Recipe: One Master Recipe, 5 Different Meals (Minute Rice recipe, 1960's)
Main Dishes - Rice, Grains, PastaONE MASTER RECIPE FOR FIVE DIFFERENT MEALS
1 (10 3/4 ounce) can condensed soup, undiluted
1/2 teaspoon salt
1 1/4 cups water
2 cups cooked or canned meat, poultry, fish, seafood, or eggs
1 cup cooked (or canned, drained) vegetables or fruit
1 1/3 cups uncooked Minute Rice
Combine undiluted soup with remaining ingredients, except the Minute Rice. Add rice according to chosen cooking method:
CASSEROLE METHOD:
In a saucepan, combine undiluted soup with remaining, except the Minute Rice. Bring to a boil. Stir in rice. Pour into a 1 1/2 quart casserole. Bake in a moderate oven (375 degrees F) for 10 minutes.
SKILLET METHOD:
In a large skillet, combine undiluted soup with remaining ingredients, including the Minute Rice. Bring to a boil. Reduce heat; simmer 5 minutes. Stir and serve.
Makes 4-6 servings
VARIATIONS:
Follow the basic recipe above using the cooking method and ingredients listed in the selected recipe below.
CHEESE MARVEL:
Prepare using the Casserole Method.
INGREDIENTS:
Condensed Cheddar cheese soup
6 hard boiled eggs, quartered*
1 cup mixed vegetables (frozen, thawed or canned, drained)
1/2 teaspoon curry powder
*Or a combination of canned tuna, drained and eggs.
HAM AND CHEESE SKILLET:
Prepare using the Skillet Method.
INGREDIENTS:
Condensed Cheddar cheese soup
Ham cubes*
Asparagus (cooked or canned, drained)*
1 tablespoon prepared mustard
*For a variation, substitute chicken and peas.
ITALIAN TUNA CASSEROLE:
Prepare using the Casserole Method.
INGREDIENTS:
Condensed cream of tomato soup
Canned tuna, drained
Green beans
1/4 teaspoon garlic powder
Grated Parmesan cheese (optional, for sprinkling on top)
COMPANY'S COMING CHICKEN:
Prepare using the Skillet Method.
INGREDIENTS:
Condensed cream of chicken soup
Canned fruit cocktail, drained (juice reserved)*
Cooked chicken slices or chunks
*Substitute juice from fruit cocktail for part of water specified in recipe.
SEAFOOD SUPPER:
Prepare using the Skillet Method.
INGREDIENTS:
Condensed cream of mushroom soup
Cooked shrimp and/or crab meat
Peas
From: Faith's Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, Parade magazine, 1960's
1 (10 3/4 ounce) can condensed soup, undiluted
1/2 teaspoon salt
1 1/4 cups water
2 cups cooked or canned meat, poultry, fish, seafood, or eggs
1 cup cooked (or canned, drained) vegetables or fruit
1 1/3 cups uncooked Minute Rice
Combine undiluted soup with remaining ingredients, except the Minute Rice. Add rice according to chosen cooking method:
CASSEROLE METHOD:
In a saucepan, combine undiluted soup with remaining, except the Minute Rice. Bring to a boil. Stir in rice. Pour into a 1 1/2 quart casserole. Bake in a moderate oven (375 degrees F) for 10 minutes.
SKILLET METHOD:
In a large skillet, combine undiluted soup with remaining ingredients, including the Minute Rice. Bring to a boil. Reduce heat; simmer 5 minutes. Stir and serve.
Makes 4-6 servings
VARIATIONS:
Follow the basic recipe above using the cooking method and ingredients listed in the selected recipe below.
CHEESE MARVEL:
Prepare using the Casserole Method.
INGREDIENTS:
Condensed Cheddar cheese soup
6 hard boiled eggs, quartered*
1 cup mixed vegetables (frozen, thawed or canned, drained)
1/2 teaspoon curry powder
*Or a combination of canned tuna, drained and eggs.
HAM AND CHEESE SKILLET:
Prepare using the Skillet Method.
INGREDIENTS:
Condensed Cheddar cheese soup
Ham cubes*
Asparagus (cooked or canned, drained)*
1 tablespoon prepared mustard
*For a variation, substitute chicken and peas.
ITALIAN TUNA CASSEROLE:
Prepare using the Casserole Method.
INGREDIENTS:
Condensed cream of tomato soup
Canned tuna, drained
Green beans
1/4 teaspoon garlic powder
Grated Parmesan cheese (optional, for sprinkling on top)
COMPANY'S COMING CHICKEN:
Prepare using the Skillet Method.
INGREDIENTS:
Condensed cream of chicken soup
Canned fruit cocktail, drained (juice reserved)*
Cooked chicken slices or chunks
*Substitute juice from fruit cocktail for part of water specified in recipe.
SEAFOOD SUPPER:
Prepare using the Skillet Method.
INGREDIENTS:
Condensed cream of mushroom soup
Cooked shrimp and/or crab meat
Peas
From: Faith's Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, Parade magazine, 1960's
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Rice, Grains, Pasta
Main Dishes - Rice, Grains, Pasta
- Brio Tuscan Grill Shrimp Risotto (repost)
- Mushroom Risotto with Peas and Arancini di Riso (Rice Balls) (Italian)
- Cajun Jambalaya
- Easy Jambalaya (using leftover ham or chicken)
- Smoky Stuffed Peppers (using brown rice, serves 2)
- Colorful Chicken Fried Rice (using mixed vegetables and pineapple chunks)
- Asian Risotto with Shrimp and Chicken
- Thai Fried Rice with Chicken and Basil (Khao Pad Khai Horaphi)
- Red Beans and Rice (crock pot)
- Arnaud's Restaurant Red Beans and Rice
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
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
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute