Pecan Rice Stuffing
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994. From "Catsrecipes Y-Group"[1]
Ingredients
- ¼ cup margarine
- ¾ cup chopped white onions
- ¾ cup chopped celery
- ½ cup chopped pecans toasted
- ¼ cup chopped parsley
- ½ cup golden raisins
- 4 cups cooked brown rice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon poultry seasoning
Procedures
- In large skillet sauté onion and celery in margarine until tender then stir in remaining ingredients mixing well.
- Spoon into casserole then cover tightly and bake at 375°F for 20 minutes.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
