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Casserole Of Rice And Beef

(Armour's Monthly Cookbook)







One can of Armour's Veribest Roast Beef, one half teaspoon of salt, one

fourth teaspoon of pepper, one egg, one tablespoon of chopped parsley,

one fourth cup of fine bread crumbs and three cups of cooked rice.

Season the meat and mix with crumbs and egg. Add just enough stock to

bind. Make stock of one fourth teaspoon of Armour's Extract of Beef and

one half cup of hot water. Line a mold with half the rice. Fill with the

seasoned meat and cover with the remainder of the rice. Cover tightly

and steam thirty minutes. Serve with tomato sauce.--MRS. FRANK

GROUNDWATER, ELMA, WASH.











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