CINDYS CHICKEN I RHUBARB CRUNCH I RICE PUDDING | VEGAN COOKBOOK
CINDY'S CHICKEN - by Cindy Stephens
Spread soup evenly in the bottom of a Casserole dish (8 x 8)
Cut Chicken Breast vertically in half. Place on top of soup. Put mozzarella cheese or cheddar on top of chicken. Make stovetop stuffing and spread evenly over cheese/chicken.
Cook for 1 hour at 325F or until done.
1 can Cream of Chicken Soup
1 can either Celery or Mushroom soup.
4 Chicken Breasts
mozzarella cheese or cheddar
4 cups prepared stovetop stuffing
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RHUBARB CRUNCH - Doug McDonald
Press half the crumbs into greased 9” baking dish. Cover with 4 cups rhubarb. Cook the second mixture in a saucepan until it is thick and clear. Pour over the rhubarb. Top with the remaining crumbs. Bake at 350F for 1 hour or slightly less — it should be golden and rich.
Cut into squares and serve while warm, as is or with plain or whipped cream.
Mix until crumbly:
1 cup flour
3/4 cup oatmeal
1 cup brown sugar
1/2 cup melted butter
1 tsp. Cinnamon
Combine the following:
1 cup sugar (reduce to 1/2 cup if making apple)
2 tbsp. Corn starch
1 cup water
1 tsp vanilla
Prepare:
4 cups cut up rhubarb
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Rice Pudding- by Sheilda Cave
Add milk, rice, sugar, butter and salt to 3 qt. saucepan. Over medium heat, heat milk mixture until tiny bubbles form around the edge. Stir mixture frequently. Reduce heat to low, cover, simmer 1 hour or until rice is very tender, stirring occasionally. Stir in vanilla, cover and refrigerate until well chilled (about 3 hours).
6 cups of milk
1 cup of Uncle Ben’s Rice
1/2 cup white sugar
2 tbsp butter or margarine
1/4 tsp salt
2 tsp vanilla
1/4 tsp ground nutmeg (optional)
1/4 tsp cinnamon (optional)
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