2 boxes or 1 bag frozen chopped broccoli (or cuts if you prefer larger chunks)
1 cup minute rice, dry
1 cup water
1 can cream of mushroom or cream of celery soup (10 oz can)
8 oz. bottle of original cheez whiz
3/4 stick of melted oleo
1/2 cup diced celery
1/2 cup diced onion

Mix all, pour into an ungreased casserole dish. Bake 1 1/4 hours at 350 deg. uncovered. Stir occasionally. This is goooooooooood!

Fry 3 large onions, one green pepper and one stalk of chopped celery until soft in a bit of oleo. Add 1 # of ground beef and fry until beef is cooked. Stir in 2 c. canned tomatoes, 1/2 cup raw rice, 1 tsp of chili powder, 2 tsp.  salt, 1/8 tsp.  pepper, and 1/4 cup ketchup. Pour into a lightly greased casserole dish and bake at 350 deg. for 1 1/4 hours.

1 large can Franks sauerkraut
1 large whole fresh cabbage
1/2 # ground beef
1/2 # ground pork (ground polish sausage works good)
1/2 clove garlic, minced
salt and pepper to taste
1/2 c. uncooked long cooking rice
1 egg

Boil your cabbage in a big pot of water until the outside leaves become somewhat transparent looking. Remove carefully and let cool a bit. SAVE your water that you boiled the cabbage in. Mix all the ingredients except the cabbage and the sauerkraut. Shape into balls somewhat bigger than a golf ball size. Carefully peel leaves (trying to keep whole) off your whole cabbage. Put a ball of meat mixture in the center of each leaf, then bring one edge of the cabbage over the meat, then the two sides, then roll so meat is entirely inside the leaf. Put open side down in the bottom of a dutch oven pot, layering entire bottom. On top of this put a layer of sauerkraut, S&P to taste, and a couple dots of oleo if desired. If you double the recipe put another layer of the rolls, then another layer of sauerkraut. Add the water from the cabbage to just cover. Bring to a boil, boil for 6 minutes, then reduce heat to medium and simmer for approximately 1 1/2 hours, being careful liquid does not boil out.