I got this email from Candy Little in Kansas a while back. I have never met Candy, but we have mutual friends and interests; namely, Maine and cookery. Why Maine? We both have lived there some years, but not at the same time.

"Yesterday, I dragged out 2 ancient recipes to make for dinner which had me wondering if I had ever sent them to you. It appears from your recipe box that I have not so I have included them today.

With a colorful tossed salad, Chicken au Gratin and Italian Rice make an easy do-ahead dinner for four. They bake, uncovered, at the same oven temperature and have similar cooking times."

Italian Rice

2 quart baking dish

preheat oven to 350°

3/4 c. Uncle Ben's Converted Rice
1/4 c. butter or margarine
1 can sliced water chestnuts, drained.
1 small can sliced mushrooms, drained
1/3 cup diced green peppers or diced mild onion. May also use both.
1 can Campbell's Consommé soup PLUS 1 soup can of water
1. Melt butter in a large skillet.
2. Saute green pepper and onions, if used, in skillet.
3. Add the soup and rice. Bring just to the boiling point.
4. Transfer to a 2 qt. baking dish.
5. Add a soup can of water and the water chestnuts.

Bake, uncovered, about 50 minutes.