Browse Items (23 total)
Sort by:
-
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. -
Barb's Turkey Soup for a Group
Card 1 Front:
Barb's Turkey Soup for a Group.
6c. boiling salted water
1t. white pepper.
2t. poultry seasoning
3 potatoes, diced.
3 lge carrots, sliced crosswise
2 celery stalks.
2 medium onions
3 cups diced, leftover turkey.
Bring mixture to boil, turn heat to simmer. Simmer 40 min.
covered.
Add 1/2c rice to broth, add a little more water if needed.
→ plus 2 tablespoons butter. Cover again.
Simmer 20 minutes until rice is done. Serve hot.
Serves 6.
Card 1 Back: blank
---
# Barb's Turkey Soup for a Group
*Recipe from the kitchen of Barb*
*Serves 6*
## Ingredients
- 6 cups boiling salted water (~1 tsp salt)
- 1 tsp white pepper
- 2 tsp poultry seasoning
- 3 potatoes, diced
- 3 large carrots, sliced crosswise
- 2 celery stalks
- 2 medium onions
- 3 cups diced, leftover turkey
- 1/2 cup rice
- 2 Tbsp butter
## Instructions
1. Combine salted water, white pepper, poultry seasoning, potatoes, carrots, celery, onions, and diced turkey in a pot.
2. Bring mixture to a boil, then turn heat to simmer.
3. Simmer covered for 40 minutes.
4. Add 1/2 cup rice and 2 Tbsp butter to the broth. Add a little more water if needed. Cover again.
5. Simmer 20 minutes until rice is done.
6. Serve hot. -
Baked Chicken à Mangé & Rice
Baked Chicken à Mangé Washburn
& Rice 5/20/77
1 c. rice uncooked
2 c. water
1 can cr. of chicken soup
1 t. curry powder
1 t. accent
1 t. salt
2 T. butter
} mix together
place in large saucepan
or baking dish w/cover
1 cut up chicken (2-3 lb), brown in butter
lay chicken on top of mixture
sprinkle tops with season salt and paprika
Bake in 375° oven, covered 1 hr, or until chicken
is done.
Card 1 Back: blank
---
# Baked Chicken à Mangé & Rice
*Recipe from the kitchen of Washburn — May 20, 1977*
## Ingredients
- 1 cup rice, uncooked
- 2 cups water
- 1 can cream of chicken soup
- 1 tsp curry powder
- 1 tsp Accent (MSG)
- 1 tsp salt
- 2 Tbsp butter
- 1 cut-up chicken (2–3 lb), browned in butter
- Seasoned salt, to taste
- Paprika, to taste
## Instructions
1. Mix together the rice, water, cream of chicken soup, curry powder, Accent, salt, and butter.
2. Place mixture in a large saucepan or baking dish with a cover.
3. Brown the cut-up chicken in butter.
4. Lay the browned chicken on top of the rice mixture.
5. Sprinkle tops of chicken with seasoned salt and paprika.
6. Bake in a 375°F oven, covered, for 1 hour or until chicken is done.
## Editor's Notes
- **"à Mangé"** — French phrase appearing in the title; likely a family or source name rather than a culinary term, as "à manger" (to eat) would be unusual in this context. -
Raisin Rice Pudding
Card 1 Front:
Raisin Rice Pudding
1/2 c. raisins
2 c. boiled rice
1/2c. sugar
1/4t. salt
2 well-beaten eggs
3 c. scalded milk
1 t. vanilla
nutmeg sprinkled on top.
Combine ingredients. Pour into greased
casserole. Place in pan of water and bake
at 350°F, 1 hour.
