Posted on 10/22/2007 2:09:31 PM PDT by NormsRevenge
I sincerely hope that when his daughter said “Cadillac,” she meant a car and not an SUV. The idea of an independently wealthy old man bouncing a DeVille or an Eldorado around his ranch like a dune buggy because a) he enjoys it, and b) he can, is just too appealing.
What a way to live. :)
Sorry to go off on the guy right after he dies, but I always wondered about his product.
You brown it in butter before you boil it in water!
And you have to stir in those sodium-rich spice packages!
Madness!
No graphics to give you (right now), but I’ll contribute this:
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Artichoke Salad
6 jars marinated artichoke hearts
1 c. mayonnaise
3 pkgs. chicken-flavored Rice-A-Roni, prepared according to pkg. directions
Bunch green onions, sliced, including green tops
1/2 c. chopped green olives
Optional: 3/4 tsp curry powder
Drain artichoke hearts through sieve or strainer and save marinade in small bowl. Add mayonnaise to the marinade and whisk to thoroughly combine. Refrigerate at least an hour to meld flavors.
Cook Rice-A-Roni and put in a large bowl. Chop the the drained artichoke hearts into coarse pieces and mix with the Rice-A-Roni. Stir in chopped onions and olives. Pour on dressing (this works well when pasta is still hot) and then serve warm or refrigerate and serve cold. Everybody’s favorite!
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So is this recipe for Rice-a-roni or Pasta-roni?
Thanks for the recipe. I am preparing chicken and dumplings because that is what I wanted. I went to the store to get the ingredients and now you have changed my mind. Back to the store I go. :-)
Amen for a blessed life.
My father treats his accord like an suv in montana I just shake my head, it amazing where he takes that thing.
“Artichoke Salad”
Good Eats!
“mmmmmmmmmmm Salt-A-Roni”
You are sooooooo right. A good as it is, it’s high salt content keeps me from buying it. An average of 760mg per one cup serving (32%-some are more), is a bit too much for me.
Golly! And to think - when I make it, I ADD salt!
You need hard arteries to handle high blood pressure...
RIP.
A San Francisco treat wouldn’t be complete without a twinkie on the side served on a Ming dynasty cloissene Chinese knock-off while wearing a sidearm.
Would make you worry about the special sauce now.
The salad sounds great! I love Rice-a-Roni.... unfortunately, it has so blasted much MSG the the whole family gets a massive headache when we make it.
yummmm...sounds great - will try it. (just as soon as the fire dies down)
Well duh! It's pasta and rice.
Every recipe for risotto is prepared that same way. For larger types of pasta you obviously don't brown it with butter, but the smaller types of pasta like cous-cous you can, it helps add flavor.
LOL! That’s the first thing I thought of upon seeing the headline.
Rice-A-Roni - it has pasta in it. It’s more pasta than rice when it’s all cooked up, so it’s like a pasta salad.
TY! Hope y’all like it! I actually make it with the Fried Rice Rice-A-Roni (with the almonds in it) more often than with the chicken-flavored, but sometimes it’s hard to find. When I do, I always use the curry powder - otherwise, I leave it out.
You *could* make up your own batch of Rice-A-Roni, using whatever butter substitute you like, such as diet Smart Balance or Fleischmann’s Olive Oil blend; then your own rice and broken up spaghetti pieces.
Then use a salt-free MSG-free chicken broth or chicken bouillon cubes dissolved in boiling water, some dried onion flakes, parsley, and maybe some Mrs Dash for the herbs. Just cook it up the same way.
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