(GUTD 16/32) Company Casserole, Stuffed Green Peppers, & Vietnamese Cha Gio
(GUTD 16/32) Company Casserole, Stuffed Green Peppers, & Vietnamese Cha Gio
by MutedSongbird
1 Comment
icephoenix821
*Image Transcription: Book Pages*
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#Company Casserole 1 pkg. long grain and wild rice 1 pkg. (10 oz.) frozen chopped broccoli 1 cn. (12 oz.) chopped ham cut into ½ inch cubes 1 cn. sliced mushrooms, drained 1 cup cheddar cheese in ½” cubes 2 cn. celery soup 1 cup mayonnaise 2 tsp. prepared mustard 1 tsp. curry ¼ cup parmesan cheese
Cook rice and broccoli as directed on pkg. Spread rice in buttered 9×12″ pan. Top with broccoli, ham, mushrooms and cheese cubes. Blend soup with mayonnaise, mustard + curry. Pour this mixture over all. Sprinkle with parmesan. Bake 45 minutes at 350°. Serves 8. May be frozen before baking.
Margaret Cobb
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#STUFFED GREEN PEPPERS 1 lb hamburger 1 onion chopped salt & pepper 1 tsp chili powder 1 tsp garlic salt 2 lg cans tomato sauce 4 gr peppers (lg) 1 c uncooked rice 12 slices American cheese
Brown hamburger & onions. Add seasonings. Cook rice in 2 c water. Add to hamburger mixture, add tomato sauce. Simmer. Cut pepper in half, line with cheese
Fill peppers with hamburger mixture, crisscross top with cheese. Put ¼ c water in bottom of shallow baking dish. Put peppers in pan. Bake 350° 35-45 m
Mrs John Beclin
THE RECIPE BELOW WAS MADE IN QUANTITIES TO SERVE 130 PEOPLE BY OUR SIX VIET NAMESE YOUNG MEN IN GRATEFUL APPRECIATION FOR OUR KINDNESSES TO THEM. ALSO SERVED WAS RAU (SALAD) RECIPE IN THE SALAD SECTION. THEY WERE ASSISTED BY NGUYEN THI HOA THE DONOR OF THE RECIPES.
#VIET NAMESE CHA GIO 2 # lean ground pork 1 onion chopped fine 4 carrots ” ” 1 # shrimp (thawed, chopped) 3 eggs 1 lg can mushroom pieces (drain) Rice paper
Mix all ingredients. Put heaping Tbsp in rice paper wedge which has been immersed in water to soften. Roll from wide edge, turning in ends to seal in meat mixture. Fry in deep fat 10 min. 375°
1 Comment
*Image Transcription: Book Pages*
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#Company Casserole
1 pkg. long grain and wild rice
1 pkg. (10 oz.) frozen chopped broccoli
1 cn. (12 oz.) chopped ham cut into ½ inch cubes
1 cn. sliced mushrooms, drained
1 cup cheddar cheese in ½” cubes
2 cn. celery soup
1 cup mayonnaise
2 tsp. prepared mustard
1 tsp. curry
¼ cup parmesan cheese
Cook rice and broccoli as directed on pkg. Spread rice in buttered 9×12″ pan. Top with broccoli, ham, mushrooms and cheese cubes. Blend soup with mayonnaise, mustard + curry. Pour this mixture over all. Sprinkle with parmesan. Bake 45 minutes at 350°. Serves 8. May be frozen before baking.
Margaret Cobb
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#STUFFED GREEN PEPPERS
1 lb hamburger
1 onion chopped
salt & pepper
1 tsp chili powder
1 tsp garlic salt
2 lg cans tomato sauce
4 gr peppers (lg)
1 c uncooked rice
12 slices American cheese
Brown hamburger & onions. Add seasonings. Cook rice in 2 c water. Add to hamburger mixture, add tomato sauce. Simmer. Cut pepper in half, line with cheese
Fill peppers with hamburger mixture, crisscross top with cheese. Put ¼ c water in bottom of shallow baking dish. Put peppers in pan. Bake 350° 35-45 m
Mrs John Beclin
THE RECIPE BELOW WAS MADE IN QUANTITIES TO SERVE 130 PEOPLE BY OUR SIX VIET NAMESE YOUNG MEN IN GRATEFUL APPRECIATION FOR OUR KINDNESSES TO THEM. ALSO SERVED WAS RAU (SALAD) RECIPE IN THE SALAD SECTION. THEY WERE ASSISTED BY NGUYEN THI HOA THE DONOR OF THE RECIPES.
#VIET NAMESE CHA GIO
2 # lean ground pork
1 onion chopped fine
4 carrots ” ”
1 # shrimp (thawed, chopped)
3 eggs
1 lg can mushroom pieces (drain)
Rice paper
Mix all ingredients. Put heaping Tbsp in rice paper wedge which has been immersed in water to soften. Roll from wide edge, turning in ends to seal in meat mixture. Fry in deep fat 10 min. 375°
Nguyen Thi Hoa