Browse Items (4 total)

• 
  Textcategory:Sidedecade:1960s...6 more

  Fiesta Rice

  Fiesta Rice
  
  1/2 cup oleo
  1 medium onion chopped
  1 3/4 cup frozen peas
  1/2 cup of Celery
  1/2 cup of s chopped red peppers
  3/4 chicken broth
  1/2 teaspoon dry thyme
  1/4 teaspoon of Cayenne pepper
  3 cup of go cooked Rice
  melt butter in large fry pan
  over medium heat. add onion
  Cook till tender about 5 minutes
  Stir in peas red peppers, Chicken
  broth thyme Cayenne. Cover
  cook till pea are tender and
  mixture is hot toss with rice
  
  ---
  
  # Fiesta Rice
  
  ## Ingredients
  
  - 1/2 cup oleo (margarine)
  - 1 medium onion, chopped
  - 1 3/4 cups frozen peas
  - 1/2 cup celery
  - 1/2 cup chopped red peppers
  - 3/4 cup chicken broth
  - 1/2 tsp dry thyme
  - 1/4 tsp cayenne pepper
  - 3 cups cooked rice
  
  ## Instructions
  
  1. Melt the oleo in a large frying pan over medium heat. Add the onion and cook until tender, about 5 minutes.
  2. Stir in the peas, red peppers, celery, chicken broth, thyme, and cayenne. Cover.
  3. Cook until the peas are tender and the mixture is hot.
  4. Toss with the rice.
• 
  Textcategory:Appetizercuisine:American...7 more

  Cheese Logs

  Cheese Logs
  Serves: several Ann Wilson
  
  2 lbs Velveeta cheese 1 8 oz pkg
  1 1/2 t garlic salt cream cheese
  1 t cayenne pepper 1 cup chopped
  pecans.
  
  Grate cheese & let stand at room
  temperature for awhile. Mix cheese
  with cream cheese & rest of
  ingredients best to mix with hands
  Make into log the size desired.
  Roll lightly in chili powder.
  Wrap in saran wrap &
  put in refrigerator. Keeps well for
  quiet awhile.
  
  Card 1 Back: blank
  
  ---
  
  # Cheese Logs
  
  *Recipe from the kitchen of Ann Wilson*
  
  *Serves several*
  
  ## Ingredients
  
  - 2 lbs Velveeta cheese
  - 1 1/2 tsp garlic salt
  - 1 tsp cayenne pepper
  - 1 (8 oz) package cream cheese
  - 1 cup chopped pecans
  - Chili powder, for rolling
  
  ## Instructions
  
  1. Grate the Velveeta cheese and let it stand at room temperature for a while.
  2. Mix the cheese with the cream cheese and the rest of the ingredients. It is best to mix with your hands.
  3. Shape into logs of the desired size.
  4. Roll lightly in chili powder.
  5. Wrap in plastic wrap (Saran wrap) and refrigerate. Keeps well for quite a while.
• 
  Textcategory:Maincuisine:American...10 more

  Smothered Shrimp

  SMOTHERED SHRIMP FLORIDA SEAFOOD
  FLORIDA DEPARTMENT OF NATURAL RESOURCES
  Bureau of Marketing and Extensions Services
  3900 Commonwealth Blvd.
  Tallahassee Florida 32303
  
  1 lb. medium shrimp, peeled and deveined, fresh/
  frozen
  1 lg. Spanish onion, coarsely chopped
  1 green pepper, seeded/coarsely chopped
  1 cup margarine
  1 can (8 Oz.) tomato sauce
  1 can (10 3/4 oz.) condensed cr. of celery soup
  1 tablespoon lemon juice
  1/8 teaspoon Worcestershire sauce
  
  Card 1 Back:
  1/8 tsp. cayenne pepper
  3 cups cooked yellow rice
  
  Thaw shrimp if frozen. Melt margarine in a 10"
  fry pan over medium heat. Saute onions & green
  pepper until tender. Add tomato sauce and cook
  until mixture bubbles. Add soup, lemon juice,
  garlic juice, Worcestershire sauce, and cayenne.
  Simmer 5-6 minutes, stirring occasionally.
  Add shrimp and cook for 10-12 minutes. Serve
  over rice.
  
  Makes 6 servings.
  
  ---
  
  # Smothered Shrimp
  
  *Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
  
  *Makes 6 servings*
  
  ## Ingredients
  
  - 1 lb. medium shrimp, peeled and deveined, fresh or frozen
  - 1 large Spanish onion, coarsely chopped
  - 1 green pepper, seeded and coarsely chopped
  - 1 cup margarine
  - 1 can (8 oz.) tomato sauce
  - 1 can (10 3/4 oz.) condensed cream of celery soup
  - 1 Tbsp lemon juice
  - 1/8 tsp Worcestershire sauce
  - 1/8 tsp cayenne pepper
  - 3 cups cooked yellow rice
  
  ## Instructions
  
  1. Thaw shrimp if frozen.
  2. Melt margarine in a 10" fry pan over medium heat.
  3. Sauté onions and green pepper until tender.
  4. Add tomato sauce and cook until mixture bubbles.
  5. Add soup, lemon juice, garlic juice, Worcestershire sauce, and cayenne.
  6. Simmer 5–6 minutes, stirring occasionally.
  7. Add shrimp and cook for 10–12 minutes.
  8. Serve over rice.
• 
  Textcategory:Otherdecade:1950s...7 more

  Chili Sauce

  Chili Sauce. (Mrs. Blooms recipe)
  1 pk. ripe tomatoes
  2 c. chopped onions 1 tbsp cinnamon
  3 " green peppers 1 " ginger
  3 c. sugar 1 " nutmeg
  1/2 c. salt 1 tsp or a little
  1 1/2 qts vinegar less of cayenne
  pepper.
  
  Back: blank
  
  ---
  
  # Chili Sauce
  
  *Recipe from the kitchen of Mrs. Bloom*
  
  ## Ingredients
  
  - 1 peck ripe tomatoes
  - 2 cups chopped onions
  - 3 cups green peppers
  - 3 cups sugar
  - 1/2 cup salt
  - 1 1/2 qts vinegar
  - 1 Tbsp cinnamon
  - 1 Tbsp ginger
  - 1 Tbsp nutmeg
  - 1 tsp cayenne pepper (or a little less)
  
  ## Instructions
  
  1. Combine all ingredients.
  2. Cook and process as desired for chili sauce.