The Oregon Statesman Recipe Section. February 24, 1935
Rice Uses Manifold arid Dishes Delectable Where it is Served
Page Sbc
First Prize Winner
Gladys Hamel
1305 S. Slimmer
Salmon-Rice Pyramid
1 eap rtee
1 qeart boalllon
4 teblespooaa finely shopped ealoa j
5 mashed whit pepper seeds
2 or t medinm pieces of kippered sal
1 e
1 sap grated cheooo and bread ernmba
)a enp batter
Boil rice In bouillon until veil
done. Heat onion with some bat
ter and .pepper seeds and with
additional teaspoon of butter mix
with rice. Cut salmon In email
pieces and fry In butter. Butter
a place on which place halt the
rice, then the fish and then bal
ance of rice. Form this into a
pyramid, baste with a beaten egg.
dredge with grated . cheese and
bread crumbs, and another small
piece of butter and bake for a
short while, taking care that the
plate does not set too hot from
below. Serres six. (Editor's note:
The recipe could also easily be
made up In six lndirldual pyra
mids for a luncheon dish.) '
Rice Creole
1 cups diced raw hsm
1 cup washed rice
2 diced pimento
2 era pa eoop atoek
1 chopped as ion
1 chopped greea pepper
1 peeled and chopped torn to
- i teaspoon aalt
Piaeh of papper
Parmesan ehoeee
Brown the diced ham, chopped
onion and pepper in melted fat
and let simmer until tender. Put
into a casserole with remaining
ingredients except cheese. Cover
and bake in a moderate oven for
one hour. Serve on baking pow
der biscuits, sprinkle with cheese
and cover with tomato sauce.
Serves 8 people. A good dish for
a Sunday night supper.
Joy Turner
S3 5 N. Capitol
Meat Balls
1 rn ps eold ground meat
cap cold rice
I egg
1 teaspoon chill powder
Mix these together thoroughly
then make into little cakes. Pat
about inch thick. Brown in a
skillet with hot fat. Put on a plat
ter and cover with the following
sauce:
1 cap tomatoes. Banned or chopped .
2 tableepooaa floor
3 tablespoons butter
- tablespoons minced onion
1 tablespoon aalt -
1 teaspoon chili powder
Blend flour and butter. Add
other ingredients and cook 5 min
utes over direct heat, and 15 min
utes over boiling water.
Beulah Eotf
1560 State
a
Rice Snowballs
1 cap rice, boiled and cooled
S egg whites
8 tablespoons aagar
1 teaspooa melted batter
teaspooa lemon extract
Mix above ingredients thor
oughly and form Into balls. Set
on a low flat dish, place in oven
and bake 10 minutes without
browning. Pour over this whites
of three eggs beaten dry to which
3 teaspoons of powdered sugar
and half a teaspoon of lemon ex
tract have been added. Set in a
cool oven to just dry and not
brown. Serve with whipped cream.
Mrs. Mina Nicholson
1010 N. 17th
Pilaf
cap ry rice
1 tablespoon batter
1 small onion minced
H teaspeoa aalt
Pepper and paprika to taste
4 cap tomatoes
1 cap minced meat
Melt butter, add rice and on
ion and stir until all are nicely
browned. Add meat and stir, then
the tomatoes. Simmer until rice
Is tender. If Pilaf becomes dry,
add water as needed. Serves six.
Mrs. C H. Christensen
Route 4, Box 273
Baked Rice Hash
ewps cooked rice
9 caps cooked moat, groaad
1 mediant onion
t eleve garlie
Salt nad pepper to taste
Mix well all Ingredients and
bake until brown. Baste with
meat stock to keep well moisten
ed. May be varied with eup
catsup, 1 can tomato sauce and
gravy from roast beef for basting.
8erves 4 to4.
Mrs. C. O. Wilkins
' Hi N. Front
Rice is a Starchy Grain
X Vw & ' t i v -a
V. - u.uL ii X. rr- Jjr
The "thins" should eat lota of It
as lor a second serving. Rice
is gooa euner as a vegetable or
Rice Apricot Mold
1 earelope felstia
K cap eold water
'4 cap hot apricot jaiee
H cap snrar
Vi teaspoon aalt
1 tablespooa lemoa jaioa
1 cop apricots
1 cap cooked rice
H cap ereBi or eTaporated milk,
whipped
S aorieot halrea
Pour cold water in bowl and
sprinkle gelatin on top of water,
Add sugar, salt and hot apricot
juice drained from canned or
stewed apricots. Stir until gel
atin is dissolved. Add lemon
juice and combine with rice and
apricots cut in small pieces. Cool
and when it begins to thicken.
fold in whipped cream or evap
orated milk. Arrange apricot
halves In a mold that has been
rinsed in cold water and fill with
mixture. Chill and when firm.
unmold and served with whipped
cream or a sauce of the apricot
syrup. Six servings.
Mrs. S. J. Starr,
Sublimity, Ore.
a
Spanish Rice
2 caps raw rice
8 slices bacon
1 tablespooa ahorteninc
1 small onion
2 eloTes rarlie
1 esa hot sanea
1 lorel teaspooa aalt
3 cape hot water
pepper to taste
Cut bacon fine and fry in short
ening until crisp. Chop onion and
garlic and add with rice to grease.
Fry until rice is brown. Add hot
.sauce, water, salt and pepper and
cover frymg pan. Set on back
of stove nd cook slowly about
one hour, stirring frequently.
This is a real Central American
recipe.
Mrs. Frank Sienette,
Route 2, Box 158.
a
Rice Salmon Loaf
2 rnps rooked rice-
1 So. 2Va can of salmon
2 rpga beaten
3 tablespoons melted batter
1 tablevpnon minced parsley
1 teaspoon lemon jaiee
1 teaspoon mustard
Salt and paprika to taste
Mix these ingredients thorough
ly and press Into a buttered loaf
pan or casserole. Bake In moder
ate oven for about 25 minutes.
Serves six.
This is a good way to utilize
left overs.
Mrs. Jay Morris.
Route 3. Box 123.
Second Prize Winner
Cecil Pierce
1415 Mission
Chocolate Rice Souffle
U cap rice
1 cop ersporated milk 1
1 eap water
H teaspoon aalt
2' tablespoons batter
H cap snrsr
1 sqaara nnsweetenad ehocolste. melted
1 teaspoon vanilla
H cap renins
3 err whites
ktarahmallowa
Steam rice in double boiler
with milk, water and salt. When
rice is soft, add butter, sugar,
chocolate, vanilla and raisins.
Beat egg whites until stiff and
fold into mixture. Turn Into a
greased baking dish and bake In
a moderate oven (350 degrees P.)
15 or 20 minutes. Fire minutes
before taking from the oven,
place marshmallows -on top and
return to oven to brown and par
tially melt the marshmallows.
Serves C
and those who avoid calories not
is a nourishing food, however, and
dessert.
Rice Meat Loaf
t caps boiled rice '
1 cap walnut meats
1 or 3 slices drr toast or bread
1 lb. baatbnrcer or eold meat
1 onion
1 eap tomatoea
aalt sad popper to taste
Grind thz nuts, onion, toast
and meat unless hamburger Is
used all In a food grinder. Add
tomatoes and rice with salt and
pepper. Mix well. If not moist
enough, add bits of eold gravy,
or more tomato juice. Put In a
baking dish with some tomato
Juice on top to brown nicely.
Bake 30 to 40 minutes in a hot
oven. This served with baked
squash or potatoes, fruit salad
and a dessert makes a good meal.
Mrs. Ellen Pruitt
919 Mill Street
Daisy Rice
1H eapa rice
I email onion
4 earrota (mora if possible)
1 Ienrth of spare-ribs
white pepper, salt and batter
Cook spare-ribs in salted water
until tender. Lift out, add rice
and chopped onion. Cook until
done. Chop carrots fine, cook In
salted water In a separate pan.
When done heap in the center of
a platter and season with a little
white pepper and butter to taste
while still hot Place the rice
around the carrots' and lastly the
spare-ribs with a few sprigs of
parsley. Serves 4.
Lois Gilbert,
S25 N. Winter.
Apples and Rice
1H caps rice
2H eapa water
2 eapa diced applea
14 teaspooa salt
1 tea soon nutmeg
& eap sarar
Wash and boil rice in water for
15 minutes. Remove from ket
tle and place In a shallow pan. al
ternating layers with diced apples.
Sprinkle with salt, nutmeg and su
gar. Cover with water and bake
in a moderate oven 30 minutes.
Serve either hot or cold with
cream or whipped cream. 'Serves
six.
Mrs. C. S. Clark,
Turner Ore.
Rice-Salmon Patties
Use double the amount of
cooked rice to one can of salmon
which has been boned and flaked.
Add salt and neDDer. also choused
onion to suit the family taste.
Mix well with 1 egg and about
A cud floor. Form Into natllsa
and fry to a nice brown. A small
can of hot sauce may be heated
and poured over the heaped plat
ter just before serving.
Mrs. Laura w. Holder.
Route 4. Box 175.
Glorified Rice '
eap raw rice
3 eapa boiliag water
' H eap sagar
34 marshmallows
1 eap pineapple, en bed or shredded
1 eap chopped apple)
1 eap whipping cream .
eaadied cherries .
Cook rice until soft but not
mushy. Cool. Add sugar, em
marshmallows. nlneannle and an-
pie and let stand for one hour.
Fold In the whipped cream Just
before serving. Garnish with
candled cherries. Serres six or
eight 'people.
Mrs. Hazel Summers,
ftottU X, Box 18 2 A.
Scotch Stew
1 cap rice
5 eapa boilinr water
1 teasuooa salt
' Wash rice.. Put in top of don
ble boiler and add boiling water.
