Browse Items (23 total)
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Fiesta Salmon Loaf
Fiesta Salmon Loaf
1 can (15-1/2 oz.) salmon or
2 cans (7-3/4 oz.) salmon
1-1/2 cups cooked rice
1 can (8-3/4 oz.) cream-style
corn
1/3 cup chopped green pepper
2 tablespoons chopped green
onions
3 tablespoons diced green
chilies
1 cup grated Monterey Jack
cheese
1 egg, beaten
1/4 teaspoon seasoning salt
3 drops Tabasco sauce
Drain and flake salmon, reserving liquid. Combine salmon and reserved
salmon liquid with remaining ingredients. Turn into an oiled 8-1/2 x 4-1/2-
inch loaf pan. Bake at 350 degrees 1 hour. Remove from oven and let stand
5 minutes. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings.
Because the fat content in canned salmon is the polyunsaturated type, it
is recommended for those on low cholesterol diets.
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# Fiesta Salmon Loaf
## Ingredients
- 1 can (15-1/2 oz.) salmon or 2 cans (7-3/4 oz.) salmon
- 1-1/2 cups cooked rice
- 1 can (8-3/4 oz.) cream-style corn
- 1/3 cup chopped green pepper
- 2 Tbsp chopped green onions
- 3 Tbsp diced green chilies
- 1 cup grated Monterey Jack cheese
- 1 egg, beaten
- 1/4 tsp seasoning salt
- 3 drops Tabasco sauce
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Combine salmon and reserved salmon liquid with remaining ingredients.
3. Turn into an oiled 8-1/2 x 4-1/2-inch loaf pan.
4. Bake at 350 degrees for 1 hour.
5. Remove from oven and let stand 5 minutes.
6. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings. -
Pilaf
Pilafe.
fat - rice saute
1/4 onions -
1/2 cup rice
1/4 Marg -
over a cup . consomm-
or tan - juice.
cover & - till done -
simmer till done -
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# Pilaf
## Ingredients
- 2-3 Tbsp margarine
- 1/4 cup onion, diced
- 1/2 cup long grain white rice
- 1 cup + 2 Tbsp consommé or tomato juice (see Editor's Notes)
## Instructions
1. Melt margarine in a heavy saucepan over medium heat.
2. Add diced onion and sauté until softened and translucent, approximately 3-4 minutes.
3. Add dry rice and sauté, stirring constantly, until rice is lightly toasted and opaque, approximately 2-3 minutes.
4. Pour in consommé or tomato juice and bring to a boil.
5. Reduce heat to low, cover tightly, and simmer until rice is tender and liquid is fully absorbed, approximately 18-20 minutes.
6. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
## Editor's Notes
- **Margarine quantity** — original card lists "1/4" alongside margarine but the unit is ambiguous; 1/4 cup of margarine for 1/2 cup rice is excessive. 2-3 Tbsp recommended as more practical.
- **"Over a cup consomm-"** — consommé, with the word cut off. Beef or chicken consommé both appropriate; chicken produces a lighter result.
- **"Tan juice"** — interpreted as tomato juice, with "tom" hastily abbreviated. Tomato juice pilaf was a common mid-century variation producing a reddish, slightly sweet rice dish. -
Five Cup Dessert
Five Cup Dessert
1 cup cold cooked rice
1 " diced orange
1 " quartered marshmallows
1 " chopped walnut meats
1 " heavy cream, whipped
Combine ingredients, chill. Garnish with whipped
cream and orange sections.
H. Lord
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# Five Cup Dessert
*From H. Lord*
## Ingredients
- 1 cup cold cooked rice
- 1 cup diced orange
- 1 cup quartered marshmallows
- 1 cup chopped walnut meats
- 1 cup heavy cream, whipped
## Instructions
1. Combine all ingredients and chill.
2. Garnish with whipped cream and orange sections. -
Rice Indian Pudding
RICE INDIAN PUDDING
Put two tablespoons of rice to soak in ½ cup
of milk over night.
½ cup molasses
½ " Sugar
½ teas. salt
½ " ginger
½ " cinnamon
1 qt. scalded milk
Put in buttered dish and bake in moderate 350°
oven three hours. Stir several times the
first hour.
Mrs. Ethel Rickee
Sunday Nov-27-1960
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Pine Needle Club
Pine Street Congregational Church
Lewiston, Maine
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# Rice Indian Pudding
## Ingredients
- 2 Tbsp rice
- 1/2 cup milk (for soaking overnight)
- 1/2 cup molasses
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1 qt scalded milk
## Instructions
1. Put two tablespoons of rice to soak in 1/2 cup of milk overnight.
2. Combine soaked rice with molasses, sugar, salt, ginger, cinnamon, and scalded milk.
3. Put in a buttered dish and bake in a moderate oven (350°) for three hours.
4. Stir several times during the first hour. -
Fisk Pudding (Fish Pudding)
fisk pudding
(fish pudding)
1 small haddock or cod (about 5
pounds)
3/4 cup rice
2 cups water
2 cups milk
2 teaspoons salt
4 eggs, well beaten
5 cups rich milk
Butter, salt, pepper for seasoning
Boil fish in salted water (1 tea-
spoon salt to each quart of water) until
tender, about 45 minutes. Drain, skin
carefully, pick out bones, and flake finely.
Cook rice with water, milk, and salt for
20 minutes. Now put a layer of drained
rice in a well-buttered casserole. Then
add a layer of the flaked fish. Season
with butter, pepper, and salt, allowing
about 1/2 teaspoon of salt for every layer.
Continue with alternate layers of fish and
rice until casserole is two thirds full. To well-beaten eggs add milk. Pour over
rice and fish. Bake uncovered for 1 hour in a medium oven (350° F.). Serves 12.
Tested by The American Home
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# Fisk Pudding (Fish Pudding)
## Ingredients
- 1 small haddock or cod (about 5 pounds)
- 3/4 cup rice
- 2 cups water
- 2 cups milk
- 2 teaspoons salt
- 4 eggs, well beaten
- 5 cups rich milk
- Butter, salt, pepper for seasoning
## Instructions
1. Boil fish in salted water (1 teaspoon salt to each quart of water) until tender, about 45 minutes.
2. Drain, skin carefully, pick out bones, and flake finely.
3. Cook rice with water, milk, and salt for 20 minutes.
4. Put a layer of drained rice in a well-buttered casserole.
5. Add a layer of the flaked fish. Season with butter, pepper, and salt, allowing about 1/2 teaspoon of salt for every layer.
6. Continue with alternate layers of fish and rice until casserole is two thirds full.
7. To well-beaten eggs add milk. Pour over rice and fish.
8. Bake uncovered for 1 hour in a medium oven (350°F).
Serves 12. -
Hamburger Rice Casserole (Hamb. Something)
Hamb. Something 350°
Brown hamb with onion & pepper
onion soup
2½ cups tom.
1/2 or 3/4 c. rice
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# Hamburger Rice Casserole (Hamb. Something)
## Ingredients
- 1 lb ground beef (hamburger)
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 pkg dry onion soup mix (Lipton recommended)
- 1 can (28 oz) crushed or diced tomatoes
- ½ to ¾ cup long grain white rice, uncooked
## Instructions
1. Brown ground beef with chopped onion and green bell pepper in a skillet. Drain excess fat.
2. Combine browned meat mixture, onion soup mix, tomatoes, and rice in a greased baking dish. Mix well.
3. Cover tightly with foil.
4. Bake at 350°F for 1 hour, or until rice is tender and liquid is absorbed.
5. Remove foil for last 10 minutes if a browned top is desired. -
Stuffed Peppers
Stuffed Peppers
12 green bell peppers 28-ounce can tomato sauce,
2 pounds ground beef divided
2 cloves garlic, minced 1 tablespoon salt
1 onion, chopped ½ teaspoon black pepper
2 cups cooked rice 2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
Slice off the stem end of peppers and reserve for another use. Remove
the seeds and membranes from the peppers and rinse peppers inside and
out.
