#3539 - Hot or Cold Rice Pudding

(by Shirley McNevich)

1 cup cooked rice
2 cups milk
1/4 cup white sugar
1 tsp. vanilla (more if you wish)
a dash of salt
1 TBSP cornstarch
1 TBSP water
cinnamon

Add the cooked rice, milk, white sugar, vanilla and salt to a saucepan--stir to mix. Put the saucepan over medium heat--cook/stir until boiling. Once boiling, turn heat back a bit and cook/stir 15-20 minutes or until mixture starts to thicken. In a small bowl add cornstarch and water--stir to mix. Add cornstarch mixture to rice mixture--stir quickly. If serving warm, divide mixture into serving bowls and sprinkle a little cinnamon over the top of each bowl. If you like cold rice pudding, cool the mixture to room temperature, transfer the cooled rice mixture to a glass bowl, place a piece of Saran wrap loosely over the bowl. Use your fingers to press the Saran wrap so that it is touching the top of the rice mixture everywhere. Refrigerate until cold. Carefully remove the Saran wrap and stir the rice pudding before serving in bowls with a little cinnamon sprinkled over the rice pudding. Recipe may be doubled.

#2310 - Shrimp and Crab Casserole

(by Shirley McNevich)

1 1/2 lbs. frozen cooked shrimp (thawed, peeled and drained)
1/2 cup chopped green bell peppers
1 small onion (chopped)
1 1/2 cups mayo
1 small can button mushrooms (drained)
1/2 lb. lump crab meat (flaked)
1/3 cup chopped parsley
2 cups cooked rice
1 pint frozen peas (thawed and drained)

Butter a 2 qt. casserole dish. In a bowl add green bell peppers, chopped onions, mayo, mushrooms, flaked crab meat, chopped parsley, cooked rice, and drained peas--stir to mix. Add shrimp--stir gently to mix. Cover and refrigerate overnight. The next day add some fresh ground pepper to the top (if you wish), place casserole into a cold oven, turn oven to 350 degrees and bake at 350 degrees for 1 hour or until heated through.

#2130 - Skillet Shrimp and Rice

(by Shirley McNevich)

1/2 cup chopped onions
1 green bell pepper (chopped)
1 cup finely chopped celery
2 cloves garlic (minced)
1 tsp. salt
1lb. frozen shrimp (thawed, peeled, rinsed and drained--de-veined if needed)
1/4 cup butter
1 - 15oz. can Hunt's tomato sauce
1 cup water
2 tsp. parsley
3 cups cooked rice

In a skillet add butter, chopped onions, chopped celery, chopped green bell peppers and minced garlic--cook/stir over medium heat until tender. Remove from heat--add tomato sauce, water, salt and parsley--stir. Return to heat--stir/simmer until hot. Add shrimp--cook/stir until boiling. Cover the skillet with a lid--turn heat to simmer, then simmer for 20 minutes or until shrimp are pink. Serve mixture over cooked rice.

#1730 - Sausage and Rice

(by Shirley McNevich)

1lb. loose fresh sausage (or sausage removed from casing)
1 chopped onion
3 cups cooked rice
1 tsp. salt (or more to your taste)
2 tsp. soy sauce
1/2 tsp. pepper
1 TBSP canola oil
1 box frozen peas (thawed and drained)
3 beaten egg yolks

In a frying pan add canola oil, chopped onions and loose sausage--cook over medium heat until onions are caramelized and sausage is browned. Drain off any grease, then return sausage mixture to the frying pan--add cooked rice, salt, soy sauce and peas--stir. Add beaten egg yolks--stir and cook over medium heat until hot.

#1479 - Tomato and Sausage Casserole

(by Shirley McNevich)

1lb. ground loose sausage (remove casing)
2 cups cooked rice
1 chopped onion
shredded cheese (your choice of type)
1 - 10.75oz. can Campbell's tomato soup
salt
pepper

In a skillet over medium heat add loose sausage--cook until sausage is browned. Drain off the grease but leave the sausage in the skillet. Make layers of sausage and rice in a greased 2qt. casserole dish (sprinkle each layer with some of the onions, salt and pepper). Pour the whole can of tomato soup evenly over the top. Bake at 375 degrees for 30 minutes--remove from oven and sprinkle shredded cheese all over the top. Return to oven and bake until mixture is hot and cheese is melted.

#1233 - Spicy Chicken

(by Aunt Eileen [Knouse] Carter)

4 boneless/skinless chicken breast halves
salt and pepper to your taste
3 cups good quality salsa (mild, medium or hot--your choice)
6 TBSP Domino's dark brown sugar (packed)
2 TBSP spicy Dijon mustard
3 cups cooked rice (white or brown) --ready to eat

Place each chicken breast on a cutting board--salt and pepper each side and pound each side with a meat tenderizer. Repeat with all chicken breasts. In a 9 x 13 greased glass baking dish add chicken breasts. In a bowl add brown sugar, salsa and mustard--stir with a spoon. Spread the salsa mixture over the top of the chicken breasts. Cover the dish with foil and bake at 375 degrees for 30 minutes--remove from oven, remove foil, turn chicken pieces, spoon salsa mixture back on top of chicken breasts, and return to oven uncovered. Bake another 20-30 minutes or until tender. Serve chicken on top of rice.

#1153 - No Sugar Rice Pudding

(by Shirley McNevich)

2 cups cooked/cooled rice (add 1 tsp. salt when cooking the rice)
2 cups COLD milk
One 1 ounce (1oz.) package Jell-O sugar free instant vanilla pudding
1 tsp. vanilla

In a bowl add milk and pudding mix--beat with a whisk until it starts to get thick. Add vanilla and cooked rice--stir with a spoon until mixed. Refrigerate.

#1017 - BBQ Rice Bowls

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped green pepper
1 chopped onion
2 cups fresh tomatoes (diced)
1 cup whole kernel corn (fresh, frozen or canned)
1/2 cup of your favorite BBQ sauce
3 cups cooked rice (your choice of rice type)
shredded cheddar cheese

In a skillet over medium heat add ground chuck, salt, pepper, chopped green pepper and chopped onion--cook and stir until meat is browned. Add diced tomatoes, corn and BBQ sauce--stir and turn heat down to simmer--cook and stir for 15-20 minutes. Cook rice separately according to package directions--drain. Spoon rice into bowls. Top the rice in each bowl with a heaping serving of the meat mixture. Sprinkle shredded cheddar cheese on top of each bowl. Serve with crackers.

#246 - Tuna Rice Casserole

(by Shirley McNevich)

2 - 6oz. cans tuna (drained)
1 - 10oz. package frozen peas (cooked according to package directions and drained)
3 cups cooked rice (cooked according to package directions and drained)
3/4 cup water
1 - 10oz. can Campbell's cheddar cheese soup
2 slices of bread

In a large bowl, combine tuna, cooked peas, and cooked rice--mix well with a spoon. In a separate bowl, combine the cold cheddar cheese soup and water. Pour cheese soup mixture on top of tuna mixture and mix with a spoon. Pour everything into a greased casserole dish. Break up two slices of bread into bite sized pieces and place on top of casserole. Bake uncovered at 400 degrees for 20 minutes.