|Civil War Period Cookery|
|by Robert W. Pelton|
Civil War Period Cookery Civil War Period Cookery is a unique book of historical recipes.
Tip: Try wild rice soup for more results.
1 - 10 of 10 for gourmet wild rice soup
Grease 9 x 13 inch pan. Sprinkle rice on bottom. Mix soups together with the ... on top. Bake at 275 degrees, uncovered, for 2 1/2 hours. Serves 12 amply.
Cook chicken in ... for sauce. Cook rice until done, drain. ... broth, onion and soup base. Cook in ... Grated cheese may be sprinkled on top before baking.
Wash 3/4 cup wild rice, cover with ... hens or a roasting chicken. It is not necessary to dip the pieces in the milk sauce but it does add extra flavor.
Cook chicken, skin and cube. Cook rice, then mix all ingredients in casserole. Cover and bake at 350 degrees for 25 to 30 minutes. Serves 10.
Brown sausage in ... fat. Add uncooked rice, cheese, soups, mushrooms, and ... casserole. Cover; bake in preheated oven at 350 degrees for 1 3/4 hours. Serves 6.
Saute onion, pepper, and celery in butter. Add rest of ingredients. Combine gently. Top with slivered almonds that have been fried in butter. Bake ...
In 2 quart casserole combine rice, soup, mayonnaise, chestnuts, ... pimento. Add cooked chicken. Mix. Sprinkle with paprika. Bake at 350 degrees for 30 minutes.
Brown sausage in ... excessive fat. Add rice, soups, mushrooms, pimento, ... casserole. Cover and bake at 350 degrees over 1 1/2 hours. Makes 8 servings.
Heat oven to 350 degrees. Shape sausage into 1 1/2 inch balls. Brown well on all sides, cover and cook 10 minutes. Remove sausage balls and drain on ...
Brown sausage, add vegetables. Cook until tender, not brown. Drain excess fat. Mix in remaining ingredients, put in a 3-quart casserole. Cover. Bake ...
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