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June 16, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards

Mr. Food 

Money Saving Rice Recipes

Baked Rice Casserole

1 cup raw rice (not instant)
1 can beef bouillon soup (undiluted)
1 can beef consomme soup (undiluted)
1 medium onion, chopped
1 stick margarine (1/4 lb.)

Grease 2 quart baking dish. Combine rice, beef bouillon soup and beef consomme soup. Add onion and margarine. Bake 1 hour or until liquid is absorbed. Stir once or twice while baking. process.
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Baked Sweet Rice

Three-fourths cup rice boiled in water, salted to taste. To this add 2 well beaten eggs, one-half cup sugar, 1 cup raisins, 2 cups milk, one-half cup cream. Sprinkle with nutmeg and bake one-half hour.
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Rice Pudding
Makes 4 Servings

1/2 cup rice
1 quart milk
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Cook rice until soft. Add milk and allow it to come to a good boil. In a small dish, mix sugar and eggs together with a small amount of hot milk from the pan. Mix and add to the rice in the pan. Boil for 5 minutes. Add vanilla and stir. Pour into a dish and top with cinnamon. Serve warm or cool.
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Baked Mushroom Rice

1 cup. white rice, uncooked
2 cans beef consomme with gelatin added
2 cans sliced mushrooms
1 stick margarine
1 diced onion

Combine rice, consomme, mushrooms, margarine and onion. Put in 13x9-inch pan and bake at 350° for 35 to 40 minutes uncovered.
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Beef Stroganoff With Mushrooms over Rice
Makes 4 servings

1 pound trimmed beef tenderloin, sliced 1/4-inch thick
1/4 cup butter (1/2 stick)
6 ounces mushrooms, sliced (about 2 cups)
1/2 cup chopped onion
1 can condensed beef broth
1 cup dairy sour cream
2-1/2 tablespoon all purpose flour

Combine rice, consomme, mushrooms, margarine and onion. Put in 13x9-inch pan and bake at 350° for 35 to 40 minutes uncovered.
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Broccoli and Rice Casserole

1 stick of margarine
2 (10 oz.) packages frozen broccoli
1 cup diced onion
1 cup diced celery
1 can cream of chicken soup
1 can cream of mushroom soup
8 ounce jar of cheese spread
1 small can sliced mushrooms (drained)
1 c. uncooked instant rice

Cook broccoli spears and set aside. Saute onion and celery in margarine. Mix together the cream of mushroom soup, cream of chicken soup, cheez spread, mushrooms and rice. Add sauted onion and celery. Arrange broccoli in greased 13x9-inch baking dish. Pour cheese mixture over broccoli, covering completely. Sprinkle with bread crumbs. Bake at 350° for about 35 minutes or until bubbly.
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Chicken And Rice Casserole
Makes 5 Servings

1 envelope dry onion soup
1 cup rice, uncooked
2 cans cream of mushroom soup
1-1/2 cans water
1 small can mushrooms, drained
6 chicken breasts

Heat oven to 350°. Combine rice, soup, water, mushrooms, and pepper and place in 13 x 9 inch pan. Place chicken on top. Cover and bake 45-60 minutes. Uncover and bake another 10 minutes.
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Fried Rice

3 tablespoons oil, divided
2 eggs, beaten
3 strips bacon, cut into 1" pieces
1/2 cup cooked, diced meat (pork, chicken, shrimp or ham)
1 small onion, diced
1 cup bean sprouts
3 cups cooked long-grain rice
2 Tbl soy sauce
1 green onion, chopped

Heat 1 tablespoon oil in wok (or large skillet) and scramble eggs. Remove and set aside. Fry bacon in the wok until most of the fat is cooked out. Drain off excess fat and replace with 2 tablespoons oil. Add cooked meat, onion and bean sprouts. Stir fry about 1 minute. Add rice and soy sauce. Fry until rice is hot, turning temperature down if necessary. Add eggs and mix in with rice. Toss in green onions.
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Glorified Rice Salad
Makes 4 Servings

2 cups cooked rice
1 cup pineapple
24 quartered large marshmallows
1/2 cup sugar
1 cup chopped apples
1 cup whipping cream (or Cool Whip)

Combine rice, pineapple, marshmallows, sugar, and apples. Let stand 1 hour in refrigerator. Add whipping cream just before serving.
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Rice with Green Chiles
Makes 4 - 6 servings.

