Difference between revisions of "Pecan Rice Stuffing"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
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== Description == | == Description == | ||
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994. | This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994. | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
== Ingredients == | == Ingredients == | ||
Revision as of 17:09, 1 April 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994. From "Catsrecipes Y-Group"[1]
Ingredients
- ¼ cup margarine
- ¾ cup chopped white onions
- ¾ cup chopped celery
- ½ cup chopped pecans toasted
- ¼ cup chopped parsley
- ½ cup golden raisins
- 4 cups cooked brown rice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon poultry seasoning
Directions
- In large skillet sauté onion and celery in margarine until tender then stir in remaining ingredients mixing well.
- Spoon into casserole then cover tightly and bake at 375°F for 20 minutes.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
