2 c Sour cream
1 c Quick rice
1 c Butter
1 c Onions; sliced thin
1/2 lb Lean ground beef
1 cn Cream of chicken soup
1 cn (2 oz) mushrooms
1/4 Dill pickle; chopped
1/2 ts Salt
Paprika
Cook rice as directed on box. Brown meat with salt and onions in
butter. Add undiluted soup and mushrooms with liquid. Cook slowly
until hot. Serve over rice. Top with sour cream mixed with pickle and
sprinkled with paprika.
Recipe by Vestie Bushnell 1894-1968
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