Tim the Younger

Seasoned Rice

1 medium onion 2 tablespoons butter 1 cup rice 2 cups chicken broth, heated. Directions: Preheat oven to 325 F. Melt butter in saucepan; saute onion in butter. Add rice and broth; bring to a boil. Move contents to covered baking dish. Bake for 20 minutes.

Rice

(Granny’s Note: 1 cup uncooked rice = 3 to 4 cups cooked) Granny’s Version #1 1 cup rice 1-1/2 cups water 1 teaspoon salt Directions: Combine in a heavy pot with tight lid. Bring to a boil, stir, cover. Turn heat as low as possible. Cook 25 minutes without lifting lid. Fluff with a forkContinue reading “Rice”

Marinated Slaw

4 cups shredded cabbage 1 small onion, chopped 1 bell pepper, chopped 1 cup sugar 1 cup vinegar 1/2 cup vegetable oil 1/4 teaspoon salt Directions: Mix cabbage, onion, and bell pepper in a large bowl. In a sauce pan over medium high heat, cook vinegar and sugar, stirring until sugar is melted. Add oil,Continue reading “Marinated Slaw”

Marinated Carrots

2 lbs carrots, scraped (peeled), sliced, salted, cooked until tender, and drained 1 onion, chopped 1 bell pepper, chopped 1 can tomato soup 1 cup sugar 3/4 cup vinegar 1/2 cup vegetable oil 1 teaspoon Worcestershire sauce Directions: Mix carrots, onion, and bell pepper in a large bowl. Heat remaining ingredients until sugar is dissolvedContinue reading “Marinated Carrots”

Marinated Beans

(Granny’s Note: I have these in the fridge most of the time.) 2 (qty) 15 oz cans string beans 15 oz can wax beans 15 oz can pinto beans (Granny’s Note: I use 1 light & 1 dark–rinse well.) (Tim the Younger’s Note: I guess that’s when she doubles the recipe.) 15 oz can limaContinue reading “Marinated Beans”

Potato Topper – Cheesy Broccoli

10-3/4 oz can Campbell’s Condensed Cheddar Cheese Soup 1 cup broccoli florets, cooked Directions: Stir soup in can until smooth. Place potatoes on microwave-safe plate. Fluff up potatoes (if baked). Top potatoes with broccoli. Spoon soup over potatoes. Microwave on high 4 minutes or until hot.

Potato Topper – Cheesy Mushroom

10-3/4 oz can Campbell’s Condensed Cream of Mushroom Soup, undiluted Generous dash pepper 1/4 cup shredded cheddar cheese Directions: Add pepper to soup in can; stir until smooth. Place potatoes on microwave safe plate. Fluff potatoes with fork (if baked potatoes). Spoon soup over potatoes. Sprinkle with cheese. Microwave on high 4 minutes or untilContinue reading “Potato Topper – Cheesy Mushroom”

Potato Topper – Nacho

10-3/4 oz can Campbell’s Condensed Cheddar Cheese Soup, undiluted 1/2 cup prepared chunky salsa Directions: In a small saucepan, mix soup and salsa. Cook over low hear, stirring often, until heated through. Serve over potatoes. (This recipe is from Campbell’s.)

Potato Topper – Broccoli Bacon

10.5 oz can Campbell’s Healthy Request Creative Chef Condensed Creamy Broccoli Cheddar with Bits of Hickory-Flavored Bacon Soup, undiluted (what a mouthful…) 1/4 cup milk 1 cup cooked broccoli florets Directions: In medium saucepan, mix soup, milk, and broccoli. Cook over medium heat stirring occasionally, until heated through. Serve over potatoes. (This recipe is fromContinue reading “Potato Topper – Broccoli Bacon”

How to Roast Veggies

Prep: (All quantities are for 1 lb of the vegetable you’re cooking.) Preheat oven to 425 F. Line 15x10x1-inch baking sheet with foil; coat with cooking spray. In a bowl, toss vegetables with 1-1/2 teaspoons olive oil, 1/4 teaspoon kosher salt (1/8 teaspoon table salt), and 1/8 teaspoon freshly ground black pepper. Follow directions belowContinue reading “How to Roast Veggies”