beef broth

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Pecan Rice Casserole

Pecan Rice

I bet you have memories tied to food. This rice casserole has so many memories for me.  The first time I had it was at a luncheon on the day of my Father’s memorial service.  The casserole was prepared  by one of many precious friends who provided the luncheon for our family.  Since then we have enjoyed it at lots of covered dish meals and it is one of our Apples of Gold favorite recipes.  I love it because it is easy to put together ( 5 ingredients) and then in the oven it goes.  This frees my stove top and allows me to take care of other things for the meal. I love the decorating of my table and making it special for my guest.  Sometimes the food is an after thought.  Oh yeah, folks are coming  to eat as well as enjoy a beautiful table and fellowship.  You will love having this recipe when you are asked to bring a side dish.  It is so favorable and there will not be any left overs.  Funny story – I once went to a dinner meeting and the hostess asked us to bring a side dish and she would provide  the entree.  Well, we did not coordinate what everyone was bringing. Usually it works out with a good variety of dishes.  But on this night, everyone who came through the door brought a potato casserole.  We did not have a vegetable, bread, dessert not anything  but potatoes and ham.  We have laughed about that for 15 years.  I learned my lesson that when I have my guest bring a dish I always make sure we have what we need for a complete meal.  Make this tonight, invite your family, neighbors, and friends over and have them bring part of the meal.  Set a pretty table with flowers and candles, simple but attractive and relaxing.  Also make two one for your meal and one for the freezer.  Enjoy, Cissy

 

 

Butter in saute pan with rice added for browning. Do not add pecans at this point they will get brown.
Rice Browning in Hot, Bubbling Butter – Tidbit Tip: Watch carefully – it browns quickly. The dark you see is the black rice.
After rice is browned add pecans for browing
Set a pretty table with flowers and fabric down the middle.
Set a pretty table with flowers and fabric down the middle and invite the guest and oh yeah, cook something yummy.

 

Pecan Rice

Rich beef broth flavored rice with pecans on top
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Servings: 7
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 stick butter
  • 1 cup Uncle Ben's Converted Rice, or Wild Rice
  • 1 cup pecan halves
  • 1 can beef broth
  • 1 can French onion soup

Method
 

  1. Melt Butter; add rice cook for a 2 to 3 minutes.
  2. Add pecans and continue browning; watch carefully pecans will brown quickly.
  3. Place in 1 1/2 quart casserole dish; Add broth and soup; stir to mix. Pecans will float to the top.
  4. Bake covered at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes. Total baking time 45 minutes. If rice is too wet continue baking till fluffy.

Notes

This can be made ahead and kept warm in over or in a warming oven till time to serve. Cover tightly with foil so it will not dry out. 
To freeze:  Make sure to cook in a freezer safe dish, cool completely, wrap tightly and freeze to enjoy later.  
This rice dish is so delicious with so many entrees.  Enjoy!
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Easy Shepherd’s Pie

Did you have Shepherd’s Pie growing up?  I did not but I sure love it now.  This recipe makes quick work of getting it on the table since you don’t have to make the potatoes for the topping or do any chopping or dicing.  Filled with ground beef, mixed vegetables and of all things tomato bisque soup or canned Campbell’s tomato soup the flavors are so delicious.  We think it is ever better when served the next day.  At our house we enjoy left overs almost as much as the first cooking.  This is a recipe to double and make two since it freezes great.  Make one, share one it will be “The Best You Ever Made”!!!

 

Stir in mixed vegetables, tomato bisque soup, broth, Worcestershire sauce, dried minced onion, thyme and pepper. Bring to boiling.
Stir in mixed vegetables, tomato
bisque soup,
broth, Worcestershire sauce,
dried minced onion, thyme and pepper.
Bring to boiling.
Meat Mixture in pie pan and topped with potatoes.
Meat Mixture in pie pan
and topped with potatoes.
After baking for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese and let stand for 10 minutes before serving.
After baking for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese and let stand for 10 minutes before serving.

