Ham Fried Rice

2 eggs, beaten
2 green onions, chopped
1/4 tsp salt
1/3 cup carrot, chopped
3-4 slices of deli ham
1/2 cup frozen peas
3 cups cooked rice, grains separated
2 tbsp soy sauce
White pepper
1 1/2 tbsp vegetable oil

Heat oil in a wok or frying pan. Stir-fry carrots, peas, and ham. Add a pinch of pepper. Add eggs, salt, and green onions. When egg is cooked, add rice and sprinkle with soy sauce. Mix well until evenly heated. Serves six.

We made about 20 cups of this for the Cub Scouts' Blue and Gold Banquet last night. It was a hit!

Elegant Steak and Rice

1.5 lbs. round steak
1.5 T. vegetable oil
1 can mushrooms
2 onions, separated in 1/2 in. rings
1 can cream of mushroom soup
1.5 tsp. garlic salt
3 c. hot cooked rice

Cut steak into thin strips. In a large skillet, brown meat in oil, using high heat. Add onions. Sauté until tender crisp. Pour soup over steak. Add mushrooms, juice and garlic salt. Reduce heat, cover and simmer for 1/2 to 1 hour. (Could bake at 350°.) Serve over fluffy rice.

Chicken Casserole

1/2 cube butter (4T)
3/4 c. raw rice
1 can chicken rice soup
1 can chicken gumbo soup
2 c. cooked chicken or 1 sm. can chicken

Melt butter in casserole dish, stir in raw rice and soups. Add chicken. Bake in covered casserole dish at 350° for one hour.

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I'm not sure what size of can of soup it intends, but I'm thinking probably the 12ish oz ones.