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.

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.

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.

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.

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:

A dish fit for company – done in 15 minutes. Nice and easy – just the way I like it!

1 pound beef, cut into thin strips across the grain of the meat (choose from sirloin or round cuts)
1/3 cup water
4 ounce can mushrooms, undrained
1 envelope onion soup mix
1 to 2 tablespoons flour
1 cup sour cream
Wide egg noodles, cooked

Brown meat thoroughly.

Add water, mushrooms, and soup mix.

Let simmer 5 to 8 minutes.

Sprinkle over the top the amount of flour needed for the desired thickness. Blend in well.

Immediately add the sour cream and heat through. Do not let boil.

Serve over hot, buttered noodles or rice.

Serves 4.

1 cup white rice, uncooked
1 teaspoon salt
2 tablespoons brown sugar
3-1/2 cups boiling water
1 pound ground beef
1 medium onion, finely chopped
1 can cream of mushroom soup
3 tablespoon soy sauce
3-1/2 ounce bag cashews

In a large casserole or baking dish, combine rice, salt, and brown sugar.

Add boiling water, stir, and let stand.

Brown ground beef and onion.

Add soup and soy sauce.

Spoon beef combination over rice mixture.

Bake at 350 degrees for 1 hour.

Add cashews the last 10 minutes of baking time.

Serves 8 to 10 people.

1 cup raw rice (not quick cooking)
3 chicken breasts, boned and split
1 envelope onion soup mix
1 can cream of mushroom soup
3 soup cans of water

Pour rice into bottom of a greased casserole. Arrange chicken breasts on rice.

Sprinkle with onion soup mix.

Top with mushroom soup, then water.

Bake covered at 350 degrees for 2 to 2-1/2 hours, adding water if necessary.

Reduce heat to 325 degrees.

Uncover, and bake for 20 to 30 minutes more.

Serves 6.