Baked Corn and Noodle Casserole
Submitted by: Lady
Lynda |
3 cups cooked noodles
2 cups uncooked frozen or canned corn, drained
3/4 cups chopped Velveeta cheese |
1 beaten egg
1/2 cup melted butter
1 teaspoon salt |
|
Combine all ingredients in casserole
dish. Cover and bake for 40 minutes at 350°F. Serve warm. |
Veal-Noodle
Casserole
Submitted by: Lady
Lynda |
2 lb. veal steak 1/2" thick
butter and shortening
1 package dry onion soup |
1/2-1 cup hot water
8 oz. wide noodles
1 pt. Sour cream |
| Cut
veal in 1" squares. Roll in seasoned flour; brown in a mixture
of butter and other shortening. Sprinkle with onion soup; pour
hot water over meat. Cover and cook slowly for 45 minutes to 1
hour. Boil noodles in salted water. Drain. Pour Sour cream over
meat mixture. Mix well. Heat through and pour over noodles to
serve. |
Old Fashioned Rice
Pudding
Submitted by: Lady
Lynda |
4 1/2 cups skim milk
1/2 cup uncooked long grain rice
1/3 cup sugar + 1/2 teaspoon salt (optional) |
1/2 cup raisins
1 teaspoon Vanilla extract
ground cinnamon (optional) |
| In a
saucepan, combine milk, rice, sugar and salt if desired. Bring
to a boil over medium heat, stirring constantly. Pour into a
greased 1-1/2-qt. baking dish. Cover and bake at 325°F for 45
minutes, stirring every 15 minutes. Add raisins and Vanilla
extract. Cover and bake for 15 minutes. Sprinkle with cinnamon
if desired. Serve warm or chilled. Store in the refrigerator. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
  
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