Chicken and Rice Casserole

• 4 tablespoons butter, divided
• 3 tablespoons flour
• 1 teaspoon dried thyme
• 1 cup chicken broth
• 1 cup milk
• 2 cups diced cooked chicken
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups cooked rice
• 3/4 cup frozen peas, thawed
• 1 tablespoon dry breadcrumbs
• 1 tablespoon grated parmesan cheese

Directions:

1. Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
2. Gradually stir in broth and milk, stirring until thick and smooth.
3. Stir in chicken and add salt and pepper; set aside.
4. Grease a 1 1/2 quart shallow baking dish.
5. Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
6. Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
7. Bake at 400° until hot and bubbly, about 20 to 25 minutes.

Cream Cheese Brownies

Ingredients

• 6 ounces semisweet chocolate pieces
• 6 tablespoons butter
• ¹/2 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• ¹/2 cup all-purpose flour
• ¹/2 teaspoon baking powder

Instructions

1. Preheat oven to 350 degrees F.
   
2. In saucepan melt chocolate pieces and butter over low heat. Remove from heat. Add sugar, eggs, and vanilla; stir just till blended
   
3. Stir together flour and baking powder. Add to chocolate mixture; stir just till dry ingredients are moistened.
   
4. Pour half of the batter into greased 9x9x2-inch baking pan. Bake at 350 degrees F for 10 minutes. Remove from oven and set aside while preparing cheese filling.
   
   Cream Cheese Filling
   
   8-ounce package softened cream cheese
   1/2 cup sugar
   1 egg
   Dash salt
   1/2 cup chopped nuts
   
   In mixing bowl cream together the cream cheese and 1/2 cup sugar. Beat in egg and dash salt. Stir in 1/2 cup chopped nuts. Pour cheese filling over partially baked layer. Carefully spoon remaining half of batter over filling. Swirl slightly with knife, being careful not to touch the bottom layer. Bake at 350 degrees F for 35 minutes. Cool completely before trying to cut

Harira

1 pound cubed lamb meat or chicken

1 teaspoon ground turmeric

1 1/2 teaspoons ground black pepper

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cayenne pepper

2 tablespoons margarine

3/4 cup chopped celery

1 onion, chopped

1 red onion, chopped

1/2 cup chopped fresh cilantro

1 (29 ounce) can diced tomatoes

7 cups water

3/4 cup green lentils

1 (15 ounce) can garbanzo beans, drained

4 ounces vermicelli pasta

2 eggs, beaten

1 lemon, juiced

Directions

1. Place the lamb or chicken, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
2. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
3. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

Fruit Cocktail Cake

CAKE:

1-1/2 cups sugar

2 cups all-purpose flour

2 eggs

1 teaspoon vanilla extract

2 tablespoons lemon juice

2 teaspoons baking soda

3/4 teaspoon salt

1 can (16 ounces) fruit cocktail with syrup

TOPPING:

1/2 cup packed brown sugar

1/2 cup flaked coconut

SAUCE:

1/4 cup evaporated milk

3/4 cup sugar

1 teaspoon vanilla extract

1/2 cup butter, cubed

1/2 cup flaked coconut

1/2 cup chopped walnuts

Directions

• In a large bowl, combine all cake ingredients; mix well. Pour into a 13-in. x 9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature. Yield: 15 servings.

Chickpea, Orange and Tomato Salad Over Couscous

1 navel orange, peeled and cut into segments (I cheated and used canned mandarin oranges)
1 cup couscous, cooked
1 lb cherry tomatoes, halved
1 15-oz can chickpeas, rinsed
1/2 sweet onion, thinly sliced
1/2 pitted olives (your choice), halved
1 Tbs olive oil
salt and pepper to taste
1 tsp lemon juice

1. Grate 2 tsp orange zest into a medium bowl. Add the couscous and stir to combine
2. Squeeze the juice from the oranges membrane into a large bowl.
3. Combine the remaining ingredients with oranges, stir

4. Serve over couscous (I used Mediterranean Curry flavored and it was awesome!)

Irish Soda Bread

3 cups all-purpose flour


1 tablespoon baking powder

1/3 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 egg, lightly beaten

2 cups buttermilk

1/4 cup butter, melted

Directions

1.Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan.

2.Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

3.Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Bread Pudding w/ Raisins

16 slices bread

1 cup raisins

1/2 cup chopped pecans

2 cans evaporated milk

4 large eggs

4 tablespoons butter

3/4 cup packed brown sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


1.PREHEAT oven to 350 degrees F. Grease 13 x 9-inch baking dish.


2.COMBINE bread, raisins and pecans in large bowl. Combine evaporated milk, eggs, butter, sugar, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

3.BAKE for 35 to 45 minutes or until knife inserted in center comes out clean.

4. I served with whipped cream on top. Extra YUM!