Combine all ingredients and place in 1 1/2-quart casserole. Cover and bake at 350\u00b0 for 1 hour.Fluff the rice with a fork; add water if necessary, and cook 30 minutes longer. ...
Mix ingredients together and pour into a greased 2-quart casserole dish.Bake at 350\u00b0 for 1 hour. ...
Saute shallots in oil until slightly cooked. Add peppers and saute 2 or 3 minutes. Add rice. Toss to coat all grains.Add garlic and tomatoes, then stock. Cover and reduce heat to low. Cook 20 minute ...
Combine together and cook over low about 1 hour.Pack hot into sterilized jars and seal. ...
Saute onion in butter.Add mushrooms and heat thoroughly. Combine onion, mushrooms, rice and consomme in 2-quart casserole. Bake, covered, at 350\u00b0 for 1 hour. ...
In a 5-quart Dutch oven or heavy saucepan over medium heat, stir soup, water and butter until smooth. Bring to a boil. Reduce heat to low and simmer. ...
Mix yeast, 1/4 cup water and 1 tablespoon brown sugar until dissolved.Add remaining ingredients.Put in greased bowl.Let raise until double.Punch down and make loaves or buns.Put in pans.Let raise ag ...
Mix browned meat and onions and set aside.Mix first eight ingredients together, then pour 1/3 of cornbread mixture in pan. Place meat and cover with rest of mix.Top with cheese.Bake in 400\u00b0 ove ...
Mix ingredients in a 1-quart casserole dish.Top with buttered corn flakes.Bake 1/2 hour or more at 350\u00b0. ...
Combineall ingredients.Pour into lightly buttered 9 x 13-inchbakingpan.Bake in a 350\u00b0 preheated oven for 45 minutes or until lightly brown. ...