Combine ham, rice, egg yolks, mayonnaise and dry mustard. Shape approximately 1/2 cup of mixture for each cone.
Dip in egg whites and roll in cornflake crumbs.
Place on cookie sheet.
Top each slice with ham cone.
Bake in a moderate oven (350\u00b0) for 25 minutes.
Heat soup and serve 1/4 cup of mixture over each cone. Yields 6 servings.
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.
rom heat and toss with rice, ham, corn and chives. Season.
br>Add gelatin.
Soak rice cereal in the 1/2
large scoop of Rumbi rice, a scoop of hot vegetables
Cook rice and drain.
Steam broccoli
Preheat oven to 350\u00b0.
Use a 2-quart casserole dish, greased. Combine ham, rice, peas, 1/2 cup cheese, salt, pepper and cayenne. Spoon into casserole dish.
Add remaining cheese to the whipped cream.
Spread over top of rice mixture.
Bake uncovered for 30 minutes.
Cook broccoli until tender, drain well.
Cook onions in butter in sauce pan until done, but not brown. In a large mixing bowl stir together mushroom soup, milk and cheese.
Add broccoli, cooked onion, ham, rice and Worcestershire sauce, mix well.
Put in casserole dish.
Bake at 350 degrees until rice is done (about 45-50 minutes).
Preheat oven to 350 degrees.
In a small skillet melt the margarine and saute the onion until tender.
Combine the soups, milk and cheese.
Add the broccoli, rice, ham and onion.
Bake in a 9 x 13-inch covered casserole dish for 45 to 50 minutes.
Preheat oven to 350*F.
Saute onions, green pepper, ham, bay leaf and 1/8 teaspoonful salt in oil. In large casserole, place drained beans, rice and onion/ham mixture. Toss lightly together. Cover and bake for 30 minutes or until thoroughly heated.
In a medium bowl, cream the cheese until fluffy. Add rice, olives, onion, horseradish, pickle relish and Worcestershire sauce.
Blend well.
Spread each ham slice with 2 tablespoons of rice mixture.
Roll tightly.
Skewer each roll with toothpicks. Cover and chill for several hours.
Just before serving, cut into 1-inch slices.
Yields 32 pinwheels.
Pour the water into a large pot. Add the chicken, tomatoes, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 30 minutes.
Stir in the ham, rice, onion, cabbage, green beans, cinnamon and cayenne pepper.
Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked - about 25 to 30 minutes. *You can choose to simmer it longer if you want to cook out more of the liquid. It's up to you. Enjoy!
Cook ham, onion and green pepper in butter until onion is tender.
Drain pineapple; reserve liquid.
Add enough water to pineapple juice to make 2 1/2 cups.
Add liquid, rice, pineapple, brown sugar, vinegar and salt to ham; stir.
Bring to a boil; reduce heat and simmer, covered, until liquid is absorbed, about 25 minutes.
Makes 6 servings.
easure out the peas/carrots, ham, rice, and soy sauce. Finally, you
Saute onions,carrots& peppers until tender but crunchy.
add ham& heat thouroughly.
add rice& mix well.
add enough catsup to turn the rice pink.
Prepare rice according to directions. Mix ham, rice, celery, eggs, onion, mushroom soup, corn flakes, almonds and mayonnaise. Bake at 350\u00b0 for 30 minutes.
Combine butter and flour in saucepan.
Cook over low heat until bubbly.
Add milk and stir constantly until thick.
Remove from heat and add chicken, ham, rice (or macaroni), celery, salt and pepper.
Pour mixture into greased 1-1/2 qt. casserole dish. Bake at 400 degrees for 15 minutes or until bubbly.
Remove and sprinkle with cheese and paprika.
Bake for 5 more minutes until cheese melts.
In a large skillet, heat butter and add ham and onions.
Cook until onions are tender.
Drain pineapple chunks and reserve liquid.
Add water to liquid to make 2 1/2 cups.
Cook rice as directed on package.
Place in bottom of casserole dish.
Cover with broccoli, then ham, mushrooms and cheese.
Mix together the soup, mayonnaise and mustard.
Pour over top.
Sprinkle with Parmesan cheese.
Bake at 350\u00b0 for 45 minutes.
Serves 12.
In 2 quart casserole dish layer ham, rice, broccoli and onion.
Mix soup, milk and cheese in bowl, pour over layers.
Bake at 350 degrees for 30 minutes, or until hot and bubbly.
I sometimes add buttered bread crumbs to the top before baking.