Category Archives: Pasta Rice and Potatoes

Rice-Sausage Squares

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Preparation time: 15 min.
Cooking time: 15 min.
Baking time: 25 min.
Oven temperature: 400° F

Quick and economical, these squares are as delicious as they are hearty and satisfying.

For 4 servings you will need:
3/4 cup uncooked long grain rice
1 1/2 cups boiling water
1 lb pork sausage meat
1 cup meatless spaghetti sauce or pizza sauce
1 tsp. instant minced onion
2 Tbsp. water
2 eggs, slightly beaten
1 tsp. seasoned salt
1/2 tsp. dried oregano leaves, crumbled
12 thin triangles of Monterey Jack or Cheddar cheese

For 2 servings:
Half of the ingredients. Use a 1-quart baking dish.

For 8 servings:
Double the ingredients. Use 2 baking dishes.

Preparation:

1. In a saucepan, combine rice and boiling water. Bring to a boil. Cover and simmer for 15 min. or until rice is tender (do not add salt). Drain, if necessary.

2. Crumble sausage meat into large skillet. Cook over medium heat until lightly browned. Drain fat and discard but add 1 Tbsp. to the spaghetti sauce.

3. Mix onion and cold water. Let stand for 2 or 3 min. to reconstitute. Stir in rice, sausage, eggs and seasoned salt.

4. Pack mixture into ungreased shallow 8-inch square baking dish, smoothing top. Spread with spaghetti sauce. Sprinkle with oregano.

5. Bake at 400° F for 20 min. Arrange cheese triangles in a pattern on top. Bake 5 min longer. Cut into 4 squares and serve hot.

Good served with: Peas and a tomato and lettuce salad.

© MCMXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Foxy Franks – Bar-B-Qued Weiners

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BAR-B-QUED WEINERS

3 strips of bacon, cut in small pieces
1 can (8 oz.) tomato sauce
1/2 cup water
1/2 cup sliced onions
1/2 cup diced celery
2 Tbsp vinegar
1 Tbsp. Worcestershire sauce
1/4 tsp dry mustard
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
1lb frankfurters
8 oz. thin spaghetti

Fry bacon in a skillet until crisp. Add tomato sauce and next 9 ingredients to bacon in skillet. Cover and simmer about 20 minutes stirring occasionally. Make a shallow, lengthwise cut in each frankfurter and add them to sauce. Continue cooking about 10 minutes or until frankfurters are hot. Meanwhile, cook spaghetti as directed on the package. Place on warmed serving platter, arrange frankfurters on top; pour sauce over all serves 4 to 6.

FOXY FRANKS

1 cup chili sauce
2 Tbsp. brown sugar
3 Tbsp. vinegar
3 drops Tabasco sauce
2 Tbsp. minced onion
4 slices bacon
8 frankfurters
1 recipe Holiday Rice (See Index E)

Mix 5 ingredients in saucepan. Simmer 10 minutes. Cut bacon in 1 -inch pieces. Cut deep gashes in frankfurters; insert a piece of bacon in each gash. Place frankfurters in shallow pan; spread with half the sauce; broil 5 minutes. Serve on Holiday Rice with remaining sauce. Makes 4 servings.

HOLIDAY RICE

3 cups hot, cooked rice
3 Tbsp. melted butter
1 cup hot, cooked peas
2 Tbsp. minced pimiento

Combine all ingredients in a bowl. Toss rice mixture lightly to mix well.

Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New Yor. ©Copyrity 1958 Tested Recipe Institute, Inc. New York

Macaroni Cheese Timbales

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Macaroni Mousse

1 cup macaroni broken in two-inch pieces
1 1/2 cups hot milk
1 cup soft bread crumbs
1/4 cup melted butter
1 pimiento, chopped
1 tablespoon chopped parsley
1 tablespoon chopped onion
1 1/2 cup grated Kraft American Cheese or Velveeta
3/8 teaspoon salt
1/8 teaspoon pepper
Dash of paprika
3 eggs

Cook the macaroni in boiling salted water, blanch in cold water and drain. Pour the hot milk over the bread crumbs, add the butter, pimiento, parsley, onion, grated cheese and seasonings. Then add the well-beaten eggs. Put the macaroni in a thickly buttered loaf pan, and pour the milk and cheese mixture over it. Bake about 50 minutes in a slow oven, 325°, or until the loaf is firm and will hold its shape when turned out on a platter. Serve with mushroom sauce:

1 1/2 cups milk
1/2 cup liquor drained from mushrooms
1 tablespoon butter
4 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of paprika
1 small can mushrooms

Make sure of the milk, mushroom liquor, flour and seasonings, and when thick, add the mushrooms.

