It has been a beautiful afternoon here in the Chicago area. We are in the middle of a virtual heat wave here and I’m praying that the weather is going to hold out through February. 40° in Chicago in the middle of January is a rarity! Enough about the weather let’s get to the deals.
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Tip of the Day:
Yesterday I had a pressure cooker disaster. I was making Teriyaki Fillet Mignon’s and I totally scorched the bottom of the pan. No worries through. I remembered a old trick that my Grandma Gewerth used to use.
Take the pan and fill with enough water to cover scorched bottom. Put two or three tablespoons of baking soda and bring to a boil. Turn off the burner and let the pan cool. Scrape the pan with a metal spoon or spatula. For extremely burnt pans repeat as necessary. This sure beats cracking out the jack hammer!
Kelly’s Creamy Mushroom Rice and Beans
One box Rice Roni Chicken Flavored Rice
Butter or Margarine
1 Can Cream of Mushroom Soup
1 Can Red or Black Beans
This recipe is easy, economical and most of all quick. You can either prepare this stove top or in a pressure cooker. If you are cooking stove top prepare the Rice Roni as instructed on the box. Drain and rinse the can of beans and add to the prepared Chicken Rice Roni. Stir in a can of undiluted cream of mushroom soup. Heat thoroughly and enjoy!
Pressure Cooker Version:
Add 2 Tbsp. Butter or Margarine to pressure cooker. Add rice and cook until toasted and golden. Add 2 1/2 cups water and put the lid on the pressure cooker. Bring up to 15 PSI and start timing for 8 minutes. Release pressure and add beans and undiluted cream of mushroom soup. Heat thoroughly and enjoy!
Be sure to check out Southern Living’s 18 Slow-Cooker Supper Recipes. Yum!