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Pizza on Rye
8 oz Tomato sauce 1/4 ts Basil 1/8 ts Oregano 5 Or 6 slices of rye toast 8 oz Sliced mozzarella cheese Parmesan cheese
Mix the tomato sauce, basil and oregano and spread on 5 or 6 slices of rye toast. Divide the 8 ounces of sliced mozzarella among the pizzas. Sprinkle with Parmesan cheese and broil until bubbly. For variety, I top my pizza with onions, pepperoni, and sometimes canned shrimp.
4 sl Bacon 3/4 c Onions; Chopped 22 1/2 oz Condensed Green Pea Soup; 2 Cans 4 c ;Water 1 1/3 c Minute Rice 3/4 ts Salt
Cook the bacon in a large saucepan until crisp. Remove the bacon and drain on absorbent paper towels, patting to remove all the grease, and crumble. Reserve 2 tb of the drippings and discard the remaining grease. Cook and stir the onions, in the reserved drippings, until tender and lightly browned. Add the soup and gradually mix in the water, blending well. bring to a full boil. Add the rice, salt and bacon, stirring to blend, cover, and remove from the heat. Let stand for 5 minutes before serving.