2 1/4 cup rice -- uncooked
1 tsp salt
1 qt boiling water
2 1/4 lb frankfurters -- cut in1/2
1 slices
58 oz canned tomatoes -- 2 (29-oz)
1 cans
1/4 cup sweet pepper flakes
1/2 cup instant minced onion
1 lb processed cheddar cheese --
1 shredded
2 tsp salt
Directions
Preheat oven to 350B0 F. (moderate).
Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings
or one-fourth of the recipe. Do not line pans for food to be served
without freezing.
Place rice in a large baking pan. Add salt and water. Stir. Cover
and bake 30 minutes. Remove from oven and let stand for 5 minutes.
Combine cooked rice with remaining ingredients. Pour one-fourth of
the mixture into each 8x8-inch baking pan. Pack food tightly to
avoid air pockets.
TO SERVE WITHOUT FREEZING: Preheat oven to 400B0 F. (hot). Bake 45
minutes or until pepper flakes and onion are tender.
TO FREEZE: Cool for 30 minutes at room temperature. Complete
wrapping by pulling paper up over top of food. Put edges of wrap
together and fold several times so paper lies directly on top of
food. Fold ends of freezer wrap over the top and seal with freezer
tape. Label with name of food, date of freezing, and last date the
food should be used for best eating quality (about 6 months). Freeze
for 10 to 12 hours before removing packages from the pans.
TO HEAT FROZEN FOOD: Preheat oven to 400B0 F. (hot). Remove freezer
wrap. Place food in baking pan. Bake 1 1/4 hours or until center is
hot.
~ - - - - - - - - - - - - - - - - -
NOTES : This recipe is for 24 servings (about 3/4 cup each).
Directions are given for dividing the prepared food into four parts
of six servings each. One part may be completely cooked and served at
the time of preparation. The remaining parts may be frozen.
"Freezing Combination Main Dishes" by Meredith Robinson and Lois
Fulton (Consumer and Food Economics Institute, Agriculture Research
Service) USDA Home and Garden Bulletin No. 40, 1973 (Stock Number
0100-02712). MasterCook electronic format by Rosie Winters.MasterCook
electronic format by Rosie Winters. Nutr. Assoc.
: 0 0 0 0 0 0 4289 4631 0
Recipe By : Freezing Combination Main Dishes (Robinson & Fulton,
1973)
Servings: 24 servings
Baked Frankfurters & Rice (Usda) Recipe brought to you by Recipe Ideas
Categories: Meat; Rice; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into history, certainly as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that maybe, in the main part, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history are some clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Continuing our culinary historical journey, we find a couple of cookery books published in the 1300s ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they have no connection with the curry that is served today, but rather descriptions of the types of meals prepared by the cooks of the rich. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices such as rosemary and coriander. The introduction of these new herbs and spices was responsible for an explosion in publications on food, some of which are now in academic collections. Over the succeeding few hundred years, the powerful and rich houses competed to serve the most extravagent banquests, and because of this chefs and their recipe collections increased in prestige. Even so, it was during the 19th century that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and recording recipes to allow everyone to enjoy them. The TV revolution gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Baked Frankfurters & Rice (Usda) recipe.
