hosted by Laverne Diede & Rhonda Fitterer
Baked Rice with Sausage
- 2 lbs bulk Italian sausage
- 4 celery ribs, thinly sliced
- 1 large onion, chopped
- 1 large green pepper, chopped
- 4 1/2 cups water
- 3/4 cup dry chicken noodle soup mix (1 1/2 envelopes)
- 1 can cream of chicken soup
- 1 can uncooked long grain rice
- 1/4 cup dry bread crumbs
- 2 tbsp butter
Preheat oven to 350 degrees; in a large skillet, cook sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well. Transfer to a greased 9 x 13 x 2 in baking dish. Cover and bake for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered for 10 -15 minutes or until rice is tender. Let stand 10 minutes before serving.
Cucumber Tomato Salad
- 2 large cucumbers, peeled and diced
- 2 large tomatoes, diced
- 1 medium green pepper, diced
- 1 medium onion, diced
- 1 bottle 8 oz. fat-free Italian salad dressing
- Sugar substitute equivalent to 2 tsp sugar
In a bowl, combine the cucumbers, tomatoes, green pepper and onion. Combine salad dressing and sugar substitute; pour over vegetables. Refrigerate for at least 1 hour.
