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MAGAZINE Savory Sausage Rice
" If you live outside our areas of distribution
" If you have a friend or relative you want 2 lb. bulk sausage 1 c. uncooked rice1 c. green pepper, finely 1/4 c. melted butter or
to send a copy of Today s Senior Magazine chopped margarine
each month 3/4 c. onion, chopped 1 (2 1/8 oz.) pkg. chicken
" If you want a copy sent to your home, 1 ½ c. celery, chopped noodle soup mix 4 ½ c. boiling water
rather than having to find one in one of
the hundreds of locations we place the Brown sausage in large skillet;
magazine in each month pour off fat. Add green pepper, onion, and 1 cup celery and
" If you don t want to wait until the magazine saute. Combine soup mix and
is distributed, or not want to take a chance water in large saucepan and stir in rice. Cover and
that all the magazines are gone when you simmer for 20 minutes, or until tender. Add
sausage mixture and stir well. Pour mixture into a get to one of our distribution locations
greased baking dish (about 12x8x2 inches).
Sprinkle remaining celery over top and drizzle with
melted butter. Bake at 375 degrees for 20 minutes.
Makes 10 servings.Subscribe Today For Only
Courtesy of The Bare Ingredients by The Bare on the Ridge . To $24 For 12 Monthly Editions
order cookbook, send $15.00 plus $2.00 shipping to Sandra Cory,
PO Box 1878, Magalia CA 95954
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