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Rice Pudding
Rice Pudding Very fine
(Gertrude Rieger)
• 1 cup Rice, salt (4 cup cold water)
1 ... sugar
1 can pineapple (Crushed)
1 jar cream ( Heavy)
Cook rice first then add
sugar pineapple. Whip cream
and add to other
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# Rice Pudding
*From Gertrude Rieger*
## Ingredients
- 1 cup rice
- Salt
- 4 cups cold water
- 1 cup sugar
- 1 can crushed pineapple
- 1 jar heavy cream
## Instructions
1. Cook rice first.
2. Then add sugar and pineapple.
3. Whip cream and add to other ingredients. -
Rice Krispies Treats
Kellogg's®
RICE KRISPIES
TREATS® RECIPE
3 Tablespoons margarine or butter
1 Package (10 oz., about 40) regular
marshmallows or 4 cups
miniature marshmallows
6 Cups KELLOGG'S® Rice Krispies®
cereal
Directions:
1. Melt margarine or butter in large
saucepan over low heat. Add
marshmallows and stir until completely
melted. Remove from heat.
2. Add KELLOGG'S® Rice Krispies® cereal.
Stir until well coated.
3. Using a buttered spatula or waxed
paper, press mixture evenly into a
13 x 9 x 2-inch pan coated with
cooking spray. Cut into 2-inch squares
when cool. Best if served the same day.
Microwave Directions:
In a large microwave-safe bowl, heat
margarine or butter and marshmallows
on HIGH for 3 minutes, stirring after
2 minutes. Stir until smooth. Follow
steps 2 and 3 above. Microwave
cooking times may vary.
Note:
• For best results, use fresh marshmallows.
• 1 jar (7 oz.) marshmallow creme can
be substituted for marshmallows.
• Diet, reduced calorie or tub
margarine is not recommended.
• Store no more than two days in
airtight container.
For nutrition and other great recipes,
visit www.kelloggs.com/recipes
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[Rice Krispies cereal box panel showing Snap, Crackle, and Pop mascots with partial text "RICE KRIS..." visible]
---
# Rice Krispies Treats
## Ingredients
- 3 Tbsp margarine or butter
- 1 package (10 oz., about 40) regular marshmallows, or 4 cups miniature marshmallows
- 6 cups Kellogg's Rice Krispies cereal
## Instructions
1. Melt margarine or butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using a buttered spatula or waxed paper, press mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
## Microwave Directions
1. In a large microwave-safe bowl, heat margarine or butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
2. Follow stovetop steps 2 and 3 above. Microwave cooking times may vary.
## Notes
- For best results, use fresh marshmallows.
- 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
- Diet, reduced calorie, or tub margarine is not recommended.
- Store no more than two days in an airtight container. -
Rice Indian Pudding
RICE INDIAN PUDDING
Put two tablespoons of rice to soak in ½ cup
of milk over night.
½ cup molasses
½ " Sugar
½ teas. salt
½ " ginger
½ " cinnamon
1 qt. scalded milk
Put in buttered dish and bake in moderate 350°
oven three hours. Stir several times the
first hour.
Mrs. Ethel Rickee
Sunday Nov-27-1960
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Pine Needle Club
Pine Street Congregational Church
Lewiston, Maine
---
# Rice Indian Pudding
## Ingredients
- 2 Tbsp rice
- 1/2 cup milk (for soaking overnight)
- 1/2 cup molasses
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1 qt scalded milk
## Instructions
1. Put two tablespoons of rice to soak in 1/2 cup of milk overnight.
2. Combine soaked rice with molasses, sugar, salt, ginger, cinnamon, and scalded milk.
3. Put in a buttered dish and bake in a moderate oven (350°) for three hours.
4. Stir several times during the first hour. -
Rice Flake Macaroons
Rice Flake Macaroons
½ c sugar
4 egg whites 1/4 # pitted dates
1 t sp vanilla + almond
2 c rice flakes
or corn flakes.
3/4 c almonds or pecans.
