What’s Cookin’?

Marlinton UMC Tasting Tea

Broccoli-Rice Casserole
Vonnie Myers O’Brien

2 cups cooked rice (not instant)
10 oz. pkg. frozen chop-ped broccoli, thawed
1 Tbsp. instant minced onion
10 oz. can cream of celery soup (do not add water)
½ cup milk
5 oz. can drained water chestnuts, sliced or chop-ped
8 oz. jar pasteurized cheese spread, softened.
Cook enough rice to yield two cups.
Thaw broccoli and drain well.
While rice is cooking, reconstitute the minced onion in the ½ cup milk.
Soften the cheese by setting jar in hot water.
Add cheese to rice and gently stir until well blended.
Add remaining ingredients.
Pour into a glass baking dish and bake at 350º for 40 minutes.

Orange Carrots
Carolyn B. Burns

Boil two pounds baby carrots until tender.
Drain
Combine:
¼ cup margarine, melted
¼ cup brown sugar
¼ cup orange juice concentrate, thawed
½ cup Mandarin oranges
½ tsp. salt
Place carrots in a buttered baking dish.
Cover with sauce.
Refrigerate overnight.
Turn occasionally to coat well.
Bake at 350º for 20 to 25 minutes.