Sunday Gazette-Mail from Charleston, West Virginia on September 3, 1972 · Page 91
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September 3, 1972

Sunday Gazette-Mail from Charleston, West Virginia · Page 91

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Location:
Charleston, West Virginia
Issue Date:
Sunday, September 3, 1972
Page:
Page 91
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Page 91 article text (OCR)

lo love, honor, obey and always serve ^ Peas are very nice with lamb chops. But not for 50 years in a row. Surprise somebody with lamb chops and Minute® Rice in some zesty concoction that's almost as easy to make as cooking a batch of peas 8 .'Minute Rice. Easy as a main dish. Easy as a side dish. Easy as a salad. Minute Rice. To help you love, honor, and stay out of ruts. Inute «nd Birds E»e «r» rulstered tr»demirks ol the Genar.l Food* Corp. 1 RICE WITH MUSHROOM SAUCE 1 small onion, sliced 3 tablespoons butter or margarine 2 tablespoons all-purpose flour \Yi cups Minute* Rice \ l /i cups water* 1 bouillon cube 1 can (4oz.) sliced mushrooms ·Or uie W± cups water for more moist rice. Add onion to melted butter in large skillet. Stir in flour; cook and stir until mixture is lightly browned. Stir in rice. Gradually stir in water. Add bouillon cube and mushrooms. Bring to a boil, stirring constantly. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Makes 4 to 6 servings. 2 CHICKEN SKILLET 2 l /t pounds frying chicken pieces salt and pepper 2 tablespoons butter or margarine \ l /t cups water 1 can (\O l /2 oz.) condensed cream of chicken soup 1 package (10 oz.) Birds Eye® 5 Minute Mixed Vegetables 1 YI cups Minute* Rice Season chicken with salt and pepper. Brown well in butter over high heat in skillet. Add water and bring to a boil; cover and simmer 25 minutes, or until chicken is tender. Push to one side of skillet or remove to serving platter. Stir remaining ingredients into skillet. Bring to a boil; cover and simmer 5 minutes, or until most of liquid is absorbed. Makes 4 servings. 3 RICE PARMESAN \y 2 cups Minute® Rice y? cup chopped onion % cup butter or margarine \ l /z cups water 1 bouillon cube y$ cup grated Parmesan cheese Saute rice and onion in butter in skillet until lightly browned. Add water and bouillon cube; bring to a boil, stirring until cube is dissolved. Cover; remove from heat. Let stand 5 minutes. Stir in cheese. Makes 4 servings. MINUTFRICE: ITS SOMETHING DIFFERENT EVERY WEEK. 15 19

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