[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]HAMBURGER RICE HOTDISH[/title][fusion_text]Week of December 1st to 5th 2014
1 lb hamburger
2 onions chopped
1 C celery chopped
3 T soy sauce
1 C long rice (not minute rice)
1 can EACH cream of mushroom and cream of chicken soup PLUS 2 cans of water (use empty soup cans)
1 can of peas with the liquid (or use frozen peas with added 1/4 C water)
Brown hamburger onion and celery in a small amount of fat. Mix all ingredients and put in a buttered casserole. Cover. Bake @350 for 2 hours. Serve with a jello salad and a green leaf salad.
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