This easy to make recipe is one that my mom came up with.

1 can cream of celery
1 can cream of mushroom
1 can cream of chicken
1 lb ground beef
medium onion chopped up
5 tbsp soy sauce
1/2 cup rice
1 1/2 cup water
Chow mein noodles

Brown hamburger and onion. Add in a dash of salt and pepper. Drain grease.

In a roaster, pour the ground beef. Add in rice, soy sauce, and all the soups. Take 2 handfuls of the chow mein noodles into roaster. Add water.

Bake at 375 degrees for 1 1/2 hours. When serving, top with more chow mein noodles.

1 cut up whole chicken (3 - 3 1/2 lbs) (I used a roaster for this recipe instead. You just have to cook it a tad longer)
2 tablespoons olive or vegetable oil
1 envelope savory herb with garlic soup mix
1/3 cup of chicken broth
1 large onion cut into 6 wedges
2 - 3 handfuls of baby carrots
2 medium unpeeled russet potatoes each cut into 8 peices.

Heat over to 425 degrees. In a small bowl, mix broth and soup mix. Brush both sides of chicken pieces with about half the oil mixture.

In a large bowl, mix celery, onion, carrots, potatoes, and remaining oil mixture. Arrange vegetables in an ungreased pan. Bake 15 minutes.

Place chicken pieces in pan overlapping the vegetables if necessary. Bake 35 - 40 minutes longer until vegetables are tender and the chicken is 170 degrees for breasts and 180 degrees for thighs and legs.

Makes 4 servings

If you want dye your Easter Eggs naturally, it is quite easy. Look no further than your pantry!
Yellow - Simmer 2 - 3 tablespoons of turmeric or cumin in a saucepan of water for 20 - 3o minutes.

Pale Orange - Simmer 2 - 3 tablespoons of paprike in a saucepan of water for 20 - 3o minutes.

Brownish Orange - Simmer several handfuls of yellow onion skins.

Blue - Summer 4 cups of chopped red cabbage in a saucepan of water for an hour.

Light Purple - Same directions as blue but use either frozen blueberries, grape juice concentrate, or hibiscus tea.

Green - Simmer 4 cups of spinach or parsley in water in a saucepan.

Pink - Summer beets in water in a saucepan, or use the juice from a can of beets or jar of pickled beets.

Red - Simmer red onion skins, pomegranate juice, crushed cranberries, or red wine.

As you can see, you pretty much simmer the spices in water until you have a strong color. Then you should add a couple of tablespoons of vinegar, and hardboiled eggs. It can take several hours of soaking to get the color you want (and they tend to pastel). If you want a deeper tint, you can simmer the eggs right in the dye. However, I don’t suggest eating those!

Yes, it is that time again. If you want to join in, make sure that you check out Fun, Crafts, and Recipes. This week’s questions are:

#1. What’s your favorite fruit and how do you like to eat it? Strawberries (wait is that a fruit?)
#2. What is the one spice in your kitchen you use more than any other? Garlic.
#3. Pudding. Instant, stovetop or premade? Instant and chocolate.
#4. Share a recipe using potatoes.

Slow Cooker Roast

Roast
Red Potatoes
Baby Carrots
1 pkg. of Onion Soup Mix
1 can of cream of mushroom soup

Turn your slow cooker to low. Put in roast. Cut up potatoes to whatever size you like and put them in the cooker. Put in a couple of handfuls of baby carrots. Put the onion soup mix and cream of mushroom soup on top. Let cook 6 - 8 hours, and you have your whole meal done.