Marvelous Recipes

My very special blogger friend Mimi (also known as Pam) over at Screaming Mimi had a giveaway a few weeks ago and guess who the lucky winner was? If you guessed me then you are right! Pam had been given one of these beautiful Reston Lloyd 3-Quart Colanders from CSNSTORES.com to keep for herself and one for a giveaway. Participants in the giveaway were allowed to visit the website and pick their favorite color in case they won and of course, since red is my favorite color, that’s what I chose!

My new colander is too pretty to hide away in the cabinet when I’m not using it so I decided to steal Mimi’s idea and set it in the middle of my table filled with apples! Isn’t it lovely? If you’d like to have one of these useful colanders for your kitchen, just pay a visit to CSNSTORES.com. Even if you aren’t in the market for a new colander I’m sure you will find something you simply have to have!

Thank you Mimi for hosting this giveaway and most of all for choosing me as the winner!!

Emily

A wonderful down-home recipe that will have a delicious dinner on the table in a hurry!

1 (10-3/4 ounces) can condensed cream of mushroom soup
1-1/2 cups milk
3/4 teaspoon paprika
1/8 teaspoon ground red pepper
2 (6 ounces each) cans tuna, drained*
4 ounces (about 1 cup) sliced American cheese, cut up
3/4 cup uncooked regular long-grain white rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted

1. Stir the soup, milk, paprika, red pepper, tuna, cheese and rice in a 9-inch square baking dish; cover with aluminum foil.

2. Bake at 350 degrees F. for 30 minutes; uncover and stir.

3. In a small bowl, combine the bread crumbs and melted butter; sprinkle over the tuna mixture. Bake 20 minutes longer or until hot and bubbly and the rice is tender. Makes 4 servings.

* If your family is not partial to tuna, you can substitute an equal amount of canned chicken for the tuna.

Emily

Creamy, satisfying comfort food that’s quick and easy to make!

1-1/2 cups Radiatore pasta, uncooked
4 boneless, skinless chicken breast halves, cut into bite-size pieces
2 tablespoons butter
1 (10-3/4 ounces) can condensed cream of mushroom soup, undiluted
1 cup sour cream
1 (4 ounces) can mushroom stems & pieces
1 cup shredded cheddar cheese
1 cup French-fried onions

1. Cook the pasta according to the package directions; drain and transfer to an 11×7-inch baking dish sprayed with cooking spray.

2. In a large skillet, cook the chicken in the butter until meat is no longer pink. Stir in the remaining ingredients. Pour mixture over pasta in baking dish. Top with cheddar cheese and French-fried onions.

3. Bake at 350 degrees F. for 20 to 25 minutes or until hot and bubbly, cheese is melted and onions are golden brown. Makes 4 servings.

Emily