Heart Skillet Meal

From the Best of Mennonite Fellowship Meals Cookbook Serves 4

1 lb cubed beef
1/4 cup chopped onion
1/2 cup uncooked rice
1 cup diced carrots
1 cup diced potatoes
1-2 cloves garlic
1-1 1/2 cups water2 T soy sauce
1/4 t pepper
salt to taste

Saute beef and onion. Stir in rice, carrots, potatoes and garlic. Add water, cover and simmer on low heat for 40 minutes or until rice is tender. Right before serving stir in soy sauce salt and pepper.

Chicken Divan

2 bunches broccoli cut and steamed
2 cups chicken diced
2 cans cream of chicken soup
1 cup mayonnaise
1 t lemon juice
1/2 t curry powder
1/2 cup grated cheddar cheese
cooked rice (white or brown)

Arrange cooked broccoli and chicken in the bottom of a greased 13x9 pan. Combine soup, mayo, lemon juice and curry powder.

Option A- Top chicken and broccoli with rice, then soup mixture then cheese and bake at 350 for 30 minutes or

B- Pour soup mixture over chicken and broccoli and bake at 350 for 30 minutes (or until bubbly) then serve over rice

Brazilian Fried Rice

2-4 T olive oil
1 medium onion
2-4 cloves garlic
2 cups rice
4 1/2 cups water
salt

Finely chop onion and garlic and sautee in olive oil until clear. Take care not to burn garlic. Add rice and brown. It won't get toasty brown, but it will change color. Carefully add water, it will sizzle and make lots of noise! Bring to a boil. Add salt to taste and simmer covered until rice is tender and moisture is absorbed.

Aaron's grandmother is from Brazil and taught me how to make this. I don't use an exact recipe so hopefully what I have listed here is about right!

Swedish Meatballs

1 lb hamburger
1/4 cup bread crumbs
1/4 cup rice
1/4 cup finely chopped onions
1/3 cup milk
1 t salt
1/8 t pepper
1/4 t poultry seasoning
1 c cream of mushroom soup
3/4 cup water

Mix all ingredients except soup and water. Form into meatballs. Mix soup and water and pour over meatballs. Bake at 350 1 1/4 hours. Serve over rice.

Cheesy Rice

4 cups water
4 cubes chicken bouillon
2 cups rice
1-2 cloves garlic, crushed and diced
1 cup shredded cheddar cheese

Bring water and bouillon to a boil. Add rice and garlic. Simmer on low 20 minutes or until rice is tender. Stir in cheese.

Variations:
Use 2 cans of chicken broth instead of bouillon.
Used powdered garlic instead of fresh garlic.
Served with salad, this makes a fast, filling yet light meal

Fried Rice

1 cup bean sprouts
1 T olive oil (or vegetable)
1 cup sliced mushrooms (3 oz)
3 cups cold cooked rice
1 cup cut-up cooked pork
2 T sliced green onions
1 T olive oil ( or vegetable)
2 large eggs, slightly beaten
3 T soy sauce
dash of white pepper

Rinse bean sprouts with cold water, drain. Heat 1 T oil in skillet over medium heat. Cook mushrooms in oil about 1 minute, stirring frequently, until coated. Add bean sprouts, rice pork and onions. Cook over medium heat about 5 minutes, stirring and breaking up rice, until hot. Push rice mixture to the side of the skillet. Cook eggs in 1 T oil until eggs are cooked, but moist. stir eggs and rice together. Stir in soy sauce and pepper.

Variations:
Omit bean sprouts and mushrooms
I add green peppers with pork and onions
Substitute chicken or beef for pork
Use regular pepper

General Tso's Chicken

Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 t garlic
1 1/2 t minced ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup vinegar
1/4 cup sherry

Chicken
1 can chicken broth
3 lbs chicken, chunked
1/4 soy sauce
1 egg, beaten
1 cup cornstarch
2 cups green onions
8 small dried hot peppers, seeds removed

Sauce: Put all sauce ingredients in a jar and shake to mix. Refrigerate until ready to use.

Chicken: Mix chicken, soy sauce, and hot peppers. Stir in beaten egg. Add cornstarch. Mix until chicken is coated. Deep fry 7-8 pieces of meat at a time until crispy. Drain.

Place small amount of oil in wok or deep fry pan. Add onions and peppers and stir fry 30 seconds. Shake sauce mixture in jar and add to wok. Stir constantly until thick. If it gets too thick, add water. Add chicken. Cook until heated through. Serve over white rice or stir fried rice.

Variations:
I omit sherry. I use dry ginger. I use cayenne pepper if I don't have dried hot peppers. I heard that you can use pizza hot peppers too

Mulligatawny Stew

2-4 Chicken Breast
1 Quart Chicken Broth
1 Medium Onion
2 Carrots
1-2 Stalks Celery
Green Pepper (optional)
1 Apple, peeled and chopped
1/4 cup olive oil
1/3 cup flour
1 can stewed tomatoes (8oz or 15oz)
1 Tsp. curry
1/8 tsp. mace
1/8 tsp cloves
1 tsp dry parsley

Cook chicken breasts in broth. When chicken is cool enough to handle, chop into chunks. While chicken is cooking, chop onion, carrots, celery, green pepper and apple. Sautee in olive oil, set aside until chicken is done. Once the chicken is done reheat veggie mixture on medium heat and sprinkle with 1/3 cup flour and stir to mix. Slowly add chicken broth and stir until it begins to thicken. Add canned tomatoes with juice and chicken. Add spices. Add salt and pepper to taste. Serve over rice.