In somewhat of a surprise move, Disney has announced that they've purchased GEORGE LUCAS' production company, Lucasfilm, for $4.05 BILLION. Even more surprisingly, Disney says a SEVENTH "Star Wars" movie is in the works . . . and will be released in 2015. It's being referred to as "Star Wars, Episode Seven", so it would follow the events of "Return of the Jedi".
This will be the beginning of a THIRD trilogy, which will include two more movies . . . and potentially more. A Disney suit says, quote, "Our long-term plan is to release a new 'Star Wars' feature film every two to three years.
George Lucas will serve as a "creative consultant" on the new "Star Wars" movies, but he won't be writing or directing them. In a statement, he said, quote, "It's now time for me to pass 'Star Wars' on to a new generation of filmmakers."
I'm already yawning at the prospect....get ready for more Star Wars characters doing the YMCA.
Knock their socks off with this slow-simmered dish!
1 can (11 oz) mandarin oranges
2 pounds beef stew meat, cut into 1-inch cubes
1 small onion, sliced
1 tbsp canola oil
1-1/2 cups water
1/3 cup reduced-sodium soy sauce
1/2 tsp ground ginger
4 celery ribs, sliced
1 small green pepper, julienned
1 can (8 oz) sliced water chestnuts, drained
3 tbsp cornstarch
3 tbsp cold water
Hot cooked rice
Drain oranges, reserving juice; set oranges aside. In a Dutch oven, brown beef and onion oil; drain. Stir in the water, soy sauce, ginger and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until beef is tender.
Add the celery, green pepper and water chestnuts. Cover and cook for 20-30 minutes or until vegetables are tender. Combine the cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved oranges. Serve with rice.
Great for using up leftover chicken or turkey, this entree comes together fast on a weeknight!
2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tbsp butter, divided
1/2 cup lemon juice
2 tbsp chicken broth (or white wine if you have some on hand)
3/4 cup shredded Parmesan cheese
1 tbsp dried basil
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tbsp of butter for 4-5 minutes or until veggies are tender. Add the lemon juice and broth. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through.
Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter immediately before serving.