Baked Rice And Cheese

Ingredients

    * 3 cups cooked rice
    * 1 cup of milk
    * 2 tablespoons flour
    * ½ pound cheese
    * ½ teaspoon salt
    * bread crumbs


Instructions

   1. Blend the milk, flour and salt.
   2. Cook the mixture over medium heat. When it is bubbling softly, add the cheese and blend it as it melts, to make a sauce.
   3. Into a buttered baking dish put alternate layers of the cooked rice and the sauce.
   4. Cover with bread crumbs, and bake until the crumbs are brown.

Compote Of Fruit With Rice

Instructions

   1. Prepare one-third of the boiled rice recipe.
   2. Prepare a fruit dressing of the following ingredients:
   3. 1/4 cup pineapple juice
   4. 3/4 cup boiling water
   5. 1/2 cup sugar
   6. 1/2 tablespoon cornstarch
   7. Braid the cornstarch in a little cold water.
   8. Stir into the boiling water, and cook slowly an hour or more in a double boiler.
   9. Add the sugar, and the pineapple juice, and reheat.
10. Add one-half cup of diced pineapple, eight to ten California cherries--canned or fresh--cut in small pieces, one-quarter cup diced bananas and two tablespoons lemon juice.
11. Malaga grapes may be used in place of the cherries if desired.
12. Serve a spoon of steamed rice in a stemmed compote dish, and on top of it place a generous spoon of the fruit compote.

Boiled Rice Japanese Method

Ingredients

    * 1 cup rice
    * 5 cups boiling water
    * 1 1/2 teaspoons salt

Instructions

   1. Wash the rice thoroughly by pouring boiling water over it and rinsing it in several pans of cold water.
   2. Add salt and rice to the actively boiling water.
   3. Cover and allow it to boil slowly for fifteen minutes.
   4. Place it in the oven, still covered, for fifteen more minutes.
   5. Each grain should be soft and tender, yet whole and distinct.

Cauliflower And Rice



Ingredients

    * 1 cauliflower, washed, cut in pieces
    * 2 cups rice, washed
    * 3 tablespoons butter
    * Seasonings to taste


Instructions

   1. Boil cauliflower and rice in salted water for about 20 minutes.
   2. Drain off water.
   3. Add butter and seasonings, mixing with a fork.
   4. Then serve.

Beef And Rice Croquettes



Ingredients

    * 1 cup chopped beef (cut from top of round)
    * 1/3 cup rice
    * ½ teaspoon salt
    * ¼ teaspoon pepper
    * Few grains cayenne
    * Tomato Sauce


Instructions

   1. Mix beef and rice, and add salt, pepper, and cayenne.
   2. Cook cabbage leaves two minutes in boiling water to cover.
   3. In each leaf put two tablespoons mixture, and fold leaf to enclose mixture.
   4. Cook one hour in Tomato Sauce.
   5. Tomato Sauce.
   6. Brown four tablespoons butter, add five tablespoons flour, and pour on gradually one and one-half cups each Brown Stock and stewed and strained tomatoes.
   7. Add one slice onion, one slice carrot, a bit of bay leaf, a sprig of parsley, four cloves, three-fourths teaspoon salt, one-fourth teaspoon pepper, and a few grains cayenne.
   8. Cook ten minutes, and strain.

Rice Fan tan

Ingredients

    * ½ cup rice
    * 2 cups milk
    * ½ teaspoon salt
    * 2 tablespoons sugar
    * 1 egg
    * ½ cup candied fruits
    * Egg and crumbs
    * Powdered sugar

Instructions

   1. Cook rice in milk until very soft.
   2. Stir in salt, sugar and well beaten egg, and remove at once from the fire.
   3. Mix in assorted candid fruits - cherries, apricots and pineapple - and turn into a shallow, well-oiled pan to cool.
   4. When firm, cut into strips about one and one-half inches wide and three inches long, dip in egg and bread crumbs and brown delicately on both sides in butter or butter substitute.
   5. Drain, dust with powdered sugar and serve hot.

Ground Rice Souffle

Instructions

   1. Mix 3 ounces of ground rice smoothly with 1/2 pint of new milk or cream.
   2. Put them into a saucepan, with 2 ounces of fresh butter, 1/4 of a pound of sugar, a pinch of salt, and the thin rind of 1 lemon, 1/2 inch of cinnamon, or any flavoring that may be preferred.
   3. Stir quickly over the fire until the milk boils, pour it into a basin, and when cool add the yolks of 3 eggs, well beaten.
   4. Butter a plain mould--and it is well to tie round it a band of white paper, also well buttered, which should be a good deal higher than the mould itself, so that if the batter rises much in the oven, it may not fall over the sides.
   5. Whisk the whites of 5 eggs to a firm froth, and add them the last thing.
   6. Beat the mixture fully ten minutes after the whites are added.
   7. Bake in a quick oven, and serve as soon as the dish is taken from it.
   8. Have a hot napkin ready to pin round the dish in which the souffle was baked, and let a heated salamander, or red-hot shovel, be held over it, in its passage from the kitchen to the dining-room.
   9. Time to bake, twenty minutes.

Rice Muffins



Ingredients

    * 1 cup boiled rice
    * 1/2 tablespoon sugar
    * 1 tablespoon melted butter
    * 1 cup scalded milk
    * 1/2 yeast cake
    * 2 eggs
    * Flour

Instructions

   1. Mix the rice, sugar, and butter thoroughly.
   2. When the milk is lukewarm, dissolve the yeast in it and add to the rice mixture.
   3. Add enough flour to make a stiff dough.
   4. Rise until light, then add the well-beaten eggs.
   5. Half fill well-buttered muffin pans with the dough. Raise until very light.
   6. Bake ten minutes in a hot oven.

Apricot, Apple And Banana Pudding

Ingredients

    * 2 cups milk, scalded
    * ¾ cup sugar
    * ½ cup flour
    * 2 eggs
    * 4 apricots, pitted, sliced
    * 2 bananas, peeled, sliced
    * 2 apples, peeled, cored, sliced
    * 1 teaspoon vanilla extract


Instructions

   1. Apple And Banana Pudding Recipe, Mix sugar, flour, eggs and vanilla extract together.
   2. Add gradually the scalded milk and mix well.
   3. Put all the fruit in a pudding dish.
   4. Pour over them the milk mixture.
   5. Set pudding dish in a pan of water.
   6. Bake in moderate oven for about 35 minutes.

Anana, Cornmeal And Cocoa Pudding

Ingredients
    * 2 bananas, peeled, sliced
    * 1 cup cornmeal
    * ½ cup cocoa
    * 3 cups milk
    * ½ cup sugar


Instructions

   1. Cornmeal And Cocoa Pudding Recipe, Boil together cocoa, milk and sugar.
   2. Mix bananas and cornmeal and place the mixture in a pudding dish.
   3. Pour over them the cocoa and milk mixture.
   4. Let stand for about 5 minutes.
   5. Bake slowly in oven for about 45 minutes.

Butterscotch Pudding

Ingredients

    * (Especially good for children)
    * +++
    * ¾ cup corn syrup
    * 2-¼ cups milk
    * 1/3 teaspoon salt
    * 1 tablespoons Cornstarch
    * 6 drops vanilla
    * ½ tablespoon butter


Instructions

   1. Scald the corn syrup and milk.
   2. Add butter, salt and cornstarch dissolved in an equal quantity of cold milk.
   3. Cook in a double boiler, stirring constantly until thickened, allowing twenty minutes.
   4. Add vanilla, chill, mold, and serve with sweetened cream.

Cheese Pudding

Instructions

   1. Put a breakfast-cup of milk into a saucepan, with a piece of butter the size of a large egg.
   2. Let it remain until the butter is melted, then pour it over three-quarters of a pound of bread crumbs and half a pound of grated cheese; let these soak for twenty minutes, then add a pinch of salt and 4 eggs, well beaten.
   3. Pour the mixture into a well-buttered dish, and bake in a quick oven.
   4. This is a good way to finish up a rather dry crust of cheese.
   5. Time to bake, three-quarters of an hour.

Bean Patties

Ingredients

    * 2 cups bean puree
    * 1 ½ tablespoons vegetable butter
    * 1 tablespoon chopped onion
    * 3 tablespoons flour
    * 1 egg
    * Scant 1/3 cup hot milk
    * A sprinkle of sage
    * Salt to taste


Instructions

   1. Cook the beans until soft and mash through a colander, having the pulp as dry as possible.
   2. In case it is too soft, it may be put into the oven for a few minutes.
   3. Make a paste as follows for holding the food together: Put the butter, the onion, and the savory into a small saucepan, and let simmer for a few moments, but do not brown.
   4. Add the flour and mix; then the milk and stir smooth.
   5. Add the egg, slightly broken up, and stir over the fire until smooth and a very thick paste.
   6. Salt to taste and add the bean puree.
   7. Mix well, and let cool; then roll out into small, round cakes about 3/4 inch thick, mark on the top with a knife, lay in an oiled baking pan, brush over with cream or milk and brown lightly in a hot oven.

Bean Roast

Ingredients

    * 1 cup well-roasted shelled peanuts
    * 2 cups well-seasoned mashed potatoes
    * 2 cups cooked Lima beans, fresh or canned
    * ¼ cup milk
    * 1 egg
    * 1 teaspoon salt
    * 1/3 teaspoon paprika
    * 1 teaspoon onion juice


Instructions

   1. Grind the peanuts, using the finest blade of the food chopper.
   2. In a well-oiled baking dish, place a layer of potatoes, a layer of beans and a layer of peanuts.
   3. Continue making layers until all the ingredients are used.
   4. Blend milk with well beaten egg and seasoning and pour over the top.
   5. Bake in a moderate oven (350 degrees F.) until brown.
   6. Serve with brown sauce or tomato sauce.

Egg Cutlets



Ingredients

    * 2 tablespoons vegetable shortening
    * 2 tablespoons flour
    * 1 cup milk
    * 2 egg yolks
    * 2 tablespoons cooked chopped peppers
    * 6 chopped mushrooms
    * 4 chopped hard-cooked eggs
    * Red pepper, white pepper, salt and nutmeg to taste
    * 1 beaten egg
    * 1/2 fine bread crumbs


Instructions

   1. Heat vegetable shortening in a pan and gradually add flour and milk. Boil for 3 minutes, stirring constantly.
   2. Add 2 raw egg yolks and remove from heat. Add hard-boiled eggs, chopped peppers, mushrooms, red pepper, white pepper, salt, and nutmeg to taste.
   3. Place on a plate. When cool, shape into cutlets.
   4. Brush cutlets with a beaten egg, roll in fine breadcrumbs, and fry in hot vegetable shortening.
   5. Serve very hot with cream sauce.

Frozen Cheese



Ingredients

    * 1/4 pound (1 cup) American cheese
    * 1 cup cream cheese
    * 1 cup mayonnaise
    * 6 maraschino cherries, chopped fine
    * 6 green mint cherries, chopped fine
    * 1/2 pint cream, beaten stiff
    * 1/2 cup chopped nuts
    * Paprika, if desired

Instructions

   1. Grate the American cheese, cream cheese, and mayonnaise. Beat thoroughly.
   2. Fold in the cherries and cream.
   3. Freeze.
   4. Remove to serving dish and sprinkle with chopped nuts or with paprika.
   5. Serve with salad course.

Spicy Tofu



Ingredients

    * 14 oz. extra firm tofu (one package)
    * 1 large clove of garlic, chopped
    * 1/2 teaspoon basil
    * 1/2 teaspoon cumin
    * 1/2 teaspoon curry powder
    * 1/2 teaspoon turmeric
    * 2 tbsp. soy sauce
    * 1/8 cup nutritional yeast
    * 1 tbsp. oil


Instructions

   1. Heat pan with oil.
   2. Dry tofu with a paper towel and cut into small cubes.
   3. Fry tofu in oil until brown.
   4. Add spices to even coat the tofu. Next, add chopped garlic.
   5. Continue to fry until tofu is evenly coated. Add soy sauce and yeast.
   6. Cook until spices and tofu have blended. Add extra spices to taste if desired.

Nut And Cheese Loaf



Ingredients

    * 1 tablespoon chopped onion
    * 1 tablespoon fat
    * 1 cup grated cheese
    * 1 cup chopped nuts
    * ½ cup milk
    * 1 cup cooked cereal
    * 1 teaspoon salt
    * 1 teaspoon sugar
    * ¼ teaspoon paprika
    * 1-½ tablespoons lemon juice
    * ½ teaspoon Worcestershire sauce
    * Buttered crumbs


Instructions

   1. Cook onion in fat until delicately brown.
   2. Mix with all the other ingredients and moisten with milk.
   3. Cover with butter crumbs and brown in oven.
   4. Serve hot with tomato sauce.

yummy

thnx tashu n Rehan bhai

Lolz himmat mardan madad-e-Khuda kuch hath payo marain aur kuch try karain

thx i'm full nw

cheezon ka hi nhi pata