Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.
Cover each side of chops with Gulden's mustard.
Dip chops in flour; brown in frypan.
Add chicken rice soup.
Cook on low heat until chops are tender.
Soup will thicken into gravy.
Serve with mashed potatoes.
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
Cook rice according to directions on box.
Brown ground beef and onion;\tdrain off grease.
In
large casserole, layer beef, chicken soup, rice, mushroom soup and
cheese.
Bake
at 350\u00b0 until bubbly.
Preheat oven to 350\u00b0.
Put dry rice in a 2-quart baking dish. Slice butter and spread over rice.
Add beef consomme soup.
Cover and bake one hour or until liquid is absorbed.
This recipe is easy to double or triple for larger servings.
Place one heaping cup of uncooked rice in bottom of a greased casserole dish.
Dot rice with butter.
Pour can of beef consomme soup and can of onion soup over the rice.
Cover casserole dish tightly with foil.
Bake in a moderate oven at 350\u00b0 for one hour.
Melt butter in baking dish.
Add rice and beef bouillon soup, onion soup mix and mushrooms.
Mix together.
Cook on 350\u00b0 for 1 hour.
Dice onions and celery in small pieces.
Melt oleo (margarine) in a large pot.
Saute onions and celery.
Combine French onion soup, beef consomme soup and sliced mushrooms with sauteed onions and celery.
Rinse rice and add to ingredients.
Bake in preheated 350\u00b0 oven for 1 1/2 hours, uncovered. Stir every 30 minutes.
Serves 12 to 14.
Brown beef and onion in pan. Add rice, soup, water, salt, celery and pepper. Mix well and put in baking dish. Cover and bake in 325 degree oven for one hour. Near end of baking time uncover, stir and top with potatoes chips. Finish baking.
Brown ground beef with onion in skillet, stirring until ground beef is crumbly; drain.
Cook broccoli using package directions; drain.
Combine soup with milk, garlic powder, salt and pepper in bowl; mix well.
Layer ground beef, rice, soup, broccoli and cheese 1/2 at a time in baking dish.
Bake at 350\u00b0 for 30 to 40 minutes or until heated through.
Serve with ambrosia, rolls and iced tea.
Yield: 8 servings.
Brown together
ground beef and onion.
Mix with chicken rice soup,
water,
cream
of
mushroom
soup, rice, soy sauce, chopped celery
and
Worcestershire sauce.
Put in baking dish. Bake at 350\u00b0 for 1 hour.
Put rice in bottom of a baking dish; add beef consomme soup plus 1/2 soup can water.
Place pork chops on top; salt and pepper.
Bake at 350\u00b0 for 1 hour.
Saute onion and bell pepper in oleo.
Add rice.
In a bowl mix mushroom soup, beef consomme soup and water.
Add a little Worcestershire sauce and pepper (no salt).
Put rice in an oblong dish; add liquid and bake 1 hour at 325\u00b0 or in microwave for 20 minutes on High power, stirring occasionally.
Brown ground beef.
Add soup and water, diced celery and green pepper.
Heat to boiling.
Pour into Pam sprayed casserole dish. Bake 1 hour in 350\u00b0 oven.
Serve with bran muffins and salad or muffins of your choice.
Do not add salt.
Brown beef in hot fat.
Add rice, soup, water, salt, celery and green peppers.
Mix thoroughly.
Place in greased 2-quart casserole; cover and bake
1 hour and 15 minutes at 350\u00b0.
Cool and serve.
Brown meat and drain.
Stir in rice, soup, water, salt and pepper.
Cover and cook on medium-low for 25 minutes.
As plates are served, top with cheese.
Combine flour, salt and pepper.
Trim fat from meat; rub with garlic.
Cut into bite size pieces.
Pound flour mixture into both sides of meat.
Add onion and brown.
Add water and undiluted chicken/rice soup.
Cook uncovered over low heat for an hour or so.
Before serving, add mushrooms, mushroom soup (undiluted), parsley and about 1 cup sour cream.
Careful not to boil.
Serve over rice or noodles.
Wash rice under running water. Slightly brown in butter on stovetop. Add mushrooms, onion soup and beef bouillon soup. Bake covered 1 1/2 hours at 350\u00b0.
Melt butter in 13 x 9 x 2-inch pan.
Add beef consomme soup, French onion soup and rice.
Mix well.
Lay pork chops on top of mixture.
Cover with lid or foil and bake at 350\u00b0 for 1 hour. Remove all fat from chops before cooking.
Melt margarine in casserole dish; add rice.
Add fryer parts; sprinkle with salt.
Pour 1 can beef consomme or chicken/rice soup over fryer.
Add 1 can water.
Cover and cook in oven for about 1 1/2 hours at 325\u00b0.
Serves 6.