Recipe - Rice Supreme

1 Stick butter or margarine
1 lg Onion; chopped
1 cup Diced celery
One half cup Chopped bell pepper
One half cup Sliced green onion tops
One fourth cup Chopped pimientos
One fourth cup Chopped parsley; fresh or
dried
2 cup Cooked rice
1 cn (10.75oz) cream of chicken
or cream of mushroom soup
1 ds Garlic powder
Salt to taste
Pepper to taste
6 sl (thick) Velveeta cheese
One half cup Buttered bread crumbs

In skillet, melt butter or margarine and saut‚ onion, celery, bell pepper
and green onion tops over medium heat. When vegetables are tender, add
pimientos, parsley, rice, soup and seasonings. Cook 5 minutes longer. Put
mixture into a 2 quart casserole dish and top with cheese slices and bread
crumbs. Place in a 375ø oven for approximately 10 minutes, making sure
cheese is melted. Yield: 8 servings.

CINDY MILLER (MRS. PATRICK)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.