x.
Spray a large casserole dish with the cooking spray
Preheat oven to 350\u00b0.
Lightly saute onion, garlic and bell pepper until translucent.
Process canned tomatoes in food processor to eliminate chunks.
Place all ingredients except shrimp in a buttered 2-quart casserole.
Cover with foil and bake for 1 hour, stirring 2 or 3 times.
Add shrimp, pushing well down into the rice mixture.
Sprinkle with juice of 1/2 lemon. Re-cover and bake 1/2 hour longer or until rice is done.
Serves 4.
Double recipe for a 3-quart casserole.
Brown pork chops in frying pan, if desired.
(This would be for the appearance of the pork chops only. It does not alter the taste of the recipe.) Place rice in 9 x 13 roasting pan.
Add water, onion soup mix and combine with rice.
Place the 4 or 5 chunks of margarine on top of rice.
Place pork chops on top.
Cover casserole with foil and bake at 350 degrees for 1 hour.
*This recipe uses rice that has been already cooked.
Saute onions in butter until tender.
Add ground beef and brown.
Stir in black-eyed peas, rice and tomatoes.
Mix well. Spoon mixture into a 2-quart casserole.
Sprinkle cheese over top. Bake at 350\u00b0 for 20 minutes or until cheese is melted.
Serves 6 to 8.
Double recipe for larger servings.
Take glass, oblong casserole dish and put rice and seasoning mix with 2 1/3 cups of hot water and stir well.
Wash chicken pieces and arrange on top of rice mixture; salt and pepper them. Cover with foil and bake at 350\u00b0 for 1 to 1 1/4 hours or until chicken is tender.
When done, mix 3/4 can mushroom soup and 1/2 cup of milk together and spoon over whole dish.
Put back in oven until soup mixture bubbles.
Serves 4.
This is an old recipe that has been handed down for generations.
It is a true recipe for making hominy.
Pour rice in bottom of a 9 x 13-inch pan.
Lay chicken pieces on top of rice.
Sprinkle with salt, pepper and onion soup mix. Combine cream of chicken soup and milk and pour over chicken. Bake at 275\u00b0 for 2 1/2 to 3 hours.
Cover with foil for the first part of baking time.
This is a great recipe for Sunday dinner after church.
il; add rice and stir well.
Cook covered for about 15
Cook
broccoli
according
to directions on package and drain. Combine
other ingredients and pour mixture in greased casserole and refrigerate overnight.
Bake 40 to 50 minutes at 350\u00b0.
Double recipe for 9 x 13-inch pan.
Mix all together and bake at 350\u00b0 for 1 hour.
Remove from oven and sprinkle with crushed potato chips.
Slip back in oven for 10 or 15 minutes.
Double recipe for 9 x 13-inch pan.
For glaze: Put 1/4 cup
Cook rice according to the package directions.
Saute onion, green pepper and celery in butter and drain.
Mix all ingredients together in a 9 x 13-inch pan and bake 30 minutes at 350\u00b0.
In 10-inch skillet, saute chopped onions and broccoli in butter or margarine until onions are tender.
Cook rice according to package directions in 2-quart saucepan.
Add chicken soup and cheese spread to onions and broccoli.
Stir all this into cooked rice.
Grease 2-quart casserole dish with 1 teaspoon butter or margarine.
Pour mixture into this.
Bake at 350\u00b0 for 20 minutes or until it is bubbly.
Serves 6.
Combine all ingredients in casserole.
cover and bake@ 350 45 minutes or untill rice is tender.
NOTE: for thicker casserole, use more rice, for thinner, use less.
Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender.
Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.
Brown pork chops.
Season with garlic powder, salt and pepper. While the pork chops are browning, mix the rice with the remaining ingredients and place in a 2-quart casserole.
Put the browned chops on top of the rice.
Cover and bake in 350\u00b0 oven for 1 hour.
This dish can be made into a rice casserole by replacing the pork chops with a 1/2 stick of butter or margarine.
This is a very simple yet delicious rice casserole.
Place the ingredients in a pre-sprayed or greased casserole dish.
If you like you can add frozen vegetables (I prefer peas or corn) in the last 15 minutes of cooking.
Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.
Place chickens in large kettle.
Add water, sherry, salt, curry, onion and celery.
Bring to boil, cover, reduce heat and simmer 1 hour.
Remove chicken; cool.
Strain broth.
Cool.
Cut chicken into bite size pieces.
Slice mushrooms and saute in butter.
Reserve some slices for garnish.
Follow package directions for rice, using chicken broth for part of liquid. Combine ingredients in large casserole.
Arrange reserved mushrooms on top.
Cover and refrigerate.
To heat, bake at 350\u00b0 for 1 hour.
Mix cream of chicken soup, mayonnaise, lemon juice and onion together.
Add chicken and rice and put in casserole dish.
Crumble corn flakes; mix with melted butter.
Sprinkle on top.
Sprinkle almonds on top.
Bake at 350\u00b0 for 45 minutes.
Makes 12 servings.