Georgia Orange Rice (1977)

• 2/3 cup celery with leaves, chopped
• 2 tbspns onion, finely chopped
• 1/4 cup butter
• 1 1/2 cups water
• 2 tbspns orange rind, grated
• 1 cup orange juice
• 1 tspn salt
• 1/8 tspn dried thyme
• 1 cup raw long-grain rice

Sauté celery and onion in butter until tender. 

Add water, orange rind, orange juice, salt, and thyme, and bring to a boil. Slowly add rice. 

Reduce heat and cook uncovered for 25 minutes or until rice is tender.  Serves 6. 

More "Lost" Rice Recipes

Peg Bracken's Wild Rice with Bacon (1960)

Fried Rice with Bacon (1958)

(Origin - "Tea-Time at the Masters - A Collection of Recipes" by The Junior League of Augusta, Georgia, 1977.)

Onion Rice (1970)

•  1 cup raw rice
• 1/2 cube butter
• 1 package Lipton's onion soup mix
• 1 can bouillon or consommé
• 1 can water, depending on firm you like your rice

Brown rice in butter until it is the color of a nice camels hair coat. Add soups and water.

Place in buttered casserole and bake 45 to 60 minutes in 325 degrees oven.

Serves 4 to 6.

More "Lost" Rice Recipes

Mamie Eisenhower's Green Rice (1972)

Brown Derby Rice Pudding (1951)

(Origin - "Pasadena Prefers II," published by the Junior League of Pasadena, Inc., 1970. Recipes contributed by Mrs. Richard Hahn.) 

Curried Pork and Rice Soup (1924)

• 1 lb pork chops or similar, pass through meat chopper
• 2 onions, peeled, chopped fine
• 1/2 cup rice, washed
• 1 tbspn celery, washed, chopped fine
• 6 cups water
• 1 tbspn curry powder
• Seasonings to taste

Put all ingredients in a kettle. Let cook slowly for 35 minutes. 

Then serve. Yield: 4 servings.

More "Lost" Soup Recipes

Classic Cheddar Cheese Soup (1968)

San Francisco Macaroni Soup with Leeks (1910)

(Origin - "New Presentation of Cooking with Times Recipes" by Auguste Gay, published by Ringsmith and Wellman in San Francisco, 1924.) 

Texas Wild Rice Sausage Casserole (1982)

• 
  1 lb bulk sausage or link sausages (hot, preferably)
• 1 lb sliced mushrooms
• 2 medium onions, chopped
• 2 cups wild rice, uncooked
• 1/4 cup flour
• 1/2 cup heavy cream
• 2 1/2 cups condensed chicken broth (may use chicken bouillon)
• Pinches of oregano, thyme, marjoram
• Salt to taste 
• 1/4 tspn pepper
• Tabasco (optional)
• 1/2 cup toasted, slivered, blanched almonds

Saute sausage meat or sausage links. Drain sausage on paper towels and break into small pieces. Saute mushrooms and onions in sausage fat, then add the cooked sausage.

Mix flour with cream. ("Don't have even a suspicion of a lump. One lump is like trumping a partner's ace. Unforgiveable.") Add chicken broth and cook until thickened. Season with a generous pinch of oregano, thyme, and marjoram, and the salt and pepper. 

Combine with wild rice, sausages, and vegetables. Mix and toss together. Jazz up seasonings with Tabasco if that appeals, and additional seasonings to taste. 

Pour into large casserole. Bake at 350 degrees for 25 to 30 minutes. It should bubble. Sprinkle 1/2 almonds around the rim for serving. If made ahead and not baked immediately, add a little more chicken stock before baking. Serves 12 to 15.

More "Lost" Casserole Recipes

Amarillo Tomato Casserole with Cheddar Cheese (1979)

Oven-Baked Chicken Hash (1963)

(Origin - "Delicioso - Cooking South Texas Style" by the Junior League of Corpus Christi, Texas, 1982. Recipe by Mrs Walter Norris and Mrs James L Hopkins.) 

