remove from the water and shred or cube.
3. Return the shredded chicken to the saucepan, and stir in soup and chicken broth. Simmer for 15 minutes.
4. To serve, place one cup of cooked rice onto a plate, spoon some of the chicken mixture over it, then top with small amounts of Cheddar cheese, tomatoes, green onions, pineapple chunks, coconut and chow mein noodles.

The Best Fried Rice Ever (Mary)

3 cups cooked rice

3 eggs

1/4 cup green onions

1/2 cup white onion

1/2 cup diced carrots

1/2 cup diced celery

1 cup chicken broth

1/4 cup soy sauce

3 tablespoon vegetable/olive oil



Make 3-4 cups white rice set aside and cool. Lightly scramble 3 eggs set aside. Cook green and white onions, carrots, and celery in oil until half done, then add chicken broth and soy sauce until vegetables are lightly crispy. Add rice and eggs and cook until hot.

Stir Fry (Joycelyn)

In fry pan cook the following until tender-do not over cook:
1 cup shredded carrots
1 cup chopped onion
1-2 cup chopped broccoli
1/8 cup olive oil
1/8 cup sesame oil
Add the following to the above cooked vegetables and cook until heated.
1 5 oz. can chopped water chestnuts
1 8 oz. can chopped bamboo shoots
1 15 oz.can chopped young corn (the little ones on the cob)
Place all vegetables in a bowl and set aside.
In a fry pan cook l pound of thinly sliced tender steak** until done.
Add 3 Tablespoons cornstarch to 2 14.5 oz cans of beef broth. Pour broth over beef and bring to a boil, stirring constantly. Add 1 Tablespoon grated fresh ginger and 4 tablespoons soy sauce then mix well.
Add cooked vegetables and serve over cooked rice. Top with more soy sauce if desired
** I use left over cooked roast for the meat so it is very tender.
Chicken could be used in place of the beef (make sure to replace the broth with chicken broth)

Lettuce Wraps (Laura S.)

Ingredients:
8 oz. can of Bamboo shoots (drained and minced)
8 oz. can of Water Chestnuts (drained and minced)
2 TBSP of Hoisin sauce
2 TBSP peanut butter (I have never used this because I do not like peanut butter but the recipe calls for it)
3 TBSP of Water
2 tsp of soy sauce
2 tsp of splenda
2 tsp of red pepper flakes (less if you do not like hot, it gives it a definite kick)
Mix these ingredients together and set aside.

1 TBSP mined garlic
1 cup of chopped onion
2 tsp fresh grated ginger
Sauté these and then add meat to brown.
1/2 -1 pound of ground turkey (recommended), chicken, or beef.
1 tsp sesame seed oil (I have not always used this and it tasted fine)
When meat is cooked add bamboo/chestnut mixture and sesame seed oil. Cook for about 2 minutes.

Serve with:
sliced green onions
lettuce leafs
cooked rice (goes nicely with this dish)

Consommé Rice (Mary)

1 onion chopped fine
1 cube butter
4 cups rice
2 cans consommé beef soup
1 can water
Put butter and onion in a microwave dish and cover leaving a space for ventilation. Microwave on high for 8 minutes. Add the rice and mix, add the rest of ingredients and mix well. Cover leaving a space for ventilation. Microwave on high for about 15 minutes, stir every 7 minutes.