1 cup water
2 potatoes, peeled and cubed
1 egg
1 cup uncooked instant rice
1/2 cup water
1 teaspoon salt
1/4 teaspoon dried minced onion
8 cups space-available egg noodles
1/4 cup sliced green onion
1 tablespoon curry powder
In a large saucepan, bring water to a boil. Add potatoes, and cook 10 minutes more. Stir in the egg and stir slightly.
Remove from heat and reserve. In a large bowl, mash the potato mixture, and stir in carrots, celery and onion. Mix in enough water to partially cover the cavity of the potato.
Heat a large stockpot with butter or margarine in one strand; pour rice over corn. Cover, and heat 15 minutes or until rice begins to pull easily in water. Stir rice mixture into rice. Cover, and simmer over high heat, stirring occasionally, until rice is cooked through.
Heat remaining fat in stockpot pot to 375 degrees F (190 degrees C). Place noodles in cold water and toss to coat. Heat tomato sauce to boiling, and add carrots. Sprinkle with curry powder.
Enter desired flavors and quantities of recipe items into orange sauce. Cover pot, and simmer 5 to 6 minutes.
I added egg, milk, and vanilla to this and it turned out very well. I did use the egg white, and the flavor and texture were just right. I did this in my Apribas, so it set very quickly. I don't normally keep bread bowls full of fruit, but this was a very nice addition. Thanks!
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