Hawaiian Haystacks

2 cans cream of chicken soup

1 can chicken broth

3 cups cooked chicken, chopped or shredded

Steamed rice (can even use Thai rice)

Toppings:

Chowmein noodles

Toasted coconut

Pineapple tidbits

Green onions, thinly sliced

sweet bell pepper, diced

frozen sweet petite peas, thawed and do not cook them

water chestnuts (optional)

celery, diced

slivered almonds, toasted

grated cheese, optional

Directions

Mix the soups together and bring to a simmer. Add chicken and simmer for 10 mins to heat the chicken thoroughly.

To Serve:

Ladle chicken and sauce over rice and top with any combination of the toppings. Caution! This makes a big serving so start out easy with the rice and chicken with sauce as this builds up when adding the toppings.

Double or triple the recipe for a big crowd

Vegetable Beef Curry and Rice

Cook 2 cups brown rice with 2, 1/2 cup water

Brown: 1 lb ground beef or turkey with:

1 chopped onion

2-4 stalks celery, chopped

3-4 large carrots, chopped

5-6 medium potatoes, chopped

water to cover

Simmer until vegetables are tender. Drain most of liquid and add sauce.

Sauce:

1/2 cup butter (could substitute olive oil)

1/2 cup flour (or 3/4 cup whole wheat flour)

3 cups water

2-3 tsps curry powder

salt (or Braggs Aminos) to taste

Melt butter. Stir in flour. Add water and seasoning and bring to boil. Remove from heat and mix with vegetables. Serve over rice. Makes A LOT!!!

Chicken and Potatoes in the Crock Pot

Put 2 cups liquid in the crock pot (milk, rice dream, water, etc...) Add salt and pepper, Spike, or bouillon. Fill 3/4 of the crock pot with potatoes, scrubbed and quartered. Add a few chopped green onions or chives, if desired. Cover the potatoes with frozen chicken breasts or tenders. Sprinkle with paprika. Cook on high for approx 5 hours or until done.

milk

potatoes, quartered

green onion

chicken breasts or tenders

paprika

Hamburger/Bean Soup

Cook in crock pot on high for 6-7 hrs.

3 cups mixed beans (it doesn't matter which-navy, black, kidney, pinto, garbanzo, etc)

3 tblsp dried onion flakes

2 bay leaves

Add:

1 pound browned ground beef

1 onion, chopped and cooked with beef

dash of garlic

1/2 tsp Spike (seasoning from health food store)

1/2 tsp Parsley

1 tsp honey

1 tsp salt (may need more to taste)

If preferred, substitute 2 tblsp beef bouillon for the spices.

Curried Chicken

Cook on stove:

4 chicken breasts--cut into small pieces first or, if frozen, cut into small pieces when cooked

2 onions, chopped

2 celery stalks, chopped

2 carrots, chopped

When chicken and vegetables are cooked, add:

1/2 cup butter

2/3 cup whole wheat flour

5 cups water

2, 1/2-3 tsp curry powder

1 tsp salt

1 pkg frozen corn

3 cups brown rice

Stir, bring to a boil. Serve over 3 cups brown rice (cooked in 7, 1/2 cups water)

Whole Grain Waffles

2 eggs, beaten

1, 3/4 cups skim milk

1/4 cup canola oil

1/4 cup unsweetened applesauce

1 tsp vanilla extract

1 cup whole wheat flour or pastry flour

1/4-1/2 cup flax seed meal

1/4 cup wheat germ

1/4-1/2 cup all-purpose flour

3-4 tsp baking powder

1 tblsp sugar

1/4 tsp salt

In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.

Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown

Creamy Au Gratin Potatoes

Boil, peel and cut up 6-7 potatoes.

(or you can use a bag of frozen hash brown potatoes)

Sauce:

1 can cream of chicken soup

1/2 cube butter-melted and cooled

1 cup sour cream

1/4 cup green onions or 1 tblsp dehydrated onion

1 cup grated mild cheese

Mix sauce and stir into potatoes. Top with a handful of crushed corn flakes. Dribble 1 tbsp melted butter over top. Bake at 350 for 45 minutes to 1 hour (depending on how PRE-cooked the potatoes are).

Chicken Rice Casserole

2 cans cream of chicken soup

1 can cream of mushroom soup

1 can mushrooms

chopped broccoli (optional)

1 cup milk

1 pkg Lipton Onion Soup Mix

2 cups Minute Rice (pre-cooked is better) or 1, 1/2 cups cooked long grain rice

4-6 boneless-skinless chicken breasts-cut in half, in strips, or chopped in pieces (you can slightly cook them in the microwave so it doesn't take so long to bake/fully cook in the oven)

2 cups shredded cheese to top with

Blend together 1 can cream of chicken soup, cream of mushroom soup, mushrooms, and 1/2 cup milk- then add 1/2 pkg onion soup mix and precooked rice. Spray bottom of a 9x13 dish with cooking spray- pour soup mixture in and place chicken breasts on top. Mix together the other can of cream of chicken soup, 1/2 pkg onion soup mix and 1/2 cup milk and pour over chicken. Top with cheese. Cover and bake at 350 for 1, 1/2 hours.

Crazy Chocolate Cake

3 cups flour

2 cups sugar

6 Tbsp cocoa

1 tsp salt

2 tsp baking soda

3/4 cup oil

2 Tbsp vinegar

2 tsp vanilla

2 cups cold water

Mix flour, sugar, cocoa, salt and baking soda together thoroughly in a bowl. Make 3 holes in the dry ingredients. Pour oil in one hole, vinegar in the next hole and vanilla in last hole. Then pour cold water over the entire mix and stir until moistened. Pour batter into a 9x13 greased pan. Bake at 350 for 25-30 min. or until it springs back when touched lightly.

Crazy Chocolate Cake Frosting:

3 squares un-sweetened chocolate or (9 Tbsp cocoa & 3 Tbsp shortening)

1/2 cup butter

1/2 cup evaporated milk

2/3 cup powdered sugar

1/4 tsp salt

1 tsp vanilla

3 cups powdered sugar

Combine chocolate, butter, milk, 2/3 cup powdered sugar & salt in a saucepan. Bring to a boil, stirring constantly. Cook until chocolate is melted. Remove from heat. Add vanilla and enough powdered sugar for spreading on your surface (about 3 cups).

Buttermilk Syrup

Bring to a boil in a large, TALL pan:

2 cubes real butter

2 cups sugar

1 cup buttermilk

Add:

1 tsp baking soda (makes above mixture bubble up VERY VERY HIGH- be careful and use a tall pot so it doesn't boil over!)

1 tsp vanilla