Bring quickly to a rapid boil and
stir continuously to prevent , set
tllng: Add salt and continue rap
Id boiling for. 2 5 minutes, stirring
occasionally. Turn Into a sieve
and run hot water over It to sep
arate the kernels. Return to the
double boiler and place over boil
ing water for 25 minutes. .Serve
with the ' following stew poured
over it:
1 lbs. g-reand roaad steak ,
1 tablespoon batter
1 dessertspoon of bacon drippings .or
let
2 eapa hat water
teaspoon salt
1 tablespoon floar
Have skillet with fats piping
hot. Put in the ground meat.
Stir continuously until it is all
seared and separated. Sprinkle
flour over meat and stir in. Add
2 cups boiling water and salt and
pepper If desired. Cover . and
boil slowly for one hour. Do not
allow to boil dry. Add more wa
ter If necessary as it should have
a good deal of liquid. Pour over
rice. Serves four generously.
Mrs. A. B. Hansen.
252 N. Cottage.
Lirer-Bacon-Riee
5 slices ef llrer
6 stripe of bacon
lVi eapa boiled rice
1 egg
1 teaspoon salt
H teaspooa pepper
If calves' liver is used, wipe
with a clean damp cloth. If beef
or pork liver, cover with cold
salted water for 1 hour. Drain
an dry. Broil bacon. Lightly
flour liver and cook in bacon fat
until tender. Remove bacon and
liver to hot platter. Add egg and
seasonings to the rice and form
Into flat patties or cakes. Brown
these in bacon fat. Serve hot. A
delicious sauce Is made by adding
2 tablespoons of flour to remain
ing fat and when blended add
cup water and U cup chill sauce.
Cook until thickened and pour
over the liver, bacon and rice rat-
ties. . ..
Miss Wava Wolf,
Route 2, Box 106.
Rice Cream
1 qaart milk
eap rice
S tablespoons aagar
1 tablespooa graaaistod galatia
H Piat whiimed cream
Scald milk in a double boiler,
add rice and cook until tender.
Turn out, add ' sugar and when
nearly cold add the gelatin which
has been softened by standing in
half a cup of milk for 10 min
utes. Heat both milk and 'gela
tin until the latter is melted., As
soon as the mixture shows signs
of setting, add the whipped cream,
stir it in lightly and turn into a
wet mould. Chill thoroughly, turn
out and serve with fresh or cook
ed fruit.
Mary Main,
Jefferson, Ore.
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Mrs. Oscar J. Johnson
' SHverton. Ore.
i cap rice
1 pint milk
1 tablespooa gelatin
2 tablespoons eold water
3 tablespoons hot pineapple juice
Vt teaspooa salt ....
H cap aagar (a little more if desired)
1 teaspoon ranilla
-enp heary cream
H cap chopped walnnts
cap each of red and green diced' gnra
drops or cherries
cap marshmallows, eat fine
1 cap drained crashed pineapple
Parboil rice !n salted boiling
water five minutes and drain.
Put into double boiler with hot
milk, cookine until soft but un
broken. Softk eelatin In cold wa
ter, add hot water, salt and su
gar. Stlr; until dissolved and ada
to rice mixture. Cool to about
the luke warm stage and add van
illa, whinned cream, nuts, candy
or fruit, marshmallows and plne
anole. Chill. Mar be out in indi
vidual molds. Serve In sherbet'
rlasses tonned with a spoonful
of whipped efeam and a colored
candy or cherry. Serves six. Any
color scheme desired may be car
ried out with rump drops as tney
afford a variety of colors.
Cheesed Rice
1 caps rice
S cape boiling waver
V4 teaspoon salt
1 lb. diced cheese
2 eapa tomatoea or jaiee
1 madiam sixes onion, nuaesa
Cook rice in boiling water with
salt In a double boiler until all
kernels are done, about 40 min
utes. Grease a casserole or bak
ing dish with butter or shorten
ing. Place a layer of cooked rice.
then a little onion, then a layer of
diced cheese and repeat until all
rice and cheese are used. Add a
slight pinch of salt to the top
layer and then add the tomatoes
or juice as you prefer. Bake Is
ove- 324 to 350 degrees about 20
minutes. The tomatoes must' be
cooked through the r 1 e and
cheese well melted. This serves
six generous helpings.
Mrs. J. E. Cannon
172S Broadway
a
Rice Tamaies
8 large cabbage leaves
1 eap ssaasge
1 eap eold boiled rieo
1 large caa tomatoes
pinch of pepper
teaspoon salt
1 tablespoon sagas
4 tablespoons corn anal
Pour boilinr water over eJ-
bage leaves to wilt' them. Make
a paste of. the corn meal and a
little cold water. Lino each cab
bage leaf with this mixture. Mix
the sausage and rice and put 3&
cup in each leaf of cabbage. Roll
up and tie with string. Boil In to
matoes seasoned with sugar and
salt, until done, about hour.
This recipe serves eight.
Rice tamaies are excellent
served as a main luncheon ' dish
with bread and butter and any
tart fruit.
Mrs. Leta Cose!,
Amity, Ore.
r A i N i R v ISm
sure that Wadhams
tr.A ffnAat nhrafnatil
with It In every
be cheerfully refunded.
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