Butter a 2-quart casserole dish.Mix all ingredients, except 1/2 cup cracker crumbs.Put these on the top.Bake, uncovered, for 1 1/2 hours at 350\u00b0. ...
Stir all ingredients together into 2-quart casserole; cover. Bake 45 minutes in 350\u00b0 oven.Stir several times while cooking. Serves 8. ...
Wash and drain wild rice.Place rice, consomme, water and salt in saucepan.Heat to boiling, then reduce heat and simmer, covered, until tender, approximately 45 minutes. ...
Cream butter or margarine and sugar, then beat in eggs. Add milk, salt and corn last.Bake at 350\u00b0for 35 minutes or until puddingisfirm.Ifcanned corn is used, add 2 teaspoons flourforeach2cupsco ...
Heat grease in skillet on medium heat.Add corn, flour, meal and salt.Cover with water.Cut butter up into corn.Cook on medium heat, stirring constantly to prevent sticking, until corn is done. ...
Cook onion and celery in butter.Cool.Mix in with other ingredients.Shape into 8 or 10 balls.Place in ungreased shallow baking dish.Bake, uncovered, at 375\u00b0for 25 to 30 minutes. ...
Saute onion in butter (use medium size pot) until tender.Add chicken broth, pepper and rice.Bring to a boil and simmer for 5 minutes.Stir in almonds.Cover pot and reduce heat.Simmer until done, appr ...
Pour rice in casserole dish.Add chopped onion.Pour beef broth over mixture.Slice margarine or butter into small pieces and place on top.Bake at 350\u00b0 for 45 minutes. ...
In a skillet, cook beef over medium heat until no longer pink. Drain. Stir in flour and salt until well blended. Stir in soup, consomme and mustard. Bring to a boil, stirring constantly. Reduce heat ...