Hawaiian Haystacks

Sauce:

1/2 cup butter
1/2 cup flour
4 cups chicken broth
1 can cream of chicken soup
2 chicken boullion cubes, crushed
salt & pepper to taste

On stove top add flour to melted butter to make a roux.  Add remaining ingredients and cook over low heat for a few minutes to combine. 

Serve sauce over rice with any/all of the following:

Pineapple tidbits

Chopped green onions
Chopped green pepper
Chopped celery
Diced tomatoes
Sliced water chestnuts
Grated Cheddar cheese
Chow mein noodles
Coconut
Toasted almonds (slivered)

 

Fresh Vegetable Stir-Fry

House of Tsang - Classic Stir Fry Sauce
(this sauce is amazing, you can basically add any veggies, and chicken or beef and it will be yummy!)

Green pepper
Onion
Zucchini
Carrots
Cucumber
Chicken

Cut everything into small chunks. Cook chicken in a little olive oil until cooked through. Add veggies and sauce and cook approximately 15. Do not over cook. Make sure veggies are still crunchy. Serve over rice

Mexican Rice

1 cup rice
1 garlic clove or 1/2 tsp garlic powder
3 Tbs oil
1/2 cup onion
1/2 cup bell pepper

Cook rice in oil until no longer translucent. Add onion, bell pepper, and garlic clove (if using garlic powder add to following mixture instead).

1 can stewed tomatoes
1 cup chicken broth
1 tsp salt
1/2 teaspoon garlic powder, if not added above

Mix last four ingredents in blender. Blend for a few seconds.

Add to rice mixture, bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Cafe Rio Salad

Cilantro Rice 

2 C. uncooked rice 

2 C. chopped cilantro (uses for dressing too, divide it up) 

1 tsp salt 

1 C. salsa verde 

2 Tbs. dried minced onion 

4 C. chicken broth 

Squeezed lime when done cooking 

Blend cilantro with 2 cups chicken broth, poor in pan to cook rice. Add 2 more cups of chicken broth and salt, salsa verde and onion. Bring it to a boil. Stir in rice in boiling pot, cover and turn down heat to very low and steam for about 30 minutes. 

Makes 10 servings. 

Black Beans 

Warm canned black beans on stove with all liquid in the can, enough beans to serve 10 people, until beans are simmering hot. 

1/3-1/2 cup beans per serving, serve with slotted spoon to drain liquid. 

Creamy Tomatillo Dressing 

1 packet hidden valley ranch dressing mix 

1 cup mayonnaise 

1/3-1/2 cup buttermilk 

3-4 tomatillos (green tomatoes with papery outer covering) 

1 cup fresh cilantro lightly chopped 

½ tsp. Pepper 

2 cloves garlic 

Take the papery layer off tomatillos, wash and chop them. Chop garlic, wash and cut the cilantro in 1-2 inch segments. Put all ingredients in blender and mix thoroughly and refrigerate. Best made the day before, keep covered for several days. Makes 2 cups. 

Pork Barbacoa 

2 ½- 3 ½ lb. Pork Loin Roast 

½ C. dark brown sugar 

½ C. Worcestershire sauce 

½ tsp. Dried oregano 

½ tsp. Powdered ginger 

1 tsp. Salt 

1 tsp. Dried chili powder 

1 tsp. Garlic powder 

2 tbs. Dried minced onion 

1 can red enchilada sauce  

Cook all ingredients for 5 ½ hours on low in crock pot, when down shred pork, then combine one can of red enchilada sauce and ½ cup dark brown sugar and poor on top of pork. 

Assembly: For each serving warm a flour tortilla on griddle, melt cheese on it if desired. Tortilla on plate, layer on rice, then beans, then pork, 1 ½ cups chopped romaine lettuce, grated cheese, some crushed tortilla chips, the dressing on top, add salsa, guacamole, sour cream, and juice from a lime wedge.

Sweet Rice

This rice is great with the mustard chicken.

1 small onion chopped (about 1/4 - 1/2 cup)
1 clove garlic
1/4 c. butter
1 cup uncooked rice
2 cup water
2 tsp. chicken bouillon
2 tsp. lemon peel
1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. red pepper
1/2 cup chopped celery
2 Tbs. fresh parsley

Cook onion butter and garlic until onion is tender. Add remaining ingredients, cover, bring to a boil. Turn to low for 10-15 minutes. Remove from heat to fluff.

Asian Chicken Curry

2 tbsp butter
1 tsp curry powder
1 med. onion
2 large chicken breasts, cut up in cubes
2 potatoes (3-4 if red), cubed
2-3 large carrots, cut in pieces
1 can cream of chicken soup
1 soup can of milk (I usually add an extra 1/2 can of milk)

Melt butter in pan over medium heat. Add chicken cubes and cook for one minute. Add cubed potatoes and cook for two minutes. Add carrots, onion, soup, milk and curry and bring to a boil. Then, turn down heat to medium and let simmer for 15 minutes, or until veggies and tender and chicken is cooked. Stir occasionally while simmering. Serve over hot rice!

Freezer Instructions

Thaw meat. Melt butter in pan over medium heat. Then add chicken and saute for 2-3 minutes, just to heat thru. Then add all the veggies and the soup mixture. Bring to a boil and then turn down to medium heat and let simmer for 15-20 minutes, or until veggies are tender. Stir occasionally while simmering. Serve over hot rice. Enjoy!