1 and 1/2 cups minute rice

2 pkg frozen chopped broccoli

1 can cream of mushroom soup

3 tbls oelo

1/2 cup chopped celery

8 ounce cheese

1 can sliced water chesnut

1/4 cup chopped onion

1/2 cup milk

Cook rice and broccoli. Mix rice and broccoli. Mince onion and chop celery and sautee in oleo. Add milk and cheese to onion and celery. Add mushroom soup to onion and broccoli. Combine mixture with rice and broccoli. Cook at 350 until bubbly.


2 Strips pork tenderloin

6 strips of bacon

1/2 cup soy sauce

1/4 tsp. Red pepper

1 tblsp white vinegar

1/2 cup brown sugar

1/8 tsp garlic powder

1 tblsp ground onion

Wrap each strip of pork tenderloin in 3 pieces of bacon. Mix remaining ingredients and pour over meat. Marinate in brig about 3 hours. Bake at 325 degrees for 1 to 1.5 hours or until internal temp is 170 degrees.


Cream together: 6 oz butter and 1 c. brown sugar

Add: 3 large eggs & 1 tsp vanilla

Sift together and add to above: 1 1/3 c flour, ¼ tsp salt, ¾ tsp baking soda & 1/3 cocoa powder.

Add: 2 Tbsp. warm water

Place mixture in 2 qt casserole dish or small custard cups (6).

Separate pan: Combine ½ c. brown sugar, 1 ½ tsp cocoa powder, and 6 Tbsp water. Mix and pour over casserole dish or evenly divided among custard cups.

Bake in water bath ( baking dish w/ ½ inch water in bottom.) @ 350 for 55-60 min for 2qt casserole or 30 min for cups.

It will crack, but straw comes out clean.

Serve warm with 3 Tbsp. powdered sugar sprinkled over it and

1 ½ c heavy cream (not whipped) Poke a hole in the middle of the pudding and add the cream. Eat while warm.


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