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* Exported from MasterCook *

Beer Rice

Recipe By : Mrs. James Bachus, Victoria, Texas


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 Cup Chopped Onions
1/2 Cup Green Peppers -- chopped
1/2 Cup Butter -- melted
2 Cubes Chicken Bouillon Cube
2 Cups Boiling Water
1 Cup Rice -- uncooked
3/4 Cup Beer
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Ground Thyme

Saute onion and green pepper in butter until tender.

Dissolve bouillon in boiling water; add to onion and green pepper mixture.

Stir in the beer and seasonings.

Cover and simmer over low heat 30 to 40 minutes or until all liquid is
absorbed.

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NOTES : Possum Kingdom Lake Cookbook

* Exported from MasterCook *

Company Rice

Recipe By : Mrs. Donald Tuttle, Ormond Beach, Florida


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup uncooked regular rice
1 cup chopped onion
1/2 cup butter -- melted
1/2 cup seedless raisins
1 can sliced mushrooms -- drained (4 oz.)
2 cans consomme -- (10 1/2 oz. each)
1/2 cup chopped peanuts
1/2 cup chopped celery

Lightly brown rice and onion in butter.

Combine rice mixture, raisins, mushrooms, consomme, peanuts, and celery;


mix well.

Pour into a 2 quart casserole.

Bake uncovered at 350 degrees for 50 to 60 minutes or until rice is done.

Yield: 8 - 10 servings.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Consomine Rice

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 can consomme
1 onion -- chopped
1 teaspoon paprika
1 teaspoon salt
1 package frozen butter beans
1 cup rice

Braise chopped onions in a little butter or bacon grease. Add soup and
water to measure 2 cups.

Add paprika and salt. Add frozen butter beans, boil then add rice.
Lower heat, cover and simmer till done. About 20 to 25 minutes.
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* Exported from MasterCook *

Corn-Rice Casserole

Recipe By : Mrs. Sam S. Levine, Bringham, Alabama


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup chopped celery
1 cup chopped onion
3/4 tablespoon butter -- melted
2 cups cooked regular rice
1 can whole kernel white corn -- drained (16 oz.)
1/4 cup slivered almonds
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients; spoon into a 2 quart casserole.

Bake, uncovered, at 350 degrees for 1 hour.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Fruited Rice Medley

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup sliced carrot
3 tablespoons butter
1 cup sliced green onions
2 cups sliced apples -- unpeeled
3 cups cooked rice
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup seedless raisins
1 tablespoon toasted sesame seeds -- optional

Saute carrots in butter until crisp, about 10 minutes. Add onions and
apples cook 5 minutes longer. Stir in rice, salt, pepper and raisins.
Cook stirring constantly until rice is thoroughly heated. Add sesame
seeds and toss lightly.

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NOTES : If you have any left over meat, ham, chicken,or port just stir
them into the skillet for a super main dish.

* Exported from MasterCook *

Garlic-Wine Rice Pilaf

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon lemon rind
8 cloves garlic, peeled
1/2 cup parsley
6 tablespoons unsalted butter
1 cup regular rice (not instant)
1 1/4 cups chicken stock
3/4 cup dry vermouth
salt & pepper to taste

Chop together the lemon rind, garlic and parsley. Heat the butter in
heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes.

Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock
and wine in a saucepan. Heat until it begins to bubble at the sides.
Stir into rice; add salt and freshly ground pepper. Cover tightly and
simmer over very low heat for 20 minutes or until liquid is absorbed and
rice it tender. Fluff with a fork. Drape a towel over the pot and cover
the towel until it is time to serve. Serve hot or at room temperature.
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* Exported from MasterCook *

Mandarin Rice Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups cooked rice
1/2 cup chopped green pepper
1 tablespoon finely chopped onion
2 teaspoons sugar
2 teaspoons soy sauce
1 can Mandarin oranges -- drained (11 oz.)
1/2 cup French dressing

Combine all ingredients; mix well and CHILL.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Pilaff

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 medium onion -- minced
2 tablespoons butter
1 can condensed consomme -- (10 1/2 oz.)
2/3 cup water
1 cup raw regular rice

Saute onion in butter until golden.

Combine consomme and water. Bring to a boil.

In an oiled 1 1/2 quart casserole combine all ingredients.


Bake, covered, at 350 degrees for 30 minutes or until rice feels tender
and all water is absorbed.

Fluff up rice with fork.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Pineapple Rice Bake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups cooked rice
3 1/2 cups pineapple -- cubed
5 1/2 tablespoons butter
3/4 cup brown sugar
3/4 cup pineapple juice

Place one third of the rice in a buttered baking dish.

