Yami Guru's Creative Vortex

Here’s what’s cooking at my house: Lemon-Roasted Chicken Poupon, Rice Consomme’ Casserole, and French’s Green Bean Casserole

—>Lemon-Roasted Chicken Poupon Ingredients:

• 1/4 cup Grey Poupon Dijon Mustard
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 (2 1/2 to 3 pounds) roasted chicken, whole or cut up into parts
• Salt and pepper, to taste

—>Lemon-Roasted Chicken Poupon Directions:

1. Mix mustard, lemon juice, and olive oil in a small bowl. 
2. Place chicken on broiler pan or on a rack in a baking pan; brush with mustard mixture season with salt and pepper.
3. Bake at 425°F for 40 minutes or until done.

—>Rice Consommé Casserole Ingredients:

• 1 1/2 rice
• 2 cans of Beef Consommé
• 1/4  butter
• 1 small onion, chopped
• 1 garlic clove, chopped

—>Rice Consommé Casserole Directions:

1. Melt butter in frying pan. Add rice and stir constantly until brown.
2. Put rice in casserole. Add consommé, onion, and garlic.  Cover and cook 350°F for 45 minutes.

—>French’s Green Bean Casserole Ingredients:

• 1 (10 3/4 oz.) can cream of mushroom soup
• 3/4 cup milk
• 1/8 teaspoon black pepper
• 1 1/3 cup french’s fried onions
• 2 (14-1/2 oz.) cans cut green beans drained or 2 (9 oz.) pkgs frozen cut green beans, thawed

—>French’s Green Bean Casserole Directions:

1. Mix soup and milk, then add pepper, beans, and 2/3 cup onions in 1-1/2 qt. casserole dish.
2. Bake at 350°F for 30 minutes or until hot. Stir.
3. Top with remaining onions.  Bake 5 minuts.