Rival 3351, 3950, 3164, 3355, 3145 Jambalaya, Tuna Noodle Casserole, White Chili, Favorite Chili

1⁄2 cup toasted sliced almonds

1 package (10-oz.) noodles, cooked and drained* 2 cans (6 1⁄2-oz. each) water-packed tuna, drained

JAMBALAYA

12-oz. skinless, boneless chicken breasts	1 tablespoon dried parsley
2 green bell peppers, seeded and chopped	1 1⁄2 teaspoons dried basil leaves
1 medium onion, chopped	1⁄2 teaspoon dried oregano leaves
2 stalks celery, sliced	1 teaspoon Tabasco sauce
4 cloves garlic, minced	1 teaspoon cayenne pepper
1 can (14 1⁄2-oz.) whole tomatoes	1⁄2 teaspoon salt
1⁄3 cup tomato paste	1-lb. shrimp, shelled and deveined
1 can beef broth	3 cups cooked rice

Cut chicken in to 1-inch pieces. Add all ingredients except shrimp and rice to stoneware. Cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours). Add shrimp during last 15 to 30 minutes of cooking. Stir in rice when ready to serve.

TUNA NOODLE CASSEROLE

1 cup milk

2 tablespoons dried parsley

1 package (10-oz) frozen mixed vegetables 2 cans (10 3⁄4-oz. each) reduced-sodium and

reduced-fat condensed cream of mushroom soup

In a large bowl, thoroughly combine tuna, soup, milk, parsley and vegetables. Fold in noodles. Pour into greased stoneware. Top with almonds. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). *Do not overcook noodles to just until tender.

“WHITE” CHILI

1-lb. Great Northern beans, soaked	1 1⁄2 teaspoons cayenne pepper
1 medium onion, chopped	1⁄2 teaspoon salt
3 cloves garlic, minced	2-lbs. skinless, boneless chicken breasts
2 cans (4-oz. each) green chilies	1 can (14 1⁄2-oz.) reduced-sodium chicken broth
2 teaspoons ground cumin	1 cup water
1 teaspoon dried oregano

Put beans in medium pan and cover with water. Bring to boil; reduce heat and allow to simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch pieces and brown if desired. Put all ingredients in stoneware. Stir to mix thoroughly. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).

FAVORITE CHILI

1⁄2-lb. dry pinto or kidney beans	2 cloves garlic, crushed
2 can (14 1⁄2-oz. each) tomatoes	2 to 3 tablespoon chili powder
2-lbs. coarsely ground chuck,	1 teaspoon ground black pepper
browned and drained	1 teaspoon cumin
1 green bell pepper, coarsely chopped	1 teaspoon salt
1 medium onion, coarsely chopped

Completely soften beans as directed on page 4. Put all ingredients in stoneware in order listed. Stir once. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).

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