Hamburger and Spanish Rice Dinner

Hamburger and Spanish Rice Dinner

Spanish Rice With Raisins 

2 cups long-grain rice

Tomato Paste

3 tablespoons butter

1 onion, chopped fine

3 tablespoons ketchup

½ teaspoon salt

¼ teaspoon garlic salt

½ cup raisins

3 cups water or chicken broth

Optional:  ¼ cup green pepper

1.                  Preheat the oven to 375 degrees.

2.                  Butter casserole dish. 

3.                  Saute onion with butter, until it is soft. (optional green pepper)

4.                  Stir in the rice and cook, stirring, for 3 minutes.

5.                  Add the tomato paste, ketchup, salt, and raisins, and cook 1 minute more.

6.                  Transfer to a casserole, pour in the water or chicken broth, stir, cover, and bake for 1 hour or until done.

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Dinner Hamburgers

1 lb of hamburger of your choice

¼ cup ketchup

1 egg

¼ cup fine bread crumbs

¼ teaspoon garlic salt

¼ teaspoon salt

¼ teaspoon pepper

1.                  Combine all ingredients together.

2.                  Form hamburgers in the size of your choice.

3.                  Pan fry in skillet.

* * * *

Served with peas and corn

Whole Wheat Rolls

Dessert:  Banana Bread (by Betty Ming)

Dinner prepared and photos taken by Shirley-Ann Pearman

Spanish Rice With Raisins Dinner

 

Spanish Rice With Raisins Dinner

2 cups long-grain rice

Tomato Paste

3 tablespoons butter

1 onion, chopped fine

3 tablespoons ketchup

½ teaspoon salt

¼ teaspoon garlic salt

½ cup raisins

3 cups water or chicken broth

Optional:  ¼ cup green pepper

1.                  Preheat the oven to 375 degrees.

2.                  Butter casserole dish. 

3.                  Saute onion with butter, until it is soft. (optional green pepper)

4.                  Stir in the rice and cook, stirring, for 3 minutes.

5.                  Add the tomato paste, ketchup, salt, and raisins, and cook 1 minute more.

6.                  Transfer to a casserole, pour in the water or chicken broth, stir, cover, and bake for 1 hour or until done.

* * * *

Served with Fried Rock Fish, Toss Salad and Corn of the Cob

Whole Wheat Rolls

Dessert:  Apple Crumble

Dinner prepared and photos taken by Shirley-Ann Pearman

Curried Potatoes and Hamburger Dinner

Curried Potatoes

4 tablespoons butter

1 small onion, finely chopped

3 cups diced, cooked potatoes (about 4 potatoes)

½ cup chicken stock or broth

2 teaspoons curry powder

2 teaspoons lemon juice

Salt

Freshly ground pepper

1.                  Melt the butter in a skillet.

2.                  Add the onion and cook, stirring frequently until the onion is transparent.

3.                  Add the potatoes and cook over low heat, stirring occasionally, until the potatoes have absorbed the butter.

4.                  Add the chicken stock or broth, curry powder, and lemon juice and blend all the ingredients and continue to cook over low heat until all the stock or broth has been absorbed.

5.                  Season to taste.

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Dinner Hamburgers

1 lb of hamburger of your choice

¼ cup ketchup

1 egg

¼ cup fine bread crumbs

¼ teaspoon garlic salt

¼ teaspoon salt

¼ teaspoon pepper

1.                  Combine all ingredients together.

2.                  Form hamburgers in the size of your choice.

3.                  Coat with flour.

4.                  Pan fry in skillet.

Optional:  After combining all ingredients together, take the mixture and pour into a loaf pan.  Bake in a 350 degrees oven accordingly to make a meat loaf.

Chicken Tomato Dish

Chicken Tomato Dish

4 Tyson chicken leg quarters

1 can (14.5 oz) Hunts stewed tomatoes

1 onion thinly sliced

½ teaspoon salt

½ teaspoon garlic salt

¼ teaspoon seasoned salt

½ teaspoon black pepper

1 tablespoon all-purpose flour

1 tablespoon butter

¼ to ½ cup water

1.                  Preheat oven to 350 degrees.

2.                  Place chicken leg quarters in a dish suitable to hold 4 chicken leg quarters.

3.                  Sprinkle salt, garlic salt and pepper over the 4 chicken leg quarters.

4.                  Sprinkle flour over all 4 chicken leg quarters.

5.                  Arrange sliced onions on top of the 4 chicken leg quarters.

6.                  Dot the 4 chicken leg quarters with butter.

7.                  Pour water into dish just to cover the bottom of the dish.

8.                  Cover with foil and place into the oven for about 30 to 40 minutes covered.

9.                  Remove foil and add the can of stewed tomatoes.

10.              Continue cooking until chicken is completely done.

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White Rice With Raisins

Makes About 8 Servings

2 cups raw regular white rice

1 cup light or dark raisins

3 tablespoons butter or margarine

1.                  Cook rice as package label directs, drain if necessary.

2.                  Meanwhile, cover raisins with boiling water; let stand 10 minutes; drain.

3.                  With fork, stir raisin into drained cooked rice along with butter.

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Serve with Pumpkin and Cauliflower

Curry Baking Powder Biscuits

Dinner prepared and photos taken by Shirley-Ann Pearman

 

Macaroni and Chicken Dish

Macaroni and Chicken Dish

6 pieces of chicken tenders

2 cups macaroni

1 cup cheddar cheese

½ teaspoon salt

1 teaspoon garlic salt

½ teaspoon black pepper

½ cup chopped onions

½ cup chopped celery

¼ cup chopped green pepper

1 small can of tomato paste

1 tablespoon sugar

½ cup bread crumbs

1.                  Preheat oven to 350 degrees.

2.                  Cook macaroni as instructed on package.

3.                  In a frying pan sauté onions, celery and green pepper until tender.

4.                  Add chicken tenders and season with salt, garlic salt and pepper.  Cook thoroughly.

5.                  Stir in tomato paste and sugar.

6.                  Simmer for a few minutes.

7.                  Meanwhile drain macaroni.

8.                  Add ¾ cups of the cheese, along with chicken and tomato sauce.

9.                  Ensure that everything is incorporated well.

10.              Pour into desired buttered dish suitable for the amount.

11.              Sprinkle with remaining cheese and bread crumbs.

12.              Bake until cheese is melted and slightly browned.

Serve with corn on the cob.

Buttermilk Baking Powder Biscuits

Dinner prepared and photos taken by Shirley-Ann Pearman