| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Rice |
8 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter or margarine |
| 1 |
lg |
Onion; chopped |
| 1 |
c |
Diced celery |
| 1/2 |
c |
Chopped bell pepper |
| 1/2 |
c |
Sliced green onion tops |
| 1/4 |
c |
Chopped pimientos |
| 1/4 |
c |
Chopped parsley; fresh or dried |
| 2 |
c |
Cooked rice |
| 1 |
cn |
(10.75-oz) cream of chicken or cream of mushroom soup |
| 1 |
ds |
Garlic powder |
|
|
Salt to taste |
|
|
Pepper to taste |
| 6 |
sl |
(thick) Velveeta cheese |
| 1/2 |
c |
Buttered bread crumbs |
INSTRUCTIONS
In skillet, melt butter or margarine and saut. onion, celery, bell pepper
and green onion tops over medium heat. When vegetables are tender, add
pimientos, parsley, rice, soup and seasonings. Cook 5 minutes longer. Put
mixture into a 2 quart casserole dish and top with cheese slices and bread
crumbs. Place in a 375° oven for approximately 10 minutes, making sure
cheese is melted. Yield: 8 servings.
CINDY MILLER (MRS. PATRICK)
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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