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Making Minute Rice

December 17, 2008 - Cindy Votruba
Believe it or not, I do like to cook and bake. I’ve used the same recipe for chocolate chip cookies that mom and I found in my hometown’s newspaper back in 1979. The recipe calls for shortening instead of butter. And I use a hand-mixer to mix up the dough. My friend Michele is the opposite. Her chocolate chip cookies have butter in them and she mixes her dough by hand with a spoon. Too much like work. And besides, my cookies are really good. Well, I think so anyways.

I’ve tried to venture out a little more in making different kinds of meals. I mean, my mom is a great cook. She knows how to make all sorts of things, pork roast, different kinds of hot dishes, lasagna, the list goes on. My big specialties are spaghetti and chicken stir-fry. Cooking for one is not the easiest thing. And I hate to waste food, but it happens.

This past Saturday, I looked up a recipe on the Minute Rice Web site. It was one that has chicken, rice, green beans, cream of mushroom soup, milk and a couple of spices. At first, it took a while to cook the pieces of chicken, the recipe had said four minutes for each side. It was more like 7 to 10 minutes each side. Once I took the chicken off the heat and then put the soup, beans, milk, rice and spices in the pan, brought it to a boil and added the chicken, it turned out pretty good. It’s topped off with french-fried onions to give it that added kick.

The recipe is at I can’t remember the name of the recipe, but I do know chicken and green beans are in the title.


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