Hi Faith,

Yes, please re-post, I would really appreciate reading over the full directions 
for the first version of the Spanish Rice Casserole without the evaporated milk 
and eggs. Thanks much.

Eileen

From: Pamela Fairchild via Cookinginthedark 
Sent: Saturday, October 24, 2020 6:11 PM
To: 'Cooking in the Dark' 
Cc: pamelafairch...@comcast.net 
Subject: Re: [CnD] Spanish Rice Casserole

Thanks for this recipe. It is not the same recipe you sent the first time.
Do you want me to repost the first one and finish the instructions the way I
make them for that original recipe? I don't want to step on anybody's toes
here.

Pamela Fairchild 
<pamelafairch...@comcast.net>

-----Original Message-----
From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Saturday, October 24, 2020 4:04 PM
To: 'Cooking in the Dark' <cookinginthedark@acbradio.org>
Cc: m51penning...@gmail.com
Subject: [CnD] Spanish Rice Casserole

The recipe says Beat together evaporated milk, oil and eggs until well
combined. Then, it says to add the rest of the ingredients I don't know what
else you want..  

 

 

Spanish Rice Casserole

1 1/3 cups evaporated milk

1/2 cup oil

3 eggs

1/4 small onion, minced

1/2 small carrot, minced

1 cup shredded sharp cheese

1 (10 ounce) package frozen chopped spinach, thawed

2 teaspoons salt

1/4 teaspoon pepper

3 cups cooked long-grain rice

Beat together evaporated milk, oil and eggs until well combined. Stir in
remaining ingredients. Spoon into greased slow cooker. Cover; cook on low
for 3 to 4 hours. Stir after first hour of cooking.  Enjoy.  Mama's Corner.

 

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