To parboil, use the microwave as follows. Place 4 peppers at a time
face down on a dinner plate, cover with a microwave cover and microwave
on high for 3 minutes. Repeat with remaining peppers. Place peppers face
up in a baking dish just large enough to accommodate all 12 peppers.
Meanwhile, brown ground beef in a large skillet with onion and garlic.
Drain off fat. Add rice, half of tomato sauce, salt and pepper; stir and heat
until well combined. Quickly stir in the cheese.
Fill each pepper with the beef mixture. Pour the remaining tomato
sauce evenly over the peppers and cover the baking dish tightly. Bake for 45
minutes, then uncover and bake for an additional 15 minutes. Makes 12.
Source: http://www.busycooks.about.com.
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# Stuffed Peppers
## Ingredients
- 12 green bell peppers
- 2 pounds ground beef
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 cups cooked rice
- 28-ounce can tomato sauce, divided
- 1 Tbsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese
## Instructions
1. Preheat oven to 350 degrees.
2. Slice off the stem end of peppers and reserve for another use. Remove the seeds and membranes from the peppers and rinse peppers inside and out.
3. To parboil, use the microwave as follows. Place 4 peppers at a time face down on a dinner plate, cover with a microwave cover and microwave on high for 3 minutes. Repeat with remaining peppers. Place peppers face up in a baking dish just large enough to accommodate all 12 peppers.
4. Meanwhile, brown ground beef in a large skillet with onion and garlic. Drain off fat. Add rice, half of tomato sauce, salt and pepper; stir and heat until well combined. Quickly stir in the cheese.
5. Fill each pepper with the beef mixture. Pour the remaining tomato sauce evenly over the peppers and cover the baking dish tightly.
6. Bake for 45 minutes, then uncover and bake for an additional 15 minutes. Makes 12. -
Cabbage Rolls
Cabbage Rolls
1 lb ground Chuck
large head cabbage
1/2 cup rice (uncooked)
1 small onion
2 eggs
salt and pepper
1 large onion, sliced
2 cans tomatoes
1 large can sauerkraut
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Bake 1 hour covered
oven 375 or 2 hrs. uncovered.
1. Parboil Cabbage 10 min
2. Combine Chuck, rice, grated onion
eggs, 1 tsp salt, 1/4 tsp pepper. Divide
and wrap in cabbage leaves.
3. Shred remaining cabbage and put stuffed
in bottom of casserole - Put cabbage with stem
side down Cover with sauerkraut & torn bacon at end
to pin with onion
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# Cabbage Rolls
## Ingredients
- 1 lb ground chuck
- 1 large head cabbage
- 1/2 cup rice (uncooked)
- 1 small onion
- 2 eggs
- Salt and pepper
- 1 large onion, sliced
- 2 cans tomatoes
- 1 large can sauerkraut
- Bacon (torn, to finish)
## Instructions
1. Parboil cabbage 10 minutes.
2. Combine chuck, rice, grated onion, eggs, 1 tsp salt, and 1/4 tsp pepper. Divide mixture and wrap in cabbage leaves.
3. Shred remaining cabbage and place in the bottom of a casserole dish.
4. Place stuffed cabbage rolls with stem side down over the shredded cabbage.
5. Cover with sauerkraut and torn bacon, using onion pieces to pin the rolls.
6. Bake covered at 375°F for 1 hour, or uncovered for 2 hours. -
Ground Beef Casserole
Gr. Beef Casserole
1/2 lb. gr. beef browned
1 onion sliced
Sliced potatoes - par boiled
1/3 cup rice - cooked
Cheese chopped up
1/2 pkg. frozen peas
Put layer of each in casserole
Pour celery soup over top
and bake 350°
You may put cracker crumbs on top if
desired.
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# Ground Beef Casserole
## Ingredients
- 1/2 lb. ground beef, browned
- 1 onion, sliced
- Sliced potatoes, par boiled
- 1/3 cup rice, cooked
- Cheese, chopped up
- 1/2 pkg. frozen peas
- Celery soup
- Cracker crumbs (optional)
## Instructions
1. Brown the ground beef.
2. Par boil the sliced potatoes.
3. Cook the rice.
4. Put a layer of each ingredient (ground beef, onion, potatoes, rice, cheese, and peas) in a casserole dish.
5. Pour celery soup over the top.
6. Bake at 350°.
7. You may put cracker crumbs on top if desired. -
Stuffed Peppers
Stuffed Peppers
4 halves green pepper (Parboil
1/2 lb. raw ground beef 5 mins.)
