Easy Pad Thai
INGREDIENTS:
1 ts Chicken-flavor instant
-bouillon
1/2 c Boiling water
1/2 c Celery; chopped
1/2 c Margarine or butter
1 pk Herb-seasoned stuffing mix;
-(8 ounce)
1 cn Oysters; undrained, (8
-ounce)
1 ts Chicken-flavor instant
-bouillon
1/2 c Boiling water
1/2 c Celery; chopped
1/2 c Margarine or butter
1 pk Herb-seasoned stuffing mix;
-(8 ounce)
1 cn Oysters; undrained, (8
-ounce)
Heat oven to 350F.
Dissolve bouillon in water; set aside.
In small skillet, cook celery in butter until tender.
In large bowl, combine all ingredients; mix well. Turn into buttered 1 1/2-quart baking dish. Cover; bake 35 minutes or until hot.
Refrigerate leftovers.
Dissolve bouillon in water; set aside.
In small skillet, cook celery in butter until tender.
In large bowl, combine all ingredients; mix well. Turn into buttered 1 1/2-quart baking dish. Cover; bake 35 minutes or until hot.
Refrigerate leftovers.