Recipes

Brown Rice Cooking Tips

Ingredients:

  • 1 cup Brown Popcorn Rice
  • 2 1/4 cups water
  • Dash of salt and 1 TBS butter or margarine
  • Cook for 50 minutes

Cook for 50 minutes

  1. Stockpot Method: Combine ingredients in stockpot or kettle and bring to a boil. Stir once and cover tightly, then reduce heat and simmer for 50 minutes.
  2. Steamer Method: Place rice and a dash of salt in steamer pan. Add boiling water and butter or margarine. Stir once, then place uncovered in steamer. Steam according to steamer manufacturing directions.

Grace Stansel’s Sweet Rice

  • 2 Cups cooked Ellis Stansel’s rice
  • 2 Cups whole milk


Mix rice and milk in heavy kettle. Cook on very low fire for 35 minutes. Remove from heat, sweeten with ½ cup sweetened condensed milk. You may use chocolate sweetened condensed milk. Serve warm or cold.

Grace Stansel’s Rice Salad

  • 3 cups hot cooked Ellis Stansel’s Gourmet Rice
  • ½ cup Kraft French Dressing
  • ¼ cup minced onions
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup minced celery
  • 1/3 cup minced green pepper
  • ½ cup chopped olives with pimientos
  • ¼ cup dill relish
  • 1/3 cup sweet relish
  • 3 hard cooked eggs, chopped
  • 1/3 cup mayonnaise

- Combine rice with mayonnaise and dressing. Stir well. Add all remaining ingredients. Again stir well. May be served hot or cold.

Chicken Gumbo

  • 1 (3-4lb.) chicken, cut up
  • Salt and Pepper
  • ½ cup vegetable oil
  • ½ cup flour
  • 1 large onion, minced
  • ½ cup minced bell pepper
  • 2 cloves minced garlic
  • 2 t. Worcestershire sauce
  • 1 t. tabasco sauce
  • ½ t. salt, ½ t pepper, black, ½ t. pepper, red
  • 1 bay leaf
  • 3 quart hot water
  • 1 lb. smoked sausage, sliced into ¼”rounds
  • ½ cup sliced green onion tops
  • ½ cup minced parsley


- Season chicken pieces with salt and pepper. Heat oil in heavy pot; add chicken and brown evenly; remove and set aside.- Make roux by adding flour to hot oil in pot. Stir constantly over medium heat until the color is that of a dark coffee with cream and smells like browned flour. Stir onion, celery, and bell pepper into roux. Add chicken and cook until vegetables are tender. Add Worcestershire, tabasco, salt, peppers and bay leaf. Add hot water. Cover and simmer 1 hour.
- Add sausage; remove bay leaf. Cover and simmer 1 more hour. Skim off excess fat; add green onion and parsley and simmer 10 minutes. Serve in bowls over Stansel Rice.

Heath Bar Desert

  • 1 Butter Fudge cake mix
  • 2 packages small instant fudge pudding mix
  • 4 cups milk
  • 12 crushed Heath candy bars
  • 1 cup cooked rice
  • 1 large (16oz) container of Cool Whip


- Bake cake as directed on package. Make pudding according to the directions using 4 cups milk. Add 1 cup cooked rice to pudding. Layer in trifle dish: 1/2 each of crumbled cake, pudding, cook whip and Heath Bars, repeat layers and chill.

Watergate Rice Salad

  • 1(8oz) carton Cool Whip
  • 1 (3oz) package Jello pistachio pudding mix
  • 1 (8 3/4 oz) can crushed pineappple, undrained
  • 3/4 cup minature marshmallows
  • 1 cup cooked rice
  • 1 cup chopped pecans


- Mix all ingredients. Refrigirate.

Berry-Coconut Rice

  • 3 cups cooked rice
  • 1 cup finely chopped pecans
  • 1 (8oz) package cream cheese
  • 1 (21oz) can pie filling (blueberry, cherry, strawberry)\
  • 1 cup powdered sugar
  • 1 (16oz) carton Cool Whip
  • 1 (1g) package coconut instant pudding
  • 3 cups milk
  • 1 cup coconut


- Combine rice, pecans, and 1/3 pkg. cream cheese. Spread in 12 x 9" pan and refrigirate until chilled. Spread pie filling over rice; cool. Blend remaining cream cheese with powdered sugar; add 1 c. cool whip and spread over pie filling. Chill. Beat pudding and milk until thickened. Spread over cream cheese layer. Spread remaining cool whip over pudding; sprinkle with coconut.

