ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: 12 Recipes from the booklet: Casseroles and Compliments with Minute Rice, 1960's

Recipe Collections
ADVERTISEMENT
I posted these recipes a few years ago and thought it would be handy to combine the links to them in one file. - Enjoy! - Betsy

12 Recipes from the Vintage Recipe Booklet
CASSEROLES AND COMPLIMENTS WITH MINUTE RICE, GENERAL FOODS CORP., 1966



WITH FISH AND SEAFOOD:
Shrimp and Avocado Salad
Shrimp Jambalaya
Tuna and Green Beans

WITH TURKEY (OR CHICKEN):
Creamed Turkey and Rice
Sauced Turkey in a Rice Ring
Quick Turkey Curry

WITH BEEF:
Beef-Rice Oriental
Beef Stroganoff

WITH HAM:
Ham and Green Bean Bake
Ham and Rice Molds

WITH HAM, PORK OR SHRIMP:
Chinese Fried Rice

WITH BEEF, LAMB OR PORK:
Spanish Rice Pronto
MsgID: 0111130
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
More recipes:
Minute Rice Recipes

Recipe Booklets from the 1960's
Recipe Booklet Title: Plain and Fancy Recipes from Pet Milk Company, 1963
Recipe Booklet Title: Electric Cooking the Easy Flameless Way, Edison Electric, 1966
"These recipes came from a booklet put out by Colonel Sanders and KFC in 1964." - From: R. Barton - Sacramento, CA
Recipe Booklet Title: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's
Recipe Booklet Title: One Wonderful Dish Makes the Meal by Pet Milk Co., 1960
ADVERTISEMENT
Random Recipes
  • Almond Liqueur (using almond extract and Vodka)
  • ALMOND LIQUEUR 1/4 cup water 1/2 cup sugar 1 tsp PURE almond extract 1 1/2 cups vodka Cook and stir water and sugar in saucepan until sugar dissolves and forms a light syrup. Cool. Add to extract and vodka. Shake...
  • Crunchy Krisp Oatmeal Cookies (using Rice Krispies)
  • CRUNCHY KRISP OATMEAL COOKIES 1 cup sugar 1 cup light brown sugar 1 cup butter, softened 1 cup vegetable oil 1 teaspoon vanilla 1 egg 3 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cream of tartar ...
ADVERTISEMENT
  • Honey and Hot Sauce Chicken Strips
  • HONEY AND HOT SAUCE CHICKEN STRIPS 4 boneless, skinless chicken breast halves (about 1 1/2 pounds) Salt and freshly ground black pepper to taste About 1 tablespoon vegetable oil FOR THE SAUCE: 6...
  • Orange Frappe
  • ORANGE FRAPPE 3 cups boiling water 1 quart orange sherbet 7 "Constant Comment" tea bags FOR SERVING: 2 cups chilled tonic water 11 oz. mandarin orange segments, drained In heat-stable container, pour boiling water ...
  • Creamy Caramel Sauce
  • CREAMY CARAMEL SAUCE "Caramel sauce is perhaps the most versatile incarnation of caramel. Besides being both a hot and cold sauce, it makes a great filling for tarts and other pastries. I always keep a variety of cara...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: 12 Recipes from the booklet: Casseroles and Compliments with Minute Rice, 1960's
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!