Recipe - Vegetable-Orange Juice Cocktail

1 teaspoon Butter or margarine
1 cup Low sodium chicken broth
1 cup 1% lowfat milk
Three fourths cup Rice
10 ounce Frozen corn kernels
10 ounce Frozen peas
2 tablespoon Flour
1 teaspoon Oregano
One fourth teaspoon Black pepper
8 Green onions, trim coarsely
chop
One half pound Extra lean ham slice, 1/2"
cubes
1 cup Lowfat cheddar cheese,
shredded
One fourth cup Chopped parsley, optional
3 ounce Neufchatel cheese, optional

Preheat the oven to 425 degrees. Butter a 13by9inch baking dish; set
aside.

In a medium saucepan, bring the broth and milk to a boil over medium heat.
Add the rice and cook for 10 minutes. Meanwhile, in a large bowl, combine
the corn and peas and break them up to separate. Stir in the flour, oregano
and pepper. Add the green onions and ham. Add the cheddar cheese and
parsley. Blend; set aside.

In a small bowl, beat the softened cream cheese with about 1/3 cup of the
hot brothmilk mixture until smooth. Stir the cream cheese into the
vegetable mixture. Then stir in the remaining rice with the brothmilk
mixture. Place the mixture in the prepared baking dish. Cover tightly with
foil. Bake for 35 to 40 minutes or until the rice is tender. Stir several
times during baking for even cooking. Makes 6 servings.

~ From "Thursday Is Potluck" (TimeLife Books, $14.95).

Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC
Estimates 398 cals, 8.7 g fat, 19.6% CFF.

Recipe by: TimeLife, Thursday Is Potluck Posted to Digest eatlf.v097.n108
by PATh phannema@wizard.ucr.edu on Apr 23, 1997