By Joyce Hansen What's Cookin'?
Instructions:
Combine all ingredients
except vinegar and parsley
and bring to a boil. Cook on
low for about 45 minutes,
then add vinegar and
parsley. An important thing
to know: when the rice sits
for a while, it expands. You
will need to add a little water
and/or broth when you
reheat leftovers. That gives
you more servings!
Instructions:
Mix ingredients 1-5 and pour into 9 x 13 greased pan. Sprinkle yellow cake mix on top.
Drizzle melted butter/margarine over cake mix, then nuts. Bake at 350 degrees for 1 hour and
30 minutes on middle rack of oven. Enjoy!
CHICKEN & WILD RICE SOUP
PUMPKIN DREAM CAKE
Ingredients:
2 cans chicken broth
1 can cream of chicken soup (undiluted)
1 lb boneless chicken, cooked and cut into
pieces (I use the chicken breast chunks from
Costco)
2 ½ c water
1 6 oz pkg. Uncle Ben's long grain and wild
rice with seasoning (original, not fast
cooking)
1 c sliced celery
1 c diced carrots
½ c chopped onion
¼ tsp black pepper
2 tsp white vinegar
1 Tbsp dried parsley
Ingredients:
1. 1 large can pumpkin pie filling
2. 1 cup sugar
3. 1 cup milk (or 2/3 cup canned milk)
4. 3 eggs, beaten
5. 1 tsp vanilla
6. 1 yellow cake mix
7. 1 ½ sticks melted butter or margarine
8. 1 cup chopped walnuts or pecans
With the cooler weather, it's a great time to make soup. Here's a recipe that's easy to make and
serves at least 6. I often make a double batch and freeze in several containers. It's also a nice
soup to have on hand to take to a sick friend.
This recipe was submitted by Annette Hegger. I can personally attest that it tastes great. She
tells me it's also easy to make. Just what we want.
Remember to email any favorite recipes to xjkangas44@gmail.com.
I can't keep up the recipe column without your help!
| THE COLONY NEWS | JANUARY 2021 | 15
COMMUNITY BULLETIN BOARD
