Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Raw Rice |
| 1 small | Onion; minced |
| 6 tablespoons | Butter |
| 3 tablespoons | Flour |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ½ teaspoon | Dry Mustard |
| 1 teaspoon | Worcestershire Sauce |
| 2 cups | Milk |
| ½ pounds | Cheddar Cheese |
| 3 tablespoons | Fine Dry Bread Crumbs |
Cook and drain rice. Cook onion in 4 tbs. of butter, add flour and seasonings. Add milk gradually and cook, stirring constantly until thickeded. Dice half of cheese and add to mixture, stir constantly until blended. Slice remaining cheese. Put half of rice in shallow 1½ qt.
baking dish. Cover with layer of sliced cheese, pour half of hot mixture over top. Repeat with other half of ingredients. Sprinkle crumbs on top, and dot with remaining butter. Bake in hot over at 400° for 20 minutes.
Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969
billspa@...
NOTES : During Lent, tuna or crabmeat may be added if desired. Otherwise, any meat of your liking may be added to hot mixture before pouring over rice.
Recipe by: Mary Creniti
Posted to MC-Recipe Digest by Bill Spalding <billspa@...> on Mar 06, 1998