| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Irish |
|
4 |
To 6 servi |
INGREDIENTS
| 1 |
cn |
Cream of Celery Soup |
| 3/4 |
c |
Water |
| 1 |
tb |
Butter |
| 1 |
lb |
Smokes Kielbasa; Cut into Thin Circles |
| 3/4 |
c |
White Rice; Uncooked |
| 1 |
pk |
(10 oz.) Frozen Peas; Thawed |
| 2 |
cn |
(4 1/2 oz.) Mushrooms; Drained |
| 1 |
c |
Cheddar Cheese; Grated |
INSTRUCTIONS
As we prepare to move on to our All-Irish Cooking month of March from the
Emerald Isle, The Cook & Kitchen Staff are offering you some of the best
recipes sent from our Members in February. Today's offering is from
Recipe-a-Day Member Needlewood and may be filed under quick and easy or
casseroles.
Thank you to all members that took the time to send in a recipe. We're just
sorry we won't have an opportunity to publish them all!
In skillet combine soup, water, and butter bring to a boil over medium-high
heat. Add kielbasa and rice. Reduce heat to simmer, and cover for 15 to
18-minutes or until rice is almost tender. Stir in peas and mushrooms.
Cover and simmer for another 15-minutes. Sprinkle with cheese, cover and
let stand until melted. Serve warm.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Feb 26, 1998
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