Shrimp & Rice for One

8 med. shrimp, cooked

1/4 cup wild rice blend, uncooked

4 mushrooms, sliced

2 green onions, chopped

1/4 cup chicken broth

1/4 tsp. minced garlic

2 tsp. butter

1 tsp. flour

1/2 cup milk

2 Tbsp. sour cream

1/4 tsp. paprika

Cook rice according to package directions, omitting salt/ Set aside and keep warm. Combine mushrooms, green onions, broth and garlic in a non-stick skillet. Bring to a boil. Reduce heat, and simmer uncovered until liquid evaporates. Add butter, stirring to melt. Add flour and cook, stirring constantly for 1 minute. Gradually stir in milk. Cook over medium heat, stirring until mixture thickens and begins to boil. Stir in sour cream and shrimp. Spoon over rice; sprinkle with paprika.  Serves 1

Nutrition Facts

Values Per 525g % Daily Value*

Calories 624

Calories from Fat 80

Total Fat 8.9g 14%

Saturated Fat 2.7g 14%
Polyunsaturated Fat 3.1g

Cholesterol 1106mg 1106%

Sodium 1281mg 53%

Potassium 889.41mg 25%

Carbohydrates 8g 3%

Protein 119.6g

Vitamin A 32% · Vitamin C 0%

Calcium 48% · Iron 9%

Ground Beef & Rice Casserole

(Original Recipe from  Cooks.com

1 lb. ground beef
1 cup rice (I used Wild & Brown Rice Blend)
1 can (10 3/4 oz.) cream of chicken soup (I used cream of mushroom)
1/4 cup celery
1/4 cup green peppers
1/4 cup onion (optional)
1/2 tsp. black pepper and salt (optional if using soup mix)
1/2 cup mild Cheddar cheese (I used 1 cup)
(I added 1/2 pkg. onion soup mix, 1 tsp. minced garlic & topped the dish with French fried onions)

Preheat oven to 350 degrees.  Brown ground beef with salt & pepper.  Cook rice.  Saute celery, green pepper, onion (& garlic).  In a medium baking dish combine all ingredients and mix well.  Bake 30-35 minutes.

Comments:  I did this a little different.  I cooked my rice in a sauce pan.  When done I moved it to a large bowl.  I then brown my ground beef and added it to the bowl.  In the same pan I sauted my celery, peppers, onion, and garlic.  I added that along with the mushroom soup and onion soup mix to the bowl.  Blended well.  Poured into my baking dish sprayed with non-stick spray and baked for 30 minutes.  I then added the French Fried Onions and baked another 5 minutes to let them brown just slightly.  This is a super delicious dish no matter which way you make it. 

King Cabbage with Cheese Halo (vintage cookbook recipe)

5 cups shredded cabbage
2 cups cooked rice
1/8 tsp. black pepper
1/3 cup milk
1 can cream of mushroom soup
1 cup grated sharp cheese

Preheat oven to 350 degrees.  Cook the cabbage in a small amount of boiling salted water until just tender, about 10 minutes.  Place the rice in a greased (I used non-stick spray) 1 1/2 quart oven dish.  Top with the cabbage (I drained mine).  Sprinkle with black pepper.  Mix together the milk and mushroom soup.  Pour over the cabbage.  Cover with the cheese.  Bake 40 minutes or until cheese begins to brown.

Comment:  This recipe came from an old cookbook I think may be dating in the 60s or earlier.  It's form a booklet titled Riceland Rice Cookbook.  When I made this dish I didn't use my shredder for the cabbage I actually shredded it with my knife, thinly.  I wasn't sure if I would enjoy this dish but it turns out that I did.  The cabbage taste is actually toned down a bit, I feel sure, by the blend of the rice and possibly the cheese.  The combination of all ingredients complement each other to a point that this dish is actually delicious.  This I will make again and may even play around with it a bit by adding another ingredient.  I really think a little corned beef added would be good.

Comment from Food Tester Carol:  I never could have imagined what this would taste like, using ingredients I'd never tasted together before.  somehow it all comes together and presents a dish that is tangy, just a bit crunchy and altogether pleasing.  No only does it look appealing in a casserole dish, but it easily serves as a main course for a meatless meal or a side dish that will complement a main meat entree.  This is not adventurer's food because it is not "far out."  It is something that has the feel of a comfort food of one's youth, hearty yet not heavy.  You must try this versatile recipe!

Cajun Country Red Beans & Rice (Recipe 1979)

1 lb. dried red kidney beans, washed & sorted
2 quarts cold water
1 cup chopped onion
3/4 cup chopped green pepper
1 cup chopped celery
1 cup (1/4 lb.) smoked ham, minced
(I used Polish Sausage cut into small pieces)
2 tsp. salt
1/2 tsp. cayenne pepper
(I used 1 tsp. Cajun seasoning)
1/4 tsp. black pepper
3 Tbsp. thinly sliced green onion tops
(I didn't use)
1 1/2 Tbsp. dried parsley flakes
(I didn't use)
4 cups cooked rice (I used Basmati)

Place beans in a very large heavy kettle, add water, cover and soak overnight.  Next day, add onions, green pepper, celery, ham (or whatever meat you are using), salt cayenne (or Cajun seasoning) and black pepper to the beans in their soaking water.  Bring to a boil over high heat; lower heat so that liquid ripples gently.  Cover; simmer 2 1/2 hours.  Stir in onion tops and parsley (if using); turn heat to lowest point and cook uncovered about 30 minutes.  Serve over hot bed of fluffy rice.  Serves 8-10

Comments:  This is another oldie but goodie.  I found this recipe in a booklet dating 1979 called Say it Twice.  Riceland Rice.  It is, as with so many recipes from the past, simple to make.  I did make the change from the ham to the Polish Sausage but you could also use regular sausage, ground beef, and even chicken if you want.  The change to the Cajun from the cayenne was to add less heat and just a touch of more flavor.  And the elimination of the green onions and parsley was made after tasting my dish when done.  I didn't see that they were needed but you can add them if you like.  The flavor of this dish is so perfect.  It isn't too spicy.  It isn't hot.  And all the flavors seem to complement each other.  This is the perfect dish for anytime but especially one of those cold winter nights.  Especially if you keep enough liquid to make it like a soup.


Comments from Food Tester Carol:  You eat this and you think you hear jazz playing in the background.  You look around for a party going on.  This would be a great dish to build a party around or to take to a pot luck.  The smokiness and balanced spices, topped with the nutty flavor of the basmati rice make this nutritious dish a great crowd pleaser.