Card 1 Back: blank
---
# Raisin Rice Pudding
## Ingredients
- 1/2 cup raisins
- 2 cups boiled rice
- 1/2 cup sugar
- 1/4 tsp salt
- 2 well-beaten eggs
- 3 cups scalded milk
- 1 tsp vanilla
- Nutmeg, sprinkled on top
## Instructions
1. Combine all ingredients.
2. Pour into a greased casserole dish.
3. Place casserole in a pan of water (water bath/bain-marie).
4. Bake at 350°F for 1 hour. -
Meatball Jambalaya
Card 1 Front:
Meatball Jambalaya
1 can (8-10oz) tomatoes, cut up
1 c. rice
About 1½ c. water
1 med. green pepper , cut in 1" squares (2/3 c.)
½ c. chopped onion
1 clove garlic, crushed
1½ t. salt
1 t. oregano
½ t. thyme
1 Bay leaf
1½ lb. ground beef
½ c. soft bread crumbs
½ c. milk
1 egg
¼ t. pepper.
Combine: tomatoes, rice gr. pepper, onion,
garlic, 3/4 t salt, oregano, thyme, bay
leaf in 3 qt casserole. In large bowl
mix remaining ingredients & shape into
1½-2 " balls & place in casserole.
Cover and bake in 350° oven 1 Hour
& 15 min or until rice is tender,
stirring occasionally. (IF after 45 min
rice is dry, add ¼ c. boiling water.)
Makes 6 servings.
NOTE: Casserole can be frozen
after baking.
Card 1 Back: blank
---
# Meatball Jambalaya
*Makes 6 servings*
## Ingredients
### Casserole Base
- 1 can (8–10 oz) tomatoes, cut up
- 1 cup rice
- About 1 1/2 cups water
- 1 medium green pepper, cut in 1" squares (2/3 cup)
- 1/2 cup chopped onion
- 1 clove garlic, crushed
- 3/4 tsp salt
- 1 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf
### Meatballs
- 1 1/2 lb ground beef
- 1/2 cup soft bread crumbs
- 1/2 cup milk
- 1 egg
- 3/4 tsp salt (remaining from the 1 1/2 tsp total)
- 1/4 tsp pepper
## Instructions
### Casserole Base
1. In a 3-quart casserole, combine tomatoes, rice, green pepper, onion, garlic, 3/4 tsp salt, oregano, thyme, and bay leaf.
### Meatballs
1. In a large bowl, mix remaining ingredients (ground beef, bread crumbs, milk, egg, remaining 3/4 tsp salt, and pepper).
2. Shape into 1 1/2–2" balls and place in casserole.
### Assembly
1. Cover and bake in a 350°F oven for 1 hour and 15 minutes, or until rice is tender, stirring occasionally.
2. If after 45 minutes the rice is dry, add 1/4 cup boiling water.
> **Note:** Casserole can be frozen after baking. -
Grandma's Rice Pudding / Vanilla Sauce
GRANDMA'S RICE PUDDING THE TAMPA TRIBUNE
2 cups milk ½ cup sugar
3 eggs 1 teaspoon vanilla
1 cup cooked rice raisins
Vanilla Sauce
Combine milk, sugar, eggs and vanilla. Place
1 TB. cooked rice and a few flumped raisins in
the bottom of each of 8 custard cups. Fill
with custard.
Place cups in a pan of water and bake at 375
degrees about 30 minutes or until a silver
knife inserted in the center of the custard
comes out clean. Do not overbake.
Cool, turn onto serving dishes and top with
vanilla sauce.
Card 1 Back: blank
Card 2 Front:
VANILLA SAUCE THE TAMPA TRIBUNE
TO BE SERVED WITH "GRANDMA'S RICE PUDDING"
1 cup milk ¼ cup sugar
1 egg, beaten ½ teaspoon vanilla
1½ teaspoons corn starch dissolved in a small
amount of the milk
Bring milk to a boil. Add sugar, corn starch
and egg. Cook one minute, stirring. Add va-
nilla. Cool. Then ladle over rice pudding.
Makes eight servings.
