your favorite recipes to
P.O. Box 2340
Glen Allen, VA 23058-2340.
Butter Baked Rice
From Charlotte Campbell of Manquin
|1 t salt|
|2 cups water|
|1⁄3 cup butter|
bouillon cubes dissolved in 13⁄4 cups hot
|1⁄4 cup toasted slivered almonds|
Directions: Add salt to water and bring to boiling; pour over
rice. Let stand 30 minutes. Rinse rice with cold water and drain well.
Melt butter in skillet. Add rice and cook over medium heat, stirring
frequently until butter is almost absorbed, about 5 minutes. Turn rice
into 1-qt. casserole; sprinkle with garlic salt. Pour chicken broth over.
Bake, covered, at 325˚ for 45 minutes. Add parsley and almonds and
fluff with fork. Bake, uncovered, for 10 minutes longer.
From Mildred Huffman of Lexington
(16-oz.) frozen chopped broccoli, cooked 5 minutes and drained well|
|2 eggs, well
|1 cup salad
dressing or mayonnaise|
can cream of mushroom soup|
|1 t cornstarch|
cups grated sharp cheese|
Directions: Mix all ingredients together and fold
into broccoli. Pour into 2-qt. greased casserole dish. Sprinkle with
cracker crumbs. Dot with butter or top with cheese. Bake at 350˚ for
30 minutes or until hot. Serves 6-8.
From Rose Wyne of Norfolk
|1 yellow cake
|1 small box
instant vanilla pudding|
|1 small can
mandarin oranges with juice|
Directions: Mix cake mix and pudding together, add mandarin
oranges, eggs, and oil. Hand mix (do not over-mix ó donít use a
mixer). Use greased 13''x9'' pan and bake at 350˚. Check at 45
minutes (to 55 min.). Do not over-bake, as juice will make it burn. Cool
completely. Icing: Combine one small tub whipped topping, one small box instant
vanilla pudding, one small can crushed pineapple. Do not substitute any
Savory Roasted Turkey
From Cynthia Ellis of Fredericksburg
|1 t Italian
|2 t seasoning
|1 t dry ground
|1 t garlic
(about 12 lbs.) fresh or frozen, thawed|
|2 bay leaves|
|1-2 T olive
Directions: Preheat oven to 325˚. Combine first
5 ingredients; set aside. Wash turkey and remove giblets. Place turkey on
a rack in shallow baking pan. Sprinkle 2 t of seasoning mixture inside the
turkey. Stuff bay leaves, celery stalks, onion, and orange inside turkey.
Rub oil and remaining seasoning mixture over entire surface of turkey.
Loosely tent with foil. Bake 31⁄2-4 hours or until meat thermometer
reads 180˚ in thigh. Baste several times with pan juices. Remove foil
during the last 30 minutes of cooking. Serves 10-12.
From Isabelle Helsley of Woodstock
|1 cup Ritz
Directions: In skillet, brown cracker crumbs in margarine. In
casserole dish, layer oysters and crumbs until all is used. Bake at
350˚ for 30 minutes.
Easy Hot Rolls
From Joann Frazier Hensley of McGaheysville
|1 pkg. active
|1 cup water
|1 T sugar|
|1 T canola oil|
Directions: Dissolve yeast in warm water. Add oil and sifted dry
ingredients; blend well. On floured surface, gently knead dough 5 to 6
times until no longer sticky. Generously grease 13''x9'' pan. Shape into
12 balls. Place in greased pan. Lightly oil top of each roll. Cover
loosely with plastic wrap and cloth towel. Let rise in warm place until
light and doubled in size, at least 30 minutes. Yield: 12 rolls.