Toggle sidebar

Almonds

Elbs asked for the recipe a while ago too, so I'm sending this to the whole family.

Butternut Squash Casserole

This is loosely based on a recipe from Vegetarian Times.

Chop and mix together:

  • 1/2 head cabbage (or part red cabbage)
  • grated carrots
  • 3-4 green onions

Prepare the dressing and pour over:

  • 3 Tbsp. sugar
  • 3 Tbsp. vinegar
  • 1/2 cup oil
  • 1/4 tsp. pepper
  • dash of salt
  • 1 pkg. Chicken Ramen Noodles seasoning

Just before serving crumble over top:

We had this at the bridal shower I attended in MI.  It was delicious.  Just wanted to pass it along.  I remember Dave's Aunt Cindy saying something about a special kind of almond she used (Spanish Marcona almonds).  I have no idea where you would find them.  I'll probably try regular almonds first! (Recipe by:  Char Veenstra)

We had this at a Ladies Rally in Emo, Ontario in June, 1981.  It is a fun meal to serve, good to serve after you've just done a major grocery shopping since there are quite a few ingredients.
I don't know how many this serves, but would guess at least a dozen. When this is served the ingredients are served in order.  Begin with the rice, then the chicken and gravy, followed by the remaining ingredients in the order given.

Melt in 12 inch frying pan:

1/4 cup butter or margarine

Add, and cook, stirring occasionally until heated but not browned (about 5 minutes):

1 1/4 cups long grain rice

Add and cook until mixture comes to a boil:

2 cans (10 1/2 oz.) beef consommé
or 4 cubes bouillon and 2 1/2 cups water

Turn into a 1 1/2 qt. casserole and bake covered for 30-40 minutes, or until rice is tender.  About 10 minutes before rice is done, stir in: