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In The Kitchen With Elaine: Asparagus Souffle’ and Baked Rice

By   /   November 10, 2012  /   Comments

Here’s a couple of easy to prepare side dishes for the holidays, company, Sunday dinner or just any other meal where there are other things to prepare. This can cook in the over while you get other things ready to go!

Asparagus Souffle’

1 can asparagus (diced) with juice
1 can cream of mushroom soup
1 cup mayonnaise
1 cup grated cheese
6 eggs

Mix all ingredients in mixing bowl. mix until well blended. Place in lightly sprayed casserole dish and sit in pan of water. Bake at 350 for 1 1/2 hours.

Baked Rice

1/2 cup butter
2 shallots, diced
3 cloves garlic, mashed and diced
1 cup uncooked long grain rice
1/2 cup sliced fresh mushrooms
2 tablespoons Worcestershire Sauce
1/2 white wine
2 1/2 cups chicken broth

In a medium saucepan or fry pan, melt butter, saute shallots, garlic and sliced mushrooms. Ad dry rice and saute with vegetables. When the rice begins to turn brownm add Worcestershire Sauce, stir in wine and broth and mix together.

Spray casserole dish and pour in the rice mixture; cover with foil. Bake at 350 for about 45 minutes or until liquid is absorbed and rice is tender.

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