The following recipes were included in the Royal Neighbors of America 2001 Recipe Book.
½ cup water
2 whole, medium chicken breasts, skinned and halved
½ cup diced white onions
½ lb. medium mushrooms, cut into quarters
2 tbsp. minced parsley
1 chicken-flavored bouillon cube
1 bay leaf
½ tsp. salt
¼ tsp. thyme leaves
2 tbsp. all-purpose flour
¼ cup cold water
½ cup milk
Approximately 1 hour before serving, in a 12-inch skillet over high heat, heat ½ cup of water to boiling, add the chicken breasts, onions, mushrooms, parsley, bouillon cube, bay leaf, salt, and thyme. Reduce heat to low, cover, and simmer for 35 minutes or until chicken is tender. Stir occasionally and discard the bay leaf. With a slotted spoon, remove the chicken and vegetables to a warm platter. In a cup, blend the flour and ¼ cup cold water until smooth. Gradually stir flour mixture and milk into liquid in skillet. Cook over medium heat, stirring constantly until sauce is thickened. Pour sauce over chicken and vegetables. Makes 4 servings.
1 15-oz can black beans, rinsed and drained
¼ cup dry wild rice, cooked
½ cup dry orzo, cooked
1 cup frozen corn, thawed
¼ to ½ cup red bell pepper, diced
¼ cup red onion, chopped
1 to 2 fresh jalapenos, seeded and minced
¼ cup fresh cilantro leaves, chopped
Mix all ingredients and pour vinaigrette dressing over all. Stir and chill.
¼ cup red wine vinegar
¼ cup olive oil
1 tbsp. lime juice
¼ to ½ tsp. ground cumin
¼ to ½ tsp. salt
Stir together all ingredients to pour over salad.
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