The Algona Upper Des Moines from Algona, Iowa on March 8, 1966 · Page 18
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The Algona Upper Des Moines from Algona, Iowa · Page 18

Algona, Iowa
Issue Date:
Tuesday, March 8, 1966
Page 18
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AUSEN RICE WITH.. por centuries rice has been one of the diet mainstays of A people in all parts of the world. And today the shelves of the American supermarkets are loaded with all kinds of rice and rice products. Generally rice is available in three ways — regular converted and packaged precooked. Regular rice —the kind that has had all the outer layers removed, but has not been treated in any other way— may be short, medium or long gram. Converted rice has been treated so that it retains most of its minerals and vitamins. And precooked rice is completely cooked — all you need to do in preparation is steam the rice for a few minutes in hot water. Whichever type you select, rice is a natural for Lenten dishes. Make it into a hearty main dish for the family or give it a gourmet touch for that next company meal. 2 large onions, finely chopped 2 cloves garlic, minced 2 cans (8-ounce) tomato sauce 2 cans (6-ounce) tomato paste MOCK TACOS 2 pounds ground beef 2 cups packaged precooked rice 1 teaspoon oregano 2 teaspoons chili powder 1 tablespoon brown sugar 1 tablespoon cumin seed** 1 tablespoon salt Corn chips Variety of toppings Brown meat; add onions and garlic and cook until tender. Meanwhile cook rice in tomato sauce, tomato paste, water and seasonings according to package directions. Add meat mixture; blend thoroughly. Serve over corn chips and top with a variety of accompaniments—grated sharp Cheddar cheese, finely chopped avocado, finely chopped green onions or chives, minced ripe olives, finely chopped tomatoes, and shredded lettuce. Serves 6 to 8. **Sage may be substituted for cumin seed—reduce amount to to 2 teaspoons. TUNA STUFFED EGGS ON RICE 3 cups cooked rice ft cup mayonnaise 6 hard cooked eggs Yt teaspoon salt Yi can (7-ounce) grated 2 tablespoons margarine tuna fish Curry Sauce** Place rice in a well greased heat-resistant glass layer cake dish or other flat casserole. Remove shells from eggs; cut in half lengthwise and remove yolks. Mash yolks with fork until smooth; mix in tuna, mayonnaise and salt. Fill egg white with mixture and o arrange on top of rice, Dot rice with margarine and bake in 325 F. oven for 15 minutes. Meanwhile, prepare Curry Sauce** to serve over stuffed eggs. **To make Curry Sauce: Melt 1 A cup margarine over low heat Blend in J4 cup flour, 1 teaspoon salt and Yi teaspoon curry powder. Add 2 cups milk gradually, allowing mixture to cook up after each addition; stir constantly. Cook until thickened (about 10 minutes). Makes 6 servings. 1 can (lOYi-ounce) condensed cream of chicken soup 1 can (lOYi-ounce) condensed cream of celery soup 1 soup can water CAN-CAN CHICKEN 1 A cups packaged precooked rice 1 can (12-ounce) boned chicken OR 1 Yt cups diced cooked chicken 1 can (3-ounces) chow mein noodles** Combine all ingredients except noodles in a large skillet. Stir to mix. Bring quickly to a boil. Cover; reduce heat and simmer 7 minutes. Remove from heat; stir. Serve with the noodles. Makes 4 to 6 servings. **Note: If desired, serve with 1 can (SKz-ounce) French fried onions or 2 cups French fried onion rings instead of chow mein noodles. Heat onion rings as directed. PARSLEY RICE CUSTARD RING 3 Y^ to 4 cups cooked rice (1 1 to 2 tablespoons grated cup uncooked) on i on 2 eggs, slightly beaten 1 teaspoon Worcestershire 1 A cup melted margarine sauce Yi to 1 cup shredded 1 teaspoon salt Cheddar cheese I cup milk % to 1 cup minced parsley Carefully stir into cooked rice the remaining ingredients. Pour into well greased 1^-quart ring mold (or 2-quart casserole) Place in a pan of hot water 1 inch deep. Bake in 350° F. oven for 45 minutes to 1 hour or until silver knife inserted in center comes out clean. Unmold ring mold on warm plate and fill center with creamed anything." Makes 6 to 8 servings. GLORIFIED RICE 1 cup (9-ounce can) iy z cu p s miniature crushed pineapple • • • % cup packaged precooked rice 2 A cup water Vt teaspoon salt marshmallows 1 fully ripe, flecked-withr brown banana, diced 2 teaspoons lemon juice 1 cup heavy cream, " ' w - whipped Drain pineapple, reserving syrup. In saucepan, combine rice water, pineapple syrup and salt; mix just to moisten rice. Bring quickly to boiling; reduce heat, cover and simmer 5 minutes. Ret move from heat and let stand 5 minutes. Add marshmallows pineapple, banana, and lemon juice. Cool to room temperature. Fold- in whipped cream. Chill. Top each serving with a maraschino cherry. Makes 8 to 10 servings. QUEEN OF RICE PUDDINGS 2 cups milk, scalded 1 cup cooked rice ( 1 A cup uncooked) 3 tablespoons sugar 3 eggs, separated 1 A cup sugar 1 A teaspopn salt Yt teaspoon nutmeg Yi teaspoon vanilla Beat egg yolks slightly with }4 cup sugar, salt, nutmeg and vanilla in a medium-size bowl; stir in scalded milk. Pour over cooked nee in a greased 1-quart casserole; stir in. Set casserole in a baking pan, place in oven and pour boiling water in pan to depth of about 1 inch. Bake in 325° F. oven for 1 hour or just until a knife inserted in center comes out clean. Beat egg whites until foamy- wtute.and double in volume in medium-size bowl; beat in 3 tablespoons sugar until meringue stands in firm peaks. Swirl on top of pudding. Bake 15 minutes longer, or until meringue is golden, bpoon into dessert dishes and serve warm. Makes 6 servings MOCK WILD RICE 1 cup long grain rice ~ 2 stalks celery, cut fine 1 A cup margarine 4 cups water I smaUwton, finely 2 bouillon cubes chopped Brown rice in margarine. Add onion and celery and brown lightly. Dissolve bouillon cubes in water and add to rice/vegetable mixture. Bake in 350" F. oven for approximately 2 hours

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