News Taffy

Growing up, I really looked forward to birthdays. Of course the cake, the presents and the "You Are Special Today" plate were perks of the yearly celebration, but I also looked forward to birthdays for another very important reason.

I looked forward to birthdays because that was when - no matter what the request was - my mom would let us choose whatever we wanted to eat for breakfast, lunch and dinner. Whether I picked steak or fresh fish or even something else for dinner, I almost always chose the same two sides: summer vegetable casserole and rice-and-noodle pilaf.

I'll save the mouthwatering vegetable casserole recipe for when the Farmer's Market opens, but for now, I've decided to share my mom's amazing pilaf recipe.

Rice-and-Noodle Pilaf

INGREDIENTS:
* 1 stick of butter
* 4 oz. egg noodles
* 2 vidalia onions, chopped
* 1 1/2 t salt
* 2 cups uncooked rice (NOT Minute Rice)
* 1 large can of mushrooms
* 4 cups chicken broth

DIRECTIONS:
1. Melt 1/2 stick butter in Dutch oven, then saute onions until golden.
2. Add rice and mushrooms. Saute until rice is golden.
3. Add noodles and salt, then toss.
4. Add chicken broth and other 1/2 stick of butter and heat until butter is melted.
5. Transfer to a 2-quart casserole dish and bake covered for 45 minutes at 375 degrees, or until rice is tender.
6. Uncover and fluff with fork before serving.