Recipe By : BH&G Low-Cost Cooking pg 71
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Celery -- finely chopped
2 c Cooked rice
1/4 c Onion -- chopped
1 c Milk
1/2 c American cheese -- shredded
3 Eggs -- beaten
1/3 c Parsley -- snipped
1/8 ts Pepper
1/2 ts Salt
Paprika
2 tb Butter
Cook celery and onion in butter until tender but not brown. Combine
with rice, cheese, and parsley. In another bowl, thoroughly stir
together beaten eggs, milk, salt, and pepper. Add to the rice
mixture. Turn into a 10x9x2" baking dish. Place in a 13x9x2" baking
pan on oven rack. Pour hot water into the larger pan to a depth of
about 1". Bake at 350 F for 40 to 45 minutes, or until a knife
inserted near the center comes out clean. Sprinkle with paprika.
ECB Input: 11/8/91
Notes: This baked rice dish has a rich custardlike texture
