| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables, Londontowne |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Rice (raw) |
| 1/4 |
lb |
Butter or margarine |
| 1/2 |
c |
Onions, diced |
| 1 |
ts |
Salt |
| 1 |
cn |
Chicken broth soup |
| 1/2 |
c |
Mushrooms, chopped |
| 1/2 |
c |
Celery, diced |
| 1 |
cn |
Beef consomme soup |
INSTRUCTIONS
Melt butter in skillet and cook onions and celery until transluscent. Into
buttered casserole dish put alternate layers of rice, onion/celery
mixture, and mushrooms. Add salt and a little pepper. Pour the two cans of
broth over the mix and place covered in oven at 350 degrees for 45 minutes
or until liquid is absorbed. If rice seems dry, add a little water.
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
A Message from our Provider:
“Moses was called \”God’s friend\”. Are you?”