Statesman, Salem, Ore., Frl., June 22, 58 (Sec. ID23
Ok
Versatile Rice
Appears in ;
Every Course J
Thje Orientals mf ric in every
meal, and many Americans imi
it very frequently, because it i
a versatile cereal, tuitable for
every meal and every course.
For instance, you can use it
ai an accompaniment for meat
or chicken, as a salad or as des
sert.
Here is a recipe for a delicious
but easy chicken or meat accom
paniment. Snowy white hot rice
i topped with a mixture of toast-,
ed coconut, almond sliver and
onions which are cooked tender
in butter or margarine. Chopped
hard-cooked eggs are sprinkled
over the top. The eggs make a
tempting yellow and white con
trast to the browned almonds and
coconut. The recipe is an ex
ample of how surprisingly tasty
an unusual combination can be.
Here, the flavors go together as
if they'd always belonged. The
dish can be a "quicky" for the
onions can be cooked ahead of
time and the almonds and coconut
toasted and ready for re-heating
at the last minute.
Hawaiian Almond-Coconut Rire
' cup slivered almonds
hi cup firmly packed coconut
1 cup uncooked white rice
2 cups water
1 teaspoon salt
l cup margarine or butter
1 cup shopped onions
2 hard-cooked eggs, chopped
Toast the almonds and coco
nut by placing them on separate
pans in a pre heated 350 deg.
oven. Stir occasionally Leave
until a golden brown. The coco
nut will take about 10 minutes
and the almonds about 15 minutes.
Tut the rice, water and salt in
a 2 quart saucepan. Bring to a
vigorous boil. Turn the heat as I
low as possible. Cover and leave
of this low heat 14 minutes.
While" the rice cooks, melt the
hulter or margarine in a sauce
pan. Add the onion and cook,
stirring occasionally, until the on
ions become tender and yellow.
Stir in the almonds and coconut.
Allow to heat until very hot.
After the rire cooks, remove
the saucepan from the heat but
leave the lid on until ready to
serve, at least 10 minutes. Pour
the hot rice into a vegetable dish
and pour the onion-almond mix
ture over the rice. Sprinkle with
the chopped eggs. If desired, the
rice may be shaped into mounds
or timbales and then covered
with the onion-almond miture.
-This, recipe makes 6 servings.
Pimienlo cheese has come to
be an American favorite. This
recipe uses both pimientos and
vollow cheese for a delicious and
hearty salad especially good
with cold cuts, hot dogs or ham
burgers. The red, yellow, white
and green color combination
makes the salad ever so tempting
looking! Warm white rice is sea
soned with French dressing, then
mixed with chopped red pimien
tos and green olives. It's impor
tant for the rice to be warm be
cause then it takes up more of
the tangy flavors. Before the rice
coola completely, tiny cubes of
vellow cheese are gently stirred
in. Sharp cheese may be used, f
desired.
Pimiento Cheese-Olive Salad
1 cup uncooked white rice
2 cups water
2 teaspoons salt
' teaspoon black pepper
3 whole ranncd pimientos,
chopped
Va cup chopped green olives
3 tablespoons French dressing
to pound o( Vinrh cubes U
cup1 processed American
cheese or use sharp cheese,
If desirpd
Salad greens
Put the rice, water, salt and
hlack pepper in a 2-qtiart sauce
pan. Bring to a vigorous boil.
Turn the heat as low as possible.
Cover vfjth a lid and leave over
this low heat 1 minutes. Remove
the saucepan from the heat but
leave the lid on 10 minutes.
After heat heatcntaoin etaoi
After the rice cooks, stir in
the pimientos, green, olives and
French dressing. Allow to cool.
Refore the rice mixture is com
pletely cool, gently stir in the
cheese cubes. Cover and store in
the refrigerator until time to
serve. Serve on salad greens.
This recipe makes fi servings.
AM, READY
Frozen potato patties can be
quickly prepared as an accompani
ment to fish, steak or chops.
GARNISHES
Bits of salt pork, cooked crisp.
makes a delicious garnish for
froien fish chowder. Gives it a
homemade taste!
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