2 Cups Cooked Ellis Stansel Gourmet Rice
2 Cups Whole Milk

Mix rice and milk in a heavy kettle.  Cook on very low fire for 35 minutes.  Remove from heat.  Sweeten with 1/2 cup sweetened condensed milk.  Serve warm or cold.

GRACE STANSEL'S RICE SALAD

3 Cups hot, cooked Ellis Stansel's Gourmet rice
1/2 Cup Kraft French Dressing
1/4 Cup minced onions
1 Teaspoon salt
1/4 Teaspoon pepper
1/2 Cup minced celery
1/3 Cup minced green pepper
1/2 Cup chopped olives with pimientos
1/4 Cup dill relish
1/3 Cup sweet relish
3 Hard cooked eggs, chopped
1/3 Cup mayonnaise

Combine rice with mayonnaise and dressing.  Stir well.  Add all remaining ingredients.  Again, stir well.  It may be served hot or place in a refrigerator and served cold.

HITACHI CRAWFISH JAMBALAYA

1 Lb. crawfish tails or shrimp tails
1 Stick margarine (softened)
1 Large onion
1 Large bell pepper
2 Stalks celery
1 (10 3/4 oz) can chicken broth
2 Cups raw rice
Salt (lightly) and pepper

Chop all ingredients and mix thoroughly.  Place in Hitachi cooker.  Cook covered about 30 minutes.  Stir once when mixture is boiling.  May use shrimp or crab also.

SHRIMP FRIED RICE

3 Or 4 medium carrots
2 Medium onions
2 Bell Peppers
1/2 Cup soy sauce
7 Cups cooked rice
Green onions
1 Pound shrimp, chicken, or pork

Cut carrots in small cubes and fry in a little oil.  Prick when tender.  Add onions, bell peppers, green onions, and shrimp (use small shrimp).  Cook until shrimp is done, then add cooked rice and soy sauce.  Mix real well.  For pork, cook pork meat separately and when cooked, pour meat and drippings with vegetables.  Cut meat in small cubes.

FISH FILLETS WITH RICE AND CHEESE DRESSING

1 Cup chopped onions
Butter or margarine melted
3 Cups hot cooked rice
1 Cup grated sharp cheddar cheese
1 Cup hot milk
Salt, pepper (black)
1/2 Teaspoon dry mustard
6 Fish fillets
Paprika

Cook onions in 1 tablespoon butter until soft but not brown.  Place rice and cheese in a buttered shallow baking pan
(9 X 13).  Combine milk, 1 teaspoon salt, 1/4 teaspoon pepper, mustard, and cooked onions.  Pour over rice.  Mix well.  Top with fish fillets.  Brush with melted butter and sprinkle with salt, pepper, and paprika.  Bake at 375 degrees for 25 minutes.

SPANISH RICE

4 Slices of bacon (brown and crumple)

Mix:

1 3/4 Cup cooked rice
1 Can tomato sauce
2 Small cans tomato sauce
2 1/2 Tsp. salt
2 Cups hot water (I use 1 1/2 cup)
Garlic salt

Bring to a boil and then simmer.  Brown 1 lb. ground beef and 3/4 cup chopped green pepper.

Add:

1 Tsp. chili powder
1 Tsp. sugar when all is brown

Combine 2 mixtures and add 1 can mushroom soup.  This may simmer for 30-40 minutes.  Use cheese on top.  Serves 8-10.

RICE DRESSING

1 1/2 Cup rice, uncooked
1 1/4 Lbs. ground beef
1 Cup minced onions
1 Green pepper, diced
1 Can cream of mushroom soup
1 Can cream of chicken soup
1 Can onion soup
1/2 Cup water
chopped green onions
2 Tsp. minced parsley
1 Tsp. red pepper
1 Tsp. black pepper

Mix all ingredients.  Cover.  Bake 1 1/2 hours at 375 degrees.

GREEN RICE

2 Cups cooked rice
2 Medium size onions minced
4 Stalks celery chopped
2 Sticks butter
2 Bunches green onions chopped
2 Chicken Bouillon cubes
2 Cups Velveeta cheese chopped
2 Cans mushrooms stems and pieces
3/4 Cup slivered almonds
1 Green pepper minced
2-3 Pods garlic minced

Melt butter.  Put in onions, celery, green pepper, and garlic.  Cook until soft.  Add remaining ingredients.  Place in a casserole dish in 300-degree oven for approximately 45 minutes.