1 pound sausage 1/2 green pepper 1-2 cups celery 1 large pkg Uncle Bens Instant Wild and Long Grain Rice with seasoning 1 can cream of celery soup OR 1 can cream of chicken soup 2 cups boiling water with 3 chicken bouillon cubes OR 2 cups chicken broth 1 can dried onion rings Cook and drain sausage

1 stick margarine 1 medium chopped onion 1/2 medium chopped bell pepper 1 stalk chopped celery 2 cups cooked rice 1 (11-1/2 ounce) can cream of celery soup (undiluted) 1/8 teaspoon garlic powder 1/4 teaspoon Tony Chachere's Creole Seasoning or to taste 2 chopped green onions 1 Tablespoon chopped

In a medium skillet, sauté pepper and onion with butter. Combine remaining ingredients and onion mixture in a greased 13" x 9" baking dish. Bake, covered, at 350 degrees for 30 minutes; uncover, and bake an additional 30 minutes.

Procedure: Preheat oven up to 450 F temperature. Cut the eggplants half lengthwise, place them cut side down in roasting pan. Add water to depth of half inch and bake until tender for 20 minutes, then set aside. Reduced oven temperature to 375 F while eggplants is roasting, and heat a large

"A cheesy rice with corn and green onions. Pretty enough for company and tastes great!"

"A yummy rice casserole that does not require an oven. My husbands favorite!"