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RED RICE
4 strips bacon, fried crisp (reserve drippings)
2 chopped onions
2 chopped bell peppers
1 can diced tomatoes
1 can tomato sauce
1/2 tsp Tabasco sauce
2 cups cooked rice
Salt and pepper
1/cup parmesan cheese
Saute onions and bell peppers in drippings. Add tomatoes, sauce, Tabasco, rice, seasonings and crumbled bacon. Pour into greased casserole. Sprinkle with parmesan cheese; bake at 325 for 30 minutes.
NUTTY RICE TORTA
3/4 cup cooked rice
10 oz package chopped spinach, cooked according to directions. Drained
5 beaten eggs
15 oz carton ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1/2 tsp pepper
2 tbls olive oil
1/4 cup bread crumbs
1/3 cup sliced almonds
Combine all ingredients. Bake at 350 for 30 minutes or until firm.
OVEN RICE
1 stalk chopped celery
1 chopped onion
1 diced carrot
1 1/2 cup uncooked rice
2 1/2 cups chicken broth
1 1/2 tbls butter
1/2 tsp salt
1/4 tsp garlic powder
Dash cayenne
Mix all ingredients. Pour into greased 9X13 dish. Cover and bake at 350 for 1 hour.
RICE SALAD
1 1/2 cup cooked rice
1 package LeSeuer peas in butter sauce
3/4 cup mayonnaise
1/3 cup Durkee’s sauce
3/4 tsp curry
1/2 tsp dry mustard
1 cup diced celery
1 tbls grated onion
Lightly toss all ingredients. Chill.
CHINESE SALAD
Salad:
1 10 oz package frozen English peas, cooked and drained
Small (5 oz) package yellow rice, cooked to instructions
2 1/2 pounds cooked, peeled shrimp
1 1/2 cup diced celery
1/2 cup chopped onion
1/3 pound sliced fresh mushrooms
1 can artichoke hearts, drained and sliced
Dressing:
1/2 cup oil
3 tbls cider vinegar
2 tbls soy sauce
2 tsp soy sauce
2 tsp curry
1 tsp sugar
1/2 tsp celery seed
1/2 tsp salt
1/4 cup sliced almonds
Mix salad ingredients together. Whisk together sauce and pour over salad. Refrigerate.
OYSTER AND WILD RICE CASSEROLE (excellent with turkey and dressing)
3 cups cooked long grain and wild rice
1/2 cup chopped onion
2 cups chopped celery
1/2 stick butter
1/2 cup milk
3 tbls flour
1/2 tsp salt
1/4 tsp sage
1/4 tsp thyme
1/8 tsp pepper
2 (8oz) cans fresh oysters, drained
1 stick melted butter
Ritz cracker crumbs
Saute onion an celery in butter. Add flour and cook until bubbly. Add milk and spices; stir until thickened. Add rice. Pour into buttered casserole. Soak oysters in lukewarm melted butter for 10 minutes. Pour oyster and butter over rice. Top with cracker crumbs. Bake at 350 for 45 minutes until oysters curl.
