Baked Chicken Marsala and Rice Casserole

Ingredients:

• 1 cup Riceland Extra Long Grain Brown Rice
• 1 sweet onion, sliced
• 1 cup chicken broth
• 1 tbsp. extra-virgin olive oil
• 6 baby portabella mushroom, cut into large pieces
• 2 tbsp. Marsala wine
• 2 cloves of garlic, minced
• 2 tbsp. heavy whipping cream
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper
• 2 tbsp. Italian seasoned bread crumbs
• 2 chicken breasts, cut into tender sized portions
• 2 tbsp. extra-virgin olive oil
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper
• 2 tbsp. ground Parmesan cheese
• 1 pkg. frozen peas
• French fried onions for the topping

Directions:

1. Boil water in a pot on stove and add rice to boiling water and cook for 15 minutes. Drain and set aside.
2. In a large skillet, add onions, ½ cup chicken broth, 1 tablespoon oil. Cover and cook on medium high heat for 20 minutes.
3. Add mushrooms to skillet with additional ½ cup of broth and cover for five minutes.
4. Add Marsala wine, garlic, cream, ¼ teaspoon salt and 1/8 teaspoon pepper to skillet and stir thoroughly. Remove from heat and pour into a large bowl. Add rice to bowl and mix thoroughly. Set aside.
5. In a gallon sized plastic bag, place bread crumbs and chicken. Close securely and shake until chicken is fully coated with flour.
6. Heat skillet to medium-high heat and add 2 tablespoons of oil. Layer chicken in skillet and cook both sides for five minutes. Season with ¼ teaspoon salt and 1/8 teaspoon black pepper.
7. Preheat oven to Bake 350°F.
8. Once chicken has finished cooking in skillet, add to rice mixture.
9. Grease 9x11 pan and add chicken, rice mixture to pan, and frozen peas and top with Parmesan cheese and French fried onions.
10. Bake for 20 minutes and remove. Let rest for 10 minutes before serving.

Submitted by Pat Dallman, adapted from https://www.riceland.com/blog/2016/sep/01/baked-chicken-marsala-and-rice-casserole/

Corn Noodle Casserole

The "Corn Noodle Casserole" recipe by Darcella can be found at Allrecipes.

Submitted by Trudy LaFond

Darcella. "Corn Noodle Casserole." Allrecipes, https://www.allrecipes.com/recipe/79385/corn-noodle-casserole/. Accessed 1 April 2019.

Mexican Style Lasagna

The "Mexican Style Lasagna" recipe can be found at Old El Paso.

Submitted by Cherryl Pergande

"Mexican Style Lasagna." Old El Paso, https://www.oldelpaso.com/recipes/mexican-style-lasagna. Accessed 1 April 2019.

Marinated Turkey Breast

The "Marinated Turkey Breast" recipe by Danielle can be found at Allrecipes.

Submitted by Pat Reilly

Danielle. "Marinated Turkey Breast." Allrecipes, https://www.allrecipes.com/recipe/31813/marinated-turkey-breast/. Accessed 18 January 2019.

Festive Pork

The "Festive Pork" recipe by Marilyn Paradis can be found at Taste of Home.

Submitted by Trudy LaFond

Paradise, Marilyn. "Festive Pork" Taste of Home, https://www.tasteofhome.com/recipes/festive-pork/. Accessed 2 January 2019.

Al Pastor Street Tacos

The "Al Pastor Street Tacos" recipe can be found at La Tortilla Factory.

Submitted by Sue Richichi

La Tortilla Factory. "Al Pastor Street Tacos." La Tortilla Factory, https://www.latortillafactory.com/recipe/al-pastor-chicken-street-tacos/. Accessed 26 November 2018.

Chinese Braised Short Ribs

The "Chinese Braised Short Ribs" recipe by Sandra Lee can be found at Food Network.

Submitted by Rose Mary Walecki

Lee, Sandra. "Chinese Braised Short Ribs." Food Network, https://www.foodnetwork.com/recipes/sandra-lee/chinese-braised-short-ribs-recipe-1944178. Accessed 26 November 2018.

Slow Cooker 6-Layer Dinner

The "Slow Cooker 6-Layer Dinner" recipe by Jessica Jacobs can be found at Cooktop Cove.

Submitted by Rose Mary Walecki

Jacobs, Jessica. "Slow Cooker 6-Layer Dinner." Cooktop Cove, http://cooktopcove.com/2017/09/07/slow-cooker-6-layer-dinner/. Accessed 7 November 2018.

Lime Chicken Tacos

The "Lime Chicken Tacos" recipe by Tracy Gunter can be found at Taste of Home.

