2 tablespoons prepared white sugar
1 pinch salt
1 cup water
1 tablespoon cornstarch
1 1/2 teaspoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon minced onion
1 (8 ounce) can cream-style corn
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 tablespoon butter
1 1/2 cups milk
1 onion, cut into wedges
1 tablespoon Worcestershire sauce
1 large egg
1 1/2 cups cooked white rice
1 1/2 tablespoons dried parsley
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
2 tablespoons butter
1 (14 ounce) can green beans
1 cup chopped celery
1 teaspoon powdered brown sugar
1 teaspoon dried parsley
1/2 teaspoon paprika
2 tablespoons garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon celery salt
2 tablespoons butter, melted
In a large saucepan, combine sugar, salt, water, cornstarch, Worcestershire sauce, parsley, onion, corn, Worcestershire sauce, oregano, paprika, garlic powder, onion powder, salt, butter, milk and onions. Bring to a boil, stirring constantly. Stirring thoroughly, cook 25 minutes.
Remove from heat and stir in eggs, rice and celery mixture. Return to a boil, stirring constantly. Stirring thoroughly, cook 35 minutes more. Discard celery salt. Let cool slightly, then stir in brown sugar, parsley, salt, butter and rice mixture. Cook 10 minutes more, stirring constantly. Pour into a slow cooker.
Cover and cook on Low setting for 8 - 12 hours, stirring occasionally.