Ingredients:

1 3-lb chicken
2 chicken bouillon cubes
1 cup Uncle Ben’s rice
2 cups water
1 onion, chopped
1/2 cup margarine
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon chili powder
1 (2 oz) jar pimientos
1 (4 oz) can green chillies
1 can cream of chicken soup
1/2 cup chicken broth
1 cup sour cream
8 oz Monterey Jack cheese, grated
8 oz Cheddar cheese, grated

Cooking Instructions:

Stew chicken with bouillon cubes; remove bones and chop into bite-size pieces. Cook rice in water just until tender.

Saute onions in margarine; then add garlic, cumin, chili powder, pimientos, and green chilies. Set aside.

In saucepan, heat chicken soup, broth, and sour cream; then add Monterrey Jack cheese. Stir until cheese melts and add onion mixture.

Spray 3-quart casserole dish with cooking spray. Put rice in bottom of dish, add chopped chicken and top with soup mixture.

Bake at 350° for about 20 minutes until heated through. Add grated Cheddar chees and return to oven for 5 minutes until cheese melts.

Ingredients:

1 tablespoon vegetable oil
4 medium skinless, boneless chicken-breast halves
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 teaspoon white wine vinegar
1/8 teaspoon crushed red pepper

Cooking Instructions:

In 10-inch skillet, heat oil over medium-high heat until very hot. Add chicken breasts and cook 7 to 10 minutes until juices run clear when pierced with tip of knife, turning once. Transfer chicken to warm platter.

Stir peanut butter, soy sauce, vinegar, and 2/3 cup water into drippings in skillet; stir until smooth and heated through. Pour sauce over chicken on platter.

Additional Comments:

I just had to try this recipe because it was so different. I used red wine vinegar (didn’t have the white). If you like spicy Chinese dishes, I would suggest doubling the red pepper–we couldn’t taste it in the sauce. Very very easy recipe to make!

1 turkey, any size

Cooking Instructions:

Preheat oven to 350°. Place unstuffed turkey in roasting pan. Roast unstuffed turkey for 1 hour. Turn temperature down to 250°. Roast for 6-10 hours or until turkey falls apart.

Remove bones and place turkey back in juice.

Can be made the day before and reheated in foil covered pan.

Additional Comments:

I tried this recipe for the first time last Thanksgiving (2003). The result was the moistest turkey ever. I did two different turkeys in two different ovens–13 lbs and 17 lbs. Prep included removing the neck and giblets from the turkey, and rinsing the turkey inside and out. I did not pat dry or season…just plopped them into their pans. One cooked for about 6 hours, the larger for about 7. The only reason I removed them sooner was because the little popups in the turkey had popped up. According to Debbie, cooking them longer, does not dry them out. I did let them set on the counter for an hour to cool before removing the meat from the bones. I cooked them the day before Thanksgiving, which made the last minute Turkey Day prep a breeze. Of course, the smell the day before drove both Ron and me nuts!!