€—Lancaster Fanning, -Saturday, February 6, 1960 tie water and beat gently un-
. tiL the water is absorbed.
♦ ♦ •
For the
Farm Wife and Family
With Protein Foods
Rice
by Mrs. Richard C. Spence
Last week we gave you some recipes using rice in des
sert dishes Today we are going to show you how rice can
be added to more expensive protein foods such as meat,
poultry or seafood to make more servings for less money,
deliciously. Rice gives these main dishes more variety.
A rice ring mold which can
be filled with creamed mix
tures or a colorful vegetable
adds easy glamor to a meal.
Simply add 3 tablespoons of
margarine or butter to four
cups of cooked rice and pack
it into a buttered 1-quart
mold Set it in a pan of wa
ter for 1 minute Then invert
it on a heated platter.
A bed of rice is a perfect
foil for creamed foods. Oc
casionally add other foods to
the cooked rice which will
compliment the flavor of the
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creamed dish and add inter
esting texture and flavor, too.
Toasted nuts or coconut,
minced parsley or onion,
pineapple tidbits, satueed
mushrooms or grated cheese
are just a few of the foods
which can be combined with
the rice.
Adding cooked rice' to
soups, main dishes, desserts
or salads is a quick handy
way to add extra flavor and
nourishment to meals. Keep
a quantity of cooked rice in In a saucepan combine rice
the refrigerator or freezer with Va cup condensed cream
for this purpose. Cooked rice of chicken soup, bacon and
can be stored in the refriger- cheese. Heat through. Press
ator as long as a week and into 6 individual ring molds
in the freezer six to eight and turn onto serving plates,
months When reheated, it Place a poached egg in the
will be as light and tender as center of each. Season with
when it was first cooked. To salt and pepper. Combine re
reheat cooked rice add a lit- maining soup with milk.
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Rice nests make an attract
ive and unusual 'server for
morning eggs. Mixed with
Cheddar cheese and diced ba
con, rice molds easily in just
the right size and shape to
hold a poached egg. An easy
to'-make creamy sauce com
pletes the Egg in a Neat, an
extra heavy dish just right
for serving family or guests
for week-end breakfast or
brunch.
Rice, plain or flavored can
be made into individual or
large ring molds, for pretty
servings at any meal. Fill
them with creamed eggs or
vegetables at lunch, meat
and gravy or curry for din
ner or fresh, frozen or can
ned fruits for breakfast com
bination.
EGGS IN A NEST
3 cups cooked rice
1 can condensed cream of
chicken soup
6 slices bacon, crumbled
1 cup diced' Cheddar
cheese
6 eggs, poached
Salt and pepper to taste
'A cup milk
CURRENT DIVIDEND
PER ANNUM
Heat and serve as a_ sauce.
Makes six servings^
NOTE: If you do not have
individual ring molds, heap
rice onto plates and make a
depression in the center of
each mound of rice.
BAKED PORK CHOPS
AND RICE
6 pork chops
2 tablespoons shortening
IVt teaspoons salt
14 teaspoon pepper
1 cup uncooked rice
3Vz cups chicken bouillion
Vz cup diced' green pepper
Vz cup diced onion
14 teaspoon thyme
Brown pork chops in the
shortening. Remove from the
skillet and- season with salt
and pepper. If chops are
very fat dip out part of the
drippings.
Add rice to drippings. Cook
until brown, stirring con
stantly. s-
Add remaining ingredients
Pour into a 3-quare casserole
place chops on top. Cover
and bake at 350 degrees for
1 hour. Makes six servings.
* * t
INSURED
TOASTED RICE OYSTER
DRESSING
IV2 cups uncooked rice
3 cups water
IVi teaspoons salt
1 cup chopped celery
Vi cup chopped onion
3 tablespoons minced par
sley
1 clove garlic, minced
Vi cup butter or margarine
IV2 quarts oysters, well
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drained
■ 3 cups toasted fine
bread crumbs
3 teaspoons poultry
oning
Salt and pepper to last,
3 eggs, well beaten
Spread rice in
baking pan. Toast ,
golden brown in oven st
degrees about 20 min,
shaking pan occasionally
rice will brown evenly
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