1/2 cup cooked rice
salt - pepper
chopped or instant onion
1 can tomatoe sauce
Use half can in mixture - pour
remaining sauce over peppers.
Bake 350 - 45 mins. with top on
Take top off & bake 15 mins. more
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# Stuffed Peppers
## Ingredients
- 4 halves green pepper (parboiled 5 mins.)
- 1/2 lb. raw ground beef
- 1/2 cup cooked rice
- Salt and pepper
- Chopped or instant onion
- 1 can tomato sauce
## Instructions
1. Parboil green pepper halves for 5 minutes.
2. Mix together the ground beef, cooked rice, salt, pepper, chopped or instant onion, and half the can of tomato sauce.
3. Stuff the pepper halves with the mixture.
4. Pour the remaining tomato sauce over the stuffed peppers.
5. Bake at 350°F for 45 minutes with the top on.
6. Remove the top and bake for 15 minutes more. -
Fried Rice & Shrimp
FRIED RICE & SHRIMP
in 1 one pan boil water for long grain rice.
Add rice to water & cook till just done -
(if you pinch rice is still little hard) drain &
rinse rice if want - I don't. Put back on stove
with lid on pan on high flame & shake like
popcorn for few min. Turn off - keep
covered & let cool
2nd pan has (frozen) shrimp or chicken or turkey simmer-
ing in butter. & long green onion diced completely -
even use the green portion when cooked, beat eggs add
3rd pan have on hot fire with about 3 vegetable oil
oil hot. Whip real fast & hard for couple seconds!
eggs & couple drops of water in a bowl with
a fork. Pour into hot oil and egg will
foam up and fry. Turn over. when
cooked on both sides place on plate &
cut in small squares Cook up 6 or 7
eggs - 1 at a time in this way & cut on
plate in small squares.
In 2nd pan which contains meat butter
onions - Put the cooked rice & reheat
pouring soy sauce on top mixing well.
Put small squares of egg on top of mixture & mix.
Place parsley on top & salt & pepper.
Serve with more soy sauce
ingredients
1/2 bag rice to 2 small bags of shrimp & about
a dozen eggs.
long green garden onions & parsley
makes alot - serves about 10.
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# Fried Rice & Shrimp
## Ingredients
- Long grain rice (1/2 bag)
- 2 small bags frozen shrimp (or chicken or turkey)
- Butter
- Long green garden onions, diced completely (including green portion)
- About 3 Tbsp vegetable oil
- About a dozen eggs
- Couple drops of water
- Soy sauce
- Fresh parsley
- Salt and pepper
## Instructions
1. In one pan, boil water for long grain rice. Add rice to water and cook till just done. If you pinch rice and it is still a little hard, drain and rinse rice if desired. Put back on stove with lid on pan on high flame and shake like popcorn for a few minutes. Turn off — keep covered and let cool.
2. In a 2nd pan, simmer frozen shrimp (or chicken or turkey) in butter with long green onions, diced completely — even use the green portion. When cooked, set aside.
3. In a 3rd pan, heat about 3 Tbsp vegetable oil until very hot. Whip real fast and hard for a couple seconds — beat eggs with a couple drops of water in a bowl with a fork. Pour into hot oil and the egg will foam up and fry. Turn over. When cooked on both sides, place on a plate and cut into small squares. Cook 6 or 7 eggs, 1 at a time in this way, and cut on plate into small squares.
4. In the 2nd pan which contains the meat, butter, and onions, add the cooked rice and reheat, pouring soy sauce on top and mixing well.
5. Put the small egg squares on top of the mixture and mix.
6. Place parsley on top and season with salt and pepper.
7. Serve with more soy sauce.
> Makes a lot — serves about 10.