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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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MARVELOUS RICE & NOODLES

From: Dorothy Frank Schiaretta

Ingredients
¾ cup butter (I use on only one stick of butter – ¼ cup)
½ pound medium egg noodles (I usually use a whole 10 0z bag)
2 cups uncooked instant rice
2 (10 ½ oz) cans of French onion soup
2 (13 ¾ oz) cans of chicken broth
1 tsp of soy sauce
1 cup of water

Directions

• Melt butter in a large sauté pan and add UNCOOKED noodles and sauté over medium heat until light brown.
• In a 9 x 13” glass baking dish add all ingredients or any baking dish.
• Bake, uncovered, at 350 for 45-55 minutes.

Serves 12

This dish is delicious with everything, especially pork tenderloins marinated in a teriyaki marinade.

For a wonderful holiday meal serve this dish with:
Cantonese Pork Tenderloins
Snow Peas Radicchio Salad
Cranberry Jello Mold

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MARVELOUS RICE & NOODLES - NOTES

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MARVELOUS RICE & NOODLES - REVIEWS

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