"Wayne Boatwright" > wrote in message
5.250...
> On Sat 09 Aug 2008 11:37:12a, Nexis told us...
>
>> "Wayne Boatwright" > wrote in message
>> 5.247...
>>> This is quick, easy, and pretty tasty. Yes, detractors, I know it
>>> could be made without the soup, but this was easier.
>>>
>>> Creamy Parmesan Rice
>>>
>>> 3/4 cup long grain rice
>>> 1/2 cup grated parmesan cheese
>>> 1/2 teaspoon freshly ground black pepper
>>> 1/2 teaspoon paprika
>>> 1/4 teaspoon granulated garlic
>>> 1 tablespoon chopped fresh parsley
>>> 1 can Campbell's Cheddar Cheese Soup
>>> 1 cup water
>>>
>>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2
>>> quart casserole. Cover with lid or foil and bake at 375°F for 45
>>> minutes. Uncover, stir, and bake an additional 5-10 minutes, stirring
>>> once again, until mixture is thickened and creamy.
>>>
>>> --
>>> Wayne Boatwright
>>> -------------------------------------------
>>> Wednesday, 08(VIII)/06(VI)/08(MMVIII)
>>> -------------------------------------------
>>> -------------------------------------------
>>> Cats need to sample the contents of
>>> every pot on the stove.
>>> -------------------------------------------
>>
>>
>> Hey one of my favorite "comfort food" recipes involves not one, but 3
>> canned soups...and I don't care what anyone says :-) It's called mock
>> chow mein (for reasons that remain a mystery to me to this very day!
>> lol) and involves browning ground beef with some onion, celery and green
>> peppers (I use red and orange because I don't like green), then adding
>> rice, cream of mushroom soup, cream of celery soup, and chicken gumbo
>> soup, and water of course. It simmers for a while and makes a hotdish
>> that is tasty and filling and reminds me of winters as a child.
>>
>> kimberly
>>
>
> Kimberly, please post the proportions. I would like give this a try.
> There's always room for "comfort food".
>
> --
> Date: August 9th,2008
>
> *******************************************
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> 3wks 1dys 12hrs 5mins
> *******************************************
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I'll have to check with Mom to be sure, but here's how I remember:

1 lb ground beef
1 med onion, chopped
about 1 1/2 cups chopped celery
2 peppers (green, red, yellow, orange..or any combo), small to med size,
chopped
2 cans cream of mushroom soup
1 can cream of celery soup
2 cans chicken gumbo soup (all soups are Campbell's around our place )
each can filled about 3/4 with water
2 cups of rice (white or brown or a combination)

Brown the ground beef and add the chopped veggies. My mom does this in her
big cast iron skillet, then transfers it to a roaster before adding the rest
of the ingredients), Add the soups and stir. Add the water and stir. Simmer
for 30 minutes, then add the rice and stir. Simmer 30 minutes, check for
liquid, adding more if needed. It usually takes anywhere from an hour to and
hour and a half for the rice to be cooked through, depending on the rice you
use, and the liquid to be absorbed. Don't let it get dry, this is a saucy,
creamy, comfort dish! ;-)

kimberly

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