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.