1 small can of cream of celery soup, undiluted
1 cup sour cream
1 (4-oz.) can chopped green chilies
1 cup shredded Cheddar cheese
1-1/2 cups uncooked instant rice

In a bowl, combine the soup, sour cream, chilies, & cheese. Stir in rice. Transfer to a greased shallow 1 1/2-quart baking dish. Bake uncovered at 350° for 20 minutes or until rice is tender.
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Pineapple Chicken and Rice
Makes 4 Servings

3 tablespoons butter or margarine
1/2 cup chopped onion
3/4 cup cooked rice
4 chicken breasts (or other chicken parts)
1/4 cup chicken broth
buttered crumbs
1/2 cup chopped green pepper
1/2 cup chopped celery
1 can condensed mushroom soup
1 can pineapple chunks (save juice)
1/2 cup slivered almonds

Grease a large casserole dish. Saute peppers, onion and celery. Then add, by layers, rice mixed with 1/2 cup soup, chicken pieces, sauteed vegetables, pineapple and almonds. Pour in remaining soup, chicken broth and 1/4 cup pineapple juice. Top with buttered crumbs.Bake at 350° for 45 minutes.
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Spanish Rice
Makes 4 servings

1/2 pound bacon - browned
1/2 pound lean hamburger - browned
1 (16 ounce) stewed tomatoes
1 small chopped onion - browned with hamburger
1 cup minute rice - uncooked

Cook bacon, drain. Cook hamburger and onions, drain. Put all in skillet or dutch oven. Pour in stewed tomatoes and heat. Pour in minute rice. Let sit 5 minutes. Season to taste with salt and pepper.
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Sour Cream Chicken over Rice
Makes 4 Servings

4 boneless chicken breasts
1 can cream of mushroom soup
1 cup sour cream
2 cups cooked rice

Cut cooked chicken into bite size pieces. Salt and pepper to taste. Add 1 can cream of mushroom soup and 1 cup sour cream. Mix together. Cover casserole with foil. Bake 350 degrees for 45 minutes. Serve over rice.
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Pepper Steak over Rice
Makes 4 servings

1 package brown gravy mix
3/4 cup water
1 tablespoon soy sauce
1 1/2 to 2 pounds flank or sirloin steak, thinly sliced diagonally
1 tablespoon oil
1 medium onion sliced
2 bell peppers cut in thin strips

Combine brown gravy mix, water and soy sauce. Set aside. Heat oil in large skillet and saute meat 8 to 10 minutes until browned. Stir in gravy mix and bring to boil then reduce heat to simmer for 10 minutes. Add onion and peppers and simmer an additional 10 minutes. Serve over rice.
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Onion Rice

1 cup long grain cooking rice
3 cup water
1 envelope Lipton Onion soup
1/2 stick butter

Combine all ingredients and bake uncovered in a casserole dish at 350° for 45 minutes to 1 hour.
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Pineapple And Rice

3 cups cooked rice, not instant
1 medium can crushed pineapple
2 cups brown sugar
1/2 cup butter

Mix all ingredients, bake at 400° until brown on top.
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Rice A Roni Salad
Makes 4 Servings

6-1/2 ounce box chicken flavored rice-a-roni
1 whole, large chicken breast
1/3 cup mayonnaise
1 green bell pepper, chopped
4 green onions, chopped
6 1/2 ounce jar marinated artichokes
4 ounce can ripe olives, drained and chopped

Cook rice-a-roni according to package directions. Boil chicken breast in slightly salted water until tender. Remove meat from bones and cut into bite size pieces. Drain juice from artichokes and blend 1/4 cup of the juice into the mayonnaise. Combine all ingredients in a large bowl and toss well.
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This newsletter will be sent out daily except for Wednesday. Wednesday is my day off.
Nancy Rogers


Did you Know?
The bold black text are links (to recipes or other pages.)

