Hot Food & Recipes

Servings: 6 Servings
Category: Rice
Ingredients

• 1 Chopped onion
• 3 c Cooked brown rice
• 1 Chopped green pepper
• 1 cn (16-oz) tomatoes
• 1 Clove garlic
• 1 tb Chili powder
• 1 tb Butter

Directions
In a large skillet, cook onions, green peppers and garlic in butter until tender. Stir in rice, tomatoes and seasoning. Heat thoroughly. FROM “HAVE A RICE DAY!”, THE ARKANSAS RICE DEPOT, 1014 MAIN LITTLE ROCK, AR 72202 From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Rice
Ingredients

• 1 c Instant rice
• 1 c Hot water
• 1/2 cn (4-oz) green chiles
• 1/2 lb Monterey Jack cheese;
• -chopped
• 1 ct (small) sour cream
• Black pepper & salt

Directions
Mix all & pour into greased casserole. Bake for 30 minutes at 350. Serves 6-8. MRS RICHARD (SANDY) DOTSON From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Rice
Ingredients

• 4 lb Chicken
• 1/2 c Olive oil
• 1/4 lb Salt pork
• 1/2 c Chopped onion
• 1 Clove garlic; crushed
• 2 Tomatoes
• 2 c Uncooked rice
• 4 c Chicken broth
• 2 ts Salt
• 1/2 ts Pepper

Directions
Cut up chicken into serving pieces. Brown chicken in olive oil in a skillet. Set aside. Add chopped salt pork to skillet & brown. Set aside. Peel tomatoes & cut in chunks. Cook onion in olive oil & add chicken, pork, garlic, tomatoes, rice & chicken broth along with salt & pepper. Cover & cook until chicken is tender & rice has absorbed the stock. Serves 6. MRS KEN (ROSITA) HELMS From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Rice | Family & fr
Ingredients

• 2/3 c Diced cooked chicken
• 3/4 c Frozen green peas; cooked
• -and cooled
• 3/4 c Cooked rice; cooled
• 2/3 c Finely diced celery
• 1 1/2 tb Diced pimiento
• 1/2 c Mayonnaise
• 1 ds White pepper
• 1 ts Lemon juice
• 6 Lettuce cups
• 3 Tomatoes; peeled and
• -quartered

Directions
Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise, seasonings and lemon juice; pour over chicken-vegetable mixture. Toss lightly. Adjust seasoning, if necessary. Cover and chill before serving. Serve salad on lettuce cups and garnish with tomato wedges. Busted by Barb Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK on Apr 20, 1998

Servings: 6 Servings
Category: Rice | Family & fr
Ingredients

• 1 6 ounces lon grain and wild
• -rice
• 1 1/2 c Borden cottage cheese
• 1 1/2 ts Flour
• 3 Whole chicken breasts;
• -split, boned and skinned
• Salt
• Pepper
• 1 Egg; beaten
• 1/4 c C water
• 1 c Fine dry bread crumbs
• 1 cn Condensed cream of mushroom
• -soup
• 1/2 c Milk
• 1/4 c Chopped pimientos
• Sliced mushrooms

Directions
Prepare rice as package directs using 2 cups water. Combine cheese and flour; stir into rice. Spread evenly into 11×7″ baking dish. Season chicken with salt and pepper. In shallow dish, combine egg and water. Dip chicken in egg mixture; roll in crumbs. In large skillet, melt butter; cook until golden. Preheat oven to 350 degrees. Arrange chicken on rice; bake 35 to 40 minutes or until bubbly. In small saucepan, combine soup, milk and pimientos; heat stirring until smooth. Serve with chicken; garnish with mushrooms. Refrigerate leftovers. Busted by Barb Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK on Apr 20, 1998

Servings: 1 Servings
Category: Rice | Crockpot | Chicken
Ingredients

• 1 Chicken; cut up
• Salt and pepper
• Paprika
• 1 Chicken bouillon cube
• 2 cn Cream of chicken soup
• 1/2 c Water

Directions
Salt and pepper chicken well. Add paprika. Place in crockpot, add bouillon cube and soup. Add water. Cook 8 hours on low setting. Serve over flaky rice. Posted to Bakery-Shoppe Digest V1 #480 by angstrom@juno.com (Angela L Gilliland) on Dec 31, 1997

Servings: 10 Servings
Category: Rice | Soup
Ingredients

• 1 lb Chestnuts
• 1/4 lb Bacon; finely minced
• 2 tb Butter
• 3/4 c Red onion; minced
• 3/4 c Carrot; minced
• 3 Shallot; minced
• 1/2 c Brandy
• 3/4 c White wine
• 7 c Vegetable broth
• 2 c Heavy cream
• 1 c Cooked wild rice
• Salt and pepper; to taste

Directions
1. Preheat the oven to 350 degrees. Use a paring knife to score and X on each chestnut, place on a cookie tray and roast for 10 to 15 minutes, until the chestnuts can be easily peeled. Remove the chestnuts from the oven , let cool and peel. Chop roughly and set aside. 2. In a soup pot over medium heat, cook the bacon and the butter until thebacon is crsp, about 5 minutes. Reduce the heat to very low, add the red onion carrot and shallots, stir partially coverthe pan and allow the vegetables to cook very slowlym without browning, for 5 minutes. Add the chestnuts, stir well and cook an additional minute. Increase the heat to medium and add the brandy, scraping the pan well, and then add the white wine and vegetable or chicken broth and simmer for 20 minutes. 3. Use a food processor or blender to puree the chestnut mixture and then return to low heat. Add the heavy cream and the wild rice. Season to taste with salt and freshly ground black pepper and serve. Mis-typed by Jane ROsenberg-Coombs and Bette Davis Eyes 10/15/96 Recipe By : NYTimes 11/14/93 – Anne Rosenzweig Posted to MC-Recipe Digest V1 #248 Date: Thu, 17 Oct 96 07:52:39 PDT From: jfcoombs@avana.net Suggested Wine: Zinfandel NOTES : THis article was presentated for Thanksgiving. THis soup was described as thick and creamy – finer than chowder but richer than a puree. Sweetened with finely minced winter vegetables and cooked over a slow flame.

