| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Master mix |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Long Grain Rice, Uncooked |
| 4 |
ts |
Dill Weed Or Dill Seed |
| 8 |
ts |
Instant Chicken Bouillon |
| 5 |
ts |
Dried Grated Lemon Peel |
| 2 |
ts |
Salt |
INSTRUCTIONS
Combine all ingredients in a large bowl and blend well. Put about 1 1/2
cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice
Mix. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 1/2 cups of mix.
Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan. Bring to a boil over high
heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is
absorbed.
Makes 4 to 6 servings.
From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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