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
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Lancaster Farming did some recipe testing this
week, trying out the Porcupine and Rice and
Spinach Souffle recipes.
Vegetable dishes
XXX
SPANISH GREEN BEANS
2 tablespoons margarine
2 onions, thinly sliced
% cup uncooked rice
1 pint tomatoes and juice
1/8 teaspoon black pepper
1 pint cut cooked green beans
1 teaspoon salt
Vz cup water
Melt margarine in a two-quart saucepan. Add onions
and cook until soft. Sprinkle rice over onions. Cut up
tomatoes. Pour over the rice. Add green beans, pepper,
salt, and water. Cover and simmer untOTice is tender (30
to 35 minutes). Add more water if mixture cooks dry.
Mrs. Jason Rohrer
East Berlin, Pa.
xzx
SPINACH AND RICE SOUFFLE
2 tablespoons butter
3 tablespoons flour
%cupmilk
M: pound Cheddar cheese
4 slightly beaten egg yolks
% teaspoon salt
1 cup cooked rice
M; cup cooked, chopped spinach (drained)
4 egg whites
Melt butter in medium saucepan. Remove from heat
and blend in flour until smooth. Gradually stir in % cup
milk. Cook, stirring until thickened. Stir in Vz pound
Cheddar cheese until melted. Combine egg yolks and salt.
Stir a little cheese sauce into yolks, then slowly add yolks
to cheese sauce. Remove from heat. Fold cooked rice and
drained chopped spinach into cheese and egg mixture.
Beat egg whites until stiff, but not dry. Fold gently into
spinach mixture with rubber spatula. Pour into greased 1-
% quart casserole. Bake at 325 degrees F. for 40 minutes.
Reduce to 250 degrees F. to keep in oven longer.
’ Desserts
GLORIFIED RICE
1 cup cooked rice, cooled
% cupsugar
1 can (13-% oz.) crushed pinapple, drained
% teaspoon vanilla
% cup miniature marshmallows
2 tablespoons drained chopped maraschino cherries
1 cup chilled whipping cream, whipped.
Mix together rice, sugar, pineapple, and vanilla. Stir in
marshmallows and cherries. Fold in whipped cream.
Makes six to eight servings.
XXX
RICE PANCAKES
1 cup warm boiled rice
1 cup milk
2 eggs separated
x k teaspoon salt
2 tablespoons melted butter
% cup flour, sifted
2 teaspoons baking powder.
Combine nee, salt, milk, butter, and egg yolks. Stir in
sifted flour and baking powder. Fold in stiffly beaten egg
whites. Bake on hot greased griddle.
Mrs. Luther Jones
Hunlock Creek, Pa.
(Turn to Page 60)
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Ruthßuoss
Blain,Pa.