Cover with half the pineapple.

Dot the pineapple with 1 1/2 Tbsp. of the butter and sprinkle with 1/4 cup
of the sugar.

Add another third of the rice and the remaining pineapple; dot again with
1 1/2 Tbsp. butter and with 1/4 cup sugar.

Top with remaining rice, dot with remaining butter and sprinkle remaining
sugar.

Pour pineapple juice over all, cover, and bake at 350 degrees for about 30
minutes.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *


Rice Pilaf

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup fresh mushrooms -- sliced
2 green onions -- sliced
1 tablespoon butter
2/3 cup water
1/3 cup regular long grain rice
1/4 med. bell pepper
1/4 teaspoon salt
1/4 teaspoon dried sage -- crushed
2 teaspoons snipped parsley

Bell peppers can be any color, but should be cut into 1-inch julienne
strips.

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* Exported from MasterCook *

Rice With Garlic And Pine Nuts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 tablespoons unsalted butter
garlic puree(1 roasted head)
4 cups cooked regular rice
3/4 cup pine nuts
salt
pepper, black

Heat the butter in a wide skillet. Swirl in the garlic puree. Add the
rice and pine nuts. Saute, stirring and tossing, until the rice is heated
through and has absorbed the butter. Season with salt and freshly ground
pepper. Serve hot.

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* Exported from MasterCook *

Rice-Stuffed Artichokes

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 med. artichokes
2 teaspoons lemon juice
1/4 cup water
1/2 cup shredded carrot
1/4 cup sliced green onion
2 tablespoons butter
1/4 teaspoon dried sage -- crushed
1 cup cooked rice
1/2 cup chicken broth
1 teaspoon lemon juice
3/4 teaspoon cornstarch
1 dash white pepper
1 large beaten egg yolk

Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from
tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice.
Place artichokes and water in a casserole. Cover with vented clear plastic
wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till
tender, rotating casserole a half-turn after 4 minutes. Let stand,
covered, while preparing stuffing. For stuffing, in a small nonmetal bowl
stir together carrot, onion, butter or margarine, and sage. Micro-cook,
covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are
tender, stirring once. Stir together vegetable mixture and rice. Drain
artichokes. Remove the center leaves and chokes from artichokes. Spread
artichoke leaves slightly. Spoon rice stuffing into the center of each
artichoke and behind each large leaf. Return artichokes to casserole.
Cover with vented clear plastic warp. Micro-cook, covered, on 100% power
for 2 to 3 minutes or till stuffing is hot and bases of artichokes are
fork-tender, rotating the casserole a half-turn every minute. Let stand,
covered, while preparing sauce. For sauce, in a 2-cup measure stir
together chicken broth, 1 t lemon juice, cornstarch, and pepper.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened
and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the
egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on
100% power for 30 seconds. Transfer stuffed artichokes to a warm serving
platter. Pour sauce around the artichokes.

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* Exported from MasterCook *

Wild Rice Amandine


Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons slivered almonds
1 1/2 tablespoons chopped green pepper
1 tablespoon chopped onion
1 tablespoon chopped chives
1/3 cup margarine
2 2/3 cups hot water
1 teaspoon instant beef bouillon
4 1/2 ounces (2 pks) 5-minute wild rice

Cook almonds, green pepper, onion and chives in melted margarine in heavy
2-quart frying-pan, until almonds begin to brown. (Do not over brown.)
Add hot water and instant bouillon, stirring to combine. Add rice, bring
to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5
minutes. Drain any excess liquid from rice.

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* Exported from MasterCook *

Wild Rice-Chicken Supreme

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 package Long Grain and Wild Rice -- (6 oz.)
1/4 cup butter or margarine
1/3 cup chopped onion
1/3 cup flour
1 teaspoon salt
1 dash black pepper
1 cup half and half
1 cup chicken broth
1/3 cup chopped pimiento
1/3 cup chopped parsley
1/4 cup chopped almonds

Prepare contents of rice and seasoning packets according to package


directions.

Meanwhile, melt butter in large saucepan.

Add onion and cook over low heat until tender. Stir in flour, salt and
pepper.

Gradually stir in half and half and chicken broth. Cook, stirring
constantly, until thickened.

Stir in chicken, pimiento, parsley, almonds and cooked rice.

Place in 2-quart casserole.

Bake, uncovered, in 425 degree oven for 30 minutes.

Makes 6 to 8 servings.

Possum Kingdom Lake Cookbook

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