Pasta & Rice 
Brown Rice Casserole Brown rice lightly in olive oil, stirring constantly. Add onion, and cook until transparent. Add tomatoes, hot water, using mushroom liquor for part of water, mushrooms, ripe olives, salt and pepper. Heat to boiling. Stir in cheese and turn into 1½ qt. baking dish. Cover closely and bake at 325 for 1½ hours, stirring once after first ½ hour of baking. Serves six. Serve with buttered green beans and a hearty salad.
Fried Mush with Sausage Patties

Shape sausage into patties ½ to ¾" thick. Place in a cold skillet. Add 2 tbsp. water, cover and simmer until water evaporates. Remove cover, increase heat and cook slowly until sausage is cooked through and browned. Remove to hot platter. Serves six.

FRIED MUSH: Add salt to water. Add corn meal gradually so that water does not stop boiling. Stir constantly and boil vigorously for about 20 min. Pour into loaf pan and chill. Cut into ½" slices. Coat with flour and brown in sausage drippings. Makes 6 servings.

Ham and Noodle Casserole
(From Mary Green)

Put through food chopper:

Cut fine 1 green pepper. Add 6 oz. pkg. cooked noodles, 1 cup mushrooms, 1 cup tomato soup. Bake 1 hour at 325 deg.

Homemade Noodles
Beat eggs with wire whip, add water, then flour and salt. They must be quite stiff. Put on board and knead with flour. Cut in about three pieces and roll out very thin. Lay on clean dish towel to dry. They’ll take 2 hours and more on a cool day. Boil in salted chicken broth 8 to 10 min. Let stand about 15 min. before serving, it improves the flavor.

Mother’s Note: Use any amount of egg yolks, but you must use 1 tbsp. of water for each egg and 1 tsp. of salt for each cup of flour. Sounds like a lot, but it isn’t.

Macaroni Casserole Sauté celery and green pepper in a small amount of margarine. Add mushroom soup, milk and seasoning; cook until it comes to a boil. Arrange layers of macaroni, cheese and soup mixture ending with cheese in a 1½ qt. casserole. Bake at 400 for 25 min. Garnish with ripe olives.

(Mother’s Note: Good, but Perry didn’t like celery in it.)

Macaroni Dish
(From Bonnie Amon)


Melt 4 tbsp. butter or margarine in large skillet until golden. Add 2 cups precooked rice; cook, stirring constantly, until rice takes on color. Add 2½ cups chicken broth, 2 tbsp. instant minced onion, a pinch of powdered saffron, and salt and pepper to taste; mix thoroughly. Turn into 2 qt. baking dish; cover. Bake in hot oven (425) 20-25 min., or until liquid is absorbed and rice is tender. (To use raw rice, use 1½ cups rice and 3½ cups chicken broth.) Makes 8 servings.

Ring of Plenty Cut macaroni into short pieces. Combine ingredients in order given. Transfer to ring mold, rubbed with Crisco. (If you haven’t got a mold, rub the outside of a jelly glass with Crisco. Place glass upside down in center of deep baking dish.) Place mold in pan of hot water. Bake at 375 until firm--about 35 minutes. Unmold. Serve hot. Ring can be filled with creamed leftover meat or fish.
Saffron Rice Fry onion and rice in butter over medium heat until rice is lightly browned. Add chicken broth and cook slowly until all broth is absorbed (about 20 min.) Add saffron and season to taste with salt and pepper.
Spaghetti Without Meat
(From Aunt Mildred Felix)
Fry onion and bell pepper until golden brown, add sauces and cheese; then pour over spaghetti and put in moderate oven for at least 30 min.
Spanish Rice

Fry 1 large onion in oil and butter. Add 2 cups solid pack tomatoes, 1 cup boiling water, Tillamook cheese, 1 tsp. Grandma’s Spanish Pepper dissolved in 1 tbsp. cold water. Add salt to taste, add ½ cup rice, stir well, put in buttered baking dish. Add ½ cup chopped ripe olives, cut up. Bake slow for 1¼ hours. DON’T STIR.

Spanish Rice

Cook ¾ c. rice in rapidly boiling salted water. Drain thoroughly. Fry 6 strips of diced bacon until crisp. Remove bacon from skillet, then brown in the bacon fat: 2 tbsp. chopped onion, and 2 tbsp. chopped green pepper.

Add: 1½ c. tomato juice, 1 tsp. salt, 1/8 tsp. pepper. Heat to boiling point, then pour over the cooked rice. Grate coarsely ¼ lb. American cheese. Then add a portion of the cheese and the diced bacon to rice mixture, blending well. Pour into small casserole and sprinkle with remaining cheese. Bake at 375 for 30 min.


Boil egg noodles in salt water 15 min., then drain and add a good sized piece of butter. Add 1 can of corn, 1 can of tomato sauce, 1 can tamale (heat tamale first), 1 can ripe olives. Beat together and bake in a casserole with grated cheese on top.