CW RESOURCES, INC.
RIVER VALLEY PRODUCTS
140 Production Court
New Britain, CT 06051
rvp@cwresources.org

Phone 888-773-3005
860-893-0333

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Main Dish Recipes

Meatloaf

1 onion, diced
1-1/4 Cups plain dry breadcrumbs
1 green bell pepper, diced
3/4 Cup dry INDM
2/3 Cup water
1/2 Cup catsup
2 eggs
1 Tbsp parsley
1 Tbsp garlic salt
1 tsp ground black pepper
3 lbs. ground beef

Preheat oven to 375 F. Combine onion, bread crumbs, bell pepper, dry milk, water, 2 Tbsp catsup, eggs, parsley, garlic salt and black pepper in a large bowl. Add ground beef; mix lightly, but not thoroughly. Divide meat mixture in half and shape into two loaves. Place in ungreased 13 x 9 inch baking dish. Flatten loaves on top. Cover with remaining catsup. Bake for 55 to 60 minutes or until no longer pink in the center. Let stand 10 to 15 minutes before serving.

ADOBE POTATO BAKE

1- 2/3 Cup water
1/4 Cup finely chopped onions
3 oz instant potato flakes (1 Cup)
1/3 Cup dry INDM
1 tsp. taco seasoning mix
10 oz canned red kidney beans, rinsed and drained
1- 3/4 Cup Mexican stewed tomatoes, coarsely chopped, with juice
2- 1/4 oz shredded reduced fat cheddar cheese (full ½ Cup)
1 tsp. dried parsley flakes

Preheat oven to 350 F. In a medium saucepan combine water and onions. Cook over medium heat until mixture comes to a boil. Remove from heat. Stir in potato flakes, dry INDM, and taco seasoning mix. Add kidney beans. Mix well to combine. Spread mixture evenly in an 8x8 baking dish lightly greased. Evenly spread stewed tomatoes over potato mixture. Sprinkle cheese and parsley flakes evenly over top. Bake uncovered for 30 minutes. Set for 5minutes before serving.

Light Chicken Tetrazzini

1 Tbsp olive oil
2 Tbsp dry INDM
8 ounces sliced fresh mushrooms
1 1/2 Tbsp cornstarch
2 tsp instant chicken broth granules or equivalent base
1 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
pinch nutmeg
2 Cups cold water
3 to 4 Cups cooked diced chicken
6 ounces medium or broad egg noodles, cooked until just tender
2 Tbsp grated Parmesan cheese
paprika

Heat olive oil over medium-low heat in a skillet; add mushrooms and cook until tender.
In a large saucepan, combine dry INDM, cornstarch, chicken broth granules, salt, pepper, onion powder, and nutmeg with cold water.
Place over medium heat and cook, stirring, until mixture is thick and bubbly.
Arrange cooked noodles in a 2-quart shallow baking dish. Spread mushrooms over noodles; top with chicken. Pour sauce over all then sprinkle with grated parmesan cheese and a little paprika. Bake at 350° for 30 minutes, until bubbly.

Shake and Bake Mix (for use with Oven-Fried Chicken or Fish)

1 Cup flour, all-purpose or whole-wheat
1 Cup cornmeal
1/2 Cup dry INDM
1 tsp poultry seasoning
2 tsp sugar
1 tsp salt
pepper to taste
1/2 tsp garlic powder
paprika, if desired

Mix all ingredients together and keep in covered jar until ready to use. You may want to make this recipe in a larger quantity after you have tried it.
To coat chicken or fish- rinse fish or chicken with tap water or coat with egg then place chicken or fish in a plastic bag; add mix and shake. Bake at 350 degrees until fully cooked.