1 lb. Ground beef
1 onion, chopped
1 stalk celery, chopped
garlic salt
parsley
Sauté, and drain fat

*To above, add:
1 cup uncooked rice
2 3/4 cups water
1 tsp. Salt
2 packages Lipton Cup-a-Soup Tomato (or tomato paste)
1 can Rotel tomatoes
1/2 tsp. Oregano
1 bay leaf
salt and pepper to taste

*Bring to a boil, turn heat down, cover and simmer 20 minutes.

Dale Allen

2/3 cup celery slices
1/2 cup chopped onion
2 tablespoons margarine
2 tablespoons flour
2 cups chopped tomato
2 cups chopped cooked chicken
1/2 lb. Velveeta pasteurized process cheese spread, cubed
1/2 teaspoon basil leaves
4 cups hot cooked rice

Sauté celery and onion in margarine; blend in flour. Add tomato, chicken, process cheese spread and basil; stir until process cheese spread is melted. Serve over rice. Variation: Substitute 2 cups chopped cooked turkey for chicken.

1 whole fryer, cut up
1/2 stick butter
1 – 4oz can mushrooms (save liquid)
4 large onions, chopped
2 chicken bouillon cubes
1 cup regular uncooked rice

Brown chicken in butter. In an oven proof pan, add 2 chicken bouillon cubes that has been dissolved in 1 cup of hot water. Add onions and mushrooms. Cover with foil. Bake at 350 C for 1 1/2 hours. Skim off the fat. Add water to the saved mushroom juice up to 1 1/2 cups. And add to the pan. Add rice and butter. Continue cooking for about 1 hour, adding water when necessary.

Gary Allen