No matter where I serve my guests, they seem to like my kitchen best
–Anonymous

More Favorites
Page 2

Rice Verde (I think that’s a fancy word for green. Who would eat rice spinach?)
¼ cup butter 1 cup milk
1 chopped small onion 1 egg, beaten
1 cup cooked rice 1 package frozen,chopped spinach
1 cup grated cheese  
Cook butter and onion in large casserole until onion is clear. Stir in rest of ingredients. Mix well. Cover and bake in 350 degree oven until hot, about 15 to 20 minutes. Serves 3.
Twice is Nice Stew  
You can use milk or water or a combination for a liquid. Also, play around with the spices and seasonings of your choice.
1 tablespoon oil ½ onion, chopped
2 medium to large potatoes 2 cups cooked vegetable—anything you got
1 can mushroom soup 2 cups water or milk
 Heat oil on high heat for 1 minute in large skillet. Add onion and seasonings, stir and cook 2 minutes. Add potatoes, sliced, with or without skins, cook 5 minutes. Dump in vegetables. Add soup and water. Turn heat down, cover, cook for 15 minutes or until potatoes are tender. Serves 2 to 3.
Iowa Corn Bake  
1 8 ounce can creamed corn 2 eggs
1 8 ounce can whole corn 4 ounces sour cream
1 box corn muffin mix 1 cup shredded cheese

Dump all ingredients (except cheese) into baking dish and mix well. Top with cheese. Bake at 350 degrees 1 hour. Serves 2 to 3. (It works without the sour cream.)
Quick and Easy Vegetable Pie  
1 package frozen mixed vegetables 1 can cream of celery soup
2 tablespoons milk ½ cup shredded cheese
½ 8 ounce bag frozen “Tater Tots”  
Put vegetables and favorite seasonings in baking dish. Mix soup and milk and pour over vegetables. Sprinkle cheese over vegetables. Place “Tater Tots” on top of cheese with sides touching. Bake for 25 minutes at 375 degrees until “Tots” are brown and crisp. Serves 3 to 4.

Home | About Ingredients | Peanut Butter | Rice | Macaroni & Cheese | Spam | Tuna Fish | Soups | Miscellany | Stir Fry
From the Kitchen of | Table Graces | Parting Words | Contact