Beat whites very stiffly
fold in sugar lightly
and add vanilla, gentle
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fold in flakes and
cocoanut. Drop by spoon
fuls on waxed paper
in a baking pan, and
bake in a very slow
oven for 10 or 15 min. lift paper
from pan
and set on a damp table
---
# Rice Flake Macaroons
## Ingredients
- 4 egg whites
- 1/2 cup sugar
- 1/4 lb pitted dates, chopped (see Editor's Notes)
- 1 tsp vanilla
- 1/2 tsp almond extract
- 2 cups rice flakes or corn flakes
- 1 cup shredded coconut (see Editor's Notes)
- 3/4 cup almonds or pecans, chopped
## Instructions
1. Chop dates finely and set aside.
2. Beat egg whites until very stiff peaks form.
3. Fold in sugar gently.
4. Add vanilla and almond extract; fold in gently.
5. Fold in rice or corn flakes, coconut, chopped dates, and nuts until just combined.
6. Drop by spoonfuls onto waxed paper laid in a baking pan.
7. Bake in a very slow oven (250°F) for 10 to 15 minutes until just set and very lightly golden.
8. Lift waxed paper from pan and place on a damp surface — the moisture releases the macaroons from the paper cleanly without breaking. -
Rice Dish
Card 1 Front:
— Rice dish —
1 pkg rib roast rice mix
1 onion
Use 3 TBS Butter to fry rice & onion
Add : 1 Tsp. Vega-salt
1 Beef bouillon cube
Add 2 c. water-boiling
and rice seasoning mix.
Let sit 7 min. off heat.
Add 1 c. fresh mushrooms sautéed in butter
and sliced water chestnuts. Heat through.
Serve
Card 1 Back: blank
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# Rice Dish
## Ingredients
- 1 pkg rib roast rice mix
- 1 onion
- 3 Tbsp butter (for frying), plus additional butter for sautéing mushrooms
- 1 tsp Vega-salt
- 1 beef bouillon cube
- 2 c. boiling water
- Rice seasoning mix (from package)
- 1 c. fresh mushrooms, sautéed in butter
- Sliced water chestnuts
## Instructions
1. Fry rice and onion in 3 Tbsp butter.
2. Add Vega-salt and beef bouillon cube.
3. Add 2 c. boiling water and the rice seasoning mix.
4. Let sit 7 minutes off heat.
5. Add 1 c. fresh mushrooms sautéed in butter and sliced water chestnuts.
6. Heat through and serve.
## Editor's Notes
- **"rib roast rice mix"** — A packaged seasoned rice mix with a rib roast flavor profile, a product common in the mid-20th century (similar to Rice-A-Roni style products). The exact brand is not specified.
- **"Vega-salt"** — A seasoned salt product (also spelled Vegasal), popular in the 1950s–1970s, made from vegetable-derived seasonings and salt. -
Rhubarb-Strawberry Salad
Rhubarb-Strawberry Salad (Kolar)
2c. rhubarb, finely cut
½c. sugar } Cook till mushy; cool
½c. water
1 3oz. strawberry gelatin } Dissolve; cool;
1 c. boiling water mix w/ above mix
Add: ½ c. well-drained crushed pineapple
2 c. unpeeled finely chopped apple
¼ c. nutmeats, finely chopped. 9x9 pan
chill
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# Rhubarb-Strawberry Salad
*Recipe from the kitchen of Kolar*
## Ingredients
- 2 cups rhubarb, finely cut
- 1/2 cup sugar
- 1/2 cup water
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- 1/2 cup well-drained crushed pineapple
- 2 cups unpeeled finely chopped apple
- 1/4 cup nutmeats, finely chopped
## Instructions
1. Combine rhubarb, sugar, and water in a saucepan. Cook until mushy; cool.
2. Dissolve strawberry gelatin in boiling water; cool.
3. Mix the cooled gelatin with the rhubarb mixture.
4. Add crushed pineapple, chopped apple, and nutmeats; stir to combine.
5. Pour into a 9x9 pan and chill until set. -
Rhubarb Spring Cake
Rhubarb Spring Cake
5 c rhubarb, sliced
1 3-oz. package strawberry jello
1 cup sugar
3 cups mini marshmallows
1 18-oz package yellow cake mix (without pudding)
Cut rhubarb into ½ inch slices and place in a greased
9 x 13 inch baking pan. Sprinkle with gelatin and sugar.
Place marshmallows over this mixture. Prepare cake
mix as directed on package. Pour over rhubarb mixture.
Bake at 350 for 50 to 60 minutes. Remove from oven and
turn upside down on serving tray. Serve with whipped
cream. Yield: 8 to 12 servings.
