Bethany's Recipe Box

This is so easy and tastes great- substitute pork if you want and use any “cream of” soup and any seasoning you want. Adjust quantities as needed! It takes a while to cook but so easy to assemble. Yummy! 4 boneless chicken thighs 1 cup of rice uncooked 2 cans cream of chicken soup Butter Lemon pepper & salt Mix rice and soup together in a greased baking dish. Place chicken thighs on top. Sprinkle with seasoning and lots of pats of butter. Cover with foil and bake at 300 for 3 hours. 

***Edit*** This is it!!! OMG!! I made it while quarantining with Covid and it is spot on!!!! Thank you thank you to my friend who shall not be named but knows who she is!!! Ok so I may be obsessed with figuring out this pie. There are worse things 🤷🏼‍♀️ This version was given to me by a friend this weekend and I can’t wait to try it!

Sunny’s Vegetable Beef Stew A 2 pound pot roast seared, salt & peppered, and put in a 350 oven for a couple of hours. (Or for fast and cheap, brown 2 pounds of ground beef in a skillet, drain off fat, and  use about a quart of Swanson’s canned beef broth) Add a cup of water as needed to keep a bit of moister in the roasting pan. When fork tender remove to plate and add another cup or two of water to pan, stir and scrap sides of pan to wash all the good beef juices and browned bits into the bottom of pan. Pour this wonderful broth into a big pot on top of stove. Cut meat into 1-2 inch chunks. Put meat in soup pot. Cut 1 large or 2 medium onions into chunks and sauté in a bit of olive oil until tender, add to pot. Slice 2 ribs of celery into 1/4 inch slices, sauté to tender crisp, add to pot. Do the same to a nice sized green pepper. Wash & peel (or leave peel on) 2-3 medium potatoes, cut into 1 inch pieces and add to pot. Add 1 pound baby carrots. Add a can of corn, a can of...