Recipe: Side Dishes to Serve with Beef Stew - Recipes for Jeanie

I.

Beef Stew...

Baked Rice And Cheese

1 cup of uncooked rice and
4 cups milk
or
3 cups cooked rice and
1 cup of milk
2 tablespoons flour
1/2 pound cheese
1/2 teaspoon salt

To prepare this Baked Rice And Cheese, first if uncooked rice is used, it should be cooked in three cups of milk. Make a sauce with one cup of milk, add the flour, cheese and salt. Into a buttered baking dish put alternate layers of the cooked rice and the sauce. Cover with buttered crumbs, and bake until the crumbs are brown.

Serve with a green salad & Italian bread of your choice
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II.

Beef Stew...

Mushroom And Rice Mold

1 teacup of rice
11/2 pounds mushrooms
A little chopped onion
1/2 pint white sauce
2 ounces butter
Pepper, salt
3 gills water

To prepare this Mushroom And Rice Mold Recipe, first wash a teacup of rice, and boil it in a saucepan with the water until all is absorbed. Chop the mushrooms and fry them in the butter with the onion and seasoning for five minutes, then cover and cook until tender. Strain the mushrooms and mix two-thirds of them with one-third of the white sauce. Butter a mold and put in a layer of rice, then mushrooms; fill the mold in this way, having the rice last. Press the mixture in well, cover with buttered paper and steam one hour. Mix the rest of the mushrooms with the liquid strained from them and the rest of the white sauce. Serve around the rice turned from the mold.


Layered Lettuce Salad

Do not stir or mix ingredients. Layer in a 9x13" pan.

1-2 heads lettuce, tear into small pieces
1 pkg fresh spinach, tear out rib stem and tear into small pieces
6 hard boiled eggs, sliced thin
1 bunch chopped green onions, thinly sliced
1 lb bacon, fried crisp, drained and chopped
1 (10 oz) pkg frozen peas, defrost and drain on paper towel
1 large green pepper, chopped fine
1 c real mayonnaise
2 c sour cream

Cover tightly and refrigerate overnight.

When ready to serve, remove cover and sprinkle with grated mozzarella cheese.

Cut into 12-14 squares.
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III.

Beef Stew

Ranch Picnic Potato Salad

6 medium (about 3 1/2 pounds) Potatoes, cooked, peeled and sliced
1/2 cup Chopped celery
1/4 cup Sliced green onions
2 tablespoons Chopped parsley
1 teaspoon Salt
1/8 teaspoon Black pepper
1 tablespoon Dijon mustard
1 cup Hidden Valley Original Ranch Dressing
2 Hard-cooked eggs, finely chopped
Paprika
Lettuce (optional)

In large bowl, combine potatoes, celery, onions, parsley, salt and pepper. In small bowl, stir mustard into dressing; pour over potatoes and toss lightly. Cover and refrigerate several hours. Sprinkle with eggs and paprika. Serve in lettuce-lined bowl, if desired.

Makes 8 servings.

Perfect White Rice (repost)

Perfect White Rice (Gladys Recipe)
Board: Daily Recipe Swap at Recipelink.com
From: Gladys/PR 8-22-2002

1 cup long grain rice
1 1/4 cup water
1 tb olive oil,
1 tsp salt or to taste.

In a heavy caldero (skillet with cover might be used) heat the water with the oil and salt. The measures should be exact for perfect white rice. After the water is boiling, add the rice and cook uncovered in medium until the surface forms craters and it is almost dry. Then, move the rice from down to up, cover and lower the heat to med-low. Cook for exactly 18 minutes without uncovering or moving the rice. After the 18 minutes, the rice is ready and can be served. This recipe can be doubled or tripled, but keep the proportions.