Chicken & Rice, Summer Veggie Medley and GranSyl’s Blackberry Cobbler…enjoy! :)

Chicken & Rice, Summer Veggie Medley and GranSyl's Blackberry Cobbler...enjoy! :)

1 1/3
cup uncooked rice (not instant)
1 Pkg.
dry onion soup mix
1 can
cream of chicken soup
(10-12) drumsticks or 2 pounds boneless, skinless chicken thighs
rice in 13x9x2 greased dish.  In a bowl, mix soup, water, milk and
onion soup well.  Pour over rice.  Place chicken legs or
chicken thighs on top of that (I seasoned my chicken with salt, pepper, onion
powder & garlic powder).  Pour butter over chicken legs or
thighs.   Cover with foil and bake
at 400 degrees for 1 hour.  Remove cover and continue baking 15 more
minutes until chicken browns.  This is very tasty and the chicken
melts in your mouth!
thick-cut pieces of bacon, chopped
4 ears
fresh corn, cut from the cob         
1 cup
frozen lima beans, thawed
1 cup
of fresh tomato, chopped
teaspoon each of salt and pepper
In a
black skillet, cook the chopped bacon, stirring often until it is nice and
crispy.  Remove the bacon from the skillet with a slotted spoon and
place on paper towels.   Now add the corn and sugar and sauté’
it for about 6 -8 minutes on medium high in the bacon grease.   Add
the garlic and the next 3 ingredients and then sauté’ for 3 or 4 more
minutes.  Remove from heat and stir in the crispy bacon.  This
makes a great side dish to fish or chicken.
This is my sweet mother-in-law’s recipe
that she shared with me many years ago. 
She has shared so many wonderful recipes with me over the years.
3 (1-pound) bags fresh or frozen
1 ½ refrigerated piecrusts
Place frozen or fresh berries in a
13x9x2 dish.  Mix sugar and flour
together and sprinkle evenly over berries with a spoon.  Cut piecrusts into long thin strips and lay
evenly over top of berries.  Take the
butter and slice thin slices and place evenly over crust.  Sprinkle generously with cinnamon and
sugar.  Bake at 350 for 45-50 minutes or
until bubbly and golden in color.  Serve
with vanilla ice cream.

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