1960 Aspic from Del Monte

1952 SPANISH RICE PRONTO

1950 Minute Rice "Oh how slick"

recipes

Parmesan Potatoes (1961)

1929 Belgian Salad recipe from Rome News-Tribune

1947 spinach Killarney Castles

1948 Birdseye Savory Peas

1950 Birdseye Lima Beans Mexicano

1951 Minute Rice recipes

1951 MINUTE RICE RECIPES

OLIVE RICE AND TOMATO RAREBIT

 

This 1950 recipe was created by Minute Rice.

INGREDIENTS

1 1/3 cups instant rice

1/ ½ cups water

¾ teaspoon salt

1 can tomato soup

2 cups grated sharp cheese

½ teaspoon mustard

¼ cup chopped, stuffed olives

2 tablespoons butter

DIRECTIONS

Heat rice, water and salt to boiling, remove from heat and let stand covered for 10 minutes.

Heat a can of tomato soup (undiluted) with cheese and mustard. Cook until cheese is melted.

Add olives and butter to rice and mix.

Pour tomato/ cheese mixture over rice. Serves 4.

TANGY ORANGE RICE

This 1950 recipe was created by Minute Rice.

INGREDIENTS

1 cup diced celery

3 tablespoons diced onion

¼ cup butter

1/ 1/3 cups instant rice

1 ½ teaspoons alt

½ teaspoon sugar

1 cup water

¼ cup orange juice 2 teaspoons grated orange rind

DIRECTIONS

Cook celery and onion in butter until tender, add instant rice, salt, sugar, orange juice and water.

Bring to a full boil, cover and remove from heat, let stand 10 minutes, then add orange rind and fluff. Serves 4

TANGY ORANGE RICE

This is a recipe put out by Minute Rice in 1950.

INGREDIENTS

1 cup diced celery

3 tablespoons diced onion

¼ cup butter

1 ½ cups instant rice

1 ½ teaspoons salt

½ teaspoon sugar

1 cup water

¾ cup orange juice

2 teaspoons grated orange rind

DIRECTIONS

Cook celery and onion in the butter until tender.

Add rice, salt, sugar, water, orange juice and bring to a full boil.

Cover and remove from heat and let stand for 10 minutes

Add the orange rind and fluff the rice.

4 to 5 servings

POTATO CASSEROLE

INGREDIENTS

2 pounds frozen hash browns, thawed

1 can cream of mushroom soup, undiluted

1 can cream of celery soup, undiluted

1 cup sour cream

salt and pepper

chopped onion and green pepper

grated cheese DIRECTIONS

Chop up some onion and green pepper, your choice on how much. Then mix it with all the ingredients, except the grated cheese.

Place in 13x9 pan and cover with grated cheese, your choice on how much.

Bake at 350 degrees for 1 1/2 hours

QUICK BAKED BEANS

INGREDIENTS

1 LARGE CAN HOME STYLE BEANS

4-6 SLICES BACON

1 ONION

1 TABLESPOON BROWN SUGAR

1/4 CUP KETCHUP

1 TABLESPOON MUSTARD

DIRECTIONS

Fry the bacon and crumble when cool.

Coarsely chop the onion and saute in bacon grease.

Add all ingredients to beans and heat until warmed through.

GREEN GIANT TRIPLE CORN FRITTERS

This recipe is from the 1960's and was developed by Green Giant.

INGREDIENTS 1 1/3 cups all purpose flour

1/2 cup yellow cornmeal

1 tablespoon baking powder

2 teaspoons sugar

1 teaspoon salt

2 beaten eggs

1/3 cup milk

2 tablespoons oil

8 1/2 ounce can cream style corn

12 ounce can whole kernel corn, drained

oil for frying

DIRECTIONS

Combine flour, cornmeal, baking powder, sugar and salt.

In large bowl, combine eggs, milk, 2 tablespoons oil and cream style corn.

Blend in flour mix, stirring just until moistened. Stir in drained whole kernel corn.

In deep fryer or heavy saucepan, get 2-3 inches of oil up to 365 degrees.

Drop batter by teaspoonfuls and fry for 2-3 minutes on each side or until golden brown. Drain on pater towel and serve warm. Makes 28 fritters.

HASH BROWN POTATO CASSEROLE

INGREDIENTS

32 ounce package frozen hash browns, thawed

3/4 cup butter,melted

1/2 cup chopped onion

1 can cream of chicken soup

8 ounce container yogurt

1 cup shredded cheddar cheese

2 cups cornflakes

DIRECTIONS

Combine thawed potatoes, 1/2 cup melted butter, onion, undiluted soup mix, sour cream and cheese. Stir until well mixed.

Spoon potato mix into 2 1/2 quart casserole.

Place corn flakes in ziploc bag and roll rolling pin over to crush. Add the crumbs to 1/4 cup margarine. Sprinkle over potatoes in casserole.

Bake at 350 degrees for 50 minutes

CAMPBELL’S SCALLOPED POTATOES

This recipe was developed by Campbell’s Soup and is a perennial favorite

INGREDIENTS

1 can condensed cream of celery or mushroom soup

1/3 to ½ cup milk

¼ cup chopped parsley

Dash pepper

Dash paprika

4 cups thinly sliced potatoes

1 small onion, thinly sliced

1 tablespoon butter

DIRECTIONS

Combine soup, milk, parsley and pepper.

In 1 ½ quart casserole arrange alternate layers of potatoes, onion and sauce.

Dot top of casserole with butter and sprinkle with paprika

Cover casserole and bake at 375 for 1 hour. Uncover and then bake for 15 minutes or until potatoes are done.