| 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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