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# Rhubarb Spring Cake
## Ingredients
- 5 cups rhubarb, sliced
- 1 (3 oz) package strawberry jello
- 1 cup sugar
- 3 cups mini marshmallows
- 1 (18 oz) package yellow cake mix (without pudding)
## Instructions
1. Cut rhubarb into 1/2 inch slices and place in a greased 9 x 13 inch baking pan.
2. Sprinkle with gelatin and sugar.
3. Place marshmallows over this mixture.
4. Prepare cake mix as directed on package.
5. Pour over rhubarb mixture.
6. Bake at 350°F for 50 to 60 minutes.
7. Remove from oven and turn upside down on serving tray.
8. Serve with whipped cream.
Yield: 8 to 12 servings. -
Rhubarb Pie with Under Crust
Rhubart Pie with under crust - 9 inch pie tin
Pour boiling water over cut rhubarb
pieces. Let it stand a little, drain off
water.
Into a bowl — beat well
3 egg yolks - add ½ cup sour cream
and 1¾ cup sugar, pinch of salt
and 3 tbsp cornstarch + ½ tsp cinnamon
Mix well -
Pour custard mix over the rhubarb
(over)
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in unbaked shell.
Bake at 300° oven - 45 to 60 minutes
Use egg whites for top meringue
beating whites until stiff, add some
sugar and cover top of pie. Return to
oven and brown meringue
Josephine Brach
Clear Lake -
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# Rhubarb Pie with Under Crust (9 inch)
*From Josephine Brach, Clear Lake*
## Ingredients
- 1 unbaked 9-inch pie shell
- Rhubarb, cut into pieces
## Custard Filling
- 3 egg yolks
- 1/2 cup sour cream
- 1 3/4 cup sugar
- Pinch of salt
- 3 Tbsp cornstarch
- 1/2 tsp cinnamon
## Meringue
- 3 egg whites
- Sugar, to taste
## Instructions
1. Pour boiling water over cut rhubarb pieces. Let it stand a little, then drain off water.
2. Into a bowl, beat together the egg yolks, sour cream, sugar, pinch of salt, cornstarch, and cinnamon. Mix well.
3. Pour custard mixture over the rhubarb in the unbaked shell.
4. Bake at 300° for 45 to 60 minutes.
5. Beat egg whites until stiff. Add some sugar and cover the top of the pie with the meringue.
6. Return to oven and brown the meringue. -
Rhubarb Dessert Cake
RHUBARB DESSERT
CAKE
¼ c. butter
1 c. sugar
1 egg
2 tbsp. hot water
1 tsp. vanilla
¼ tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 scant tsp. nutmeg
1 c. flour
2½ c. cut-up rhubarb
½ c. chopped walnuts
Cream butter and sugar. Add egg, water and vanilla. Sift dry ingredients together and mix into first mixture. Fold in rhubarb and nuts. Bake in a pie pan in a moderate oven (350 degrees) 45 minutes.
Serve with caramel sauce made by mixing together ½ cup butter, ½ cup brown sugar, ½ cup granulated sugar, 1 tablespoon flour and ½ cup cream. Boil to desired thickness and add 1 teaspoon of vanilla.
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# Rhubarb Dessert Cake
## Ingredients
- 1/4 c. butter
- 1 c. sugar
- 1 egg
- 2 Tbsp. hot water
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 tsp. soda
- 1 tsp. cinnamon
- 1 scant tsp. nutmeg
- 1 c. flour
- 2 1/2 c. cut-up rhubarb
- 1/2 c. chopped walnuts
## Instructions
1. Cream butter and sugar.
2. Add egg, water, and vanilla.
3. Sift dry ingredients together and mix into first mixture.
4. Fold in rhubarb and nuts.
5. Bake in a pie pan in a moderate oven (350 degrees) for 45 minutes.
## Caramel Sauce
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 Tbsp. flour
- 1/2 cup cream
- 1 tsp. vanilla
## Caramel Sauce Instructions
1. Mix together butter, brown sugar, granulated sugar, flour, and cream.
2. Boil to desired thickness.
3. Add vanilla.
4. Serve over cake. -
Rhubarb Dessert
Rhubarb Dessert
4 c rhubarb & 2 c. sugar and
cook to a mush. Remove from
stove and add pkg. strawberry
jello, & 20 large marshmallows.
(stir) and put on stove until
tell it congeals stir constantly.
cool & fold in 1 pkg of dream
whip, and put in graham
cracker crust.
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# Rhubarb Dessert
## Ingredients
### Filling
- 4 cups rhubarb, chopped
- 2 cups sugar
- 1 pkg strawberry Jello (3 oz), dry
- 20 large marshmallows
### Topping
- 1 pkg Dream Whip, prepared according to package directions
### Crust
- 1 graham cracker crust (9 inch, pre-baked or store-bought)
## Instructions
1. Combine chopped rhubarb and sugar in a heavy saucepan.
2. Cook over medium heat, stirring occasionally, until rhubarb breaks down completely into a soft mush and releases its liquid — approximately 15 to 20 minutes.
