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March 23, 2020 Update:  Effective today, BrightRidge has temporarily closed its walk-in customer service lobby.  Rest assured we will continue to serve you from behind closed doors!  BrightRidge has suspended non-payment disconnects for electric, internet and phone services in response to the COVID-19 public health emergency. Let us help you online or by calling (423) 952-5000.

Recipe Exchange

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04/23/18

Chicken and Fluffy Rice

Submitted By: Betty F., Jonesborough

1 (10 ½ oz) can condensed cream of mushroom soup
1 soup can milk
1 (4oz) can mushroom stems and pieces
3 chicken breasts (halved, equals 6 pieces)
¾ c uncooked regular rice
1 (1 ½ oz) envelope onion soup mix

Heat oven to 350 degrees. Mix mushroom soup and milk. Reserve ½ cup of mixture. Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix. Pour into ungreased baking dish, 13 x 9 x 2 inches. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts. Sprinkle with remaining onion soup mix. Cover with aluminum foil. Bake 1 hour. Uncover; bake 15 minutes longer.

Optional: Eight chicken breast halves may be used instead of 6. Instead of chicken breasts, approximately 3 pounds chicken livers may be used.

04/23/18

Chicken Cauliflower Red Lentil

Submitted By: Mallika Dhar

4 to 5 chicken legs
red lentil (4 to 5 tablespoons)
chilie powder (1/2 teaspoon)
onion paste (2 teaspoons)
salt (1/2 teaspoon)
A medium sized cauliflower
white oil

Marinate chicken legs in vinegar for 5-6 hours. Then fry them well in white oil and put them aside. Cut the cauliflower into medium size pieces and sprinkle a pinch of salt and a pinch of chili powder on them, put them aside.

Boil the red lentil until it softens, drain the excess water. Put white oil in a frying pan, add onion paste and chili powder when oil is hot, add cauliflower pieces and mix well. Add salt, mix well. Cook for a while until cauliflower pieces are soft. Then add the fried chicken legs.

Serve hot with rice on bread.

04/23/18

Chili for Two

Submitted By: Joyce P., Gray

1/4 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (15 - 1/2 ounces) chili beans, undrained
1 - 1/2 teaspoons chili powder
1/2 teaspoon ground cumin

In saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.  Stir in the remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until heated through.  Yield: 2 servings.

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