From: Craig 
To:   phaedrus
Sent: Friday, April 04, 1997 16:52
Subject: recipe search


> I'm looking for the spanish rice recipe that once appeared on the back of
> the minute recipe box in the 50's or 60's. 
> Craig

Hello Craig,

Well, it's really difficult to locate a recipe that a company once put on their package. The Minute Rice website was no help. There are lots of Spanish Rice recipes around, but none of them say they came from the box. There are some likely candidates below. See if one of them seems familiar.

Phaed

Update 2021: Jennifer found this recipe, which says it is from a box.

Spanish Rice Pronto

1/2 cup thinly sliced onion
1/3 cup diced green pepper
2 cups Minute Rice
1/4 cup bacon drippings or butter
2 cups hot water
2 cans (8 oz. each) tomato sauce*
1 teaspoon salt
Dash pepper

Saute onion, green pepper, and Minute Rice (right from box) in the bacon drippings. 
Add remaining ingredients; mix well. Bring to a boil. Then reduce heat and simmer, 
uncovered, 5 minutes. Makes 6 servings.

*Or use 4 cups (2 cans, 1 lb. each) tomatoes and omit the water.

Cheese Spanish Rice: Stir 1/2 cup grated Cheddar cheese into prepared rice; place 
in serving dish and top with additional 1/2 cup grated cheese.

Beef Spanish Rice: Prepare as above, sauteing 1/2 to 1 pound ground beef with the rice.

Mushroom Spanish Rice: Prepare as above, sauteing 1/4 pound sliced fresh mushrooms with 
the rice.
----------------------------------
EASY  SPANISH  RICE

 Ingredients :
 1 lg. (32 oz.) can tomato soup
 1 sm. bell pepper (green) diced
 1 sm. onion, diced
 1/2 lb. hamburger
 2 c. Minute rice

 Preparation :
   Brown hamburger and onion in skillet.  Drain fat.  Add green bell
 peppers.  Add tomato soup.  Add rice.  Stir and simmer 15 minutes.
----------------------------------
 SPANISH  RICE  IN  A  FLASH

 Ingredients :
 1 c. water
 1 (14 1/2 oz.) can stewed tomatoes
 1 tbsp. chili powder (or less if you
    prefer)
 1/2 tsp. salt
 1/4 tsp. garlic powder
 1/8 tsp. black pepper
 1 1/2 c. Minute Rice

 Preparation :
   Put all ingredients except rice into saucepan; bring to boil.  Add
 rice; stir well.  Cover; remove from heat.  Let stand 5 minutes.
 Optional:  You can add crispy bacon and green onion tops finely
 chopped if you want.  LEDC
----------------------------------
 SPANISH  RICE

 Ingredients :
 1 1/2 c. Minute rice
 15 oz. can tomato sauce
 16 oz. can tomatoes
 1 lb. ground beef, uncooked
 Tabasco sauce, to taste
 Salt and pepper to taste
 Onion, optional

 Preparation :
    Cook 7 to 8 minutes in microwave.  Let stand 3 minutes.
----------------------------------
 SPANISH  RICE

 Ingredients :
 6 bacon strips, cut into sm. pieces
 1 lg. green pepper, chopped
 1 lg. onion, chopped
 2 c. Minute Rice
 2 (15 oz.) cans tomato sauce

 Preparation :
   Fry bacon until brown, remove.  In grease saute onion and green
 pepper.  Add rice and stir-fry for a few minutes.  Add tomato sauce;
 cover and simmer about 15 minutes.
----------------------------------

From: Jackie
To: phaedrus
Sent: Sunday, April 02, 2000 14:28
Subject: polish mushrooms


> Dear Phaedrus,
> I have been looking in vain for a recipe for mushroom soup using dried
> polish mushrooms and sour cream.  Can you help me out with some recipes?
>
> Thanks,
>
> Jackie

Hi Jackie,

I can see why you had a problem finding such a recipe. It took me quite a while to locate these. The two below are authentic Polish mushroom soup recipes.

Phaed

Zupa Grzybowa
Polish Mushroom Soup

Another Mike Oborski special. This is a very simple but gorgeously majestic
and filling soup dating from the Poland of the Middle Ages.

You need:-
1lb assorted mushrooms (button will do but flat cap varieties are much
better)
2 large onions
lemon
vegetable stock cubes
sour cream
croutons
parsley

Slice and fry the mushrooms and onions and place in a dish. Make two and a
half pints of vegetable stock (using stock cubes) in a large saucepan
remembering to add the juice of half a lemon. As the stock comes to the boil
add the fried mushrooms and onions. Bring to the boil.

If not for immediate use the soup can be allowed to cool and can be stored
for later use.

When ready to serve bring the soup to the boil and add a third of a pint of
sour cream stirring briskly at full heat until the creamed surface of the
soup flares upwards.

Serve with croutons and garnished with finely chopped parsley. Serves 6.
------------------------------------
MUSHROOM SOUP

zupa ze swiezych grzybow

Use 12-16 oz. wild mushrooms such as boletes (borowiki) or honey mushrooms
(opienki), also known locally as "stumpers", or the white store-bought
mushrooms (pieczarki). Wash and rinse mushrooms very thoroughly, chop or
slice thin, and saute under cover in skillet along with 2 chopped onions,
1/2 cup water and 2 Tablespoons butter about 20 minutes or until mushrooms
are fully cooked.

Transfer mushrooms to 6 cups court bouillon or meat stock (strained or with
diced soup vegetables left in). Fork-blend 1/2 to 1 cup sour cream with 3
Tablespoons flour, add 1 cup soup stirring until lump-free, and add to pot.
Simmer several minutes, salt & pepper, and serve over any type egg noodles
or diced, cooked potatoes.

Garnish with a little chopped fresh dill and/or parsley. Optional: 1 cup
peeled, diced raw potatoes may be cooked in soup until tender. For a deeper
flavor, add 1-2 pre-soaked, dry Polish mushrooms, cooked until tender in 1
cup water and diced.
 

From: Sandy
To:   phaedrus
Sent: Monday, April 03, 2000 01:13
Subject: Soda Fountain Drink


> When I was a child I used to stop by the corner drug store every day after
> school and get a vanilla phosfate (sp?) from the soda fountain counter.
> Sometimes I got cherry, but my favorite was vanilla!  Alas, no more soda
> fountains at the corner drugstore!  Can you help me find a recipe to
> recreate my favorite memory of childhood?  I would be ever so greatful.  
> Thank you.
>
> Sandy
>

Hi Sandy,

Vanilla was always my favorite, too. Since your e-mail brought back fond memories, I spent extra time searching for this. Alas, I wasn't able to find the vanilla recipe, only the cherry one below. But, you know, I think I would get some club soda and start experimenting with adding vanilla flavoring (The real thing, not artificial.) and maybe some sugar, until I came up with my own recipe. I think I'll do that, soon.... Let me know if you get it first... Phaed

Cherry Phosphate

Serving Size:1

Source: Better Homes & Gardens Annual Recipes (1996)

A phosphate is like a Red River drink, only with a tart flavoring added,
usually citric acid or lemon juice.

1  12 oz can  Carbonated water or club soda
  Cherry flavored syrup
  Lemon juice

To make a phosphate, in a tall glass stir a 12-ounce can of carbonated water
or club soda into a couple of spoonfuls of cherry-flavored syrup and lemon
juice. Cool it all off with ice cubes.

From: Camille
To: phaedrus
Sent: Monday, April 03, 2000 17:45
Subject: (no subject)

> I am trying to locate a recipe for Chicken Rustico.  It has chicken,
> chunks of pork and sausage in a brown sauce.
>
> Please contact me at Camille@****
>
> Thank you.

Hi Camille,

The only recipe that I could locate for "Chicken Rustico" did not include pork or sausage. I am sending it anyhow, although it's not what you are looking for. It does have the same name. The only references that I could find to "Chicken Rustico" were on the menus of Italian-American restaurants. This dish may be something created by restaurateurs rather than being an authentic old-country Italian dish.

Alice Pazzaglia, at VitualItalia, has a new editor who specializes in this type of Italian-American dish. Maybe she can help.

Phaed

CHICKEN  RUSTICO

 Ingredients :
 3 oz. sweet vermouth
 2 oz. water
 12 chicken thighs, deboned
 5 plump tomatoes or 2 lg. reg.
    tomatoes, chopped into sm. pieces
 Salt to taste
 1/2 tsp. black pepper
 1/2 tsp. garlic powder
 1/3 tsp. thyme

 Preparation :
    Using a large frying pan, pour in 1 1/2 ounces vermouth.  Add the
 water and the chicken.  Brown for approximately 12 minutes on
 medium-high heat, adding the remaining 1 1/2 ounces vermouth as
 liquid is absorbed.  Add the tomatoes, salt, pepper, garlic, and
 thyme.  When it begins to boil, lower heat to medium-low. Cook
 uncovered for 20-25 minutes, stirring frequently.  Remove from heat
 and serve.  Makes 4 servings.  NOTE:  While browning, more water can
 be added if needed.  Serve over rice or noodles.  NOTE:  To remove
 skin from tomatoes drop tomatoes boiling water for 30 seconds.
 Remove put in cold water, take from cold water, then skin can be
 removed.
 

From: Alan 
To: phaedrus
Sent: Saturday, March 25, 2000 04:35
Subject: Panne Cotta


> Do you have any recipes for panne cotta using sweetened condensed milk?
> Please respond to alan.  Thank you.

Hi Alan,

Well, due to the fact that "panna" means "heavy cream", it is close to impossible to find a recipe for panna cotta that does not call for heavy cream. If it don't have cream, it ain't real panna cotta... I could not locate one anywhere that called for sweetened condensed milk. However, if your main purpose is to find one without all of the fat that cream contains, then the recipe below might suffice.

Phaed

Panna Cotta with Berries


4 cups fat free skim or 1% lowfat milk
1/2 vanilla bean (split lengthwise) or 1
tablespoon vanilla extract
1/4 cup sugar
2 envelopes unflavored gelatin
3 tablespoons cold water
3/4 teaspoon almond extract, optional
Topping: 2 cups mixed berries such as
blueberries, blackberries, raspberries and
strawberries.

Directions: In medium saucepan heat milk, vanilla and sugar to
simmering point, stirring occasionally. Meanwhile, soften gelatin by
sprinkling over cold water in small dish. Stir gelatin into hot milk
mixture. Stir until dissolved. Remove from heat; stir in almond
extract, if desired. Divide among four 8-oz molds or custard cups.
Refrigerate at least 4 hours or overnight.

To serve, dip base of molds into hot water; loosen with a knife if
necessary. Unmold onto dessert plates. Top with either equal
amounts of mixed berries or serve on a bed of mango or
raspberry puree. Makes 4 servings.
 

From: Claire
To:  phaedrus
Sent: Tuesday, March 14, 2000 13:04
Subject: PS

> Also do you have a quick recipe for Vodka sauce?
> 
> Claire

Hi Claire,

Try one of these.

Phaed

PENNE WITH VODKA SAUCE

Yield: 4 servings

     1 tablespoon olive oil 
     1 onion, chopped 
     2 cloves garlic, sliced 
     28 ounce can Italian plum tomatoes 
     1 cup heavy cream 
     1/4 cup vodka 
     1 pound penne pasta 
     1 tablespoon Parmesan cheese 
     crushed red pepper, optional 
     parsley, basil, chives- for garnish 

Saute onion in olive oil until translucent. 
Add garlic and saute another 30 seconds. 
Add tomatoes and cook about half. 
Add cream, stirring quickly, parmesan, vodka 
and bring to a boil. 
Season to taste with salt and pepper. 
(Sauce can be prepared 1 day ahead.
Cover and refrigerate.)

Serve over cooked pasta. 
Can garnish with chopped basil, parsley or chives. 
Sprinkle with Parmesan cheese and red pepper if desired.
----------------------------------------------------
Vodka Sauce for Pasta 
(makes 4 servings)

    Ingredients
1 stick (8 tbs) unsalted butter
6 oz (1 can)    tomato paste
1 clove         crushed garlic
1 cup           chicken stock
1/2 cup         heavy cream
3 oz            vodka
1 pound         pasta (penne, ziti, etc)

Instructions: 

  1.put water on to cook your pasta 
  2.melt the butter over low heat in a saucepan 
  3.add the tomato paste; stir constantly until blended smooth 
  4.add garlic & chicken broth; cook until smooth and "velvety". 
  5.add the cream 
  6.finish cooking the pasta & drain. 
  7.add the vodka to the sauce, cook for ONE minute, and serve. 

From: jennifer 
To: phaedrus
Sent: Sunday, March 12, 2000 01:11
Subject: Souffle!

> Hi,
>
> Quick souffle question!  Never made one but thinking about it for a dinner
> party!  If I were to mix up the souffle batch, can it be refrigerated and
> transfered to the dinner party and then baked when ready?  Or should I
> bake them prior and take with?  It would seem ideal to bake a souffle and 
> eat it warm! Yum!
>
> Thank you for your time!
>
> Jennifer
>

Here's my considered opinion:

I don't think your souffle would be as light & fluffy as it should be if you mixed the ingredients ahead of time. The reason is that if you beat the egg whites and then let them sit for any length of time, much of the air would go out of them and the air is what makes a souffle light and fluffy.

Here's an alternative from "The Food Lover's Tiptionary" by Sharon Tyler Herbst:

"The components of a souffle may be prepared in advance for easy last-minute assembly. Butter and sugar the souffle dish; set aside the unbeaten egg whites in a covered container. Prepare and cover the base mixture. You can then refrigerate these. Allow both egg whites and base mixture to stand at room temperature at least 30 minutes before using. Be sure to preheat your oven. At the last minute, simply beat the egg whites, fold them into the base mixture and bake the souffle."

This should work well for you. My only reservation regards the egg whites standing for 30 minutes, because eggs are so frequently involved in food-borne illnesses. Don't let them stand too long.

Phaed

  From: Laura
  To: phaedrus
  Sent: Wednesday, March 15, 2000 17:19
  Subject: butter vs shortening or oleo in a recipe


  My son is doing a science experiment on butter vs oleo or shortening in 
  a cookie recipe.  He wants to find out what, if any, difference 
  substituting 1 of the 3 above margarines will have on a cookie receipe.  
  Could you please tell the difference between the 3, oleo, butter and 
  shortening are?  
   
  Thank you for your help with his science experiment
   
  Laura 

Hi Laura,

Lessee....butter, of course, is made from milk, which comes from a cow, and is therefore animal fat. Being a solid fat, it is also what is called a "saturated" fat. That's the kind that's bad for you, that raises your cholesterol.

Shortening is made from vegetable oil. The oil is "hydrogenated", which means it has hydrogen bubbled through it. This makes it harder, and also turns it from an unsaturated fat into a saturated fat, thus destroying the benefits of using vegetable fats. Shortening doesn't have any artificial color or flavor added. It's pretty tasteless, so it doesn't flavor the food any.

Oleo, or margarine, is made the same way shortening is. It's vegetable oil that has been hydrogenated. It's a little more hydrogenated than shortening so that it is a little harder. It's also turned from an unsaturated fat into a saturated fat by this process. Margarine also has artificial color and flavoring added so that it looks and tastes more like butter. Margarine may also have up to 20% real butter mixed with it and still be called margarine.

Your son should see the greatest difference in his cookies between using butter and using shortening.

Phaed

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