RICE RING

4-1/2 cups hot cooked rice 3/4 teaspoon salt
1/4 cup melted butter Pinch of pepper
3/4 cup grated cheese 3/4 cup chopped walnuts

Combine all ingredients. Press into 9 inch greased ring mold. Bake in moderate oven, 350 deg.

F., for 3 to 5 minutes. Unmold on chop plate. Fill centre with creamed foods of any kind.
Serves 6.

This Rice Ring makes a perfect foil for creamed poultry, seafood or vegetables and gives the food
an elegant air.

GREEN RICE RING

2 cups cooked rice 1/2 cup melted butter or margarine

1 cup parsley, chopped 3 eggs, separated
2 tablespoons chopped green onion
tops or chives

Combine all ingredients but eggs. Separate eggs, beat egg yolks and add to the rice mixture.
Fold in the stiffly-beaten egg whites. Pour into greased ring-mold pan or 2 quart casserole.
Place in pan of hot water. Bake in moderate oven, 350 deg. F., for about 30 minutes. To
remove from mold, run knife around edge and invert on serving plate. Serves 6.

SPANISH RICE
1 pound ground beef 1 crumbled bay leaf
1 tablespoon shortening 1/4 teaspoon pepper
1/3 cup chopped onion 1 teaspoon Worcestershire sauce
1/4. cup chopped green pepper 2-1/2 cups canned tomatoes
2 teaspoons salt 1/2 cup catsup
2 teaspoons brown sugar 1/2 cup raw rice

1 teaspoon chili powder

Brown meat in shortening. Add onion, green pepper and fry to soften, not brown. Add salt,
sugar, chili, bay leaf, pepper and sauce. Add tomatoes and catsup. Simmer 15 minutes. Add
rice. Simmer, covered, for 30 minutes or until rice is tender, stirring occasionally. Add more
liquid, if necessary. Serves 6.

ALMOND WILD RICE

1/4 pound butter 2 tablespoons chopped chives, green
1 cup uncooked wild rice onion or green pepper
1/2 cup almonds, slivered 1/2 pound sliced mushrooms
3 cups chicken stock

Fry all ingredients, except broth, until rice turns golden-brown. Stir constantly. Put in
casserole. Add stock. Cover. Bake in slow oven, 325 deg. F., for 1 hour or until rice is tender
and moisture absorbed. Serves 6.

MOCK WILD RICE

4 tablespoons butter 1-3/4 cups pot barley
2 onions, chopped fine 4 cups consomme
1/2 pound mushrooms, sliced 1/2 teaspoon salt

Fry onions and mushrooms until soft, not brown, in 2 tablespoons butter. Remove from pan and
place in 2 quart casserole. Fry barley in remaining butter until well browned and nut-like. Stir
often to prevent scorching. Place in casserole. Add consomme and salt. Cover. Bake in moder-

ate oven, 350 deg. F., for 1-1/2 to 2 hours, or until barley is tender and moisture is absorbed.
Makes 8 servings.

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