| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Rice |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Uncooked rice |
| 3/4 |
|
Stick butter |
| 1/2 |
lg |
Bell pepper; chopped |
| 1 |
|
Onion; chopped |
| 2 |
|
Celery rib tops; chopped |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Marjoram |
| 1/2 |
ts |
Curry |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
c |
Grated mild Cheddar cheese |
| 1 |
c |
Grated sharp Cheddar cheese |
INSTRUCTIONS
Cook rice in 3 cups of water until tender. Saut. bell pepper, onion and
celery in butter. Dilute mushroom soup with 3/4 can water, and heat to a
boil. Add saut.ed pepper, onion and celery. Add basil, marjoram, curry,
salt and pepper. Mix with rice and transfer to a buttered baking dish. Top
with the mixed cheeses and bake at 350° for 20 minutes or until hot. Yield:
12 servings.
CINDY WAGE (MRS. OLIN)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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