This month’s recipes are quick and easy to prepare for the chef on-the-go. We offer Chicken Stew, Old Navy Bean Soup, After the Game Casserole, and a Frozen Fruit Salad desert. Enjoy!


Chicken Stew


4 to 6 chicken breasts


1 medium onion


1 green pepper


1 T. oil


1 can seasoned stewed tomatoes


2 cans pinto beans


2/3 c. picante sauce


1 tsp chili powder


1/2 tsp garlic powder


1/2 tsp cumin


1/2 tsp salt


Cut chicken, onion, and green pepper into chunks. Sauté in Dutch oven with oil until chicken is almost done. Add all other ingredients. Simmer 15-20 minutes. Serve over cooked rice. Top with your choice of shredded cheese, chopped green onions, sour cream, or sliced black olives. Great with cornbread and fresh veggies on the side. One of my favorite meals.


Old Time Navy Bean Soup


1 lb. dried beans (navy, pea, or great northern), rinsed and picked over


1 lg. onion (1 c.), chopped


1 c. diced celery


3 medium potatoes, diced


2 cloves garlic, minced


1 meaty ham bone


Salt and pepper to taste


Water


In large kettle soak beans overnight in 2 quarts water. Next morning add 2 more quarts water. Add ham bone: bring to a boil and skim. Cover, then simmer 2 hours or until beans begin to fall apart. Add potatoes, onion, celery and garlic. Simmer 1 hour longer. Note: Can be frozen.


After The Game Casserole


4 T. butter or oleo


1/4 c. pimento


2 c. bread crumbs


1 can cream of mushroom soup


1 1/2 lbs. ground beef


1/2 c. milk


1 onion, chopped


4 c. cooked noodles


12-oz. can whole kernel com


Salt, pepper, and garlic salt


1 c. sour cream


Melt butter/oleo in pan; add bread crumbs; toss and set aside. Brown ground beef with onion; season with salt and pepper and garlic salt; drain well. Add remainder of ingredients except bread crumbs and noodles. Mix well, and then stir in noodles. Pour into buttered casserole dish. Top with buttered bread crumbs. Bake for 30 minutes at 350°.


Frozen Fruit Salad


2 eggs


1/4 c. lemon juice


1/2 c. pineapple juice


1/4 c. orange juice


1 c. sugar


2 T. flour


1/2 to 1 c. nuts (almonds or pecans)


1 lb. grapes or can white cherries


1 c. cubed pineapple


1 lb. marshmallows or canned fruit


1/2 pt. cream, whipped


Combine top 6 ingredients in double boiler over low heat and stir until thick. Cool. Add whipped cream and then fruit and nuts. Put in 9 x 13 glass-dish and freeze overnight. Remove from freezer; cut into squares and put on a leaf of lettuce. Let set about 5 minutes before eating.