n rice package.
Add rice to broth.
Bring to a boil
In large pot, bring rice and 3 and 1/2 cups of broth to a boil, then lower heat and simmer for 20 minutes or until tender.
Meanwhile, melt butter in skillet and saute onions and celery until softened, then add remaining broth and all other remaining ingedients.
Combine rice with sauteed vegetables, pour into a greased 13 x 9 baking dish, and bake at 350 degrees for 30 minutes.
NOTE: use vegetable stock and margarine instead of chicken broth and butter to make this a vegetarian dish.
Into a large, heavy-bottomed pan, mix
Mix eggs, sugar and syrup.
Add all other ingredients.
You may need to mix these in a dishpan or roaster using your hands. Use ice cream scoop to make Monster Cookies; flatten gently with fingers.
Bake at 350\u00b0 for 12 to 15 minutes.
Great for a bazaar! May also use teaspoon and make regular size cookies.
Heat peanut oil in an industrial-sized skillet over medium-high heat until hot, but not smoking. Add eggs to hot oil; cook and stir vigorously until eggs are cooked yet slightly wet, about 5 minutes. Stir rice into the scrambled eggs, breaking into individual grains; cook and stir until hot, about 5 minutes. Mix peas, ham, and green onion into the rice; cook and stir until hot, about 10 minutes. Pour soy sauce over the rice mixture; stir to coat rice with sauce.
Pour can of undrained fruit cup into 13 x 9 x 2-inch baking dish.
Sprinkel 1 box Duncan Hines yellow cake mix (dry) over fruit cup.
Dribble 1 stick melted margarine over cake mix.
Bake at 350\u00b0 for 1 hour.
Serve with Cool Whip.
Serves 12 to 15.
Good dessert for a crowd.
Several people can each make dessert and they will all be the same.
In a large dutch oven, heat the
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Mix first 7 ingredients and let stand for a few minutes.
Stir in oil of choice.
Store at room temperature if using soon.
If using fresh parsley refrigerate any leftovers.
Oil made with dried parsley may sit on counter top.
*BEST IF MADE A FEW DAYS BEFORE NEEDED TO ALLOW FLAVORS TO MELD.
akes 3 cups cooked rice.
Preheat oven to 350.<
sed leftover cooked rice for this soup recipe. Add the cooked rice right before
Rinse rice real good before cooking.
Boil until tender.
Cut sausage in chunks and brown with celery, peppers and onions. Rinse rice again and combine with browned sausage mixture in a large baking dish.
Add water and bake about 1 hour or until done (dissolve 1 chicken bouillon cube per 1 cup of water).
Stir often and check that there is enough moisture.
When moisture needs to be added, use the water with bouillon dissolved in it.
Very good recipe for a large crowd.
rown rice flour and 1/2 c ground flax seed for coating
>a good idea to start the rice. Preheat oven to 350. For this recipe
ixture. Add in the rice and turn off the heat
liced) and laying them on a single layer on baking sheets
Place the rice into a large mug. Lay vegetables on
ny special spice to create a foreign flavor such as cummin
br>Place cleaned mushrooms in a large roaster and set aside
Combine rice and water in a large pot.
Bring to a boil, reduce heat and cover.
Simmer for 30 minutes.
Remove from heat and allow to cool.
Preheat oven to 300\u00b0F.
Spread the rice over an ungreased baking sheet, no more than 1/4 inch thick.
Bake rice for 50-55 minutes until dry.
Cool rice and cut into 2\" squares.
Store in a canister until needed, but do not freeze.