"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Vegetables Potpourri Recipe

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This recipe for Vegetables Potpourri, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Snedecor
Added: Friday, August 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. chopped onion
1 T. margarine or butter
1 c. medium grain rice
1 1/3 c. (10 oz. pkg.) frozen VIP Mixed Vegetables
1 (10 3/4 oz) can condensed cream of celery soup (mushroon or chicken will work)
1 c. shredded American cheese
pepper

Directions:
Directions:
In skillet, cook chopped onions in butter until tender. Add rice and 2 c. water; bring to boil Reduce heat; cover and simmer for 10 minutes. Add vegetables, soup, pepper. Cover and simmer 10-15 minutes more until rice is tender. Stir in cheese until melted.

Number Of Servings:
Number Of Servings:
6

 

 

 

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