 

 

Easy Shepherd’s Pie

Quick and easy version of traditional Shepherd's Pie – so rich and yummy!
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Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 3 cups frozen mixed vegetables
  • 1 can Campbell's Tomato Soup or 1 carton of Tomato Bisque Soup
  • 1 can beef broth
  • 1 Tablespoons Worcestershire Sauce
  • 1 teaspoon dried minced onions
  • 1/2 teaspoon dried crushed thyme (crush between fingers)
  • 1/8 teaspoon black pepper
  • 1 24 oz package refrigerated mashed potatoes
  • 1/2 cup shredded cheddar cheese (2 ounces)

Method
 

  1. Preheat oven to 375 degrees F. Lightly spray a 2 quart baking dish or deep dish pie pan with PAM; set aside
  2. In a large skillet cook ground beef until browned, breaking up with a wooden spoon while cooking; drain fat if needed.
  3. Stir in mixed vegetables, tomato soup, broth, Worcestershire sauce, dried mined onion, thyme and pepper. Bring to boiling over medium heat, stirring occasionally.
  4. Transfer mixture to prepared baking dish.
  5. Place potatoes in a large bowl, stir until nearly smooth. Spoon potatoes into mounds or flat on top of meat mixture.
  6. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges.
  7. Remove from oven; sprinkle cheese on top. Let stand for 10 minutes before serving.

Notes

Tidbit Tip:   Place baking dish on a cookie sheet covered in foil.  Will help with clean up if the casserole bubbles over.
To Freeze:  Use a freezer, oven proof pan for cooking.  Follow above directions but do not add the cheese.
To Serve after being frozen:   Place frozen casserole on foil covered cookie sheet.  Bake uncovered to 40 to 50 minutes until hot and bubbly.   Remove from oven; add the cheese and let stand 10 minutes before serving. 
This casserole is even better the next day when the flavors have combined and it firms up. 
 I hope this will become one of your go to recipes and joy will abound around your table. 
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Southwest Black Bean Chili

 

Bowl of Black Bean Chili and cornbread

 

This is really a quick to make rich flavored Chili and one of my favorites  And who doesn’t need a quick meal? The beef broth and Italian Sausage makes it different from your everyday chili.  Serve it with toppings such as shredded cheese and sour cream.  To complete the meal add some hot out of the oven cornbread.  I like to mill corn and kamut grains to make whole grain cornbread. But, that is another Tidbit to Share with you for another day. Your family will ask for this yummy chili time and time again guaranteed.  Enjoy!!!

 

 

 

Italian Sausage
Italian Sausage with casing on.
Italian Sausage showing casing removed
Italian Sausage showing casing removed.
Chili simmering to blend seasonings
Chili simmering to blend seasonings.

 

Tidbit Tip: Be sure to remove the casing from the sausage so you can crumble it.  If the recipe calls for pieces of sausage you would leave the casing on and slice the sausage. 

Southwest Black Bean Chili

Southwest Black Bean Chili

Full flavored beef broth Chili with black beans
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Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1/2 pound Chorizo or Italian Sausage I use Chicken Italian Sausage
  • 1 medium onion, chopped
  • 1 14 1/2 can beef broth
  • 2 15 oz cans black beans, drained
  • 2 15 oz cans Pinto beans, drained
  • 2 15 oz cans tomato sauce
  • 1 tablespoons chili sauce
  • 1 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Method
 

  1. Remove casing from sausage and discard
  2. Crumble sausage. Cook sausage and onion in large saucepan over medium heat for 5 to 8 minutes our until onion is crisp-tender.
  3. Stir in remaining ingredients, mix well. Cook 10 to 15 minutes or until thoroughly heated and flavors are blended, mixing occasionally.

Notes

Serving ideas:  Garnish with finely grated sharp cheddar cheese.  Add warm rolls or cornbread and a salad to make it a great meal.
Tidbit Tip:  If you want it hotter use more chili powder, increase to 2 tablespoons.  You can also add 2 (4oz) cans chopped green chiles.
This chili is delicious the next day and freezes really well.  I always double the recipe, some for now and some to share or freeze.   Spread some joy and treat a friend or neighbor to some delish different kind of chili.  I hardly make traditional chili any more, my family really enjoys this recipe so much.  “The Best I Ever Made”