Oregano Rice

  • 8 stalks green onions
  • 2 (4oz) cans mushrooms, drained
  • 1/2 c. margarine, melted
  • 2 c. uncooked rice
  • 2 (10oz) can beef buillon
  • 2 (10oz) cans or 1 1/2 water
  • 1/2 t. red pepper
  • 1 t. whole oregano leaves|


- In large skillet, saute green onions and mushrooms in butter until tender. Remove from heat, add rice, bouillon, and water. Season with red pepper, salt and oregano. Mix well and pour into lighly greased 1 1/2 qt. casserole. Bake at 350 degrees for 1 hours. Serves 6-8

Oniony Rice

  • 1/4 c. margarine
  • 1 (1 3/8 oz.) pkg Lipton onion soup mix
  • 1 c. rice, uncooked
  • 2 1/2 c. water


- Melt margarine in 2 qt. casserole; stir in onion soup mix. Add rice and mix well. Stir in water. Cover; back at 350 degrees for 1 hour.

Rice Delicious

  • 3/4 c. margarine
  • 1/2 c. chopped green onions
  • 2 (4oz) cans mushrooms, drain and reserve liquid
  • 2 c. rice, uncooked
  • 1 (10 3/4 oz.) cans onion soup
  • 1 (8oz) can sliced water chesnuts


- Melt margaine, add green onions and mushrooms. Simmer 5 minutes. Add rice; stir to coat with margarine. Blend in onion soup. Add the reserve mushroom liquid plus enough water to fill an empty soup can; add to mixture. Stir in water chesnuts. Mix well. Pour into casserole; bake at 325 degrees for 1 hour. Serves 10-12

Spanish Rice

  • 1 3/4 c. cooked rice
  • 1 can tomatoes stewed
  • 2 small cans tomatoe sauce
  • 2 1/2 tsp. salt
  • 2 c. hot water (I use 1 1/2 c)
  • Garlic Salt


- Bring to a boil and then simmer. Brown 1 lb. ground beef and 3/4 c. chopped green pepper
- Add

  • 1 tsp. chilli powder
  • 1 tsp. sugar when all is brown


- Combine 2 mixtures and add 1 can mushroom soup. This may simmer for 30-40 minutes. Use cheese on top. Serves 8-10

Green Rice

  • 2 c. cooked rice
  • 2 med. size onions minced
  • 4 stalks celery chopped
  • 2 sticks butter
  • 2 bunches green onions chopped
  • 2 chicken bouillion cubes
  • 2 cups Velveta cheese chopped
  • 2 cans mushrooms stems and pieces
  • 3/4 cup slivered almonds
  • 1 green pepper minced
  • 2-3 pods garic minced.


- Melt butter. put in onions, celery, green pepper and garlic. Cook until soft. Add remaining ingredients. Place in a casserole dish in 300 degree oven for approximately 45 minutes.

Shrimp Fried Rice

  • 3 or 4 med. carrots
  • 2 med. onions
  • 2 Bell pepper
  • 1/2 cup soy sauce
  • 7 cups cooked rice
  • green onions
  • 1 pound shrimp, chicken or pork


- Cut carrots in small cubes and fry in a little oil. Prick when tender. Add onions, bell peppers, green onions, and shrimp (use small shrimp). Cook until shrimp is done, then add cooked rice and soy sauce. Mix real well. For pork cook pork meat separately and when cooked pour meat an drippings in wit vegetables. Cut meat in small cubes.

Fish Fillets with Rice and Cheese Dressing

  • 1c. chopped onions
  • butter or magarine melted
  • 3 c. hot cooked rice
  • 1 c. grated sharp cheddar cheese
  • 1 c. hot milk
  • Salt, pepper (black)
  • 1/2 teaspoon dry mustard
  • 6 fish fillets
  • Paprika


- Cook onions in 1 tablespoon butter until soft but not brown. Place rice and cheese in a buttered shallow baking pan (9x13). Combine milk, 1 teaspoon salt, 1/4 teaspoon pepper, mustad and cooked onions. Pour over rice. Mix well. Top with fish fillets. Brush with melted butter and sprinkle with salt, pepper and paprika. Bake 375 degrees for 25 minutes.