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BROCCOLI & RICE CASSEROLE — _ Joey Thordarson

Cut up broccoli and boil and then mash. Boil 1 cup rice. (2 cups water and 1/2 tsp salt).
Add these 2 ingredients to 1 can creamed mushroom soup, 3/4 cup Cheese Whiz and
1 beaten egg. Put mixture into buttered casserole and bake at 350°, 35 minutes.

VEGETABLE RICE CASSEROLE — Merle Kubas

1 cup chopped onions 2-1/2 cups water

1/3 cup chopped green pepper 2 chicken bouillon cubes
1/2 cup sliced mushrooms 1/2 tsp salt

1 cup rice 1/4 tsp pepper

Saute onions in oil till soft but not browned. Add pepper and mushrooms and cook 1
or 2 minutes. Add rice and stir 1 minute. Add water, bouillon cubes and spices. Bring
to a boil then simmer for 20 - 30 minutes or place in a covered casserole in the oven for
30 minutes to one hour. Stir once or twice.

CABBAGE AND RICE CASSEROLE — Ellen Sigurdson

2 cups chopped cabbage chopped onion
1 cup uncooked rice salt and pepper
1-1/2 cups tomato juice

Grease casserole with bacon fat. Place layer of 1 cup cabbage on bottom. Put in rice.
Add salt and pepper and other seasonings if desired. Pour tomato juice over this.
Sprinkle rest of cabbage over top and dot with bacon drippings or a couple of slices of
bacon. Bake at 350° covered, until done. About 1 or 1-1/2 hours.

CLAM CHOWDER W— Lois Rickett

3/4 pound bacon 4 cans baby clams

1 large onion, diced 2 to 3 cups milk

3 large potatoes, diced 1 tbsp butter

1 tsp salt 2 tbsp parsley flakes

1 cup boiling water

1. Dice bacon, fry until crisp. Lift out bacon and set aside.

2. Add the onions to the fat and cook until yellow.

3. Add the potatoes, salt, water and clams. Cover and simmer until potatoes are
tender.

4. Add the milk and heat.

5. Just before serving add the butter, fried bacon and parsley into the chowder.

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