Green Rice casserole

Here is a what I think of a main dish for the day............

Green Rice Casserole
Mrs. Lloyd Layton

3 cups cooked rice
1 cup parsley, chopped
1/2 cup cheddar cheese, grated
1/3 cup onion, chopped
1/4 cup green pepper, chopped
1 clove garlic
1 can ( 14 1/2 oz) evaporated milk'
1/2 cup vegetable oil
1 Tablespoon salt
1/2 teaspoon pepper
Juice and grated rind on 1 lemon

Mix rice, parsley, cheese, onion, green pepper and garlic in 2 -quart greased casserole. Blend rest of ingredients and mix into rice. Sprinkle with paprika and bake 45 minutes at 350 degrees. Mixture should be like soft custard.

/rice and Chicken

Sorry about the late post for today, but after all it is  Labor Day....any who, here is the recipe for today....

Rice and Chicken
Mrs. Marilyn Merrick

1 cup uncooked long grain rice
1 can cream of chicken soup
1 can onion soup
1 can water
1 chicken, cut in serving pieces

Mix rice, soups, and water in flat baking dish. Arrange uncooked chicken on top. bake uncovered for 2 1/2 hours at 300 degrees.

# This recipe is from 1968.

Mock Chow Mein

Here is another recipe from 1968....

Mock Chow Mein
Mrs. Leroy Lamson

1 pound ground beef
3 small onions, chopped
1 1/2 cups celery, chopped
1 or 2 cans pimientos, cut finely
3/4 cup raw rice
2 oz soy sauce
1 can mushroom soup
3 cans water
1 teaspoon salt

Brown beef in heavy pan. Add onions, celery, pimientos and salt. Cook in covered pan until tender. Add rice, soy sauce, mushrooms soup and water. Stir well. Bake 1 hour at 350 degrees.

Blue And Gold Parfaits

Here is a second recipe for your pleasure since I didn`t post yesterday. Blue and Gold Parfaits Mrs. Charles Brown 1 12-oz can ( 1 1/2 cups) unsweetened pineapple juice 1/4 cup sugar 1 Tablespoon butter 1 cup precooked rice 1/8 teaspoon salt 2 egg yolks, beaten 1 teaspoon lemon peel, grated 2 egg whites, stiffly beaten 1/2 cup heavy cream, whipped 1 No. 2 can blueberry pie filling Combine pineapple juice, sugar, rice, salt and butter in heavy saucep[an. Bring to a boil and cook 10 minutes, stirring constantly. Add small amount of hot mixture to beaten egg yolks. Stir in hot mixture. Return to heat for 1 minutes or 2 minutes, stirring constantly. Add lemon peel. Cool. Fold beaten beaten egg whites and whipped cream into cooled rice mixture. Layer rice mixture abd blueberry pie filling into parfait glasses. Chill. Mskes 8 servings..

Sweet and Hot Chicken

This recipe was the award winner in the main dish catergory of the Kansan`s Silver Spoon Cookbook of 1968, It was published May 31, 1968.I did do things alittle different when I made it though.

Sweet and Hot Chicken
Mrs. Vincent C. Solomon

1/2 cup butter ( used Margarine)
1/2 cup red current jelly ( or light colored tart jelly)
1/4 cup Worcestershire sauce
1 large clove garlic, minced
1 Tablespoon mustard
1 teaspoon powdered ginger
1 cup orange juice
3 dashes Tabasco sauce
1 quartered chicken or 2 to 4 cornish hens( I used chicken tenders)

Combine all ingredients, except chickens and heat, stirring until jelly is melted and sauce is smooth. Cool. Place chicken in baking dish and pour sauce over it and let marinate over night. Turn occussionally. ( I only marinated it for 6 hours)

Topping 4 Tablespoons butter
2 Tablespoon mustard
1/4 cup brown sugar

Combine these ingredients and spread over chicken the next morning. Place lid on baking dish and cook1 hour at 350 degrees. Uncover and increase temperature to 400 degrees. Baste frequently until chicken is even dark brown. Serve with rice.

Glorified Rice

Ok, I am not a big fan of rice, but here is a recipe from 1967.

Glorified Rice
Mrs. Ester L. Mason

2 package lemon gelatin
1 pint pineapple juice
1 pint hot water
4 cups cold boiled rice
1 pint whipping cream
8 Tablespoon sugar

Dissolve gelatin in hot water. Add pineapple juice and chill. when cold, whip to consistency of whipped cream .Add rice, sugar and whipped cream . place in refrigerator . The rice will settle to bottom, so when mixture starts to thicken, stir slightly. Refrigerate until jelled.

Creole Salad

Here is a salad recipe from 1967.

Creole Salad
Mrs. Dan Peterson

4 cups boiling water
2 cups rice
3 medium tomatoes , cut up
1 cucumber ,diced
1 green pepper, diced
1 medium onion,diced
mayonnaise

Add rice to boiling water. cover tightly and cook on low heat for about 15 minutes, until rice absorbs all liquid. cool. Add tomatoes, cucumber, green pepper and onion. Salt and pepper to taste. Mix well with mayonnaise. Celery may be added.

Spanish Meat patties

Here is another recipe from 1967, one day we will be done with 1967, maybe I just need to throw in one from something else everyone once in a while.


Spanish Meat Patties
Mrs. Claude A. Coffey

1 egg
2 cups rice, cooked
1 pound ground beef
1 to 1 1/2 teaspoon salt
pepper
3/4 cup onion, chopped
1 small clove garlic, minced
1/2 cup green pepper
3 Tablespoons flour
2 teaspoon chili powder
1 teaspoon paprika
3 cups tomato juice
1/2 cup ripe olives

Beat egg. Combine rice, salt and pepper. Blend and shape into patties 12 patties. Fry until brown on both sides. Remove from frying pan. Fry onion, garlic and green pepper until onion has wilted, but not brown. Blend in flour, chili powder, paprika and salt. Add tomato juice and boil 5 minutes, stirring constatnly. add olives . Add meat patties. Cover and cook slowly, about 15 minutes. Serves 6.

Wild rice Pancakes with chicken and mushrooms

Here is another recipe from 1967 with mushrooms.....mmmmmm yummy

Wild Rice Pancakes with Chicken and Mushrooms
Mrs. F. N. Replogle

creamed chicken and mushrooms

1 1/2 cups chicken , cooked and diced
1 can sliced mushrooms ( 2 oz)
2 Tablespoons butter
1 can mushroom soup
1 cup thin cream
1 teaspoon onion, chopped
1 teaspoon parsley, chopped
1 teaspoon salt
1 Tablespoon sherry, optional

Saute mushrooms in butter. Add soup, mixed with cream, onion, parsley and seasoning and chicken. If using sherry , add just before serving.

Wild Rice Pancakes

1 cup buttermilk pancake mix
1 1/2 cups milk
1 egg
1 Tablespoon butter, melted
1 cup wild rice, cooked

Add milk to pancake mix. Add unbeaten egg and butter. Stir together, but do not over mix. Fold in rice. Use 1/3 cup batter for each pancake. Fry over medium heat, turning only once. Place 2 Tablespoons chicken mixture in center of each pancake. Fold over sides and add rest of mixture on top. Serves 4 to 6.