Chicken on Mushroom Rice





2 qt. (8 c.) raw rice
50 chicken parts pieces (1/4 chickens)
1 1/2 (50 oz.) cans cream of chicken soup
2 c. skim milk
2/3 c. onions, diced
1/2 tsp. salt
1 (#303) can mushrooms, sliced
Margarine

Cook rice until done. Divide into pans. Mix with soup, milk, salt, mushrooms and
onions, pour over rice and mix. Place chicken parts over rice mixture. Brush
chicken parts with melted margarine. Bake covered with foil for 1 hr. Uncover
and bake 30 min. longer or until chicken is brown. 350 deg.
Serves 50.

Crunchy Vegetable Burritos

Serves 50+

1 1/2 quarts Shredded Raw Sweet potatoes
1 1/2 quarts Chopped Broccoli
1 quart Kidney Beans, drained
3 cups Chopped Tomatoes
1 1/2 cups Sliced Green Onions or Chopped Purple Onion
1 cup Canned Chopped Green Chilies
2 quarts Low-Fat Plain Yogurt
2 cups Low Fat Ranch Dressing
1 tbsp. Chili Powder
1 tbsp. Garlic Powder
2 tsp. Ground Cumin
50 10-inch Flour Tortillas
6 cups Shredded Monterey Jack or Cheddar Cheese or mixture

In large bowl, combine first six ingredients. In second bowl, combine yogurt, dressing, chili
powder, garlic powder and cumin. Blend well. Pour over vegetables; toss to blend.
Lay tortillas flat on counter. Using #8 (1/2 c.) scoop vegetable mixture in center, top with 2 tbsp. cheese;
spread evenly in center of tortilla, leaving 1 1/2 inches at bottom. Fold up bottom of tortilla to cover filling.
Fold sides over filling. Cover and serve chilled or heat in microwave on high for 25 seconds to serve warm.
If desired, arrange in shallow pan and bake at 350 degrees F. for 5 minutes.

50 servings, 1/2 cup vegetable mixture and 2 Tbsp. cheese

Vegetarian Burritos


2 #10 cans fat-free refried beans
3 quarts cooked brown rice
4 to 5 dozen flour tortillas (preferably whole wheat)
1-1/2 pounds cheddar cheese, shredded (optional)
1 to 2 qts salsa

Heat beans and rice. Heat tortillas in their package in microwave or in foil in the oven until they
are warm and soft. Spread 1/2 cup beans and 1/2 cup rice down the center of the tortilla.
Sprinkle with cheese (if using) and salsa. Fold top and bottom of tortilla toward the center,
then start at the side and roll tortilla tightly around filling. Place on a baking sheet. Repeat with
remaining tortillas. Cover with plastic or foil and place into warmer until ready to serve.
Makes 4-5 dozen.

Easy Bean Burritos

Makes 45 to 50 burritos (1/2 cup beans per burrito)

2 #10 cans vegetarian refried beans, heated
4-5 dozen flour tortillas

Optional garnishes:
10-15 tomatoes, diced (about 3 quarts)
3 bunches green onions, thinly sliced (about 3 cups)
1-1/2 to 3 pounds reduced fat cheddar cheese, shredded
1-2 quarts salsa

Heat the tortillas in the package in a microwave oven until they are warm and soft.
Fill with 1/2 cup of beans and any desired garnishes. Fold the edges in, then roll the tortilla
around the filling and place on a sheet pan. Repeat with remaining tortillas until sheet pan is filled.
Cover with plastic wrap and hold in the warmer.

Chicken & Mac for 45-50



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20 cup cubed cooked chicken*
1 package (2 lb) elbow macaroni, cooked and drained
5 cans (10 oz) sliced mushrooms, drained
2 jars (4 oz ea.) diced pimientos, drained
2 large green peppers, chopped
2 large onions, chopped
4 cans (10 3/4 oz ea.) cream of celery soup, undiluted
4 cans (10 3/4 oz ea.) cream of mushroom soup, undiluted
2 lb processed American cheese, cubed
1 1/3 cup milk
4 tsp dried basil
2 tsp lemon-pepper seasoning
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2 cup crushed cornflakes
1/4 cup butter or margarine, melted
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Combine the chicken, macaroni and vegetables. In a
large bowl, combine soups, cheese, milk, and spices. Combine the two mixtures
Divide evenly between 4 greased 13" x 9" x 2" baking pans.
This may now be covered and refrigerated overnight
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Prehead oven to 350 deg. Half an hour before baking combine corn flakes
and butter; sprinkle over the casseroles. Cover and bake at 350 degrees for
45 minutes. Uncover and bake 15 to 20 minutes longer or until bubbly.
Yield 45 to 50 servings (about 1 cup ea.) in a buffet situation.
This would only feed 25 people if it was the only main course.
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*Note: Chicken is available at Costco diced, cooked and frozen ready for use.
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Crunchy Chicken Casserole

Plan ahead, this needs to be made the night before!