Card 2 Back: blank
---
# Grandma's Rice Pudding and Vanilla Sauce
*Two recipes on one The Tampa Tribune clipping card*
*Makes 8 servings*
---
# Grandma's Rice Pudding
*The Tampa Tribune*
*Makes 8 servings*
## Ingredients
- 2 cups milk
- 3 eggs
- 1 cup cooked rice
- 1/2 cup sugar
- 1 tsp vanilla
- Raisins (a few, plumped)
## Instructions
1. Combine milk, sugar, eggs, and vanilla.
2. Place 1 Tbsp cooked rice and a few flumped raisins in the bottom of each of 8 custard cups.
3. Fill with custard mixture.
4. Place cups in a pan of water and bake at 375°F about 30 minutes, or until a silver knife inserted in the center of the custard comes out clean. Do not overbake.
5. Cool, turn onto serving dishes, and top with Vanilla Sauce.
---
# Vanilla Sauce
*The Tampa Tribune — to be served with "Grandma's Rice Pudding"*
*Makes 8 servings*
## Ingredients
- 1 cup milk
- 1 egg, beaten
- 1 1/2 tsp cornstarch, dissolved in a small amount of the milk
- 1/4 cup sugar
- 1/2 tsp vanilla
## Instructions
1. Bring milk to a boil.
2. Add sugar, cornstarch mixture, and egg.
3. Cook one minute, stirring.
4. Add vanilla.
5. Cool, then ladle over rice pudding. -
Chicken Casserole
Chicken Casserole
(From kitchen of Pres. & Sis. Kimball)
2 cups cooked rice (½ cup uncooked)
2 cups cooked chicken
1 cup chopped celery
1 can cream of mushroom soup
1 can cream of chicken soup
2 hard boiled eggs
¼ cup finely chopped onion
(Saute' in butter with celery)
Put in layers in baking dish.
Bake at 350° for 30 Min.
Back: blank
---
# Chicken Casserole
*Recipe from the kitchen of Pres. & Sis. Kimball*
## Ingredients
- 2 cups cooked rice (1/2 cup uncooked)
- 2 cups cooked chicken
- 1 cup chopped celery
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 hard boiled eggs
- 1/4 cup finely chopped onion
## Instructions
1. Sauté the finely chopped onion in butter together with the chopped celery.
2. Put all ingredients in layers in a baking dish.
3. Bake at 350°F for 30 minutes.
## Editor's Notes
- **"Pres. & Sis. Kimball"** — "Pres." is an abbreviation for "President" and "Sis." for "Sister," titles consistent with LDS (Latter-day Saint) church usage. This likely refers to Spencer W. Kimball and his wife Camilla, who served as LDS Church President from 1973–1985.
- **Egg preparation** — The 2 hard boiled eggs are listed as ingredients but no instruction is given for how they are incorporated (sliced, chopped, layered whole, etc.). The instruction to layer all ingredients in the dish is assumed to include them. Readers may wish to slice or chop them before layering. -
Curried Casserole (Turkey, Chicken or Veal)
CURRIED CASSEROLE
(TURKEY, CHICKEN OR VEAL)
3 cups cooked rice
1 medium onion, chopped
1 tart apple, diced
¼ cup butter or margarine
¼ cup flour
1 to 2 teaspoons curry powder
1 teaspoon salt
¼ teaspoon powdered ginger
1 cup milk
1 cup turkey or chicken broth, or 1 cup water
plus 1 chicken bouillon cube
2 cups cubed cooked turkey, chicken or veal
Chopped parsley
Cook rice according to directions on package. Pan-fry
onion and apple in butter or margarine in a large skillet
until onion is transparent, but not browned. Combine
flour, curry powder, salt and ginger and sprinkle over
the onion and apple. Stir to blend. Add milk and broth
gradually; stir and cook until thickened. Simmer gently 2
or 3 minutes. Add turkey, chicken or veal. Heat. Taste
and add more curry powder if desired.
Place cooked rice in a shallow 1½ or 2 quart casserole.
