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Alice's Tips and Recipes

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Hello everybody! How is everyone doing this weekend? I am doing okay. I had to babysit my nephew yesterday. I was glad to have Deneen's newsletter on hand because it had a great link to a website that allows you to print out free worksheets for the kids. He thoroughly enjoyed himself. Thanks Deneen!
 
Rich has had to work all weekend, so I have mostly been by myself. That gets old after a while, but I know he has to work. In the old days, when I used to work too, we would NEVER see each other because on his days off, I had to work, and vice versa. We worked different hours too...I would be gone when he was home getting ready for work and vice versa. And we wondered how come it took a year to conceive Jared??? LOL...I wonder why? Anyway, I've got to go, but wanted to tell everyone hello.
 
FRUGAL TIP
Have you got a member in your family that HAS to have name brand items and groceries that you would rather buy generic? Do what I do...keep the empty container of whatever the beloved item is (Head and Shoulder's Shampoo in my husband's case) and refill it carefully with the generic item. If you have an open-minded family member, then you can spring the surprise on them after they have used the entire container of product and didn't complain. This works on my husband. He usually accepts it and I don't have to do it anymore. But if you have an especially challenging family member...the charade might have to go on forever...LOL. It really does work though. Just be careful not to get caught!
 
RECIPE
THIS WAS SENT TO ME BY STACY FROM OUR GROUP.  SHE TOLD ME I COULD SHARE IT WITH YOU ALL...ENJOY!
 
I saw this one on Crook and Chase a few months back.. it is the new stouffers frozen dinner that wont be available until Jan 2000. they had the recipie on their web page... also food tv has all their recipies on their web page i think it is http://www.foodtv.com/

Stouffer's Winning Recipe:
Grandma's Country Chicken Cheddar Casserole
 
Ingredients:
4 pounds chicken roaster
3 cups water
1 teaspoon poultry seasoning
1/4 teaspoon thyme
1/8 teaspoon pepper
1/4 teaspoon paprika
1/2 cup milk
1 1/2 cup crushed seasoned bread crumbs
1/4 cup chopped onion
1/2 cup sliced carrots
1/4 cup chopped celery
1/4 cup peas
3 cups of instant rice
1/4 teaspoon salt
2 eggs
1 cup shredded cheddar cheese
1/4 teaspoon pepper
Dash of paprika
1/8 teaspoon sage
1/2 teaspoon poultry seasoning
2 tablespoons lemon juice
1/2 cup milk
2 cans (10.75 ounce) cheddar cheese soup
 
Directions:
Place chicken in a 4 quart Dutch oven and add 3 cups of water and seasonings. Bring to a simmer and cook approximately 45 minutes. When chicken is done, remove it from the pot and place on a dish. Place the stock remaining in the pot into a gravy separator and strain to remove any undesired particles and fat from getting into the stock.  Add water to the stock until you have 4 cups of liquid. Place stock back into the Dutch oven. Add onion, carrots, celery and peas to the stock; cooking about 20 minutes (less if using frozen mixed vegetables).
 
After 20 minutes, stir in 3 cups of rice and return to a boil, remove from heat and cover. Now, return to the chicken. Discard the skin, remove and shred the chicken meat and place in a large mixing bowl. Add the chicken, the salt, pepper, paprika, sage, poultry seasoning, lemon juice, milk, eggs and cheddar cheese soup. Mix well.
 
When the rice has absorbed the water, add the rice and vegetable mixture to the chicken in the mixing bowl and mix until the rice and vegetables are distributed evenly throughout the dish. Put the casserole mixture into a 9x13 inch pan, sprayed with vegetable spray. Sprinkle the bread cubes over the mixture and place in a 375 degree oven for 25-30 minutes. Do not cover.
 
Five minutes before the end of the baking time, sprinkle the shredded cheddar cheese over the top of the casserole and return to the oven. Makes 6-8 servings.
 
Alice
SAHM to Jared 4 1/2 months old