| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Rice |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick butter |
| 1 |
c |
Diced celery |
| 1 |
|
Onion; chopped |
| 1 |
cn |
(10-oz) cream of chicken soup |
| 1 |
c |
Chicken broth |
| 1 |
ts |
Liquid smoke |
| 1 |
ts |
Garlic salt |
|
|
Salt and pepper to taste |
| 2 |
c |
Cooked rice |
INSTRUCTIONS
Melt butter in heavy skillet. Add celery and onion. Simmer until celery and
onion look clear. Add soup, broth, liquid smoke, garlic, salt and pepper.
Bring to a boil. Add cooked rice and mix. Pour into casserole and bake at
350 for 30 minutes. This dish can be frozen and baked later.
MRS FERRILL MARTIN (BETTY)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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