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.)