Ingredient:
- 1 cup brown rice, uncooked
- 2 cups water
- 1 pound asparagus, cut into 2" pieces
- 1/2 pound mushrooms, chopped
- 1 medium onion, chopped
- 1/4 cup cashews or sunflower seeds
- 4 eggs
- 4 cloves garlic, minced
- 1 tsp black pepper
- 1 tsp marjoram
- 1/4 cup grated swiss or mozzarella cheese
- butter or margarine (to grease the pan)
Direction:
Preheat the oven to 375 degrees. Cook the rice, then mix
with everything else except the cheese. Pour into a
greased 8" by 8" baking pan, and sprinkle the cheese on
top. Bake for 40 minutes.
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Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |