SPICY SPANISH RICE 1 pound ground beef 1 tablespoon butter or margarine 1/3 cup chopped onion 1/4 cup chopped green pepper 2 teaspoons Salt 2 teaspoons brown sugar 1 teaspoon chili powder 1/4 to 1/2 teaspoon crumbled bay leaf 1/4 teaspoon pepper 1 teaspoon Worcestershire sauce 21/2 cups tomatoes 1/2 cup ketchup 1/2 cup raw rice Brown beef in butter or margarine. Add onion, green pepper, salt, brown sugar, chili powder, bay leaf, pepper, Worcestershire sauce. Cook till onion is tender but not brown. Add tomatoes and ketchup, simmer 15 minutes. Add rice, simmer covered 30 minutes or tilltender, stirring occasionally. Add extra water or tomato juice if needed. Makes 6 to 8 servings. RICE CHEESE RING 2 eggs 1/2 cup milk 1 cup grated cheese 3 cups cooked rice Salt and pepper to taste Minced parsley Beat eggs slightly, add milk, rice, cheese and seasonings. Bake in buttered ring mold for 30 minutes in a 300 deg. F. oven, Turn out on a platter and fill centre with creamed vege- tables, carrots, peas, asparagus, hard-boiled eggs, olives and celery, or carrots and celery. Makes 6 servings. RICE AMANDINE 1 cup uncooked rice 1 pound bulk sausage 1/2 cup chopped green pepper 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup toasted slivered almonds 1 can cream of chicken soup Cook rice as directed on package. Brown crumbled Sausage meat in frying pan. Add chopped green pepper, onion and celery. Cook for 10 minutes. Blend in rice, almonds and soup. Bake in 1 1/2-quart covered casserole, in moderate oven, 350 deg. F., for 35to40 minutes. Makes 6 to 8 servings. RICE PILAFF 3 tablespoons butter 1 onion, Sliced 1 cup long grain rice 1/2 teaspoon salt Dash of pepper Stock Grated cheese, optional Melt butter in heavy pan. Add Sliced onion and cook briskly 1 minute. Add washed rice, salt and pepper. Cook slowly for 3 minutes, stirring to brown rice. Place in casserole, Cover with stock (consomme or bouillon cubes dissolved in water) to cover half-inch over rice. Place lid on tight. Bake in moderate oven, 375 deg. F., for 20 to 25 minutes. Remove lid. Stir in cheese, if desired. VARIATION: Stir in lightly fried mushrooms and browned slivered almonds or raw sliced green pepper and cheese. FOR TURKISH PILAFF: Add a pinch of saffron and ginger when frying rice. Add1/2to1cup peeled and chopped tomatoes to cooked rice and reheat. (Excellent with lamb or mutton.) 28 CURRIED RICE 1/2 cup chopped celery 1/4 cup chopped onion 3 tablespoons butter or substitute 1/2 teaspoon curry powder 11/2 cups raw rice 3 cups beef or chicken bouillon 2 tablespoons chopped parsley Saute onion and celery in butter for about 5 minutes, Stir in curry powder and rice; blend well in skillet. Add broth and seasonings. Taste and add more seasonings, if desired. Pour into greased casserole, cover tightly. Bake, in moderate oven, 350 deg. F., for 35 minutes or until moisture is absorbed and rice is tender. Stir in the parsley before serving. RICE AND MUSHROOM DELIGHT 1/4 cup butter or margarine 2 cups uncooked rice 1 can condensed consomme diluted with 1 can water 1 (8-ounce) can sliced mushrooms with juice 1 tablespoon chopped parsley 1 teaspoon Salt Dash of thyme or marjoram (optional) Melt butter in a large heavy skillet or a dutch oven; add rice and saute, stirring constantly until golden brown, Stir in remaining ingredients and bring just to a boil. Cover tightly and cook over low heat for about 30 minutes, or until rice is tender, and all liquid has been absorbed. If desired, this dish can be prepared ahead of time, and reheated in a casserole before serving. WILD RICE CASSEROLE 1/2 pound uncooked wild rice 1 onion, chopped Butter to brown onion 1 tablespoon chopped parsley 1/2 teaspoon thyme Salt and pepper to taste 1/2 pound mushrooms, sliced 1 tablespoon butter Salt and pepper to taste 1/4 cup water Cook wild rice in salted water until tender. Drain and shake dry. Brownonion inalittle butter. Add chopped parsley, thyme, salt and pepper. Mix in the rice. Slice and cook mushrooms in butter, then add salt, pepper and water. Cook 10 minutes. (Cover pan and use low heat.) Add this to the wild rice and spoon into heated serving dish. Makes 4 to 6 servings. NOTE: Wild rice takes longer to cook than ordinary rice does about 45 minutes. ALMOND WILD RICE 1/4 pound butter 1 cup wild rice 1/2 cup slivered almonds 2 tablespoons chopped chives, green onions, or green pepper 1/2 pound sliced mushrooms 3 cups chicken broth Put all ingredients except broth in heavy frying pan and cook until rice turns yellow, stirring constantly. Put into casserole with broth, cover tightly and bake in slow oven, 325 deg. F., for about 1 hour. Makes 6 servings.