Servings: 1 Servings
Category: Rice | Persia
Ingredients

• 5 c Dry rice; preferably Basmati
• 2 tb Plus 2 teaspoons salt
• 1 c Butter
• 1 tb Plain yogurt
• 1/2 ts Powdered saffron

Directions
———————————MIXED WITH——————————— 2 ts Boiling water In a bowl, wash the rice 5 times and then soak for 2 hours in lukewarm water to cover mixed with 2 tablespoons of the salt. Pour 10 cups water in a nonstick pot, add the remaining 2 teaspoons salt and bring to a vigorous boil. Drain the water from the presoaked rice and add the rice to the boiling water. Stir, cover and bring back to a boil, boiling for 3 to 4 minutes. The rice should move freely and float to the top of the pot. Drain the rice in a colander, rinse with lukewarm water and taste; if the rice is salty, rinse with more water. In a large nonstick pot, melt the butter, add cup water and stir. Set aside half of this mixture. Add the yogurt to the butter remaining in the pot and stir well. Gently spoon the rice on top of this mixture, forming a cone. Cover. Cook on medium heat until steam is visible, about 15 minutes. Cook for 15 minutes more, then turn the heat down to low and pour the remaining butter mixture over the rice. Wrap the lid of the pot tightly with a kitchen towel to prevent the steam from escaping and cook for another 45 minutes. Spoon 1 cup of rice from the top of the pot onto a plate and mix gently with the saffron mixture. Set aside. Mound the rice in the shape of a cone on a serving platter. Add saffron rice to the top before serving. Remove the crust from the bottom of the pan and serve separately, cut into squares or wedges. Makes 12-14 servings. Recipe by: Washington Post Posted to MC-Recipe Digest by Walt Gray on Mar 18, 1998

Servings: 1 Servings
Category: Rice
Ingredients

• 2 c Imported Iranian rice — or
• Substitute other
• White rice
• Salt
• 4 ts Butter — melted, plus 4
• Indiv
• 4 Raw egg yolks
• Freshly ground black pepper
• Dried sumak — a slightly
• Sour Pers
• Non-poisonous variety of
• Sumac (optional)

Directions
If you are using Iranian rice, start at least 6 hours ahead. Spread it on a clean surface and pick out and discard any dark or discolored grains. Then wash it in a fine sieve or colander set under warm running water until the draining water runs clear. Finally place the rice in a large bowl or pot, add 1/4 cup of salt and enough cold water to cover it by about 1 inch and soak overnight, or for at least 6 hours. If you are using other long-grain rice, wash it in the same way, but soak it in the salt water for about 2 hours. In a heavy 3 to 4 quart saucepan equipped with a tightly fitting lid, bring 6 cups of fresh water to a boil over high heat. Drain the rice thoroughly and pour it into the boiling water. in a slow, thin stream so the water does not stop boiling. Stir once or twice, then boil briskly, uncovered for 5 minutes. Drain in a sieve. Pour 1 cup fresh water and the melted butter in the saucepan and pour in the parboiled rice, mounding it slightly in the middle of the pan. Cover the pan tightly with a strip of aluminum foil and set the lid in place. Simmer the rice over moderate heat to 15 to 20 minutes, or until the grains are tender and have absorbed all the liquid in the pan. Serve at once. Traditionally, when served with skewered broiled meat or chicken, the rice is served mounded into individual portions with a well in the center of each. A pat of butter is placed on top, a raw egg yolk is dropped in, and the top is sprinkled with salt, a grindings of pepper and if desired a little dried sumak. Recipe By : jrtrint@PacBell.COM From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Rice | Tuna | Main dishes
Ingredients

• 2 c Cooked rice; * see note
• 1 c Cheddar cheese; shredded
• 6 1/2 oz White tuna in water; drained
• 3/4 c Black olives; sliced
• 1 tb Onion flakes; dried
• 1 tb Parsley; dried
• 1 ts Seasoned salt
• 2 lg Eggs; beaten
• 2 tb Milk
• PAM cooking spray
• —Tangy Butter Sauce—
• 1/4 c Butter; melted
• 1 tb Lemon juice
• 1/2 ts Seasoned salt
• 1/2 ts Parsley; dried

Directions
* note: I have always used left over cooked Rice a Roni. Pre-heat oven to 375 deg. F. Combine rice, cheese, tuna, olives, onion, parsley and seasoned salt. Stir in eggs and milk, mixing thoroughly. Spray muffin tin with PAM. Divide the rice mixture evenly among the cups. Bake @ 375 for 15 minutes or until lightly browned. Meanwhile, combine the sauce ingredients. Loosen muffins with a spatula and serve with sauce. Note: This recipe came out of a magazine ad years ago, and it quickly became a family favorite. Recipe by: Little Black book Posted to TNT Recipes Digest by JoAnn on Feb 19, 1998