From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 22:09:07 GMT
1. Melt butter in large saucepan, add egg noodles, and cook until
browned.
2. Add rice, stir to coat with butter. Cook on medium high heat for 1
minute.
3. Add chicken stock, and optional basil, and stir to mix.
4. Reduce heat, cover, and cook for 25 - 30 minutes until rice is done.
Remove from heat and let stand, covered, for 5 minutes before serving.
CONTRIBUTOR: Andrew L. Duane, Compugraphic Corp., Wilmington, Mass., USA,
{ima,ism780c,ulowell}!cg-atla!duane
JEWISH-FOOD digest 262
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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