Goff Standby (Aka Spanish Rice Casserole)

My sister-in-law dubbed this "Goff Standby" because it was made of what was on hand, when she could not figure what else to fix for dinner.  She was also introduced to this dish by my mother-in-law.  Later we all discovered that the recipe originated with Great Grandmother Tuttle, but nevertheless the name stuck!

Rice:
1         Cup Long Grain White Rice, Uncooked

2         Cups Water

1         Teaspoon Salt

1         Tablespoon Butter

Casserole:

1         Pound Ground Beef

1         Medium Onion, Diced

1         Pound Can Stewed Tomatoes

1      8 Ounce Can Tomato Sauce

2         Pinches of Basil

 Salt, Pepper, and Garlic Powder to Taste.

1 Cup Grated Cheddar

Bring water, salt, and butter to a boil, stir in rice, return to a boil, place on lid, reduce heat to medium-low and simmer 20 minutes.

While rice is cooking, brown the beef, onion, add seasonings, and drain of fat. Add tomatoes and tomato sauce and heat thoroughly. Put half the rice on the bottom of a greased casserole dish. Cover with half of the meat mixture.  Sprinkle 1/2 cup of cheese evenly over the meat mixture.  Repeat with rice, meat mixture, and top with cheese. Cover with a lid or foil. Bake at 350 for 30 minutes.

Donna's Autumn Chicken Casserole

Makes 9-12 servings.

Ingredients

2 large chicken breast, boiled with onion and celery, de-boned and cubed
1 large can cream of chicken soup
1/2 cup mayonnaise
1/2 rounded teaspoon Jamaican curry powder
2 cups chopped broccoli tops (you can substitute Broccoli Normandy Blend (broccoli, cauliflower, and carrots) )
3 tablespoon lemon juice, freshly squeezed (do not use bottled lemon juice, it makes this dish taste bitter)
1/4 - 1/2 red pepper, diced. Reserve 2 tablespoons chopped pepper to sprinkle on top before serving.
2 scallions (green onion), snipped
1/2 cup cheddar cheese, grated
1/4 cup seasoned cornbread stuffing
1/4 cup almonds, sliced, slivered, or chopped
1 package puff pastries(sheet style or individual pastries)

Directions

Combine chicken, soup, curry, mayonnaise, lemon, chopped broccoli, and red pepper; heat in large pan. While cooking up the creamy chicken mixture (with broccoli) , cook up 2 cups of rice (pre-cooked measure). Place cooked rice in the bottom of a 9×13 inch baking dish. Pour creamed chicken mixture over top of rice. Top with cheese, dry stuffing mix, and almonds. Bake 30 minutes in a 350°F oven.

Top with grated cheese, dry stuffing, almonds, snipped scallions, and 2 tablespoons chopped red pepper. Serve.

Optional
 After cooking top with 2 tablespoons chopped red pepper and 2 snipped scallions.

Substitutions
Previously roasted, cubed, and frozen Turkey can be used in place of chicken in this recipe.

Steamed Veggie Lunch

This makes a tasty midday repast. 


Ingredients
1 Potato, Scrubbed and Quartered
1 Small Yellow Onion, Sliced
1 Large Carrot, Quartered or a Handful of Tiny Gourmet Carrots
1 Handful String Beans
Fresh ground pepper.


Directions
Clean, slice, vegetables and place in steamer basket. Steam until vegetables are tender.  Arrange vegetables on plates and top with fresh ground pepper.  Also great chilled!

Donna's Italian Chicken Pasta Salad

Serves 6 one cup servings

Ingredients:
1 cup Chicken Chunks (fresh or canned)
1 cup Cheddar or Swiss Cheese chunks
4 cups of Italian Four Bean Salad

Directions

Mix all in a large bowl. Place in fridge to chill. 

Donna's Chicken Rice Casserole

Ingredients:

1 family size can of Campbell's Cream of chicken soup
6-8 Pieces of Boneless Skinless Chicken (or any kind of chicken pieces)
1 1/3 cups water
1 cup Garden Harvest Long Grain and Wild Rice (or long grain rice)
1/2 cup slivered almonds
3/4 teaspoon curry powder
2 cups mixed vegetables (corn, beans, and carrots or broccoli cauliflower, and carrots)
1/2 shredded cheddar cheese

Directions:

Mix soup, water, curry powder, rice, and vegetables. Pour into 9 x 13 pan. Place chicken pieces on top of liquid mixture. Top with cheese.

Donna's Chili

Ingredients:

2 lbs ground beef , browned with ½ cup onion
2 cans chili beans with gravy (15 ½ oz.)
2 cans stewed tomatoes 916 oz.) chopped
2 cans tomato sauce (8 oz)
2 Tablespoons chopped green chili (optional)
2 Tablespoons Chili Powder (optional)
Thicken with potato flakes if needed.

Directions:

Brown meat and onion; drain. Add remaining ingredients and simmer 30 minutes. Serve with grated cheese.

Donna's Autumn Chicken

Makes 9 servings.

Ingredients:

2 large chicken breast, boiled with onion and celery, de-boned and cubed
1 large can cream of chicken soup
1/2 cup mayonnaise
1/2 rounded teaspoon Jamaican curry powder
2 cups chopped broccoli tops (you can substitute Broccoli Normandy Blend (Broccoli, cauliflower, and carrots) )
3 tablespoon lemon juice, freshly squeezed (do not use bottled lemon juice, it makes this dish taste bitter)
1/4 - 1/2 red pepper, diced. Reserve 2 tablespoons chopped pepper to sprinkle on top before serving.
2 scallions (green onion), snipped
1/2 cup cheddar cheese, grated
1/4 cup seasoned cornbread stuffing
1/4 cup almonds, sliced, slivered, or chopped
1 package puff pastries(sheet style or individual pastries)

Directions:

Combine chicken, soup, curry, mayonnaise, lemon, chopped broccoli, and red pepper; heat in large pan.

Unfold pastry sheet and cut along dotted lines; makes 9 pastries. Place pastries in glass baking dish and bake according to box directions. After pastries are baked, pour creamed chicken mixture over pastries, while still in glass dish.

Top with grated cheese, dry stuffing, almonds, snipped scallions, and 2 tablespoons chopped red pepper. Serve.

Optional: After cooking top with 2 tablespoons chopped red pepper and 2 snipped scallions.

Substitutions
Previously roasted, cubed, and frozen Turkey can be used in place of chicken in this recipe.

Chicken Divan

Bake at 350 for 20 minutes. Serves eight.

Ingredients:

1 lb. Broccoli heads (Steamed)
4 Chicken breasts (boiled ith one stalk of chpped celery, One diced onion, deboned, and cube or sliced )
1 Family sized can of Cream of Chicken soup
1/2 cup Mayonaise
1 1/2 Tablespoons lemon, freshly squeesed (bottled lemon has a bitter taste).
1/2 teaspoon, rounded (heaped) jamaican curry
1/2 cup grated cheddar
1/4 cup seasoned stuffing (dry)
2 Tablespoons slivered almonds

Directions:

Spread steamed broccoli heads in the bottom of an oblong baking dish. Layer chicken over broccoli. Combine Cream of Chicken, mayonnaise, lemon juice and curry. Pour over chicken Top with cheese, nuts, and dry stuffing. Bake for 20 minutes.

Optional:

Substitute Turkey for Chicken