Name: Baked Rice and Cheese
Ingredients: 1 c Raw Rice; 1 sm Onion; minced; 6 tb Butter; 3 tb Flour; 1 ts Salt; 1/8 ts Pepper; 1/2 ts Dry Mustard; 1 ts Worcestershire Sauce; 2 c Milk; 1/2 lb Cheddar Cheese; 3 tb Fine Dry Bread Crumbs

Having lost the security of being rooted in the eternal reality of the Word of God, we are looking to busy activity to fill the void that has been created in our lives. And under that bondage to activity we find it difficult to linger with the Word simply for the joy of it. In fact, we may be afraid to stop our busyness lest it expose the shallowness of our lives. So we go on from activity to activity, from project to project. But activity is a dangerous source of fulfillment. Instead of finding our identity, our sense of self-worth, from our relationship with God, we begin to look to success in programs and other earthly indicators of success for our self-worth. But these will never satisfy. This will only enslave us more in our bondage to activity.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
Dairy		Casseroles, Rice & grai	4	Servings

INGREDIENTS

1	c	Raw Rice
1	sm	Onion; minced
6	tb	Butter
3	tb	Flour
1	ts	Salt
1/8	ts	Pepper
1/2	ts	Dry Mustard
1	ts	Worcestershire Sauce
2	c	Milk
1/2	lb	Cheddar Cheese
3	tb	Fine Dry Bread Crumbs

INSTRUCTIONS

Cook and drain rice. Cook onion in 4 tbs. of butter, add flour and
seasonings. Add milk gradually and cook, stirring constantly until
thickeded. Dice half of cheese and add to mixture, stir constantly until
blended. Slice remaining cheese. Put half of rice in shallow 1 1/2 qt.
baking dish. Cover with layer of sliced cheese, pour half of hot mixture
over top. Repeat with other half of ingredients. Sprinkle crumbs on top,
and dot with remaining butter. Bake in hot over at 400° for 20 minutes.
Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969
[email protected]
NOTES : During Lent, tuna or crabmeat may be added if desired.  Otherwise,
any meat of your liking may be added to hot mixture before pouring over
rice.
Recipe by: Mary Creniti
Posted to MC-Recipe Digest by Bill Spalding <[email protected]> on Mar
06, 1998

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