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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

"CHICKEN" ALMOND Recipe

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This recipe for "CHICKEN" ALMOND is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds ground pork shoulder (no seasoning)
salt and pepper to taste
1 large onion (chopped)
1 large bell pepper (chopped)
1 small bunch celery (chopped)
2 teaspoon "Accent" (optional, but recommended)
10 cups boiling water
2 packages Lipton chicken noodle soup
2 cups long grain rice (raw)
1 chicken bouillon cube
1 large package blanched almonds
1 can water chestnuts (drained and diced)
Directions:
Directions:
Brown pork in large skillet with salt and pepper. Add the onion, bell pepper and celery. Saute. In another kettle bring water to boil. Add soup and rice. Boil gently for 20 minutes. Add bouillon cube and "Accent". Combine the two mixtures and add water chestnuts and almonds, reserving a few almonds for top garnish.

Put into a large casserole dish and heat in oven (uncovered) for 1/2 hour at 325º. Garnish top with reserved almonds.
Personal Notes:
Personal Notes:
From a dear friend at Bell Baptist Church, Lillian Fishback - 1968

 

 

 

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