20 c. cubed cooked chicken
1 pkg. (2 lb.) elbow macaroni, cooked and drained
6 jars (6 oz.; each) sliced mushrooms, drained
2 jars (4 oz., each) diced pimientos, drained
2 large green peppers, chopped
2 large onions, chopped
4 cans (10-3/4 oz, each) condensed cream of celery soup, undiluted
4 cans (10-3/4 oz., each) condensed cream of mushroom soup, undiluted
2 pounds process American cheese, cubed
1-1/3 c. milk
4 tsp. dried basil
2 tsp. lemon-pepper seasoning

TOPPING
2 c. crushed cornflakes
1/4 c. butter or margarine, melted

Combine the first 6 ingredients. In a large bowl, combine the next 6 ingredients;
add to chicken mixture.
Pour about 12 cups each into 4 greased 13-in. x 9-in. x 2-in. baking pans.
Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
Combine cornflakes and butter; sprinkle over casseroles.

Cover and bake at 350-F for 45 minutes. Uncover and bake 15-20 minutes longer
or until bubbly. Yield: 45-50 servings (1 cup each)

Super Soup Secrets
I like my carrot soup THICK!

To make meat or some vegetable stocks, roast the vegetables and or bones in some olive oil in an open pan in the oven, then add all of them and the roasting pan bits to the broth along with some fresh herbs and spices. Simmer, then stain out the chunks before using the broth to make the rest of the soup.
Thicken soup quickly by stirring or whisking in leftover mashed potatoes, they absolutely disappear and create a thick soup. You can even cook potatoes and mash them just to use as a thickening agent.
Half your soup can be whirled in the blender or with a hand blender, or you can add canned beans that have been blended to use as a thickener.
Make a roux of butter and flour to thicken your soup, cook it in a frying pan, then thin with some of the soup liquid and whisk into the pot ot soup.
Add shredded cabbage to a soup during the last 15 min. this will also thicken a soup, you can even use a bag of coleslaw cabbage.
Is your soup still too watery? Stir in some instant rice, or some frozen veggies.
Bread crumbs, whole grain bread or white bread, the crusts dried and ground up in a food processor, can be used for thickening soup too, the crumbs just disappear into the soup. This is an excellent way to use left over bread. I like the whole grain breads best.
Fresh chopped parsley added in the last few minutes of cooking adds a wonderful fresh flavor to soups and stews.
Precook your pasta before adding it to the soup. It doesn't bring all the starch with it and can be added last so it doesn't get overcooked. You can even use leftover pasta that you have stored in the fridge.
Add the vegetables to your soup in the order of the time it takes to cook them. Carrots, onions and potatoes first, zucchini, fresh corn frozen peas, etc. during the last 10 minutes.
Fresh herbs have more flavor, try fresh dill, basil, parsley etc. in your soups added during the last 10 min. of cooking. You'll have 'gourmet soups'!
Try making soups with 'everything' in them, potatoes, barley, beans, lentils, rice, pasta, and lots of veggies too. (barley needs about 1 1/2 hr. to cook)
To make a cream soup without all the cream, for each qt. of cold water add 1/2 can of evaporated milk and approx. 2 c. of powdered milk. Do not boil, cook this type of soup in a double boiler.
Don't forget a dash or garlic, this is the 'vanilla' of soup making.
A pinch of red pepper flakes makes a a wonderful addition to most soups.
Freeze your soups in serving size jars, pails etc. to be ready as needed.
To make a good base for your soup, you can use any of the following:
canned soups, such as tomato or mushroom or crm. of chicken
canned tomatoes or tomato juice
pot or pearl barley, makes a wonderfully flavored soup
canned chicken broth
homemade stocks
commercial soup bases
oxo type cubes or powders
the addition of some bacon
clam or seafood broth
Do use your leftovers in soups. Have zip bags in your freezer and just keep adding scraps of veggies, meats etc., keep a different bag for each type of meat.
Add salt to your soup at the start and taste and adjust seasoning thought the cooking time. Canned soups are highly salted.
For extra quick soups, used canned soups as a base, mushroom, tomato, chicken broth etc. which come in really large sizes, then create from there.
Restaurant Supply Places also have a huge variety of 'add water and stir' types of soups and also many frozen soups available. So if you are short on time or talent and have the money, that can be a really easy answer to a 'soup problem' for a large gathering.
Check your cupboards for 'secret ingredients' you just never know if a dash of this or that (bbq sauce, Worcestershire, soya sauce, vinegar, salsa etc. will be just the missing ingredient you've been looking for.) Try adding it to a small tasters bowl first to 'get the taste' and see if it works.