Add and sauté about 5 minutes (until brown): 1½ cups chopped onions 1½ cups chopped green peppers 1½ cups sliced celery 2 teaspoons minced garlic Stir in and cook 1 - 2 minutes more: 2 bay leaves 1½ teaspoons thyme in saucepan and add: 2 (15 oz.) cans dark red kidney beans, drained Add: 1 (14 ½ oz.) can chicken Bring to boil, reduce heat and simmer 15 - 20 minutes. Discard bay leaves. Season with: 3 - 4 dashes hot pepper 1 - 2 teaspoons salt ½ -1 teaspoon black pepper Prepare: 4 white rice Serve beans over rice. Recipe from Dorothy Davis. REUBEN CASSEROLE Spread in bottom of 12 - 6 inch baking dish: 1 (28 oz.) can sauerkraut, drained 1 tablespoon olive oil Top with the following in given: 2 medium tomatoes or 4 Roma tomatoes, sliced 4 tablespoons Thousand Island dressing (fat free) 5 oz. sliced corn beef, shredded 2 cups or 8 oz. shredded Swiss cheese
Add and sauté about 5 minutes (until brown): 1½ cups chopped onions 1½ cups chopped green peppers 1½ cups sliced celery 2 teaspoons minced garlic Stir in and cook 1 - 2 minutes more: 2 bay leaves 1½ teaspoons thyme in saucepan and add: 2 (15 oz.) cans dark red kidney beans, drained Add: 1 (14 ½ oz.) can chicken Bring to boil, reduce heat and simmer 15 - 20 minutes. Discard bay leaves. Season with: 3 - 4 dashes hot pepper 1 - 2 teaspoons salt ½ -1 teaspoon black pepper Prepare: 4 white rice Serve beans over rice. Recipe from Dorothy Davis. REUBEN CASSEROLE Spread in bottom of 12 - 6 inch baking dish: 1 (28 oz.) can sauerkraut, drained 1 tablespoon olive oil Top with the following in given: 2 medium tomatoes or 4 Roma tomatoes, sliced 4 tablespoons Thousand Island dressing (fat free) 5 oz. sliced corn beef, shredded 2 cups or 8 oz. shredded Swiss cheese
DorothyCookbook.docx