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This is our friend Laura’s first entry to our blog – and she’s coming out in style – “a good old fashioned, 1960’s-esque meal.”

8 boneless, skinless chicken thighs
1 1/2 cups uncooked rice
1/2 envelope dry onion soup mix
1 can cream of mushroom soup
2 cups water
grated cheddar cheese

Use a big enough dish for all chicken to be in single layer
Put rice in first
Sprinkle onion soup mix on top
Combine water and mushroom soup, pour over rice
Lie chicken in single layer on top
Sprinkle on thick layer of cheese on top
Place in cold oven, set temp to 350, cook x 90 min
voila!

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Kate and her hubby made this and the whole family loved it. She says it’s super easy but that you may want to make the filling the night before if you were doing it for a weeknight. Also, they used cranberries, rather than raisins. It’s from Fine Cooking magazine.

For the Topping
2 large sweet potatoes (about 2 lb. total)
1/2 cup whole milk
1/4 cup finely grated Parmigiano-Reggiano
2 Tbs. unsalted butter, softened
Kosher salt and
Freshly ground black pepper

For the Filling
2 medium celery stalks, cut into 1/4-inch dice (about 3/4 cup)
1 large carrot, cut into 1/4-inch dice (about 3/4 cup)
1medium onion, finely chopped (about 1-1/2 cups)
Kosher salt
3 medium cloves garlic, minced
2 tsp. ground cumin
2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano
1 tsp. ancho chile powder or other pure chile powder
1/4 tsp. ground cinnamon
1-1/2 lb. ground beef
1 14-oz. can whole peeled tomatoes
1/2 cup coarsely chopped pimento-stuffed green olives
1/3 cup coarsely chopped raisins or dried cranberries
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Prepare the Topping

Position a rack in the center of the oven and heat the oven to 425°F. Line a heavy-duty rimmed baking sheet with foil.

Slice the sweet potatoes in half lengthwise and set them cut side down on the baking sheet. Roast until very tender, about 30 minutes

When cool enough to handle, scoop the flesh into a medium mixing bowl. Add the milk, cheese, butter, 1 tsp. salt, and 1/2 tsp. pepper and beat with an electric hand mixer on low speed until smooth and creamy, about 1 minute. Set aside.

Prepare the Filling

Heat the oil in a 12-inch sauté pan over medium-high heat. Add the celery, carrot, onion, and 1 tsp. salt. Reduce the heat to medium and cook, stirring frequently, until the vegetables are soft, fragrant, and starting to turn golden, 10 to 15 minutes. Add the garlic, cumin, oregano, chile powder, and cinnamon and cook for 30 seconds. Add the beef, season with 2 tsp. salt, and cook until no longer pink, about 5 minutes. Tilt the pan and spoon off all but about 1 Tbs. of the fat; return the pan to the heat.

Pour the tomatoes and their juice into a small bowl and crush them with your hands or a fork. Add the tomatoes to the meat and cook, uncovered, until thick, 10 to 12 minutes. Add the olives and raisins and cook for another minute; season to taste with salt.

Assemble and bake the pie

Heat oven to 375 F. Transfer the beef mixture to a 9×9-inch baking dish. Spread the sweet potatoes over the top in an even layer. Bake until bubbling around edges, about 30 minutes. Switch the oven to a high-broil setting and position the rack about 6 inches from the broiler element. Broil the pie until the sweet potatoes are a bit browned, 2 to 4 minutes.

Let cool at least 15 minutes before serving.

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Filling:
Mix the following ingredients together.
1 tub of ricotta
1 tub of cottage cheese
Big handful of shredded mozzarella
1 egg
Between 1-2 cups of chopped spinach (optional)
Jar of pasta sauce

Rollups:
Preheat Oven to 375 F.
Take fresh lasagna sheets and cut in half.
Place filling on the lasagna sheet and roll up.
In the bottom of the pan, put a little oil and spaghetti sauce, then place the rolls in, seam side down.  Pour more sauce overtop, smooth out, and sprinkle with shredded cheese.
Bake for 45 min.

Thanks to Robins friend for this one.  Hugh “scarfed them down” according to Robin.

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Thanks to Pauline.  I find both my ladies eat curry without too much of a fuss (we just call it chicken stew).

Prep Time: 20 Minutes
Serves: 5

Ingredients:
3 halves boneless skinless chicken breast cooked and sliced
2 oz margarine
1 1/2 tbsp of curry powder
1 cooking onion thinly sliced
1 pint (2 cups) chicken stock
1 apple peeled and chopped into cubes
2 oz of raisins ( I add a few more than that)
2 tbsp flour
1 tsp tumeric
1/2 mango chutney (I use Grey’s or Bombay)

Directions:
1. Chop then cook chicken (set aside)
2. In large skillet melt margarine with curry in pan
3. Add onions cook on low heat until onions are translucent
4. Sprinkle flour and tumeric
5. Add chicken stock, stirring constantly on medium heat until everything starts to bubble
6. Add remaining ingredients including chicken
(I bet you could add some sweet pototo, cauliflower and some peas to add some veg to this and let simmer until veg. are soft)
7. Simmer on low heat for 1/2 hour
8.  Let recipe sit for one day in the fridge to allow infusion of flavours (only if time allows)
Freezes really well. I serve it on Basmati rice
Side dish suggestions: sliced bananas, dried coconut, raisins and mango chutney.

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