VEGETABLES

RICE RISSOTTO

% pound butter or margarine 1 tin mushrooms
1% cups rice 3 or 4 finely chopped green onions
1 tin consomme Chopped parsley to taste

1 tin onion soup

Place in casserole, sprinkle with parmesan cheese if desired, cover and cook for 2
hour at 325°. Stir and cook uncovered for another % hour.

Sadie Impett
SPANISH RICE
% cup salad oil 1 package spaghetti sauce mix
% cup chopped green onion 1 can tomatoes (3% cups)
Y% cup chopped green pepper 3 cups cooked rice

Y% cup grated sharp cheddar cheese

Cook green pepper and onion in oil about 10 minutes. Add tomatoes and spaghetti
sauce, and cheese. Simmer 15 minutes. Combine with rice.

Berniece Williams

DELIGHTFULLY DIFFERENT RICE CREOLE

2 cups long grain rice 2 tablespoons margarine
2 or 3 medium carrots 2 cups chicken broth
1 large onion

Chop carrots and onion very fine. Fry until golden in margarine. Add uncooked
rice, then the hot broth. Blend well and heat to boiling. Turn heat low and simmer,
covered, for 30 minutes. Place in greased casserole and refrigerate until needed. Re-
heat at 325° for 30 minutes or until thoroughly heated.

Nancy Hansen

RICE PILAF
Y% pound margarine 1 can chicken gumbo soup
1 cup converted rice 1 can water

1 small onion, chopped

Melt margarine in frying pan, add rice and onion. Let cook 1 hour over low heat,
stirring frequently, until brown. Remove from stove and pour into greased casser-
ole. Add soup and water which have been mixed together. Cover and bake / hour
at 350° or 1 hour at 300°. Serve with meat or fowl. Serves 4 generously.

Jessie Black

17