Chicken Flavored Rice-

½ cube butter

2 tsp. chicken bouillon

Minced onion or fresh chopped onion (1/4- 1/2 fresh chopped onion I think is what we usually do)

2/3 cup rice

2 cups water

Salt & pepper to taste

Melt butter in small frying pan.  Add dried or fresh minced onion and chicken bouillon.  Sauté.  Pour rice into 9x9” baking dish.  Add sautéed mixture.  Add 2 cups water.  Cover and bake 1 hour at 350 degrees or 325 degrees in glass pan. 

Tomato Soup                                                            

6 Tbls.  Butter

6 Tbls.  Flour

3 C. Tomato Juice

3 C. Whole Milk

2 tsp. Kosher Salt

Fresh Ground Pepper to taste.  I like maybe 1/2 tsp.

Melt butter in a 3 quart saucepan on medium heat.  Whisk in flour to make a roux .  Increase heat to med-high.  Whisk until roux transitions from foaming to just bubbly and turns a little tan in color and smells a bit nutty.  (This lowers to thickening power a tad, but improves smoothness and flavor.)  Drizzle in tomato juice with a steady pour while consistently whisking until smooth to keep ingredients at a boil (or close).  Drizzle in milk the same way (doesn’t need to make it to a rapid boil, just boiling.)  Take off heat and whisk in salt and pepper.

Serve with awesome grilled cheese to dip!