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
It is possible to follow the history of `recipes` back into the distant past, in fact as far into history as early Egypt, and maybe even further. Having said that, in the main part, these old cook books were just primitive hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which describe 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 those who drank it feel wonderful and blissful. Later, there are some books which appeared in the 1300s ; one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian curry that we all know today, but instead recipes for the types of meals on the menus of the upper classes of those days. For the decades that followed, the powerful families of Wesstern Europe strove to serve up the most extravagent meals, and consequentially chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that fine cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, recipe books are greatly in demand mostly as a result of better eduction, leisure time and being a little richer. |
We hope you enjoy this Baked Frankfurters & Rice (Usda) recipe.
