"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cheryl's Rice Balls Recipe

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This recipe for Cheryl's Rice Balls, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mindy Lamb
Added: Thursday, April 10, 2008


1 quart cooked rice
1 c. dice celery
2 T. flour
2 T. chopped green onions
1 1/2 tsp. salt
1/2 tsp. seasoned salt
Dash pepper
3 c. cooked, shredded chicken
2 eggs
2/3 c. melted margarine
2 c. dry bread crumbs

2 cans cream of chicken soup
1 1/2 c. sour cream
1 c. milk

Mix rice, celery, flour, green onions, salt, season salt and pepper in a bowl. Add eggs and melted margarine. Chill mixture. Shape into palm size balls & carefully roll them in the bread crumbs & place on cookie sheet. Bake @ 425 for 20 minutes. Mix all ingredients for the sauce in a pan and heat through. Dish up a few rice balls for each serving and ladle sauce over them. Yum!!




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