20—Lancaster Farming, Saturday, January 30,1971
RICE COOKERY
By Mrs. Richard C. Spence
Fried lice oriental in origin
—has become a favorite in
American cuisine Heie’s a
trstj and nututious to
ti\ if you have nevei seived
fned rice
FRIED RICE
6 slices bacon
Vi cup sliced gieen onions
I cup chopped celery
4 -ounce can sliced mush-
rooms, drained
2 cups cooked, cold rice
2 tablespoons soy sauce
1 beaten egg
Fry bacon until cusp, diam on
paper Measme bacon drippings
and leturn *4 cup duppings to
fiypan Add green onions, cel
ery, mushrooms, and rice Cook
over moderately low heat .stir
ring frequently, 5 minutes Stir
in soy sauce. Stir beaten egg
into rice mixtuie and cook over
iow heat, stirring constantly,
just until egg is set, "about 3
minutes Remove from heat.
Ciumble bacon over rice mix
ture. Serve at once. 6 serv
ings
RICE WITH CHEESE
AND TOMATOES
medium onion
stalks celery
green pepper
tablespoons fat or oil
cups canned tomatoes (1
pound can)
cups cooked rice
cups finely chopped cheese
1
3
Chop onion, celery and green
peppei Cook in fat or oil until
lender Add tomatoes, cooked
nee and cheese Covei and cook
very slowly until cheese melts
and mixture is hot Makes 6
seivings, % cup each
WILD AND TAMP RICE
CASSEROLE
]/ > cup wild rice
2Vi cups water
Garber Oil Co.
Texaco Heuting Oil
Burner Sales & Service
MOUNT JOY, PA.
Ph. 653-1821
SUPER |
SHOES I
Self Service
2750 <. utumma Ave.
Lancaster '■
Lane. Co.'s Largest
Shoe Store
All Ist Quality
Suner Low Prices
Vi cup converted rice
2 cups hot chicken bouillon
*4 teaspoon salt
Ik teaspoon poultry seasoning
1 tablespoon margarine
Wash wild rice thoroughly un
til water is clear Diam Place
mid rice and watei in saucepan
Bung to a slow boil and let boil
approximately 15 minutes
Dram Place wild nee and con
vened nee in a IVa quart cas
serole Poui in hot chicken
bouillon Add salt, poultiy sea
soning and margarine Stir to
combine Covei tightly Bake in
a slow oven (325 degrees) 45
minutes Remove from oven and
let stand 5 to 10 minutes before
seivmg 6 seivmgs.
CURRIED ALMOND RICE
I 't cup chopped onion
Vt cup thinly sliced celery
3 tablespoons butter or mar
garine
cup slivered almonds
cups uncorked rice
teaspoons curry powder
cups boiling water
%
2
2
4
Saute onion and celery in
melted butter until tender Add
almonds, rice and curry powder
Cook until slightly brown Add
water and mix well Heat to
boiling Cover- Simmer for 14
minutes Remove fiom heat,
toss lightly and pack hot rice in
to a 1-quart mold Place mold
in hot water until icady to turn
onto a serving plate 8 seiv
ings
carrots
stalks celery
cups cooked lice
cup drained crushed pine
apple
cup sugar
tablespoons lemon juice
2
4
1
Cut up cart’ots and celeiy Mix
all ingredients well. Cover and
chill before serving (about 2
horns) Makes 6 servings
Rady-iVUxed
CONCRETE
'gv; Hslfand Concrete Products
‘ . : 'cw Holiond, Po.
FOR THE
FARM
WIFE
AND
FAMILY
RICE SALAD
HOLLAND
STONE
RICE PANCAKES
2 cups sifted flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
4 eggs, separated
2 cups milk
5 tablespoons melted shorten
ing
IV2 cups cold cooked rice
Sift together dry ingredients
Beat egg yolks until light and
lemon coloied Combine with
milk and sho> tening Add to dry
ingredients and mix well Stir
in rice Beat egg whites until
stiff but not dry Fold into nee
mixtuie Spoon or pour onto hot
griddle, making 4-inch cakes
Bake until bubbles foim on top
Turn and brown on second side.
Serve with ci earned chicken
Makes 16 4-inch cakes
RICE PUFFIN RING
2 eggs
1 cup cold cooked rice
Vs cup milk
Vs cup shredded' sharp cheese
1 cup sifted flour
2 teaspoons baking powder
1 teaspoon salt
Beat eggs with a rotary beater
until frothy Stir in nee, milk
and cheese Sift together
flour, baking powdei and salt
Sift again into rice mixture Stir
until blended Turn batter into
a greased and waxed paper lined
ung mold Bake at 425 degiees
for about 30 minutes Serve im
mediately with parsley sci ambl
ed eggs
BAKED FISH FILLETS
WITH CHEESE SAUCE
Z pounds haddock or cod fil
lets
(Salt and pepper
2 tablespoons lemon juice
2 tablespoons "butter or mar
garine
2 cups chopped onkms
3 cups medium white sauce
1 cup grated Cheddar cheese
IVs teaspoons curry powder
4 cups cooked rice
Vi teaspoon paprika
Season fish fillets with salt
and pepper Sprinkle with lemon
juice Set aside Melt butter in
skillet, add onions and saute
until tender Stir onions into
the cream sauce with grated
cheese and curry powder But
ter a shallow baking dish, spread
the rice over the bottom of the
dish, lay fillets on top Pour
sauce over fillets, sprinkle with
papuka Bake in a 400 degree
o\en foi 30 minutes Serves 6
CONCRETE
BLOCK
METAL
WINDOWS
354-2114
It’s a vest . . . it’s a beret . . .-it’s a Dynamic Duo for you
and daughter to crochet in your spare time. Smart
Mother and Daughter sets reap long and lasting- compli
ments and are so easy and fun to make. Start-with 2 strands
of knitting worsted held’ together throughout and loosely
work simple stitches to create an open work pattern. It’s
just great over a long sleeved turtleneck of the skinniest rib.
Top with matching beret-and the-New Year is yoursto-com
mand. Free instructions are available by sending a self
addressed, stamped envelope to this newspaper along with
your request for Leaflet W 971.
VEGETABLE RICE
3 cups chicken broth
IVs teaspoons salt
IVi cups uncooked rice
] a lemon
3
1 tablespoons butter or mar- tender and liquid is absorbed.
garble Remove from heat, add parsley
i teaspoons parsley flakes and celery Toss lightly with a
l! i cup diced celery fork Makes 9 servings.
Combine broth, salt, rice,
lemon and butter or margarine.
Bring to a boil; stir well and
cover. 'Reduce heat and simmer
for 14 minutes, or until nee is