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Dale's Recipe Book V3

Dale's Recipe Book V3

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Publicado porjeffy_maxy

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Published by: jeffy_maxy on Jan 18, 2010
Direitos Autorais:Attribution Non-commercial

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10/22/2011

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1/2 cup chopped onions
2 tablespoons butter, margarine or oil
1 tart cooking apple, peeled, cored and coarsely chopped
1/3 cup sliced almonds
1 1/2 teaspoons salt
2 teaspoons chili powder
1/4 teaspoon garlic powder
2 cups drained canned tomatoes
3 cups cooked rice (cooked in beet broth)

In a large skillet or saucepan, cook onions in butter until soft but not brown.
Stir in apple, almonds, seasonings and tomatoes. Cook a few minutes to develop
flavors. Add rice and cook, stirring, until thoroughly heated.

Chicken and Rice – Gary Allen

1 whole fryer, cut up
1/2 stick butter
1 – 4oz can mushrooms (save liquid)
4 large onions, chopped
2 chicken bouillon cubes
1 cup regular uncooked rice

Brown chicken in butter. In an oven proof pan, add 2 chicken bouillon cubes
that has been dissolved in 1 cup of hot water. Add onions and mushrooms. Cover
with foil. Bake at 350o

for 1 1/2 hours. Skim off the fat.
Add water to the saved mushroom juice up to 1 1/2 cups. And add to the pan.
Add rice and butter. Continue cooking for about 1 hour, adding water when
necessary.

Dale’s Recipe Book

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