Mamie Eisenhower's Green Rice (1972)

• 1 cup raw rice
• 1/2 package frozen chopped spinach
• 1 cup finely chopped onion
• 2 tbspns butter
• 3/4 cup grated Parmesan cheese
• Salt
• Pepper

Cook rice in boiling, salted water. Cook spinach according to package directions and drain well.

Saute onions in butter. Reserve 3 tablespoons of Parmesan cheese for topping.

Layer in oven-proof casserole rice, spinach, onions, cheese, and liberal amounts of salt and pepper. Repeat 3 times or until all is used.

Sprinkle the top of the casserole with the reserved cheese. Bake 20 to 30 minutes at 350 degrees. Serves 6 to 8.

More "Lost" Rice Recipes

Wild Rice with Bacon (1960)

Neiman-Marcus Rice Salad (1966)

(Origin - "The Cotton Country Collection" by the Junior League of Monroe, Louisiana, 1972.)

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.) 

Eggs with Curry Sauce (1987)

• 5 tbspns unsalted butter
• 1 cup long-grain rice
• 1/4 tspn salt
• 2 cups chicken broth
• 1/2 cup minced onion
• 1/4 all-purpose flour
• 2 tbspns curry powder
• 2 cups milk
• 2 tspns orange marmalade
• 1/4 tspn cayenne, or to taste
• 8 hard-boiled large eggs, halved lengthwise
• 1 cup grated Swiss cheese
• Parsley sprigs for garnish

In a small ovenproof saucepan, melt 1 tablespoon of butter over moderate heat, add the rice with the salt, and cook it, stirring, for 30 seconds. Add the broth, heat, and bring the liquid to boil. Bake the rice, covered, in a preheated 350 degree oven for 20 to 25 minutes, or until the rice is tender and fluffy. Divide the rice among eight 1-cup gratin dishes.

In a saucepan, cook the onion in the remaining 4 tablespoons of butter over moderate heat, stirring, for 2 minutes. Add the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat, and whisk in the curry powder and the milk, scalded. Simmer the mixture, whisking, for 5 minutes, and add the marmalade, the cayenne, and salt and black pepper, to taste. 

Put 2 egg halves in each dish, spoon the sauce over them, and sprinkle the Swiss cheese over the sauce. Put dishes under a preheated broiler about 6 inches from the heat for 45 seconds to 1 minute, or until cheese is bubbly. Garnish the eggs with the parsley. Serves 8.

More "Lost" Egg Recipes
Mennonite Baked Asparagus with Eggs (1950)

White House Baked Eggs on Toast with Gravy (1887)

(Origin - "Gourmet Magazine," July 1987 edition, page 102.)

Brown Derby Rice Pudding (1951)

• 1 qt milk
• 4 tbspns long grain white rice, washed
• 3 ozs muscat raisins, washed
• 3 tbspns sugar
• 2 egg yolks
• 1 pt coffee cream
• 1/2 tspn salt
• 1/2 tspn vanilla
• 1/2 stick cinnamon
• 1 pinch each finely grated orange and lemon peel

Bring milk to boil in a heavy pot. Add salt, vanilla, cinnamon, orange and lemon peel, rice, and raisins. Boil very slowly over low flame for 20 minutes, or until tender, stirring frequently.

Meanwhile, beat sugar and egg yolks together in a bowl until they are a very light yellow and quite thick. Slowly, while stirring, add cream to sugar-egg mixture. Mix thoroughly, add to rice mixture, and cook, stirring occasionally. 

Fill individual molds, being careful to distribute an even mixture to each. Sprinkle each mold lightly with powdered cinnamon.  Place under broiler flame for a few seconds to give delicate brown color. For this recipe do not use converted rice. Serves 6.

More "Lost" Brown Derby Recipes
Classic Brown Derby Cobb Salad (1937)

Brown Derby Old-Fashioned French Dressing (1959)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

Fried Rice with Bacon (1958)

• 3 slices bacon, diced
• 3 cups cold cooked rice
• 2 tbspns chopped onion
• 2 tbspns chopped green pepper
• 3 oz chopped mushrooms, fresh or canned
• 1 egg, beaten
• 2 tbspns soy sauce
• 1/4 tspn pepper

Cooked diced bacon until crisp. Add cold rice and cook for about 10 minutes, or until rice is heated through, stirring constantly. 

Add onion, green pepper, and mushrooms, and cook 5 minutes longer. Combine pepper, soy sauce, and beaten egg, and add to rice. 

Cook just until egg is set. Season to taste with more soy sauce. Serve hot. Makes 6 servings.

More "Lost" Recipes from "California Cookery"
Chocolate Chip Orange Cake (1958)
Cheese Apple Crisp (1958)

(Origin - "A Book of California Cookery" by the Oakland Tribune, Martha Lee, Home Economics Editor, 1958.)

Neiman-Marcus Rice Salad (1966)

• 2 cups cooked rice, chilled
• 1/2 cup chopped King crab or lobster
• 1/2 cup slivered Virginia ham
• 1/2 cup finely chopped celery
•  2 hard-cooked eggs
• 1 tbspn chopped chives
• 1/4 cup chopped parsley
• 2 tspns olive oil
• 2 tspn wine vinegar
• 1/2 cup mayonnaise
• Salt and pepper 

Combine rice, crab, ham, celery, eggs, chives, and parsley. Sprinkle with oil and vinegar. 

Add mayonnaise, and seasonings to taste. Serves 6.

More "Lost" Salad Recipes

Shaker Potato Salad with Bacon (1953)

Classic Brown Derby Cobb Salad (1937)

(Origin - "Recipes on Parade - Salads - " by U.S. Military Officer's Wives' Clubs worldwide, 1966. Recipe by Mrs. Ferris French, Naval Amphib. Base, Norfolk, Virginia.) 

Ham Citrus Meatballs (1980)

• 2 cups ground cooked ham
• 2 eggs
• 1/2 cup orange juice
• 3 cups soft bread crumbs
• 1 tbspn onion, minced
• 1/4 cup parsley, chopped
• 2 tbspns butter
• 1/2 tspn orange rind, grated
• 1/2 tspn dried leaf sage
• 1/4 tspn dry mustard
• Hot cooked rice
• Citrus sauce (see below)

Beat eggs in medium bowl. Add orange juice and bread crumbs. Mix well, and let stand for 5 minutes. Add ham, onion, parsley, orange rind, and sage, and mix well.

Shape into 18 meatballs about 1 inch in diameter.  Heat butter in large skillet, add meatballs, and brown lightly on all sides. Add Citrus sauce. Serve with hot rice. Serves 4.

Citrus Sauce

• 3 tbspns corn starch
• 3 cups orange juice
• 2 oranges, sectioned
• 3 tbspns sugar
• 1/2 tspn onion, minced
• 3/4 tspn salt
• 1/2 tspn dry mustard
• 1/2 tspn dried leaf sage
• 1/4 tspn ginger
• 1/4 tspn black pepper
• 1 tspn vinegar
• 1 cup raisins

Blend corn starch with a small amount of the orange juice in a saucepan. Add remaining orange juice, sugar, onion, salt, dry mustard, sage, ginger, vinegar, pepper, and raisins. Mix well and cook. stirring constantly, until mixture thickens and comes to a boil. Add orange sections.

More "Lost" Oranges Recipes

Orange Galliano Liqueur Pie (1983)

Knott's Berry Farm Orange Bread with Orange Butter Icing (1976)

(Origin - "Citrus Recipes - A Collection of Favorites from the Citrus Belt"  by Al Fischer and Mildred Fischer, Golden West Publishers, 1980)  

Peg Bracken's Wild Rice with Bacon (1960)

• 3 cups boiling water, salted
• 1 cup wild rice
• 6 strips bacon, fried and crumbled
• 1 middle-sized chopped onion 
• 1/2 grated Parmesan cheese
• Stick of butter, melted

Wash the rice, being careful not to let one little platinum-plated grain go down the drain. Then add it, with the chopped onion, to the salted boiling water. Simmer this until the water is absorbed--- about 35 minutes.

Now mix in the melted butter and Parmesan cheese. This will sit happily for hours in the top of your double boiler, if it has to.  

Just before you serve it, mix in most of the chopped bacon, and sprinkle the rest on top.

More "Lost" Rice Recipes

Orange Rice with Vermouth (1980)

Baked Mocha Rice Pudding with Coffee (1969)

(Origin - "The I Hate to Cook Book" by Peg Bracken, 1960. NOTE - Author Peg Bracken was a comedy and advertising writer who wrote this best-seller "for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible."  This hilarious, yet excellent, cookbook sold more 3 million copies in the 1960s.)

Shrimp Stroganoff (1978)

• 1-1/2 lbs shelled, raw shrimp
• 1/2 lb fresh mushrooms, quartered
• 1/4 cup minced onion
• 5 tbspns butter
• 1 tbspn flour
• 1-1/2 cups sour cream at room temperature
• 1-1/4 tspns salt
• Pepper to taste
• Cooked white or saffron-yellow rice
• Artichoke hearts, quartered

In a large skillet, saute onion in 1/4 cup melted butter until softened. Add shrimp and saute for 3 to 5 minutes or until pink and just cooked. Transfer mixture to a heated dish and keep warm.

In the same skillet, saute mushrooms in remaining butter over moderately high heat until browned. Sprinkle mushrooms with flour and cook mixture, stirring, for 2 minutes. 

Reduce heat to moderately low, and stir in shrimp mixture, sour cream, salt, and pepper. Cook mixture, stirring, for 2 to 3 minutes or until shrimp are thoroughly heated. Do not let mixture boil. Serve immediately over white or saffron rice tossed with quartered artichoke hearts. Serves 4.

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. John B. Mason.) 

More "Lost" Shrimp Recipes
Shrimp Remoulade (1968)

New Orleans Shrimp Stew (1975)

Celery Victor with Crab Legs or Shrimp (1946)

White House Chicken Cream Soup (1887)

"An old chicken for soup is much best. Cut it up in quarters, put it into a soup kettle with half a pound of corned ham and an onion, and add 4 quarts of water. Bring slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat drops from the bones.

"Add a cup of rice. Season with salt, pepper, and a bunch of chopped parsley.  

"Cook slowly until the rice is tender, then the meat should be taken out. Now, stir in 2 cups of rich milk thickened with a little flour. The chicken could be fried in a spoonful of butter, and a gravy made, reserving some of the white meat, chopping it and adding it to the soup."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Soup Recipes
White House Onion Soup with Egg Yolks (1887)

White House Cream of Asparagus Soup (1887)

Classic Corn Chowder with Potatoes (1952)

Orange Rice with Vermouth (1980)

• 1/2 cup onions, chopped
• 2 tbspns butter
• 5 tbspns frozen orange juice concentrate
• 2 tbspns dry vermouth
• 1 tspn salt
• 1/4 tspn black pepper
• 1/4 tspn cinnamon
• 3 cups hot cooked rice

Cook onions in butter until tender. Add orange juice concentrate, vermouth, and seasonings.  Heat mixture thoroughly.  

Pour over hot rice, and toss lightly until well blended. Allow to stand for 10 minutes so flavors will blend. Serves 6.

(Origin - "Citrus Recipes - A Collection of Favorites from the Citrus Belt"  by Al Fischer and Mildred Fischer, Golden West Publishers, 1980)

More "Lost" Rice Recipes

Pistachio Rice Pilaf in Sherry (1954)

Cranberry Chicken Curry (1965)

Baked Mocha Rice Pudding with Coffee (1969)

Baked Mocha Rice Pudding with Coffee (1969)

• 1/3 cup Uncle Ben's converted rice
• 1-1/2 cups strong coffee
• 1 tbspn butter
• 2 eggs, well beaten
• 1 cup milk
• 1/3 cup dark corn syrup
• 1/3 cup sugar
• 1/2 tspn vanilla
• 1/8 tspn salt
• Cinnamon

Place uncooked rice in coffee in double boiler.  Cook approximately 35 minutes or until rice is tender.

Add butter, then combine thoroughly with remaining ingredients.  Pour into buttered 1-quart baking dish. Sprinkle with cinnamon, and set in pan of warm water.

Bake in 350 degree oven for about 50 minutes, or until knife inserted in center comes out clean.  Serve hot or cold, with whipped or light cream.  Serves four.

(Origin - "Uncle Ben's The Magic of Rice Cookbook," a Benjamin Company/Rutledge Book, 1969)

More "Lost" Coffee Recipes
Beef Stroganoff with Coffee (1981)

Coconut Coffee Fudge (1949)

Maple Coffee Tapioca (1946)

Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

Cranberry Chicken Curry (1965)

• 2 3-lbs frying chickens, cut up
• 1 pint Ocean Spray Cranberry Juice Cocktail
• 2/3 cup butter
• 1 cup slivered almonds
• 2 tspns salt
• 2 tspns paprika
• 1/2 tspn pepper

Combine salt, pepper, and paprika. Rub into chicken until coasted.  Melt butter in frying pans. Saute chicken pieces until golden brown on both sides. Cover trying pans, reduce heat, and cook for 25 to 30 minutes, or until chicken is tender.

Remove chicken to warm platter, and keep hot in warm oven.  Pour cranberry juice cocktail into frying pans, stirring to loosen all browned particles.  

Cook over high heat until juice is reduced by half.  Pour over chicken.  Sprinkle with toasted, slivered almonds.  Serve at once on hot curried rice.

Curried Rice

• 2-1/4 cups rice
• 1/2 cup butter
• 2 tspns curry powder
• 3 tspns salt
• 4-1/2 cups chicken broth

In a heavy pan, cook rice in butter until golden brown, stirring as it cooks.  Add curry powder, salt and chicken broth.  Bring to a boil and cook slowly until rice is tender and liquid absorbed--- about 14 minutes.  Makes 8 servings.

(Origin - "101 All-Time Favorite Cranberry Recipes" by the Ocean Spray Cranberry Kitchen, 1965.)

More "Lost" Chicken Recipes

Buttered Roast Chicken with White Wine (1968)

Chicken Artichoke Timbales in White Wine and Sherry (1971)

New Orleans Chicken Maquechoux in Cream (1975)

Poulet Veronique with Grapes (1976)

Giblet Soup with Red Wine (1941)

• Giblets from 1 turkey or 2 chickens
• 1/2 cup dry red wine
• 2 medium-sized onions, chopped fine
• 1/2 cup celery, chopped
• 1/2 cup carrots. chopped
• 1/3 cup cooked rice
• 3 cans condensed beef bouillon (consomme)

Cover giblets with cold salted water, and boil until very tender, about 45 minutes to one hour.  Cool and chop giblets fine.  

Add beef consomme, vegetables, and rice to giblet stock, and simmer until vegetables are tender, about 30 minutes.

Season, add giblets and wine, and reheat. Serves 6.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

Other Lost" Soup Recipes

Curried, Lemony Cream of Chicken Soup (1960)

Cream of Oyster Soup (1965)

New Orleans Cream of Jerusalem Artichoke Soup (1932)

Gallatin's Cream of Abalone Soup (1969)

Pistachio Rice Pilaf in Sherry (1954)

• 1 cup long-grain rice
• 2 oz pistachios, shelled and salted
• 1/4 cup dry Sherry
• 2 tbspns butter
• 1/4 cup celery, finely minced
• 1/4 cup onion, finely minced
• 1/2 tspn salt
• 1 small bay leaf
• 1 3/4 cups chicken broth

Melt butter in heavy saucepan.  Add celery, onion, and bay leaf, and saute until onion is tender, not brown.  Add chicken broth, sherry, rice and salt. Stir well.

Bring to a boil; reduce flame as low as possible; cover with tight lid, and cook without stirring until rice is tender-- about 18 to 20 minutes.  Do not stir while cooking.

Remove bay leaf and add pistachios, tossing lightly.  Serves 4.

(Origin - "The Playboy Gourmet" by Thomas Mario, a Playboy Press Book. Recipes published in Playboy magazine, 1954 to 1972)