Beth ScottFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Prepare 1 cup rice, either Minute® or long grain. Mix together: 1 egg, beaten1/2 small can evaporated milk1/3 cup oil2 1/4 Tbsp parsley flakes1/2 medium, onion, chopped1 cup sharp cheese, grated1 cup mushrooms, chopped1 cup cream of mushroom soupSalt and pepper to taste Mix all with rice. … Continue reading Green Rice
Green Rice
Green Rice
Robbie M. Alford, Central Office 2 cups Minute® rice2 3/4 cup boiling water2 eggs beaten2/3 cup Wesson®oil1 small can Pet®milk2 cans cream of mushroom soup1 1/2 cup shredded sharp cheese1 large onion, chopped3 Tbsp parsley flakesSalt and pepper to taste Combine rice and boiling water and let stand for 15 minutes. Combine with all other … Continue reading Green Rice
Green Rice
Ann Dodd, F.H.S. 8 cups cooked rice3 green peppers2/3 cup parsley6 green onions1/2 tsp garlic cloves13 1/2 oz package cheese, grated3/4 cup butter3 1/4 cup milkSalt to tastePepper to tasteDash of paprikaDash of cayenne4 eggs3 or 4 cans cream of mushroom soup Grind vegetables together. Add to rice. Add rest of ingredients. Pour into greased … Continue reading Green Rice
Green Rice
Martha Tucker 4 cups cooked rice2 eggs beaten1 small can evaporated milk1 onion or 1 cup chopped green onionSalt and Pepper to taste3 cups grated cheese2/3 cup oil2 cans cream of mushroom soup2 cups parsley or 1/2 cup dried Mix grated cheese with warm rice. Mix eggs and oil, and add other ingredients. Pour into … Continue reading Green Rice
Green Rice
Glenola Caldwell 2 cups Minute Rice 2 2/5 cup boiling water 1 small can mushrooms 2/3 cup Wesson oil 1 medium onion, chopped 3 Tbsp parsley flakes 1 egg 1 can Pet milk 1 cup grated cheese salt and pepper to taste Pour boiling water over rice and let stand. Mix all other ingredients together, … Continue reading Green Rice
Shiloh To Canaan Kitchen 