Rump Roast Beef

Ingredients: 

 

1 rump roast
1 can beef broth
1 can cream of onion soup
1/4 can water

 

Preparation:

Mix soup and water. Pour broth and soup mixture over roast. Bake 3 hours at 325 degrees.

Baked Chicken Breast with Mushroom

Ingredients:
6 Boneless skinless chicken breast halves
4 tablespoons Butter -- melted
1/4 teaspoon Garlic salt
Pepper -- to taste
1/4 cup Celery -- chopped
1/2 pound Mushrooms -- sliced
2 3/4 ounces French fried onions
1/2 cup Monterey Jack cheese

Directions:

Combine the butter, garlic salt, pepper and celery in a large baking dish. Add the chicken, turning to coat in the butter. Bake, covered with foil, for 1 hour at 350F. Add the mushrooms to the baking dish, recover, and bake for 15 minutes. Remove from oven, top with cheese and french fried onions. Bake for 5-7 more minutes, uncovered, until cheese is melted.

Spicy Chicken Soup

Ingredients

• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Directions

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes

Turkey Wild Rice Soup

3 (10 oz.) cans condensed chicken broth & 2 c. water or 5 c. water
1/2 c. wild rice
1/2 finely chopped onion
1/2 c. butter
3/4 c. flour
1/4 tsp. poultry seasoning
1/8 tsp. black pepper
2 c. milk
1 1/2 c. cubed, cooked turkey or chicken
8 slices bacon, crispy cooked, crumbled or 3 oz. jar real bacon bits

Or 5 cups water and 3 to 4 bouillon cubes.In large saucepan, combine broth and water. Add wild rice and onion; simmer 35 to 40 minutes or until rice is tender.
In medium saucepan, melt butter; stir in flour, poultry seasoning and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Add milk; cook 2 minutes until mixture thickens slightly, stirring constantly. Slowly add milk mixture to rice, onion and broth mixture, stirring constantly. Add turkey or chicken; heat thoroughly. Garnish with bacon bits.