Pour curry mixture over rice. Sprinkle chopped parsley
over curry. Bake in a slow oven, 325 degrees, for 30
minutes or until bubbly. Serve hot with two or three
condiments, such as chutney, chopped peanuts, finely
chopped hard-cooked eggs or chopped cooked bacon.
Yields 6 to 8 servings.
Back: blank
---
# Curried Casserole (Turkey, Chicken or Veal)
*Yields 6 to 8 servings*
## Ingredients
- 3 cups cooked rice
- 1 medium onion, chopped
- 1 tart apple, diced
- 1/4 cup butter or margarine
- 1/4 cup flour
- 1 to 2 tsp curry powder
- 1 tsp salt
- 1/4 tsp powdered ginger
- 1 cup milk
- 1 cup turkey or chicken broth, or 1 cup water plus 1 chicken bouillon cube
- 2 cups cubed cooked turkey, chicken, or veal
- Chopped parsley
## Instructions
1. Cook rice according to directions on package.
2. Pan-fry onion and apple in butter or margarine in a large skillet until onion is transparent, but not browned.
3. Combine flour, curry powder, salt, and ginger and sprinkle over the onion and apple. Stir to blend.
4. Add milk and broth gradually; stir and cook until thickened. Simmer gently 2 or 3 minutes.
5. Add turkey, chicken, or veal. Heat. Taste and add more curry powder if desired.
6. Place cooked rice in a shallow 1 1/2 or 2 quart casserole.
7. Pour curry mixture over rice. Sprinkle chopped parsley over curry.
8. Bake in a slow oven at 325°F for 30 minutes or until bubbly.
9. Serve hot with two or three condiments, such as chutney, chopped peanuts, finely chopped hard-cooked eggs, or chopped cooked bacon. -
Corn & Rice
Corn & Rice (Do not serve
with potatoes
1 layer of rice (cooked)
1 layer of corn
1 .. of green peppers-
White sauce
1½ tb sp flour
1½ .. .. fat.
pinch salt
1C. milk pour white sauce
Back:
over dish and grate a
litte cheese over top and
bake.
---
# Corn & Rice
## Ingredients
### Layers
- 1 layer of rice (cooked)
- 1 layer of corn
- 1 layer of green peppers
### White Sauce
- 1 1/2 Tbsp flour
- 1 1/2 Tbsp fat
- Pinch of salt
- 1 cup milk
### Topping
- A little cheese, grated
## Instructions
1. Do not serve with potatoes (note from author).
2. Layer cooked rice, corn, and green peppers in a baking dish.
3. Prepare white sauce: combine flour, fat, and salt; gradually add milk and cook until thickened.
4. Pour white sauce over the layered dish.
5. Grate a little cheese over the top.
6. Bake until done. -
Broccoli Rice Casserole
BROCCOLI RICE CASSEROLE
1½ cups brown rice
• Salt to taste
2 tablespoons vegetable oil
1 large onion, chopped
2 large cloves garlic, minced
½ teaspoon dillweed
1 teaspoon thyme
1 teaspoon oregano
½ bunch parsley, chopped
½ pound mushrooms, sliced
1 green pepper, sliced
2 pounds broccoli, with
tough stalks removed,
remainder sliced thin
½ cup unsalted cashews
½ pound Gruyere cheese,
grated
¼ cup freshly grated
Parmesan cheese
½ pint sour cream
Preheat oven to 350 degrees.
In heavy saucepan with tight-
fitting lid, combine rice with 3 cups
water and dash of salt. Bring to boil,
reduce heat and simmer for about
45 minutes.
Heat oil in large skillet. Saute
onion, garlic, dill, thyme and orega-
Over
Back:
no until onions start to wilt. Then
add parsley, mushrooms and green
pepper. Stir 1 or 2 minutes and add
broccoli. Stir often.
As soon as broccoli changes col-
or and becomes tender but is still
crisp, add nuts and remove from
heat.
Spread cooked rice in 9-by-13-
inch baking dish. Cover with vege-
table-nut mixture, then with
cheeses, and finally with sour
cream. Bake for 20 minutes, until
mixture is bubbly and cheese has
melted. Yields 10 servings.
