Chinese Rice Dressing

Mrs. Leita B. McVehil, Received from brother John McCormick
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 stick butter
  • 1 cup celery
  • 1 cup bell pepper
  • 1 cup green onions
  • 2 cloves garlic
  • 3 to 4 tsp soy sauce
  • 1 Tbsp ginger
  • 1 tsp curry powder
  • Dash thyme
  • 4 oz can mushrooms
  • 4 cup chicken or turkey broth
  • 2 cup raw rice
  • Salt and pepper to taste

Medium chop celery, pepper, onion, and garlic. With butter sauté until clear, not brown. Add soy sauce, ginger, curry powder, thyme, mushrooms, broth, and bring to boil. Season with salt and pepper, add rice, cover, and lower heat to simmer 20 minutes or until rice is tender.



IN HONOR Of
DR. A. C. WADLINGTON

Given by
Etta Mae and Gurvis E. Barron





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