Broccoli Cheese Casserole

Broccoli Cheese Casserole

Ingredients

• 8 oz. Velveeta Cheese, cubed
• 1 sm. bunch broccoli florets, chopped  
   
• 1/4 med. onion, chopped
• 1/2 C. butter, or margarine
• 1 sm. can french fried onions
• 1 can cream of mushroom soup
• 1 soup can of milk
• 1 C. precooked rice
• 1 sm. can sliced mushrooms (optional)

Directions

Mix the soup and milk in a 2-3 qt. casserole dish. Add broccoli, Velveeta cheese, onion,and butter. Mix with cooked rice. Cook for 30 minutes at 350 degrees, stirring the casserole halfway through. Just before the last 5 minutes of cooking time, pour the fried onions over the top and let brown.

Oriental Rice Pilaf

Oriental Rice Pilaf

Recipe By     :

Serving Size  : 6     Preparation Time :0:00

Categories    : Side Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     1/2           cup  chopped onion

  1              clove  garlic -- minced

  1         tablespoon  sesame oil

  1 3/4           cups  beef broth

  1                cup  uncooked rice

  1         tablespoon  reduced-sodium soy sauce

     1/8      teaspoon  red pepper flakes -- or to taste

     1/3           cup  thinly sliced green onions

     1/3           cup  diced red pepper

  2        tablespoons  toasted sesame seeds

Cook onion and garlic in oil in a 2- to 3-quart saucepan over medium heat until onion is tender. Add broth, rice, soy sauce and pepper flakes. Bring to a boil; stir once or twice.

Cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir green onions, red pepper and sesame seeds into cooked rice; cover and let stand 5 minutes. Fluff with fork.

Beef and Broccoli Rice

 Beef and Broccoli Rice

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  beef top round steak -- cut 3/4 inch thick
  3        tablespoons  butter -- divided
  2             cloves  garlic -- crushed
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  1       6.8-ounce package  beef flavor rice and vermicelli mix
     1/2           cup  onion -- chopped
  2 1/2           cups  water
  2               cups  frozen broccoli mixture -- defrosted

Trim fat from beef steak; cut steak lengthwise in 1/2 and then crosswise into 1/8"-thick strips. Heat 1 tablespoon butter in large nonstick skillet over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt and pepper.

In same skillet, cook and stir rice mix, onion and remaining 2 tablespoons butter over medium heat until vermicelli is golden brown. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat to low; cover tightly and simmer 15 minutes.

Stir in vegetables; continue to cook 3 to 5 minutes or until rice is tender. Return beef; heat through.

Cuisine:
  "Asian"
Source:
  "The Texas Beef Council"
S(Internet address):
  "http://www.txbeef.org/"
Start to Finish Time:
  "0:30"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 467 Calories; 20g Fat (38.2% calories from fat); 31g Protein; 42g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 1033mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 2 Fat.


Nutr. Assoc. : 5311 0 0 0 0 1522 0 0 2363

Spanish Rice

Spanish Rice

1 lb. ground beef
1 medium onion, chopped
1 16 oz. can diced tomatoes, drained
2 c. cooked rice
1 lb. box Velveeta
garlic powder
salt
pepper

Brown meat and onion in large skillet. Drain. Season with garlic powder, salt and pepper to taste. Add tomatoes and then the cooked rice. Cut Velveeta into small pieces and add slowly so it'll melt smoothly into mixture.

NOTE: I found it was easier to melt the Velveeta ahead of time.