Rice is a versatile ingredient which can be used for many different types of dishes including main dish meals, vegetable casseroles, and desserts. This week “Home on the Range” is featuring rice in its many roles with the hopes that you will try the different recipes for a rice dinner supreme! Our test kitchens have tried the porcupine recipe as well as the spinach and rice souffle and have found them both to be hearty dishes for hearty appetites. One contributor, Mrs. Ruth Fitz, from York, added some extra information on rice. She'says; * “Until about seven years ago I hardly knew you could 'feat rice in any form other than white-and that ended up in a sweet rice pudding. Then, we discovered the delicious flavor and texture of brown rice and began using it wherever a recipe called for rice. The flavor compliments any sauce we chose to serve it with. Brown rice retains the nutrient - rich bran and'germ of the grain, where white rice has them milled out. Brown rice is far superior to white, even the so-called “enriched” rice. It’s higher in protein, fiber, minerals, and vitamins (especially B vitamins.) There are three types to choose from: long grain - cooks up fluffy and light; medium grain - slightly sticky and moist; and short grain - sticky, more glutinous, great for puddings and as a binder in casseroles. Just taste-wise it’s worth a try! ” 1 pound hamburger 2 slices of diced bread 1 egg, beaten 1 cup milk Ismail onion V* cup rice , 1 teaspoon salt A 2 cups tomato juice ' Soak bread in the milk. Add beaten egg. Mix with all , other ingredients except tomato Juice. Shape into balls 1 and put into roasting pan or casserole. Pour tomato juice over the balls and cover. Bake at 350 degrees F. for one hour. 2 pounds steak 2 teaspoons salt 1 cup rice 1 quart tomato juice ' Dredge meat with flour and salt. Brown in skillet (with onions, if desired). Place browned steak in roast pan. Add water to cover. Bake in moderate oven for two hours. Cover with rice, tomato juice, and salt. Continue baking for one hour. Temperature should be 350 degree F. Serve on a platter. XXX COUNTRYSIDE CHICKEN BAKE 3 cups cooked rice 1 cup chopped celery % cup chopped onion 2 tablespoons butter 2 teaspoons parsley 0 V* teaspoon salt 1/8 teaspoon pepper 6 chicken breasts ' 110% oz. can mushroom soup % cup salad dressing V* cup milk 1 (16 oz.) can whole carrots Paprika Combine first seven ingredients and spoon into 13 x 9 inch baking dish. Top with chicken breasts. Mix together mushroom soup, salad dressing, and milk. Pour over chicken. Bake for 45 minutes at 350 degrees F. Pour one can whole carrots (drained) over chicken-rice mixture and bake for 15 minutes longer. Sprinkel with paprika and serve. XXX COMPLIMENTARY CASSEROLE % cup raw brown nee, cooked V 2 cup dry kidney or black beans, cooked 1 tablespoon butter l-% to 2 cups sliced onions 1 cup milk 2 eggs, beaten f 1 cup grated cheese 51 teaspoon salt 1 teaspoon crushed dried tarragon, optional Main dishes PORCUPINES XXX SWISS STEAK WITH RICE Mrs. Jason Rohrer East Berlin, Pa. Mrs. Luke Wise Lebanon, Pa. Barbara Wilson Littlestown, Pa. Vz teaspoon Worcestershire sauce Soak raw brown rice and kidney or black beans in water over night until tender. (1 cup canned kidney beans can be substituted for dry kidney beans.) While beans and nee are cocking, saute onions in butter until very soft. Set aside. Mix well the milk, eggs, cheese, and seasonings. Fold in onions, beans, rice. Turn mixture into oiled 10 inch pie plate. Bake at 325 degrees F. for _25 to 30 minutes or until custard has set and edges are browned. Let stand for 10 minutes. Before serving, slice into wedges. Contributed by Ruth Fitz from “Recipes for a Small Planet” XXX CHICKEN AND RICE 110% oz. can cream of chid'an soup 110% oz. can cream of celery soup % can water % cup raw long grain rice Chicken pieces Mix all ingredients well and top with desired chicken pieces. Bake at 350 degrees F. for one hour. XXX CREAMY MUSHROOM RICE l-% cups water 1 (3 oz.) can mushrooms, drained 2 tablespoons butter or margarine 2 chicken bouillon cubes l-% cups instant rice, uncooked % cup sour cream Combine water, mushrooms, butter, and bouillon cubes in saucepan. Boil and stir in rice. Cover. Remove from heat and let stand for five minutes. Stir in sour cream and serve at once. XXX HEARTY RICE MEAL 1 pound hamburger Salt and pepper 2 cups green beans 3 cups water 1 cup sliced carrots % cup uncooked rice Brown meat, salt, and pepper. Add water, carrots, beans, and rice. Simmer until vegetables are tender. Can be thickened witu .Hour if desired. Rice Side Dishes XXX PILAFF GREEK STYLE Vz cup margarine 2 cups raw long-grain rice 1 quart hot beef or chicken broth Salt and freshly ground white pepper, to taste Melt the margarine in a heavy skillet and saute the rice, stirring for five minutes or until browned. Add the broth, salt and pepper. Cover the pan with a cloth, then with a lid and simmer, without stirring, until rice has absorbed all the liquid. Makes six servings. WILD RICE MINNESOTA STYLE 4 to 5 cups chicken broth 1-% cups wild rice, washed 1-Mi cups shredded celery % cup chopped onion 1(3 o'z.) can mushrooms, drained 1 pimento, chopped Salt and freshly ground black pepper, to taste Preheat oven to moderate (375 degrees F.). Place all the ingredients except one cup of the broth in a six-cup greased casserole. Cover tightly and bake about one and one-half hours, adding more broth as necessary. XXX CHINESE FRIED RICE (Perfect lor teriyaki or barbecued roast) l-Va cups packaged precooked nee v 4 cup salad oil 1 onion, minced 2 eggs Soy Sauce Cook rice in a heavy pan according to package direc tions. In a skillet heat oil and cook onion until tender but not brown. Add eggs and scramble with onion. Next add hot nee before eggs set. Mix well Add soy sauce to taste Makes five or six servings Above two recipes by: Mrs. Chris Siegle Birdsboro, Pa. Anna Mae Hoover Ephrata, Pa. Mrs. Charles Biehl Mertztown, Pa. Lancaster Fanning, Saturday, February 11,19/8 \