Robyn's Recipes

Meal of the Week

I just love all-in-one meals.  They're not
always time-saving, but I like the fact
that I can prepare everything, put it all
into one baking dish, and then clean
up the mess while the casserole is
baking.  Once dinner is over, all that's
left to clean up is the plates and the
casserole dish.  Usually, by the time I
get home from work, cook and clean up
the kitchen, it's getting late, I'm tired and I'm
just about ready to drop.  This way, I can
do most of the cleaning up while dinner
is cooking, and do the hardest part while
I still have some energy!

Entree

Rice Tetrazzini

8 small mushrooms, quartered
5 tablespoons butter
3 tablespoons flour
2-1/2 cups half-and-half OR whole milk
1/2 teaspoon salt
dash of pepper
1/8 teaspoon ground nutmeg
1 egg yolk, slightly beaten
1-1/2 cups cooked long-grain white rice
1 cup grated Parmesan cheese
2 cups cubed cooked turkey or chicken
1 10-oz. package frozen chopped spinach,
thawed and drained

Preheat oven to 400°.  Spray a 1-1/2 quart casserole
dish with cooking spray.
Sauté mushrooms in 2 tablespoons of the butter
in medium-sized saucepan for 2 minutes.  Remove
mushrooms to bowl and set aside.
Melt remaining butter in saucepan.  Stir in flour
until smooth.  Gradually stir in half-and-half,
salt, pepper and nutmeg until well blended.
Cook, stirring, until thickened, about 2 minutes.
Remove from heat.
Stir in the egg yolk.  Set sauce aside.
Combine rice and half the cheese in medium-sized
bowl.  Add the turkey (or chicken), mushrooms
and spinach.  Toss to mix.
Spoon rice mixture into prepared casserole dish.
Pour sauce over the rice.  Sprinkle with
remaining cheese.
Bake, uncovered at 400° for 35 minutes
or until golden brown and bubbly hot.

Makes 4-6 servings.

Dessert

Fruit Medley

1/2 cup Apricot-flavored Brandy
6 cups mixed fresh fruit (your choice: honeydew melon,
cantaloupe, blueberries, strawberries, mandarin orange sections, raspberries, banana slices -- choose any or all!)
3-1/2 cups thawed Cool Whip
1-1/3cups flaked coconut

Pour brandy over fruit.  Toss gently to blend.
Arrange half the fruit in parfait glasses or
a 2 quart serving bowl.  Spread half the Cool Whip
over fruit and sprinkle with the coconut.  Add the
rest of the fruit and garnish with the remaining
Cool Whip.

Makes 8-10 servings.