MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork & Green Chile Casserole
Categories: Pork, Vegetables, Chilies, Herbs, Cheese
Yield: 6 Servings

1 1/2 lb Boneless pork; in 1/2" dice
1 tb Oil
15 oz Can black beans; rinsed,
- drained
10 3/4 oz Can cream of chicken soup;
- undiluted
14 1/2 oz Diced tomatoes; undrained
8 oz (2 cans) chopped green
- chilies
1 c Quick-cooking brown rice
1/4 c Water
2 tb (to 3 tb) salsa
1 ts Ground cumin
1/2 c Shredded Cheddar cheese
Sliced, pickled jalapenos;
- opt

Set oven @ 350ºF/175ºC.

In a large skillet, brown pork in oil; drain. Stir in
the beans, soup, tomatoes, chilies, rice, water, salsa
and cumin.

Pour into an ungreased 2 quart baking dish. Bake,
uncovered, until bubbly, about 30 minutes. Sprinkle with
cheese; let stand 5 minutes before serving. If desired,
serve with jalapeno slices.

UDD NOTES: This worked very well in my casserole Crock
Pot. I did NOT rinse the beans. And I used a can of
Red Gold Petite Diced Chilies w/green chilies. There
were no leftovers

Dianne Esposite, New Middletown, Ohio

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

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... Ambition is the last refuge of the failure.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Wild Rice Casserole
Categories: Poultry, Rice, Vegetables, Mushrooms, Nuts
Yield: 8 servings

1 sm Onion; chopped
1/3 c Butter
1/3 c All-purpose flour
1 1/2 ts Salt
1/2 ts Pepper
14 1/2 oz Can chicken broth
1 c Half & Half cream
4 c Shredded or diced cooked
- chicken
4 c Cooked wild rice
9 oz (2 jars) sliced mushrooms;
- drained
4 oz Jar diced pimientos;
- drained
1 tb Minced fresh parsley
1/3 c Slivered almonds

In a large saucepan, saute onion in butter until tender.
Stir in the flour, salt and pepper until blended.
Gradually stir in broth; bring to a boil. Boil and stir
for 2 minutes or until thickened and bubbly. Stir in the
cream, chicken, rice, mushrooms, pimientos and parsley;
heat through.

Transfer to a greased 2-1/2-qt. baking dish. Sprinkle
with almonds. Bake, uncovered, @ 350oF/175oC for 30-35
minutes or until bubbly. If desired, top with additional
parsley just before serving.

Elizabeth Tokariuk, Lethbridge, Alberta

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... "When all is lost, ask the I. R. S. - they'll find something." Doug Horton --- MultiMail/Win v0.52
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