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

ISO: spanish rice on back of Minute Rice in the early 50's

Misc.
Growing up my family loved this recipe. All grown and gone my cooking's take a back seat... Recently one of my kids asked for this recipe and to my dismay it's no longer in my file. Hope someone can help.
MsgID: 016432
Shared by: gloria holliday cushing, ok
Board: Vintage Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Peanut Butter, Bacon and Honey Sandwiches
  • PEANUT BUTTER, BACON AND HONEY SANDWICHES for 2 sandwiches 2 to 3 Tablespoons peanut butter 1 strip crisp bacon, drained 1/2 teaspoon honey Crumble the bacon into the peanut butter and add the honey. Mix and spread o...
  • Oatmeal Cake with Broiled Topping
  • OATMEAL CAKE WITH BROILED TOPPING FOR THE CAKE: 1 1/2 cups flour 1 tsp baking soda 3/4 tsp cinnamon 1/2 tsp salt 1 cup rolled oats (any kind) 1 1/4 cups boiling water 1/2 cup margarine,...
  • Mozzarella Fritters (fried mozzarella sticks)
  • MOZZARELLA FRITTERS "Tony Casillo's supremely appetizing alternative to frozen factory made mozzarella sticks." 4 large eggs Salt All-purpose flour 1 cup dried bread crumbs 1 pound fresh mozzarella cheese, drained a...
  • Asian Skewered Chicken
  • ASIAN SKEWERED CHICKEN 6 to 8 wooden or metal skewers 1/4 cup soy sauce 3 tablespoons dry white wine 3 tablespoons lemon juice 2 tablespoons vegetable oil 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/4 teas...
  • Dakota Seed Bread (using wild rice and sunflower seeds)
  • DAKOTA SEED BREAD 1/2 cup wild rice 2 1/2 cups warm water 2 tablespoons honey 1 envelope dry yeast 3 cups whole wheat flour 1 cup nonfat dry milk powder 3/4 cup sunflower seeds, toasted, divided use 1/2 cup toasted wh...
  • Hazelnut Cream Caramels
  • HAZELNUT CREAM CARAMELS 1/2 cup finely chopped hazelnuts 2 cups sugar 3/4 cup light corn syrup 1/2 cup butter 2 cups light cream Butter a square 8-inch pan. Spread chopped hazelnuts evenly over bottom; set aside. C...
ADVERTISEMENT
  • Provolone Oregano Focaccia
  • PROVOLONE OREGANO FOCACCIA 2 cloves garlic, finely chopped 1/3 cup olive oil 1 package active dry yeast 1 1/2 cups warm (110 degrees F) water 1 tablespoon sugar 1 teaspoon salt 1 cup King Arthur Traditional Whole Whea...
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
  • ISO: spanish rice on back of Minute Rice in the early 50'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!