Here are two more of our favorite potato salad recipes, both of which I will make for a family gathering on Saturday.
Robbie IN

Baked Potato salad

5 pounds red potatoes, baked
3 cups cheddar cheese, shredded

12 ounces ranch salad dressing ,
Can use half mayonnaise, Miracle Whip, or sour cream

1 tablespoon prepared mustard
green onions, chopped fine
1 Large red bell pepper, chopped
3or more slices bacon, cooked and crumbled
Salt and pepper to taste

Cool baked potatoes and cut into 1-inch cubes. Combine 1-1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently.

Sprinkle with bacon and remaining 1/2 cup of cheese. Can peel potatoes, but not neccessary.
Robbie IN
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Sweet Potato And Bacon Salad

2 pounds sweet potatoes, peeled and cut into 1 inch chunks
1 (8 oz.) can pineapple chunks, drained
2/3 cup sliced celery
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
salt and pepper to taste
1/2 cup chopped walnuts or pecans
1/2 cup white grape juice
9 slices bacon, cooked and crumbled

Cook potatoes until tender. Drain and place in large bowl: add pineapple and celery. Whisk grape juice, oil, vinegar, mustard, salt and pepper until blended.

Pour over potato mixture, toss, let stand about 1/2 hour. Add walnuts and bacon before serving.
Robbie IN
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I am trying to learn to cook various kinds of mushrooms because of their health value.
I have discovered that Oyster Mushrooms are delicious! This is the recipe I tried.

Oyster Mushrooms
Trim stems from mushrooms. Heat 1 T. vegetable oil and add 2 T. salt.
Saute mushrooms for 8 min. Add 2 t. vinegar and sauté another few min.
Easy and good and healthy!

I would love to hear about other recipes for various types of mushrooms like crimini, etc.
Athena in DE
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Shirley (June 13th) asked for a copycat recipe for Starbucks Frappacino.

She didn’t say which kind she was looking for.
Top secret recipes has a free one for the bottled version.

Hi 'Landers:
Here's a quick barbeque that is really good.

Hamburger Barbecue

1 pound hamburger
1 bottle chili sauce
1 can cream of mushroom soup
chopped green pepper & onion

Saute onion and green pepper. Add ground beef, saute and drain. Add chili sauce and soup and simmer about 5-10 minutes. Serve on hamberger buns.
Lynn WI/FL
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Hi Nancy, Re: 6-13 N/L for Linda in Ct, I have a page and a half of recipes from
the recipe she is looking for is Bacon Bites for Dogs.
Good Luck, Margaret, Tulsa

Pickled Peppers
This is for Shelia in Alabama.The first one is my favorite pepper pickle recipe because I can use whatever is doing good in the garden, but the second one is from my DH & it is really beautiful, maybe you'd like to try both.

"Ronnie's" Style Sweet Pickled Peppers...or Hot & Sweet

This came from Ronnie's Cafeteria, gone now from Orlando. They used all bell peppers. Good either way. If storing in the refrigerator, no need to sterilize jars & lids. The following measurements make 1 half-pint, but multiply & have ready the amount of ingredients for the number of jars you want to make.

For each half-pint:

Enough peppers to fill your jars after cleaning: sweet bell, sweet banana, jalapeno`, hot or mild cherry, Anaheims, poblanos, hot banana, whatever, cut in pieces or rings
1 T. pickling spices 1/8 c. sugar 4 oz. white vinegar, heated Boiling water to top off jars

LIne up jars, sterilized if canning. Have lids & rings in hot water. Pack jars with pepper pieces. To each, add spices, then sugar then vinegar, & top to within 1/8" of the rim with boiling water. Put on lids & shake well to mix. If canning, water bathe 15 minutes from waters' return to a boil; if not, cool then chill. Either way they keep about 12 months. Easy to make fresh but good to can if giving as gifts.
Marilyn in FL

Walt's Pickled Peppers

2 EACH medium green, yellow, & red peppers, cut into 1" chunks 1 c. cider vinegar
1/3 c. water
1/2 tsp. celery seed
1 large red onion, halved then thinly sliced
1 c. sugar 2 T. mixed pickling spices

In a large mixing bowl combine peppers & onion; set aside. In a saucepan, combine the vinegar, sugar, & water. Place the pickling spices & celery seed in a spice bag; add to pan. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over all. Cover & chill 24 hours, stirring occasionally. Discard spice bag.Transfer to a jar, they will keep 1 month chilled. Makes 4 cups. Walt in FL
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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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