Kraft-Phenix Cheese Corporation @copy1931 “Cheese and Ways to Serve It”

Frankaroni Loaf & Cheese Custard Pie

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1 pkg. (8 oz.)elbow macaroni
Boiling water
Salt
6 skinless frankfurters
1 cup soft bread crumbs
3/4 cup grated processed sharp cheese
1 cup milk
2 Tbsp. drained pickle relish
2 eggs, slightly beaten
1 can (8 oz.) tomato sauce
1/3 cup sliced stuffed olives

Cook macaroni in boiling salted water according to package directions. Rinse and drain. Cover frankfurters with boiling water. Cover; let stand 10 minutes and drain. Combine bread crumbs, next 4 ingredients and salt to taste; add cooked macaroni and toss lightly. Turn half of mixture into a greased 10 x 5 x 3 inch loaf pan. Arrange frankfurters on top; cover with remaining mixture. Bake in oven, 350°, 45 minutes. Heat tomato sauce; add olives. Unmold the loaf and cut in slices. Serve with tomato-olive sauce. Makes 8 servings.

Cheese Custard Pie

1/2 lb sliced Swiss cheese
5 eggs
1 Tbsp. flour
1/2 tsp. salt
1/4 tsp. dry mustard
Dash cayenne
1 cup milk
1 cup light cream
2 Tbsp. melted butter or margarine

Set oven for moderately hot, 375°.

Cut cheese in 1/4 inch strips and place the bottom of a 9-inch pie pan. Combine eggs and next 6 ingredients; beat well with a rotary beater. Stir in butter. Pour over cheese. Bake 35 minutes, or until golden brown and puffy. If desired garnish with parsley and pimiento. Makes 4 to 6 servings.

©Copyright 1958 Tested Recipe Institute, Inc. New York. Published by – COOKINDEX- Division of H.S. Stuttman Co., Inc, New York.

Noodles a la Russe

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1 pound lean ground beef
2 green onions, chopped
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
1 1/4 cups sour cream
1/3 cup grated Parmesan cheese
2 tablespoons chopped pimento
6 ounces wide egg noodles, cooked

Heat oven to 350°. Brown meat, green onions and garlic in a skillet; drain fat and season with salt and pepper. Mix together melted butter, sour cream, cheese and pimento. Add meat and sour cream mixture to noodles; pour into a 2-quart casserole and bake for 30 to 35 minutes, until lightly browned.

Serves
Preparation Time: 1 Hr.
Approximate calories per serving… 400

Suggested Menu
Noodles a la Russe
Buttered Broccoli
Sunshine Salad
Chocolate Sundaes

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Deviled Egg Risotto

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For 4 servings you will need

1/2 cup long-grain rice
Salt
4 hard-cooked eggs
1 Tbsp. mayonnaise
1/2 tsp. Worcestershire sauce
1/2 tsp. onion powder
Black Pepper
1 1/2 tsp. Dijon-style mustard
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 cup frozen peas
3/4 cup shredded Swiss, Monterey Jack or Cheddar cheese
Paprika

Tips: To hard-cook eggs easily, put eggs in saucepan. Cover with hot tap water. Cover and bring to a hard boil. Remove from heat. Let stand for 15 minutes. Drain. Cover with cold water. Tap shells to break, then peel off.

For 2 servings:
Half of the ingredients. Use a 1-quart baking dish.

For 8 servings:
Double the ingredients. Use a 2-quart baking dish. Increase baking time to about 25 minutes.

Preparation:

1. Cook rice in boiling salted water. Drain if necessary. Turn into buttered shallow 1 1/2-quart baking dish.

2. Cut eggs in half lengthwise. Scrape out yolks. Mash yolks. Mix in mayonnaise, Worcestershire sauce, onion powder, black pepper, 1/2 tsp. of the mustard and salt to taste.

3. Fill egg whites with mixture. Arrange on rice.

4. Melt butter in saucepan. Stir in flour. Remove from heat. Stir in milk. Then cook, stirring, until thickened. Add remaining mustard and peas. Add salt and pepper to taste. Heat well.

5. Pour over eggs and rice. Sprinkle with cheese and paprika.

6. Bake at 375°F for 15 to 20 min. or until hot and bubbly.

©MCMLXXXIV My Great Recipes. All rights reserved. Printed in Holland.