b'set in a broiling pan. Broil for about 12 minutes. Turn chicken. Continue broiling until juices run clear when thigh meat is pierced with a fork, 11-12 more minutes.REBA\'S BROCCOLI CASSEROLEIngredients:1 head fresh broccoli, chopped 1 can cream of mushroom soup, undiluted 1 can water chestnuts, drained and sliced 1 jar Cheez Whiz (16 oz.) 1 cup raw Minute Rice 1 cup cracker crumbsPreparation:Preheat oven to 375F degrees. Steam broccoli just until crisp. Drain. Mix broccoli, soup, water chestnuts, Cheez Whiz, and rice. Place in greased 2-quart casserole. Top with cracker crumbs. Bake for 20-30 minutes or until bubbling.REBA\'S ZESTY POTATO SALADIngredients:2 lbs. all-purpose potatoes peeled 3 eggs 2 Tbsp. vinegar, preferably apple cider 3/4 tsp. salt 3/4 tsp. pepper 3 Tbsp. oil, preferably olive 1/2 cup reduced-fat mayonnaise 2 Tbsp. grainy Dijon mustard 1 small red onion finely chopped 1 carrot, shredded 2 Tbsp. chopped fresh parsleyIn a large pot combine potatoes with enough salted water to cover them. Bring to a boil. Cook until tender. 20-25 minutes. In another pot, over high heat, combine eggs with enough water to cover by 1 inch. Bring just to a boil. Cover and remove from heat. Let stand 12 minutes. Drain. Cover eggs with cold water to cool. Meanwhile in a bowl combine vinegar, salt, and pepper until the salt dissolves. Beat in oil until well combined. Drain potatoes and slice. Toss with vinegar mixture. Let stand for 10 minutes. In a large bowl combine mayonnaise with mustard. Peel eggs. Coarsely chop and add to bowl. Gently stir in the onion, carrot, and potato mixture until combined. Let cool to room temperature. Sprinkle with fresh parsley before serving.REBA\'S HOT N CHUNKY CHILIIngredients:1 large onion, chopped 2 Tbsp. vegetable oil 2 cloves garlic, minced 2 lbs. lean, boneless beef chuck, cut into " cubes 1 can whole tomatoes in puree (28oz.) 1 can tomato paste (6oz.) 3 Tbsp. chili powder 1 tsp. dried oregano 1/4 tsp. crushed red pepper 1 large green pepper, chopped 6 Tbsp. shredded yellow Cheddar cheese Hot white rice (optional)Preparation:In a large sauce pot over high heat, cook the onion in oil for 3-4 minutes, until translucent. Add garlic, and cook, stirring for 1 minute. Remove to plate. Add beef cubes in batches, and cook until well-browned, 5-6 minutes. Return onion and garlic with beef to saucepot. Add tomatoes with puree, the next 4 ingredients, and 1 cup water. Cover and simmer, stirring occasionally to break up tomatoes for 1 hours or until beef is tender. Add green pepper, uncover and simmer, stirring occasionally for 30 minutes. Season with salt to taste. Spoon chili into individual serving bowls. Serve with cheese and rice.ARIZONAREALCOUNTRY.COMArizonaRealCountry.com October 2022 41'