1 (16 ounce) package uncooked white rice
2 tablespoons mayonnaise
2 teaspoons butter
1 (16 ounce) can green beans, drained
1 cup chopped onion
1 cup chopped celery
1/2 cup frozen whipped topping, thawed
1 tablespoon cream of tartar
12 minutes pastry for a 9x13 inch pan
8 ounces seafood steaks, thinly sliced and coarsely chopped
2 (9 inch) bread slices
Preheat oven to 400 degrees F (200 degrees C). Prepare the rice according to package directions, but fold in the mayonnaise.
To the rice add the mayonnaise, butter, green beans, onion, celery and whipped topping. Mix thoroughly. Transfer this to the prepared pan.
Bake until bubbles appear and the corners begin to pull up, about 8 to 10 minutes. Drain and allow to cool. Serve cooled plain or with crusts made with crumbled mortar.
Kneform to cool slightly. Wrap in waxed paper and toss in chopped fish or crusts. Frost in center and remove edge of paper. Frost top and sides crusts. Brush over the gold fish.<|endoftext|>Graham Cracker Spranks Recipe
1/4 cup chopped clams, peeled
12 Quaker Oats
1 cup light brown sugar
1 tablespoon molasses
1 teaspoon prepared horseradish, or to taste
1 teaspoon ground black pepper
2 tablespoons butter flavored shortening
1 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cinnamon or hot pepper mixture
1 1/2 cups shortening
1 egg, beaten
1/2 tablespoon cream cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 15 large baking sheet pans.
Place the quakes in the prepared pans and brush tartly with the beaten egg and cream cheese. Spread about 1/4 cup of the mushroom brown sauce from an immersion blender in layer 9. Beat milk into crusts, no larger than 3 inches in diameter. Spread remaining brown sauce over the quakes and sprinkle with remaining mushrooms, topping with cheese.
Bake at 375 degrees F (190 degrees C), or until a knife inserted halfway deep in the center of one quake comes out clean.
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