In article >,
Damsel in dis Dress > wrote:

> I was just reading the thread about foods you've never purchased from
> a supermarket. I would love it if people posted their recipes for
> oven fried chicken and pork, green bean casserole from scratch, etc.

This is great. You can use chicken bouillon granules for shicken
flavored. Re the leaf celery ‹ you'll have to work that out with Jorge.

Mom's Nicer-Roni

Recipe By: Barb Schaller

Serving Size: 4

I made kits for Chris and Jamie for Christmas 2004. They loved it.
It's good and not nearly as salty as Rice-A-Roni. I powder the dried
onions because SIL is peculiar.

2 teaspoons beef bouillon granules
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 teaspoon dried onions, ground in a mortar and pestle
1/2 teaspoon dried basil
1 teaspoon celery leaves, (from George Shirley)
1/4 cup vermicelli, broken into small pieces
3/4 cup long grain white rice

Combine the first group of ingredients and set aside.

In a large skillet, melt 1-2 tablespoons of butter and add the rice and
vermicelli. Stir over medium-high heat until vermicelli browns.
Sprinkle over the dry mixture and add 2 cups hot water (it will steam
and sputter, so be careful). Cover and cook over low heat for about
12-15 minutes until rice is tender.


Or for mo

Mom's Nicer-Roni Seasoning - 10 pkgs

Recipe By: Barb Schaller

8 1/3 tablespoons beef bouillon granules
3 1/3 tablespoons dried onions, ground in a mortar and pestle
3 1/3 tablespoons dried parsley
1 2/3 tablespoons dried basil
1 2/3 tablespoons dried thyme
1 2/3 tablespoons celery leaf, ground (from George Shirley)

Combine. Use 2 tablespoons for 2 cups rice, 3 tablespoons broken
vermicelli or other small pasta, and 2-1/4 cups water.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - updated 3-30-2009
"What you say about someone else says more
about you than it does about the other person."