Lisa Wilks
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 3/4 lb bulk pork sausage
• 1 Tbsp bell pepper flakes
• 1 cup Uncle Ben’s wild rice
• 2 tsp chicken flavor base
• 1 1/2 cup hot water
• 1 cup cream of mushroom soup
• 1 (20 oz) can mushrooms
• 1 Tbsp instant minced onion
• 1/2 tsp marjoram leaves
• 1/2 tsp thyme
• 1 cup American cheese, grated

Crumble sausage and brown in large skillet. Add celery and pepper flakes and continue cooking until celery is soft. Drain fat; add other ingredients and mix. Pour into 325 degrees for 1 1/2 hours until rice is tender and dry.

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