3. Remove from heat. Add dry strawberry Jello and marshmallows; stir until both are fully dissolved and incorporated.
4. Return to low heat and cook, stirring constantly, until mixture begins to thicken and congeal slightly.
5. Remove from heat and cool to room temperature.
6. Prepare Dream Whip according to package directions.
7. Fold prepared Dream Whip into the cooled rhubarb mixture until light and evenly combined.
8. Pour into graham cracker crust.
9. Refrigerate until fully set — at least 3 to 4 hours or overnight. -
Rhubarb Dessert
Rhubarb Dessert
2 c flour, plus 4 T divided
2 C sugar, plus 2 T, divided
½ c butter or margarine
4 c rhubarb, cut up
3/4 cup ½ and ½
4 eggs, separated
Mix 2 c flour, 2 T sugar and butter or margarine and
pat into 9 x 13 pan. Bake at 350 for 15 min.
Place 2 c sugar and 4 T flour in heavy saucepan, add
rhubarb and cream. Cook until rhubarb is tender and
mixture is thick. Add lightly beaten egg yolks and
return to heat; cook 1 min. longer. Pour slightly
cooled filling on top of crust. Top with meringue
made from beaten egg whites and sugar.
Bake 350 12-15 min or til meringue brown.
Meringue: 4 egg whites, stiff + 8 T sugar add gradually
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# Rhubarb Dessert
## Ingredients
- 2 cups flour, plus 4 Tbsp divided
- 2 cups sugar, plus 2 Tbsp, divided
- 1/2 cup butter or margarine
- 4 cups rhubarb, cut up
- 3/4 cup half and half
- 4 eggs, separated
## Instructions
1. Mix 2 cups flour, 2 Tbsp sugar and butter or margarine and pat into a 9 x 13 pan. Bake at 350°F for 15 minutes.
2. Place 2 cups sugar and 4 Tbsp flour in a heavy saucepan, add rhubarb and cream. Cook until rhubarb is tender and mixture is thick.
3. Add lightly beaten egg yolks and return to heat; cook 1 minute longer.
4. Pour slightly cooled filling on top of crust.
5. Top with meringue made from beaten egg whites and sugar.
6. Bake at 350°F for 12–15 minutes or until meringue is brown.
## Meringue
- 4 egg whites, beaten stiff
- 8 Tbsp sugar, added gradually -
Rhubarb Dessert
Rhubarb Desert
1 c. flour )
½ tes. salt } mixe this to crumbs
2 Tablespoons sugar ) and pat in a 13 x 9
½ c. shortning / Bake for 10 min. Pan
in 350
oven.
——————————————————
next
3 eggs seperate use whites for last
beat yalks and
1½ c. sugar
1½ c. sweet cream
2 tablespoons flour (over)
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2 c. cut up rubarb or a little mor
graded rind of one orange
mixe all together and spoon on
the top of the crust return back to
oven and bake at 350 for 45 min.
or till done next
Beat whites with one table spoon
of water and put 6 tablespoons of
sugar one at a time and beat
spread on and return to oven bake
till real brown
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# Rhubarb Dessert
## Crust Ingredients
- 1 cup flour
- 1/2 tsp salt
- 2 Tbsp sugar
- 1/2 cup shortening
## Filling Ingredients
- 3 eggs, separated (reserve whites for meringue)
- 1 1/2 cups sugar
- 1 1/2 cups sweet cream
- 2 Tbsp flour
- 2 cups cut up rhubarb, or a little more
- Grated rind of one orange
## Meringue Ingredients
- 3 egg whites
- 1 Tbsp water
- 6 Tbsp sugar
## Instructions
1. Mix flour, salt, sugar, and shortening together until crumbly.
2. Pat into a 13 x 9 pan.
3. Bake for 10 minutes in a 350° oven.
4. Beat egg yolks together with sugar, sweet cream, and flour.
5. Add cut up rhubarb and grated rind of one orange.
6. Mix all together and spoon on top of the crust.
7. Return to oven and bake at 350° for 45 minutes or till done.
## Meringue
1. Beat egg whites with one tablespoon of water.
2. Add 6 tablespoons of sugar one at a time, beating continuously.
3. Spread meringue on top and return to oven.
4. Bake till real brown.