INGREDIENTS:

1/4 c. butter
1 med. onion, chopped (about 1/2 c.)
1 1/2 c. regular rice, uncooked
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. turmeric
1/4 tsp. curry powder
1/8 tsp. pepper
3 1/2 c. chicken broth
1/4 c. blanched slivered almonds

DIRECTIONS:

Heat oven to 350 degrees. Melt butter in skillet. Add onion and rice; cook and stir until rice is yellow and onion is tender. Stir in next 5 seasonings. Pour into ungreased 2-quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly; bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Stir in almonds. 8 servings (1/2 cup each).

INGREDIENTS:

1/3 c. butter
1 c. long grain rice, uncooked
1 clove garlic, minced
2 1/2-3 c. beef bouillon
1/4 c. raisins
2 tbsp. toasted slivered almonds

DIRECTIONS:

In a heavy skillet, place butter, rice and garlic. Saute until rice turns orange. Remove from heat and add bouillon. Cover with tight fitting lid. Simmer 45-50 minutes or until liquid is absorbed and rice is tender. (check pilaf after 30 minutes of cooking and add more bouillon if needed.) Remove from heat, uncover, sprinkle with raisins and almonds. Serves 4.

INGREDIENTS:

1 pkg. yellow cake
1/2 c. light brown sugar
1/2 c. coarsely chopped pecans or walnuts
10-15 marshmallows, cut in half

DIRECTIONS:

Mix cake according to package. Spread the batter in well greased 9 x 13 inch pan. Arrange marshmallows (rounded side up) on top of batter. Mix brown sugar and nuts; put over top. Bake at 350 degrees for 35 minutes.