Fried Rice

Cook ahead of time 2 cups of rice which will in the end make about 4 cups.

In a skillet fried about a 1/2 pound of bacon cut up.

When it is done add chopped onion, celery or any fresh vegetables . stir fry in pan until translucent.

In a separate pan scramble 2 to 3 eggs until dry and crumbly.

Add rice and scrambled eggs to your Bacon, onion and vegetables mixture.

Season with salt and pepper and soy sauce to your taste (opt)

Minute Rice Medley

Saute until tender
1/2 cup diced onion
1/2 cup diced celery
2 tbs butter

Add:
1 1/2 cup minute rice (or already cooked regular rice)
1 1/2 cup water (if using already cooked rice omit the water)
1 chicken bouillon cube
2 cups left over chicken, cut up
1 9 oz pkg frozen mixed vegetables
1 can cream of celery soup
1 can cream of chicken soup

Bring to a boil. Cover and simmer or bake in oven for 20 min. (Tuna may be substituted for chicken)

Spanish Rice

Season mix --

2 tbs dry onion
1 tbs salt
1 tbs chili powder
1 1/2 tbs crush red pepper
1 1/2 minced garlic
1 1/2 tbs cumin
3/4 tbs orgeno
1 1/2 sugar

Mix this together and store in a tight container for later use.

3 cups hot water
3 cup tomatoe juice
3 beef bouillon cubes
2 cups rice
salt and pepper
1 tbs season mix (above)

put all ingredients in a 9 x 13 pan. You may add ground beef, onions, green chili or whatever else that you would like. Bake covered (with tin foil will do). Bake at 350 for about 35 min.

Chinese Casserole

1 lb. ground beef
2 tbs. oil
1 small onion
1 1/2 cups warm water
1 can cream of mushroom soup
1 can cream of chicken soup
1 tbs soy sauce
1/2 cup uncooked rice
pinch salt

Brown meat and onion in oil. Add all other ingredients, Put in casserole and bake 350 for 30 min. Remove cover and bake 30 min. more. Cover with chow mien noodles (large can). Bake 10 min longer.

Sweet and Sour Meatballs

Prepare your favorite recipe meatballs. Remove from skillet and keep warm.Drain off fat. Prepare the following:

1 can 12 1/2 oz pineapple tidbits - drain and reserve syrup
1/3 cup vinegar
1 tbs cornstarch
1/2 cup brown sugar (packed)
1/3 cup chopped green pepper
1 t. soy sauce

Stir reserved pineapple syrup, vinegar and soy sauce into skillet. Mix cornstarch and sugar and stir into syrup mixture. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil and stir 1 min. Add pineapple tidbits, green pepper and meatballs and heat through. Makes 6 to 8 servings. Serve over cooked rice.

Stuffed Green Peppers with Rice

6 large green peppers
5 cups boiling salted water
1 pound ground beef
1 tsp. salt
1/8 tsp. garlic powder
1 cup cooked rice
1 can (15oz) tomato sauce
2 tbs chopped onion

Heat oven to 350. Boil peppers in salted water 5 min. Drain. Cook beef until brown and onions are tender. Drain off fat. Stir in salt, garlic powder, rice and 1 cup of the tomato sauce. Heat through.

Lightly stuff each pepper with 1/2 cup meat mixture. Stand peppers upright in ungreased baking dish 8x8x2. Pour remaining tomato sauce over peppers. Cover and bake 45 min. Uncover and bake 15 min. longer. Makes 6 servings.

Rice for Breakfast

2 cups cooked rice
3 cups milk - a little half and half or cream is good
Add honey or sugar to taste - approx 1/4 cup
2 eggs beaten until foamy
1/2 tsp nutmeg
1/2 cup raisins (or more to your liking)

Mix together and heat on low heat do not boil. For variety: add: 1 tbs vanilla or 1 tbs lemon extract. Also good for a dessert served with a homemade oatmeal cookie.

Rice

Rice has been a staple food for many people for centuries. A versatile food, it can be used as a cereal, as a side dish, combined with meat or vegetable in a casserole, or in soups custards, and puddings. There are five different kinds of rice:

1. Brown Rice -- Whole unpolished kernels with only hull removed. Not recommended for long term storage. Recommended storage is from 1 - 1 1/2 years.

2. Par-boiled Rice -- The hull, bran and germ have been removed by milling. This kind stores well.

3. Regular Rice -- Treated for retention of the natural vitamins and minerals contained in the whole grain. It has been cooked before milling.

4. Pre-Cooked Ride -- Completely cooked before packaging. Known to us as Minute Rice.

5. Enriched Rice -- A combination of highly fortified rice and regular milled rice. Coated with vitamins, minerals, thiamine, niacin and iron. Cooking doesn't dissolve this coating.

Rice can be stored in containers, large or small. If larger containers are used for longer storage time, dry ice can be put in the bottom of container and sealed. The dry ice causes a gas that kills any bacteria and keeps the rice indefinitely.

Dry ice can be used also for other dry storage items.

Rice can be stored in small quantities in the waxed milk cartons. Wash the milk cart ions thoroughly and dry completely. Fill carton with rice or other dry foods. Staple the carton back together and seal the opening with melted wax. Keeps for several months or years. Depending on the climate