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Show 08.08
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Chicken A La King
2 skinless, boneless chicken breast halves cut in ½ inch cubes
1 tablespoon butter
1 can (10 ¾ ounce) condensed cream of chicken soup
1 can (10 ¾ ounce) condensed cream of celery soup
1 cup chicken broth (low sodium) or (1 cup milk or ½ cup each)
1 ½ cup frozen green peas

In a medium size saucepan, melt butter over medium heat. Add cup up chicken and cook for about 2-3 minutes or until almost done.  Remove to a plate. In the saucepan, stir in both cans of soup and broth. Bring to a simmer stirring occasionally. Stir in chicken and frozen peas. Bring to a simmer, reduce heat to low, cover and cook for about 5 minutes. Stirring occasionally. Salt & pepper to taste. Serve over hot rice.

(Serves 4)

Zucchini Beef
1 pound ground chuck beef
1 can (14.5 ounce) stewed tomatoes undrained and chopped
1 can (14.5 ounce) diced tomatoes undrained (seasoned preferred)
1 ½ cups fresh zucchini diced or sliced (about 4 small zucchini's needed)

In a non stick skillet or medium size saucepan cook meat over medium heat until no longer pink stirring often to break apart large pieces. Drain. Add both cans of tomatoes and zucchini. Bring to a simmer, reduce heat, cover and cook for 5 minutes or until zucchini is done. Salt & pepper to taste. Serve as is or over rice or pasta.

(Serves 4)

Joanne Free
Community Cook