Marlinton UMC Tasting Tea\r\n\r\nBroccoli-Rice Casserole\r\nVonnie Myers O\u2019Brien\r\n\r\n2 cups cooked rice (not instant)\r\n10 oz. pkg. frozen chop-ped broccoli, thawed\r\n1 Tbsp. instant minced onion\r\n10 oz. can cream of celery soup (do not add water)\r\n\u00bd cup milk\r\n5 oz. can drained water chestnuts, sliced or chop-ped\r\n8 oz. jar pasteurized cheese spread, softened.\r\nCook enough rice to yield two cups. \r\nThaw broccoli and drain well.\r\nWhile rice is cooking, reconstitute the minced onion in the \u00bd cup milk.\r\nSoften the cheese by setting jar in hot water.\r\nAdd cheese to rice and gently stir until well blended.\r\nAdd remaining ingredients.\r\nPour into a glass baking dish and bake at 350\u00ba for 40 minutes.\r\n\r\nOrange Carrots\r\nCarolyn B. Burns\r\n\r\nBoil two pounds baby carrots until tender.\r\nDrain\r\nCombine:\r\n\u00bc cup margarine, melted\r\n\u00bc cup brown sugar\r\n\u00bc cup orange juice concentrate, thawed\r\n\u00bd cup Mandarin oranges\r\n\u00bd tsp. salt\r\nPlace carrots in a buttered baking dish.\r\nCover with sauce.\r\nRefrigerate overnight.\r\nTurn occasionally to coat well.\r\nBake at 350\u00ba for 20 to 25 minutes.