Cheesy Tuna and Rice Muffinlettes
Country Kitchen Piggies
Hamburger and Rice Casserole
Tator-Tot Casserole
Haystack
Great Texas Hash
Sweet and sour shrimp
Grandma's Chicken-Rice Dish
Wild Rice Casserole

Cheesy Tuna and Rice Muffinlettes

2 cups cooked rice
1 cup cheddar cheese, shredded
1 (6.5 oz.) can tuna, drained and flaked
3⁄4 cup black olives, sliced
1 tbls. onions, minced
1 tbls. parsley flakes
1 tsp. seasoned salt
2 eggs, beaten
2 tbls. milk

Combine rice, cheese, tuna, olives, onion, parsley and salt. Stir in eggs and milk, mixing thoroughly. Spray six muffin cups with non-stick spray. Divide mixture evenly among cups. Bake at 375° for 15 minutes or until lightly brown. Serve with tangy butter sauce. Yields 4-6 servings. Miriam Yoder, Clark, Mo.
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Country Kitchen Piggies

12 oz. pkg. pork sausage links
11⁄2 cup Riceland rice, cooked
11⁄2 cups cream style yellow corn
3 tbls. whole canned pimientos, chopped
1⁄2 cup milk

Fry the sausage according to package directions until brown on all sides and cooked through. Pour off the fat. Add the Riceland rice, corn, pimientos and milk. Simmer, stirring occasionally, until heated through and the milk is absorbed. Serve in a shallow dish or vegetable dish garnished with pimiento strips. Yields 4 to 6 servings. Felty L. Miller, Clark, Mo.
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Hamburger and Rice Casserole

11⁄2 lb. ground chuck
2 medium onions
1 cup celery, diced
1 cup minute rice
1 cup water
1 can (10 oz.) celery soup
1 can (10 oz.) cream of muhroom soup
1 tbls. soy sauce

Preheat oven to 350°. Sauté ground chuck. Drain all grease and add remaining ingredients; mix thoroughly. Bake for 1 hour. Yields 8 to 10 servings. Mary Woodfin, Poplar Bluff, Mo.
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Tator-Tot Casserole

1 lb. hamburger or sausage
Salt and pepper to taste
1 tbls. minced onion
3⁄4 cup rice
11⁄2 cup water
1⁄4 tsp. salt
1 qt. green beans
1 (10.5 oz.) can cream of mushroom soup
American cheese slices
Tator tots

Preheat oven to 350°. Brown meat, salt, pepper and onion; drain well. Place meat mixture in the bottom of a 9 x 13 baking dish. Cook rice in water and add salt. Sprinkle over meat mixture. Drain green beans and sprinkle over rice. In separate bowl, dilute 1 can of cream of mushroom with 1 can or water. Stir together and pour over top of green beans. Layer cheese slices on top of mixture. Top with tator tots. Bake uncovered for 1 hour. Yields 12 servings. Rachel Newswanger, Latham, Mo.
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Haystack

1 bag tortilla chips, crushed
1 sleeve crackers, crushed
1 head lettuce (cut into small pieces)
4 tomatoes, diced
2 cups cooked rice
2 lbs. hamburger, browned
Cheese sauce:
1⁄2 cup oleo or butter
1⁄2 cup flour
2 qts. milk
1 lb. Leland cheese
1 tsp. salt
Dash of pepper

Brown hamburger in a skillet and drain; set aside. On each serving plate, layer the first six ingredients in the order given. Prepare cheese sauce by melting oleo and flour together in a sauce pan; let bubble for one minute. Gradually add milk and bring to a boil. Add cheese, salt and pepper. Cover layered ingredients with cheese sauce. Yields 12 to 15 servings. Katie Troyer, Clark, Mo.
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Great Texas Hash

2 cups onion, minced
3 tbls. shortening
1 lb. ground beef
1 cup green pepper, diced
1 qt. canned tomatoes
3⁄4 cup uncooked rice
1 tsp. chili powder
1 tsp. salt
1⁄4 tsp. pepper

Brown onion in shortening. Add ground beef and stir constantly until browned. Add green pepper, tomatoes, washed rice, and seasonings. Cook until rice is tender (about 30 to 45 minutes). Yields 6 to 8 servings. Edna Mae Rissler, Barnett, Mo.
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Sweet and sour shrimp

1 cup uncooked brown rice
1⁄2 cup walnuts, chopped
1 lb. medium frozen shrimp, cooked
3⁄4 cup low-sodium sweet and sour sauce
1 cup celery, diagonally sliced
1 medium pear or tart apple, peeled, cored and cut into bite-sized pieces
Cook rice per package directions. Preheat oven to 350°. Put walnuts on a baking sheet and bake for 10 minutes until golden brown, stirring carefully halfway through the baking time. Remove from oven and set aside to cool. Put the shrimp in a colander and defrost under cool running water. Drain well and set aside when rice is cooked. In a large non-stick skillet, heat the sweet and sour sauce over medium heat until it begins to gently bubble. Stir in celery and coat with sauce. Cover skillet and cook for 1 minute. Stir in apples or pears; cover and cook for an additional 2 to 3 minutes or until fruit is slightly tender. Stir in shrimp, cover and cook for 1 minute or until just heated through. Stir in toasted walnuts and serve immediately over steaming rice. Yields 4 servings. Marge Gray, Clarksville, Mo.
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Grandma’s Chicken-Rice Dish

3 cups chicken, cooked and diced
1 cup celery, diced
2 cups rice, cooked
3⁄4 cup butter, melted
1 tsp. onion salt
1 tsp. salt
1 tsp. lemon juice
1 (10 oz.) cream of chicken soup
3 hard boiled eggs, chopped
3⁄4 cup mayonnaise
1 (4 oz.) can mushrooms, drained
Topping:
1 stick butter, melted
1 cup crushed cornflakes
1⁄2 cup almonds or pecans

Preheat over to 350 to 375°. Cook chicken. Prepare rice according to package directions. In a small saucepan, sauté celery in butter until crisp, but tender. Combine main ingredients in a baking dish. Mix topping ingredients and sprinkle on top. Bake uncovered until casserole starts to bubble (about 30 minutes). Yields 10 to 12 servings. Susie Mast, Anabel, Mo.
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Wild Rice Casserole

1 cup uncooked wild rice
4 cups water
1 tsp. salt
8 slices bacon, cooked and crumbled
1⁄4 cup butter
1⁄2 cup onion, chopped
1 (10.5 oz.) can cream of mushroom soup
Extra mushrooms
1 tbls. Worcestershire sauce
1⁄2 tsp. Accent flavoring
1⁄4 tsp. pepper
1⁄4 tsp. sage

Preheat oven to 350°. Boil rice in water and salt. Combine all ingredients except half of bacon crumbs. Put in casserole dish and sprinkle rest of bacon on top. Bake for 1 hour. Yields 10 servings. Adeline Hardin, Savannah, Mo.
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