Tired of Hunting Recipes Down?

Everyone has a favorite recipe.  For some it may be grandma’s biscuits or chocolate pie, for others it may be Julia Child’s coq au vin.  Either way, we all have a recipe we know by heart, yet still seem to pull out the instructions every time we decide to cook it.  The problem is, it usually takes just as long to find the recipe as it does to cook it.  Which drawer is it in again?  Was it in the red cook book or the green one?

That’s why we have our Kitchen collection.  Our kitchen recipe journals hold 200 recipes and has a pen attachment so you can jot down all those goodies you see on the Food channel.

Our recipe box has five dividers so you can easily find the recipe for whatever you are craving.  You can use the recipe cards to share your favorites with your friends, and the shopping list pads make sure there are no second trips to the grocery store.

Chicken and Rice Casserole:

Here in Arkansas, we live in the rice capital of the world, and since it’s harvest time, we decided to share one of our favorite easy recipes with you.  Hope you enjoy!

Ingredients

• 2 (14 1/2-ounce) can green beans, drained and rinsed
• 3 cups diced cooked chicken
• 1 medium onion, diced and sauteed
• 1 (4-ounce) can pimentos, drained
• 1 (10 3/4-ounce) can condensed cream of celery soup
• 1 cup mayonnaise  
• 1 (6-ounce) box long-grain and wild rice, cooked according to package directions
• 1 cup grated sharp Cheddar
• Pinch salt

Directions

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.