1/2 cup chicken broth
1 tablespoon wine
1 tablespoon beer
1 medium onion, chopped or sliced into 1 1/3 strips
1 (10.75 ounce) can condensed cream of mushroom soup
In a 5 quart saucepan, combine chicken broth, wine, beer and onion strips. Boil without stirring or stirring every 25 minutes. In a separate large skillet, saute onion slices in bacon grease over medium heat. Stir occasionally until onions are translucent. Remove chicken strips from pan. Heat vegetable oil in aluminum foil plate and pour over saucepan, bringing up glass pan and top of dish.
Bake at 800 degrees F (400 degrees C) for 30 minutes. Reduce heat and simmer 5 minutes.
Spoon 10 corn kernels into saucepan, and cover with the cabbage, scraping it with a spoon because it does not spill. Heat water to 2 quarts (40 ounce) canister broth. Bring to a boil and bring heat to a full boil. Reduce heat, remove from heat, cover, and simmer for 10 minutes. Turn and cook 10 minutes, stirring occasionally, until rice is tender. Bring to a boil and cover for 3 minutes. Remove from heat and let stand 2 minutes to serve.
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