Fried Rice

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Virginia Butterworth Eng-Wong

4 T. oil
2 T. soy sauce
2 eggs, individually slightly beaten
1/2 tsp. sugar
Pinch MSG
3/4 c. fresh shrimp, chopped
1 c. cooked ham, chopped
4 c. cold cooked rice
1/2 c. scallions
1 c. fresh or frozen peas

Heat 1 tablespoon of the oil in skillet; scramble 1 egg, remove and reserve. Stir-fry shrimp 3 minutes over high flame. Add remaining oil, then rice. Mix and stir until thoroughly heated. Add seasonings, mix. stir in remaining uncooked egg and mix well. Add cooked ham and peas; mix, then cover and cook 3-5 minutes. Stir in scrambled egg and scallion. Mix until just heated. (Frozen peas may be added without defrosting. Fresh peas should be rinsed in boiling water).

Betsy's Savory Rice

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Elizabeth Walker Mouzon

1 c. uncooked rice, not Minute Rice
1 can onion soup
1 can (4 oz.) mushroom (stems and pieces) or equal amount of fresh mushrooms (sauteed in some of the butter)
1 can water
1/4 lb. margarine or butter, cut in pieces

Combine ingredients in a casserole and bake at 350 degrees for 1 hour. Stir when half done. Delicious with roast beef.

Pineapple Rice (My Mother's Recipe)

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Margaret Lohman Helmreich

1 c. uncooked rice
1 c. brown sugar
1 med. size can crushed pineapple
1/2 stick butter

Cook rice; add butter, brown sugar and pineapple to hot rice. Mix well. Place in greased casserole. Bake in a slow oven for 2 hours. This is good served with ham or with a chicken dish that needs a sweet accompaniment.

Boiled Rice

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Virginia Butterworth Eng-Wong

2 c. long grain rice
2 1/2 to 3 c. cold water

Place rice in 2 quart saucepan, wash with cold water, drain, then add the 2 1/2 to 3 cups water. Place saucepan over highest flame and boil, uncovered, until water is nearly boiled off. steam holes will appear in rice. (The Chinese call these "fish eyes".) Cover, immediately, turn to lowest possible heat. Continue cooking for 15 to 20 minutes. Fluff rice with fork before serving.

Persian Rice

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Caroline Child Tucker

2 T. butter
1/2 c. raisins
1 c. rice
1/4 c. silvered almonds
1 c. orange Juice
1/4 tsp. grated orange peel
1 1/2 c. water
1 T. parsley, chopped
1 tsp. salt

Combine butter and rice in skillet. Cook until lightly toasted. Stir in orange juice, water, salt and raisins. Cover and simmer over low heat about 15 minutes until all liquid is absorbed. stir once or twice during cooking. Fluff and add almonds, orange peel and parsley.

Boiled Rice

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Virginia Butterworth Eng-Wong

2 c. long grain rice
2 1/2 to 3 c. cold water

1. Place rice in 2 quart saucepan, wash with cold water, drain, then add the 2 1/2 to 3 c. water.
2. Place saucepan over highest flame and boil, uncovered, until the water is nearly boiled off. Steam holes will appear in the rice. (The Chinese call these "fish eyes")
3. Cover, immediately, turn to lowest possible heat. Continue cooking for 15 to 20 minutes. Fluff rice with fork before serving.

Persian Rice

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Caroline Child Tucker

2 T. butter
1/2 c. raisins
1 c. rice
1/4 c. slivered almonds
1 c. orange juice
1/4 tsp. grated orange peel
1 1/2 c. water
1 T. parsley (chopped)
1 tsp. salt

Combine butter and rice in skillet. Cook till lightly toasted. Stir in orange juice, water, salt and raisins. Cover and simmer over low heat about 15 minutes until all liquid is absorbed. Stir once or twice during cooking. Fluff and add almonds, orange peel and parsley.

Hominy Grit Souffle

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Helen Methfessel Haugen

1 c. grits
1/2 lb. sharp Cheddar cheese
4 c. water (grated)
1 tsp. salt
2 eggs (well beaten)
1 T. butter
1 small can condensed milk

Cook grits, water and salt in double boiler until tender. Add the rest of the ingredients. Pour into casserole and bake in 325 degree oven about 30 minutes or until slightly brown.

Betsy's Savory Rice

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Elizabeth Walker Mouzon

Delicious with roast beef.

1 c. uncooked rice (not Minute Rice)
1 (4oz.) can mushrooms (stems and pieces) or an equal amount of fresh mushrooms
1 can onion soup
1 can water (sauteed in some of the butter)
1/4 lb. margarine or butter (cut in pieces)

Combine ingredients in a casserole and bake at 350 degrees for 1 hour. Stir when half done.

Fried Rice

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Virginia Butterworth Eng-Wong

4 T. oil
2 T. soy sauce
2 eggs (individually slightly beaten)
1/2 tsp. sugar
Pinch MSG
3/4 c. fresh shrimp (chopped)
1 c. cooked ham (chopped)
1 c. fresh or frozen peas
4 c. cold cooked rice
1/2 c. scallions

1. Heat 1 T. of the oil in skillet; scramble 1 egg, remove and reserve.
2. Stir-fry shrimp 3 minutes over high flame. Add remaining oil, then rice. Mix and stir until thoroughly heated. Add seasonings, mix. Stir in remaining uncooked egg and mix well.
3. Add cooked ham and peas; mix, then cover and cook 3 to 5 minutes.
4. Stir in scrambled egg and scallion. Mix until just heated. (Frozen peas may be added without defrosting. Fresh peas should be rinsed in boiling water.)

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