Submitted by Sue Stoecker

*NOTE: Sue used 2 lbs. of chicken, an additional tablespoon of lime juice, and 1/2 tablespoon extra chili powder.

Gunter, Teri. "Lime Chicken Tacos." Taste of Home, https://www.tasteofhome.com/recipes/lime-chicken-tacos/. Accessed 7 November 2018.

German Potato Salad with Sausage

The "German Potato Salad with Sausage" recipe by Teresa McGill can be found at Taste of Home.

Submitted by Mary Arndt

McGill, Teresa. "German Potato Salad with Sausage." Taste of Home, https://www.tasteofhome.com/recipes/german-potato-salad-with-sausage/. Accessed 7 November 2018.

Crock-Pot Salisbury Steak

Ingredients:

• 2 lbs. ground beef
• 1 (1 oz.) envelope onion soup mix
• 1/2 cup seasoned bread crumbs
• 1/4 cup milk
• 2 tbsp. Worcestershire sauce (optional)
• 1/4 cup flour
• Olive oil
• 2 cans cream of chicken soup
• 1 pkg. dry au jus mix
•  3/4 cup water
• Fresh mushrooms (optional)

Directions:

1. In a large bowl, mix ground beef, onion soup mix, bread crumbs, milk, and Worcestershire sauce (optional). Shape into 8 patties.
2. Heat oil over medium-high heat. Dredge patties in flour, just to coat. Quickly brown on both sides. Place in crock-pot, and stack pyramid style.
3. In a medium bowl, mix soup and au jus mix. Pour over meat. Add mushrooms (optional). 
4. Cook on low for 4-6 hours. 

Submitted by Cherryl Pergande

Zucchini Boats

Ingredients:

• 2-4 zucchini (about 8-10 inches long), split in half
• 1 lb. ground beef
• 1/2 cup onion, chopped
• 1/2 cup mushrooms
• 1/2 of a red pepper, chopped
• 2 tbsp. ketchup
• Salt and pepper to taste
• Cheddar cheese

Directions:

1. Scoop out insides of zucchini, chop up, and put in a bowl.
2. Brown the ground beef. Add onion, mushrooms, pepper, ketchup, salt and pepper to pan. Cook in pan for 5 minutes. 
3. Fill zucchini boats with mixture and top with cheddar cheese. Bake for 30 minutes at 350°F.

Submitted by Don Anderson

Spicy Island Shrimp

The "Spicy Island Shrimp" recipe by Teresa Methe can be found at Taste of Home.

Submitted by Sue Stoecker

Methe, Teresa. "Spicy Island Shrimp." Taste of Home, https://www.tasteofhome.com/recipes/spicy-island-shrimp. Accessed 26 April 2018.

Meatballs & Tomato Sauce

Meatballs

Ingredients:

• 2 lbs. ground beef
• 2 eggs
• 1 large onion, chopped fine
• 2 tsp. salt
• 1 tsp. celery salt
• 1/2 tsp. garlic salt
• 1/4 tsp. black pepper
• 3 tsp. A-1 Bold Sauce
• 3 tbsp. milk
• 1 cup bread crumbs

Directions:

1. Mix all together. Shape into meatballs.

Tomato Sauce

Ingredients:

• 4 qts. tomatoes (16 cups)
• 3 tbsp. olive oil
• 4 medium onions, chopped
• 3 garlic cloves, chopped
• 3 large green peppers, chopped
• 1 (24 oz.) can tomato paste
• 1/2 cup parsley, chopped
• 3 tbsp. granulated sugar
• 3 tbsp. salt--or to taste
• 4 tsp. oregano
• 2 bay leaves
• Crushed red pepper to taste

Directions:

1. Scald, peel, and chop tomatoes. Set aside.
2. In a large kettle over medium-high heat, add in olive oil and saute onion, garlic, and green peppers until tender. Add remaining ingredients and tomatoes. Reduce heat to low and simmer, covered, 2 hours. Discard bay leaves. Freezes well.

Submitted by Margene McLoughlin

Veggie Cobbler

The "Veggie Cobbler" recipe can be found in Paula Deen Cuts the Fat by Paula Deen.

Submitted by Sue Stoecker

Deen, Paula. "Veggie Cobbler." Paula Deen Cuts the Fat. Thunderbolt: Paula Deen Ventures, 2015. Print.

