Posted by Grandma Jeanne on October 16, 2008
2/3 cup of raw rice
3 cups of milk
2 cups of water
1 teaspoon of salt
3 eggs
3/4 cup of sugar
2 tablespoons of butter
1 teaspoon of vanilla
1/4 teaspoon of nutmeg
Cinnamon
Boil rice in 2 cups milk and 2 cups water with salt until thick. Stir occasionally so it doesn’t burn.
Beat eggs with the last cup of milk and add to the hot mixture with the sugar, butter, vanilla, and nutmeg.
Pour into a buttered 2 quart casserole and sprinkle with cinnamon.
Set in a pan of water to bake for 1 hour at 350 degrees (or until set).
Serves 10.
Posted by Grandma Jeanne on March 31, 2008
6 eggs, lightly beaten
2 cups milk
1/2 to 2/3 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1-1/2 cup cooked white rice, cooled
1/2 – 3/4 cup mixed dried fruit bits, dried tart cherries, raisins, or snipped dried apricots
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
In an ungreased 2-quart casserole or oven-proof bowl, combine eggs, milk, sugar, vanilla, and salt. With a whisk, beat until combined but not foamy.
Stir in rice and dried fruit.
Place casserole in a 3-quart rectangular baking dish on an oven rack.
Pour boiling water into baking dish around the casserole to a depth of 1 inch.
Bake in a 325 degree oven for 30 minutes.
Stir well – sprinkle with nutmeg and cinnamon.
Bake for 20 to 30 minutes more or until a knife inserted near the center comes out clean.
Serve warm or cold with milk or 1/2 and 1/2, if desired.
Makes 8 servings.
Posted by Grandma Jeanne on January 23, 2006
1-1/3 cup instant rice
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup milk
1 cut-up chicken fryer or breasts and thighs
1 envelope dry onion soup mix
Combine all ingredients except chicken and soup mix.
Heat through.
Pour into a greased 8 inch x 10 inch baking dish.
Place chicken on top of the rice mixture.
Sprinkle soup mix over chicken.
Cover with foil.
Bake at 325 degrees for 2 hours 15 minutes.
Posted by Grandma Jeanne on January 22, 2006
This recipe is also known as Chicken Rice Casserole.
1 cup rice
2-1/2 to 3 pounds chicken, cut-up
10-ounce can mushroom soup
1 package Lipton’s onion soup
2 soup cans water
Put uncooked rice in the bottom of a baking dish. Place chicken pieces on top.
Sprinkle with onion soup.
Top with mixed soup and water.
Bake 20 minutes at 400 degrees. Lower temperature to 350 degrees for 1 hour longer.
Variation: substitute 1/4 cup white wine for water.
Posted by Grandma Jeanne on December 21, 2005
I made this recipe last night, and it is absolutely wonderful. My husband Dale and I both loved it!
1-1/2 to 2 pounds round steak
1 teaspoon salt
1/8 teaspoon pepper
1 small onion, chopped
1/4 teaspoon garlic salt
2 tablespoons Worcestershire sauce
1 cup beef bouillon
1 tablespoon catsup
2 tablespoon dry red wine
1/4 pound fresh mushrooms, sliced
1/2 cup flour
1 cup sour cream
Cut steak into 1/4-inch strips. Coat with salt and pepper.
Drop into bottom of crockpot
with onion.
Mix garlic salt, Worcestershire sauce, bouillon, and catsup. Pour over meat.
Cover and cook on low for 6 to 8 hours or until tender.
Turn control to high.
Add wine and mushrooms.
Dissolve flour in small amount of water. Add to meat mixture, stirring until blended.
Cook on high 15 minutes or until slightly thickened.
Stir in sour cream. Turn off heat.
Serve with wild rice or buttered egg noodles.
Makes 5 to 6 servings.
You can find a wide variety of crock pots (slow cookers) at Amazon.com. Here are just two of the possibilities:
