This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

PEPPERONI “PIZZA” CASSEROLE

2 bags Uncle Ben’s Rice Boil-In-Bag Family Servings
2 eggs
1/4 cup (1 ounce) grated parmesan cheese
1 teaspoon oregano leaves, crushed
1/2 teaspoon garlic powder
1 14- to 16-ounce jar spaghetti sauce
3 to 5 ounces sliced pepperoni
1 4-ounce can sliced mushrooms, drained
1 green bell pepper, thinly sliced into rings
1 8-ounce package shredded mozzarella cheese

Cook rice according to package directions. Combine rice, eggs, parmesan cheese, oregano and garlic powder; mix well. Spread into greased 13 X 9 – inch baking pan. Bake at 350F. 10 minutes, or until firm. Spread spaghetti sauce over rice; top evenly with pepperoni, mushrooms, pepper rings and mozzarella cheese. Continue baking 15 minutes, or until hot and bubbly. Makes 8 servings.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

TWO SQUASH RICE

1 can (about 14 ounces) chicken broth
3 tablespoons butter or margarine
1 cup rice
1 cup coarsely chopped onion
2 cloves garlic minced
1 cup thin zucchini strips
1 cup thin yellow squash strips
1/2 cup shredded mozzarella cheese
Black pepper
4 slices crispy cooked bacon, crumbled (optional)

Add water to broth to make 2 1/4 cups liquid; set aside. Melt butter in large saucepan. Add rice, onion and garlic. Cook over medium heat, stirring constantly, three to four minutes. Add liquid. Bring to boil. Reduce heat. Cover tightly and simmer 20 minutes. Stir in zucchini and yellow squash. Let stand covered until all liquid is absorbed, about five minutes. Stir in cheese. Sprinkle with pepper and, if desired, bacon. Make six servings.

This recipe was written on a sheet of lined paper and found in a large collection, date unknown. All the ingredients are listed along with sparse directions, I believe you pop this in the oven and heat until dish is hot (since the rice is already cooked). Recipe is typed below along with a scanned copy (spelling errors corrected).

Hot Rice Dish

4 c. cooked rice – while hot add 1 lb. Monterey Jack Cheese
4 cans green chilies – mild or hot (drain)
1 1/2 chopped up green long peppers
3 c. sour cream
salt & pepper

Put in a casserole dish uncovered.
Grate some cheese on top.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Green rice

1 can mushroom soup
1 cup Cheese Whiz
1 stick margarine
1/2 cup chopped onion
1 package (10-ounces) frozen broccoli, chopped
1 1-3 cups instant rice

Mix soup, cheese and margarine until smooth. Add onion, broccoli and instant rice. Pour into a 2-quart casserole. Bake at 350 degrees for 60 minutes.

This newspaper clipping is for “Tumeric Rice” but I believe they mean “Turmeric” so I corrected the spelling mistake. Date of clipping is unknown. Recipe is typed below along with a scanned copy.

Turmeric Rice

2 tablespoons butter
2 tablespoons finely minced onion
1 small clove garlic, finely minced
1 cup rice
1 tablespoon powdered turmeric
1 1/2 cups chicken broth
1 bay leaf

Melt half the butter in a saucepan and add the onion and garlic. Cook until wilted and add the rice and turmeric. Stir to coat.

Add the broth and bay leaf. Cover and bring to the boil. Cook exactly 17 minutes. Uncover and stir in the remaining tablespoon of butter.

Yield: Four servings.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Jambalaya Rice

Cut 1 pound of pork into 1-inch squares, clean and chop 3 onions. Brown onions and pork in 2 tablespoonfuls of lard for five minutes. Stir well. Add 1 pound of ham cut in small pieces and 1-4 lb. Vienna sausage, cut fine. Add 1 bay leaf, 1 sprig of parsley and 2 whole cloves and cook until the meat is well browned. Add 2 quarts hot meat stock or water. Cook 10 minutes. Wash 1 cup rice thoroughly. Add slowly to the boiling meat mixture. Cook over moderate heat until meat and rice are cooked. Stir carefully to prevent burning. Add dash cayenne, 1-2 teaspoonful salt, 1 tablespoonful chili sauce and 1-4 teaspoonful tabasco. Serve very hot in bowls. This recipe is for six so if you are having 12 double it. Remember it is the main dish so have plenty.

This promo recipe for Uncle Ben’s Rice was either clipped from a magazine or a recipe folder of some kind, date unknown. Recipe is typed below along with a scanned copy.

CHINESE NEW YEAR RICE

3 tablespoons vegetable oil
1 pound boneless chicken breasts, cut into bite-size pieces
3 1/2 cups chilled, cooked UNCLE BEN’S CONVERTED Brand Rice
3 green onions, sliced
1 stalk celery, diagonally sliced
1 small carrot, shredded
1 to 2 tablespoons soy sauce
1/8 teaspoon black pepper

Heat oil in large skillet or wok over medium high heat. Add chicken. Cook and stir until lightly browned. Add remaining ingredients. Cook and stir until heated through. Makes 6 servings.

This is a promo recipe for Rice-A-Roni and was published in 1983. Recipe is typed below along with a scanned copy.

Suggested Recipe for
Long Grain and Wild Rice-A-Roni

1 pkg. (6 oz.) Long Grain and Wild Rice-A-Roni
2 Tbsp. butter or margarine
1 lb. chicken breast, boned, skinned and cubed
1/2 tsp. salt
1/2 cup green pepper slivers
1 cup mushroom slices
1 small tomato, cubed

1. Prepare Rice-A-Roni as directed adding chicken and salt with liquid.
2. Stir in green pepper, mushrooms and tomato during last 5 minutes of cooking.
3. Stir and serve. Makes 5 (1 cup) servings.