Preheat oven to 350\u00b0.Butter a 1-quart casserole. In a medium bowl mix half and half, cooked rice, sugar, raisins, eggs and vanilla.Pour into casserole.Place casserole in a large baking pan, fil ...
Bring chicken broth to a boil in a Dutch oven. Add chicken, corn, salsa and carrots. Bring to a boil again. Reduce heat to simmer and cook until carrots are tender. Makes 8 servings. ...
Coat a small, nonstick skillet with vegetable cooking spray and place over medium-high heat until hot.Add onion and green pepper; saute until tender.Transfer to a large saucepan.Add water and tomato ...
Combine all ingredients.Chill several hours before serving. Serves 4 to 6. ...
Bring water, milk, dill and salt to boil in medium saucepan on medium heat.Add cheese; cook and stir until cheese is melted. Stir in Minute rice, tuna and parsley.Cover.Remove from heat. Let stand 5 ...
Drain whole kernel corn can (1 can).Mix all ingredients and bake at 350\u00b0 for 30 minutes. Season with salt and pepper to taste. ...
Beat eggs until lemony; add sugar and beat again.Add remaining ingredients.Pour into well buttered 9 x 9-inch pan. Sprinkle with nutmeg.Bake at 350\u00b0 until set, approximately 1 1/2 hours.Serves ...
Drain corn.Reserve 1/4 cup liquid.Combine liquid, relish, sugar and seed in saucepan; bring to boil.Boil 1 minute.Add corn and pimiento; simmer 10 minutes.Let cool.Chill.Yields 2 2/3 cups. ...
Combineflour, corn meal, sugar, salt, baking powder and grated cheeseandsetaside.Sauteoil and onions in skillet until clear. Beattogethereggsand milk in small bowl.Add onions with egg-milk mixtureto ...
In a medium-size heavy skillet with tight-fitting cover, saute onion in hot oil.Stir in rice, green pepper, chili powder, canned tomatoes and salt.Add 2 cups water.Bring to boiling, then reduce heat ...