Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive
Give-Aways

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


Priority Support



       Volume I - August 15, 2009

Herbed Rice Pilaf

Serves: 6


Download this recipe.

1 cup uncooked long grain rice
1 cup chopped celery
3/4 cup chopped onions
1/4 cup butter or margarine
2-1/2 cups water
1 package (2 to 2-1/2 ounces) chicken noodle soup mix
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 tablespoon chopped pimiento, optional


In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the pimientos if desired. Remove from the heat and let stand, covered, for 10 minutes.


© Copyright Reiman Publications, 1993-1997


Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.






Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe



© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656