Recipes by Arlene

• ½ stick butter
• 1 medium onion, sliced thin
• 2 tsp. curry powder
• 1 cup uncooked rice
• 1 cup orange juice
• 1 cup chicken broth
• 1 tsp. salt
• ½ cup seedless raisins
• 1 bay leaf

Melt butter in heavy saucepan. Sauté onion until; soft and golden. Stir in curry and rice, cook for 2 minutes, stirring constantly. Add remaining ingredients, stir with fork. Bring to boiling and lower heat. Cover. Simmer 15 to 20 minutes until rice is tender and liquid has been absorbed. Remove bay leaf before serving. Serves 6.

• ½ stick butter
• 1 medium onion, sliced thin
• 2 tsp. curry powder
• 1 cup uncooked rice
• 1 cup orange juice
• 1 cup chicken broth
• 1 tsp. salt
• ½ cup seedless raisins
• 1 bay leaf

Melt butter in heavy saucepan. Sauté onion until soft and golden. Stir in curry and rice, cook two minutes longer, stirring constantly. Add remaining ingredients, stir with fork. Bring to boiling and lower heat. Cover and simmer 15-20 minutes until rice is tender and liquid has been absorbed. Remove bay leaf before serving. Serves six.

• 1 cup American cheese, chopped
• 1 cup wild rice
• 1 cup ripe olives, chopped
• ½ cup cooking oil
• 1 #2 can tomatoes (about 2½ cups)
• 1½ cups boiling water
• ½ cup onions, chopped
• 1 cup canned small mushrooms
• Salt and pepper to taste

Soak rice in water overnight. Drain water from rice and add all ingredients. Mix well. Bake in 350° oven for 1 hour or more.

For a variation, try a combination of ⅓ cup brown rice and ⅔ cup wild rice.

• 1 cup uncooked long grain white rice
• 2⅔ cups chicken broth
• 1 finely chopped onion
• 1 tsp. cumin
• ½ tsp. cinnamon
• ¼ rounded tsp. turmeric
• ½ cup chopped tomatoes, canned or fresh
• ½ cup currants
• ½ cup chopped fresh parsley

Combine in order given in 2 quart casserole sprayed with non-stick vegetable spray. Bake covered at 350° for about 45 minutes or until liquid is absorbed. Stir once or twice while baking to mix ingredients.

• 1 rounded cup raw brown rice
• 1 cup finely chopped celery
• 1 4-oz. can mushrooms, drained
• 1 10¾-oz. can cream of mushroom soup
• 2 cups chicken broth (from bouillon cubes)
• 1 1¼-oz. package dry onion soup mix (reserve 2 tbsp.)
• 6 to 8 skinned chicken pieces

Spread rice, celery and mushrooms evenly in a 9 x 13 inch baking dish. Mix soup, chicken broth and dry onion soup mix. Pour over rice and vegetables. Place chicken on top of mixture. Turn chicken pieces once to coat. Sprinkle remaining onion soup over chicken. Cover and bake at 350° for 1¼ hours or until rice is done. Serves 6 to 8.

This also makes a good side dish if you just omit the chicken.