From the 1970s files: When they weren’t squirting spray cheese onto Ritz crackers, we’re starting to think everyone’s mother was hoarding boxes of long grain rice mix in their pantries.
Here are two mainstays that keep turning up on dinner tables decades later.
2 pkgs Uncle Ben’s long grain and wild rice
1 cup butter
3/4 c chopped onion, celery
1 can chopped mushrooms
3/4 cup raisins
Cook rice to directions, then add remaining ingredients. Heat for 30 minues at 350 F and serve.
WILD RICE BROCCOLI CASSEROLE
The Best of Bridge
“Don’t turn your nose up at the canned soup and rice mix – lots of really elegant ladies prefer this to their caterer’s fare!”
1/2 lb. cheddar cheese, grated
2 heads broccoli (approx. 2 lb.)
1 pkg. Uncle Ben’s Wild Rice Mixture
2 cans (or less) mushroom soup
Cook rice mixture as directed. Cook broccoli until crunchy. Mix soup and cheese. Grease casserole dish. Alternate cheese, soup mixture, broccoli and rice in layers. Sprinkle with additional grated cheese. Cook at 350 F. for one hour.
A baby first laughs at the age of four weeks. By that time, his eyes focus well enough to see you clearly!
Here’s another retro appie for the holidays.
Luscious little crab toasties. Or crabby snacks. Officially known as Old English Crab Hors d’Oeuvre off the back of a jar of Kraft Old English Cheese jar.
Make ahead and freeze. They only take 10 minutes to bake, so they’re perfect for unexpected guests.
As they cook, the butter in the spread melts into the English muffin so it toasts to a crispy golden brown.
We’re thinking these could benefit from a wee splash of sherry, Worchestershire or dash of Old Bay?
1 can crab meat (also check seafood counter for backfin or “special” crab meat which is smaller and perfect for this.
1 5 oz. jar of Kraft Old English Cheese
1 stick (1/4 lb) softened butter
1 1/2 Tbsp mayonnaise
1/2 tbsp lemon juice
1/2 Tbsp Lawrys Seasoned Salt
2 tsp. garlic powder (I also see onion powder in some recipes)
8-10 English muffins
Drain crabmeat and combine with the ingredients. Spread mixture on halved English muffins, spreading all the way to edges. Cut into quarters. Freeze. When ready to cook, bake at 400 for 10 or so minutes until bubbling and browned. (Or broil)
We’re keeping our Christmas party hors d’oeuvres simple this year.
A sprinkling of brown sugar over a baking sheet of bacon strips is all that’s required. A little self-control afterward helps, too!
In years past, we’ve bundled these up and served them from a vintage musical Elvis tin from Russel Stover. Har.
We typically present these as long strips, but are wondering if cutting into cocktail nibble-sized squares would be a good idea to switch things up this year.
1 pound thick sliced bacon
1 cup light brown sugar
optional: sprinkling of ground black pepper
Preheat oven to 350 degrees.
Line a rimmed baking sheet with parchment or foil (I’m through using my Silpat for this because it’s just too bacony!). Spray a cookie cooling rack and place on top of baking sheet.
Arrange bacon slices in a single layer on the rack.
Sprinkle a thin, even layer of brown sugar over bacon, coating both sides. Bake and rotate sheet until crisp and dark golden, 20 to 25 minutes. (But keep watching just in case!)
Transfer bacon slices to another wire rack set over paper towels or another liner to catch drips.
Christmas time is party time. We can’t resist a chafing dish filled with cocktail meatballs. These are our family’s secret weapon:
Saucy Cherie’s Mom, circa 1960
2 cans water chestnuts
3 bunches green onions
5lbs ground pork or beef
1/4 cup soy sauce
6 beaten eggs
1 T salt
2 1/2 c fine dried bread crumbs or cracker crumbs
Mix lightly and form into meatballs. Toss lightly don’t squeeze or they will be hard. Roll in cornstarch or flour. Brown in oven 375 7 mins turn and cook for 7 mins more.
1 cup brown sugar
1/3 c vinegar
1/2 tsp hot mustard powder
1/2 tsp ginger
2 c water
2 tbsp soy sauce
1 oxo cube
1/8c sweet pickle juice
Boil and add 3 tbsp cornstarch mixed with water
Simmer 15 mins
JELLY BALL SAUCE
1 tablespoon vegetable oil
1 onion, minced
1 (28-ounce) can tomato sauce
2½ cups apricot preserves
¼ cup packed dark brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
¼ teaspoon red pepper flakes