TARRAGON CHICKEN AND RICE STUFFING

I clipped this Tarragon Chicken & Rice Stuffing recipe from a magazine. It is dated June 1975. I can not recall the magazine though. It had a plethora of marvelous recipes as I have many from this magazine in the same batch. When I pick a recipe to add here, I sort through them and see what peeks my interest and what may be good & useful for you to use as well. This recipe seemed easy, yet has flavor. ENJOY!

TARRAGON CHICKEN & RICE STUFFING

1 egg

2 cups cooked rice

1 1/2 cups cooked chicken cut in 1/2 inch chuncks

1 1/2 cups chopped tomatoes

1/4 cup olive oil

1 3/4 teaspoons tarragon leaves, crushed

1 1/2 teaspoons salt

1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. In a large bowl lightly beat egg; add rice, chicken, tomatoes, oil, tarragon, salt & pepper, stirring until combined. Spoon into desired vegetables. Bake, uncovered, until vegetables are tender and stuffing is hot, about 25 minutes. Bake any extra stuffing in a small covered baking dish along with the stuffed vegetables. Makes 4 portions.

RANCH STYLE MEXICAN BEANS

Beans are a very important staple in your diet. I have seen many a times Mothers giving their children beans to eat and the child won't eat them but beg for a treat or cake. Then they continue to throw a fit until the Mother gives in. Start your children out young to eat the things that are good for them and this will not be a problem. When mine were growing up, candy and treats were just that, TREATS. They grew up on fresh vegetables and learned to love them cooked in many different ways. You always hear youngsters saying how they love Grandma's cooking, because that is what Grandma does, she COOKS. She doesn't open a box or can that often and she makes a good, pleasant meal that is appeasing to the eyes and the smells while cooking or baking, work up a childs appetite to eat and get those saliva glands working. So here is a tasty bean meal your whole family will love. Let your children help you out and they will also be proud of the meal, as well as love eating it.

1 cup cooked kidney beans
2 tablespoons chili sauce
2 tomatoes minced
2 buttons of garlic diced
3 whole cloves
1/2 teaspoon of cinnamon
3 tablespoons of olive oil
2 teaspoons of lemon juice
1 small onion (diced)
Pinch of salt

Mix beans with chili sauce, onion, tomatoes and garlic, cook for 25 minutes. Add cinnamon and cloves, lemon juice and olive oil and cook another 20 minutes. Salt to taste. Serve with tortillas or Mexican cornbread.