Rice & Cheese Casserole
2 Cups cooked rice		Mix all ingredients except beaten egg whites and mushroom soup. Fold in beaten egg whites and bake at 325° for 45 minutes or until knife comes clean. Remove from oven and spread mushroom soup over top. Return to oven until mushroom soup is hot.
2 egg yolks beaten (beat egg whites separately to use later)
1/2 Cup melted butter
1/2 Tsp. Salt
4 chopped green onions
1 chopped green pepper
2 Cups grated sharp cheddar
2 Cups milk
1 Can mushrooms
1 Can cream of mushroom soup
From the kitchen of Sandi Smith		May 13, 2018
Noodles Romano
1/4 Cup Soft Butter		Combine the soft butter, parsley flakes, and basil; blend in cream cheese and pepper; stir in boiling water; blend well. Keep warm. Cook noodles in large amount of boiling salted water till just tender; drain. Cook garlic in the 1/4 cup butter 1 -2 minutes; pour over noodles; toss lightly and quickly to coat well. Sprinkle with 1/2 cup of the cheese; toss again. Pile noodles on warm serving platter; spoon the warm cream cheese sauce over; sprinkle with remaining 1/4 cup cheese. Toss slightly to blend. Garnish with parsley. Makes 6 servings.
2 Tbsp. parsley flakes
1 Tsp. Crushed Basil
8 0z. Cream Cheese
Dash of Pepper
2/3 Cup Boiling Water
8 0z. Featuring
1 Clove Garlic Minced
1/4 Cup Butter
3/4 Cup Grated Parmesan or Romano Cheese

From the kitchen of Sandi Smith		May 13, 2018
Garden Rice Salad
2 Cups Cooked Brown Rice		Combine all of the ingredients listed for the salad. Mix the dressing by dissolving the mustard in the vinegar, and then adding the olive oil. Add to the rice mixture to taste; season with salt an d pepper.
1 Small Zucchini diced
1 Small Yellow Summer Squash diced
1 Cup Fresh Peas
1 Cup Broccoli Florets Steamed
1 Small Red Pepper Diced
1 Cup Steamed Corn
2 Tomatoes Diced
Salt & Pepper to taste
1/2 Cup Black Olives
1/4 Pound Mozzarella Cheese cut into cubes
Several Fresh Basil Leaves
Dressing
1 Tbsp. Dijon Mustard
2 Tbsp. Herb Vinegar
4 Tbsp. Olive Oil
From the kitchen of Sandi Smith		May 13, 2018