---
# Broccoli Rice Casserole
## Ingredients
- 1 1/2 cups brown rice
- Salt to taste
- 2 Tbsp vegetable oil
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 1/2 tsp dillweed
- 1 tsp thyme
- 1 tsp oregano
- 1/2 bunch parsley, chopped
- 1/2 pound mushrooms, sliced
- 1 green pepper, sliced
- 2 pounds broccoli, tough stalks removed, remainder sliced thin
- 1/2 cup unsalted cashews
- 1/2 pound Gruyere cheese, grated
- 1/4 cup freshly grated Parmesan cheese
- 1/2 pint sour cream
## Instructions
1. Preheat oven to 350 degrees.
2. In a heavy saucepan with a tight-fitting lid, combine rice with 3 cups water and a dash of salt. Bring to a boil, reduce heat, and simmer for about 45 minutes.
3. Heat oil in a large skillet. Sauté onion, garlic, dill, thyme, and oregano until onions start to wilt.
4. Add parsley, mushrooms, and green pepper. Stir 1 or 2 minutes and add broccoli. Stir often.
5. As soon as broccoli changes color and becomes tender but is still crisp, add nuts and remove from heat.
6. Spread cooked rice in a 9-by-13-inch baking dish. Cover with the vegetable-nut mixture, then with cheeses, and finally with sour cream.
7. Bake for 20 minutes, until mixture is bubbly and cheese has melted.
8. Yields 10 servings. -
Boiled Rice / Steamed Rice
Boiled Rice 4 cups
1 cup rice 1 tsp salt
8-12 cups boiling water
method
① bring water and salt to boiling point in large
kettle ② look over rice and remove any foreign particles
then wash ③ stir rice into boiling water and boil
vigorously until a kernel pressed between the
fingers leaves no hard center 25-30 min.
Steamed Rice
1 cup rice 4 cups boiling water
Back:
1 tsp salt
method
① bring water & salt to boiling point in top of double boiler ② add
washed rice to boiling water cook for 5 minutes over direct
flame ③ place over hot water cook 50-60 minutes
---
# Boiled Rice and Steamed Rice
## Boiled Rice
*Yield: 4 cups*
### Ingredients
- 1 cup rice
- 8–12 cups boiling water
- 1 tsp salt
### Instructions
1. Bring water and salt to boiling point in large kettle.
2. Look over rice and remove any foreign particles, then wash.
3. Stir rice into boiling water and stir vigorously until a kernel pressed between the fingers leaves no hard center, 25–30 minutes.
## Steamed Rice
### Ingredients
- 1 cup rice
- 4 cups boiling water
- 1 tsp salt
### Instructions
1. Bring water and salt to boiling point in top of double boiler.
2. Add washed rice to boiling water; cook for 5 minutes over direct flame.
3. Place over hot water; cook 50–60 minutes. -
Hungarian Stew
Hungarian Stew
6 Pork chops
6 tb sp uncooked rice
1½ C tomatoes
¼ tsp pepper
2 onions
2 c. water
Sear the pork chops in hot
Back:
frying pan. Place in a
buttered casserole and put
1 tb sp uncooked rice on each
chop. Slice onions on top.
Sprinkle with salt + pepper
and pour tomatoes + hot
water over chops. Bake for 3 h.
---
# Hungarian Stew
## Ingredients
- 6 pork chops
- 6 Tbsp uncooked rice
- 1 1/2 cups tomatoes
- 1/4 tsp pepper
- 2 onions
- 2 cups water
- Salt, to taste
## Instructions
1. Sear the pork chops in hot frying pan.
2. Place in a buttered casserole and put 1 Tbsp uncooked rice on each chop.
3. Slice onions on top.
4. Sprinkle with salt and pepper.
5. Pour tomatoes and hot water over chops.
6. Bake at 300F for 3 hours.