Zucchini-Veggie Mix

Ingredients:

• 4 large beefsteak tomatoes, peeled and chopped
• 2 medium zucchini, diced
• 2 green peppers, diced
• 1/2 very large sweet onion, diced
• 2 cloves of garlic, minced
• 2 tsp. dried basil
• 3 tbsp. olive oil
• 3/4 tsp. salt
• 1/4 tsp. pepper

Directions:

1. Put all ingredients into a saucepan. Cook until soft. Can be eaten warm or cold. Store in refrigerator.  

Submitted by Jan Luepke

Eggplant Parmigiana

The "Eggplant Parmigiana" recipe can be found in The Better Homes and Gardens Italian Cookbook.

Submitted by Sue Stoecker

"Eggplant Parmigiana." Better Homes and Garden Italian Cookbook. 1971. Print.

 

Crock O' Brats

Ingredients:

• 5 brats (about 1 lb.) cut into 1 inch pieces
• 5 medium potatoes, peeled and cubed
• 1 (27 oz.) can sauerkraut, rinsed and well drained
• 1 medium tart apple, chopped
• 1 small onion, chopped
• 1/4 cup brown sugar, packed
• 1/2 tsp. salt

Directions:

1. In a large skillet, brown bratwursts on all sides.
2. In a 5 quart slow cooker, combine the remaining ingredients. Stir in the bratwurst, cover, and cook on high for 4 to 6 hours or until potatoes and apples are tender.

Submitted by Jan Luepke

Roasted Tomato Bolognese and Bucatini

Ingredients:

• 32 cocktail tomatoes or 3 pints cherry or grape tomatoes
• 4 cloves garlic, crushed
• 2 tbsp. thyme leaves stripped from stems
• Extra-virgin olive oil, for liberal drizzling (about 4 tbsp.)
• Salt and pepper
• 2 tbsp. olive oil
• 1-1/2 lb. 80% lean ground beef
• 1 small onion, finely chopped
• 1 cup chicken or veal stock
• A handful of parsley, chopped
• A handful of basil, torn
• 1 cup milk
• 1 lb. bucatini 
• Grated Grana Padano or Parmigiano-Reggiano cheese, for serving

Directions:

1. Preheat oven to 400℉.
2. On a rimmed baking sheet lined with foil, arrange tomatoes, garlic, and thyme. Drizzle with extra-virgin olive oil and toss to coat. Roast 30 minutes until the tomatoes burst. Slide everything into a food processor and purée. 
3. Heat a deep skillet or Dutch oven over medium-high heat. Add olive oil, 2 turns of the pan, and beef. Season with salt and pepper, and brown and crumble. Add onions and cook until soft; add stock. Add tomato purée and stir in parsley, basil, and milk. Simmer 30-40 minutes to thicken.
4. Bring a large pot of water to a boil, add salt and pasta, and cook to al dente. Reserve 1 cup starchy water then drain pasta and return it to the hot pot. Toss pasta with starchy water, half the sauce and a drizzle of or two of extra-virgin olive oil to coat.
5. Serve pasta topped with more sauce  and some Grana Padano or Parmigiano-Reggiano.

Submitted by Jan Luepke from https://www.rachaelrayshow.com/recipes/22159_roasted_tomato_bolognese_and_bucatini/

Zucchini Tart Scarpaccia

Ingredients:

• 3 small, firm zucchini
• Salt
• 1 onion, sliced on a mandoline
• 4 cloves garlic, thinly sliced
• 2 tbsp. thyme
• 1 tsp. chili flakes
• 2/3 cups all-purpose flour
• 2 tsp. sugar
• 6 eggs
• 2/3 cups milk
• 1 cup grated Parmigiano-Reggiano cheese
• Extra-virgin olive oil for drizzling
• Parchment paper

Directions:

1. Using a mandoline or wide-blade box grater, shred the zucchini lengthwise into ribbons. Place ribbons on kitchen towels and salt zucchini. Let drain 30 minutes then pat dry.
2. Line a 10x14-inch baking sheet with parchment paper, letting the edges hang over a couple of inches on each side. Scatter the zucchini on the baking sheet and toss with sliced onion and garlic. Arrange in even but not-too-organized layer and sprinkle with chili flakes.
3. Combine flour, sugar, 1/2 tsp. of salt in a mixing bowl.
4. In another large mixing bowl, whisk up eggs, milk and cheese. Whisk the dry ingredients into the eggs and pour batter evenly over the zucchini all the way to the edges of the pan. Drizzle tart with a little extra-virgin olive oil and bake at 400℉ for 20-30 minutes until golden and puffed.
5. Cool and cut into 8 large squares.

Submitted by Pat Briesemeister from https://www.rachaelrayshow.com/recipes/23647_zucchini_tart_scarpaccia/