he scallions, garlic and jalapeno with the vegetable oil.
Grill
nd sliced ginger into a soup dish or any plate that
In a large saucepan, cook celery and onion with garlic and ginger in butter until tender. Add remaining ingredients.
Cook over low heat 5 minutes or until done. Stir occasionally. Serve with additional soy sauce.
Makes about 6 cups.
Mix melted oleo with 3 cans of soup and water.
Put rice in 9 x 13-inch pan.
Pour half of soup mixture over rice.
Stir.
Salt chicken and lay on rice.
Pour rest of soup mixture over chicken. Bake 3 hours at 275\u00b0.
Preheat oven to 350\u00b0.
Mix mushroom soup with milk; reserve 1/2 cup.
Mix remaining soup mixture with rice, mushrooms (including liquid) and half of onion soup mix.
Pour into oblong baking dish.
Place chicken on top.
Pour reserved mushroom soup on top; sprinkle with remaining onion soup.
Cover and bake 1 hour; uncover and bake 15 minutes more.
Serves 4.
Cover bottom of casserole dish with rice.
Top with steak. Mix water and mushroom soup.
Pour over steak and rice.
Top with dry onion soup.
Bake at 350\u00b0 for 1 hour in covered casserole.
>Rice Soup.
Fill the largest pot you have 3/4 full with
Brown pork chops and set aside.
Place rice in 13 x 9 x 1 1/2 or 2-inch casserole dish.
Dissolve bouillon cube in 1 1/2 cups water.
Pour over rice.
Place pork chops on top of rice.
Pour mushroom soup that has been diluted with 1/2 cup water over chops and rice.
Sprinkle with 1/2 package onion soup mix.
Cover with foil and bake at 325\u00b0 for 1 hour and 15 minutes.
Blend soup and milk.
Reserve 1/2 cup of mixture.
Stir together remaining soup mixture with the rice, mushrooms and half the onion soup mix.
Pour into ungreased baking dish.
Arrange chicken on rice mixture.
Pour reserved soup mixture over chicken and sprinkle with remaining onion soup mix.
Cover and bake 1 hour at 350\u00b0.
Uncover and bake 15 more minutes.
In a large saucepan mix contents of soup can with equal amount of water.
Bring to a boil.
Fill can with Minute rice and add to boiling soup.
Stir in 1 1/2 cups cooked vegetables (broccoli, peas or green beans), 4 slices American cheese and 1 1/2 cup cooked meat or fish.
Stir, cover and remove from heat.
Let stand 10 minutes for rice to cook.
Mix soups and heat.
Add butter and water.
Mix half soup mixture with rice and put in bottom of 1 1/2-quart casserole dish. Top with chicken breasts and cover with rest of soup mixture. Sprinkle with Parmesan cheese and almonds.
Bake uncovered at 250\u00b0 for 3 hours.
Perfect for Sunday lunch.
Put it on at 9:30 when you leave for Sunday School.
It's ready when you get home from church at 12:30.
May be made ahead and refrigerated.
hickpeas in medium bowl; cover with water. Let stand overnight; drain
Brown desired number of pork chops, sprinkled with salt and pepper, in skillet using shortening and medium heat.
Remove chops to platter.
Mix flour into drippings in skillet. Add chicken with rice soup and 1 can of water.
Stir well; turn heat to low. Return chops to gravy, cover and simmer 20 to 30 minutes. Turn chops once or twice while cooking. In separate pan of salted water, cook rice until tender. Remove chops to platter. Serve gravy over rice and chops.
Mix together soup and milk.
Reserve 1/2 cup of mixture.
Mix remaining soup mixture with rice, mushrooms, 1/4 package onion soup mix and pimentos.
Pour into 8 x 8 x 2-inch baking dish. Cover with wax paper.
Cook in microwave, covered, on full power for 4 minutes.
Place chicken on rice mixture.
Pour reserved soup mixture on chicken.
Sprinkle with remaining 1/4 package onion soup.
Cover, cook in microwave on full power for 15 to 18 minutes or until chicken is tender.
Turn chicken over 1 to 2 times during cooking time.
Mix together soup and milks.
Reserve 1/
Heat oven to 350\u00b0.
Blend soup and milk.
Reserve half of mixture.
Stir together remaining soup mixture with rice, mushrooms with liquid and half of the onion soup mix.
Pour into an ungreased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish.
Arrange chicken breasts on rice mixture.
Sprinkle with remaining onion soup mix.
Cover and bake at 350\u00b0 for 1 1/4 hours, or until done. Remove from oven and sprinkle with shredded cheese.
Return to oven and bake 15 minutes longer.
Combine chicken with rice wine and 1 tbsp soy sauce. Set aside.
Combine dashi, rice vinegar, sugar and remaining soy sauce in a medium saucepan. Stir over medium heat for 5 mins, until sugar dissolves. Add chicken along with marinade and mushrooms. Simmer gently for 4-5 mins, until chicken is cooked through. Pour eggs into broth then cover and remove from heat. Set aside for 3-4 mins, until eggs are just set.
Distribute rice between serving bowls. Spoon chicken and egg mixture over rice then sprinkle with green onions.
ie with kitchen string to secure.
Meanwhile, for the rice and
inutes. Transfer to a bowl with rice, craisins, parsley and zest. Mix
Blend mushroom soup and milk; set aside 1/2 cup.
Combine one portion of the soup mixture with rice, mushrooms and onion soup mix.
Pour into baking dish.
Arrange chicken breasts on top, (skin side up) and pour the rest of the soup mixture over them and sprinkle with paprika.
Cover tightly with foil and bake at 325\u00b0 for 1 1/2 hours.
Uncover and bake 15 minutes longer to brown.