Thursday, July 11, 2019

Mississippi Green Rice (1965)

  • 12 to 20 chopped green olives
  • 1/2 tspn salt
  • 1 tspn Worcestershire sauce
  • 1/2 tspn instant onion
  • 1 small can mushrooms, drained and chopped
  • 1 cup chopped green pepper
  • 1 cup chopped parsley
  • 3 cups cooked rice
  • 2 cups of white sauce (made with 4 tbspns butter, 4 tbspns flour, 2 cups milk)
  • 1/3 slivered almonds
  • Buttered bread crumbs
Mix all but the almonds together, and pour into a greased casserole (at least 1-1/2 to 2 quart size). 

Sprinkle almonds on top. Top with buttered bread crumbs, and if you like, a little grated cheese. 

Bake in oven at 350 degrees about 20 minutes, till bubbly. Serves 6 to 8.

More "Lost" Heirloom Recipes
Southern Buttermilk Jam Cake (1965)
Mississippi Cherry Torte (1965)

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965. Recipe by Mrs. Harley T. Barrett.) 

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