Pilaf with Almonds

by Mrs Marvel

Pilaf is typically a rice dish – sometimes made with wheat in place of rice – typified by cooking the rice with herbs in broth. Sometimes it has meat in it, sometimes it’s just the side dish. It is known for having grains that don’t really stick together and are light and fluffy. In America, you often find browned orzo in rice pilaf. this particular recipe is called Pilaf with Almonds, but there’s no reference to almonds beyond the title. At the very end of the card it says “slivered onions” but I suspect that’s incorrect and should be almonds.

Pilaf with Almonds – 400° 30-35

1 1/2 c rice

1/2 tsp thyme

1/2 tsp pepper

1 bay leav

garlic

Boil in 3 cups chicken broth, add salt

Saute 3 green onions, minced & 1 medium green pepper in 2 Tbls butter

1/4 c slivered onions (probably almonds)

toss

Chinese Rice

by Mrs Marvel

To me this looks like basic fried rice, but it was considered “Chinese” rice by the original owner of this card. I can think of many ways I would change this, including adding sesame oil, chopped carrot and sesame seeds. There’s no oven temp here, so I’d guess at 325 and check it after 10 minutes.

Chinese Rice

2 c cooked rice

Beat 3 eggs, mix with green onion tops (not sure if these should be chopped?)

Scramble 5 (eggs)

Add rice, 1-3 Tbls soy sauce, put in oven & bake

Special Herb Rice

by Mrs Marvel

Today’s recipe comes from Martha Randall, a Home Economist for the Ralph’s grocery store chain in California during the 60s and 70s. Ms Randall wrote some cookbooks while employed by Ralph’s and you can find some of them on eBay. Of course in this recipe it specifically calls for Ralph’s branded items and while the grocery chain still exists, you can use whatever brand you have on hand. If you use bouillon powder instead of cubes, you can use 3 teaspoons in their place.

Special Herb Rice

(Delicious with Chicken Dishes)

3 tablespoons Ralphs butter or margarine

1 cup chopped onion

1 cup uncooked white rice

1/2 teaspoon marjoram

1/2 teaspoon summer savory

1 teaspoon rosemary

1/2 teaspoon Ralphs salt

3 chicken bouillon cubes

2 cups water

Melt the butter or margarine in a 2-quart sauce pan. Add the onion and rice and cook until the onion turns yellow and the rice begins to brown. Add the marjoram, summer savory, rosemary, salt, chicken bouillon cubes and water. Bring to a vigorous boil. Stir to dissolve the bouillon cubes. Our the heat as low as possible. Cover with a lid and leave over this low heat 14 minutes. Remove the sauce pan from the heat but leave the lid on 10 minutes, or until ready to serve. Makes 6 servings.

Mondel Bread

by Mrs Marvel

Here is another recipe for Mondel bread, similar to the previous recipe for Passover Mondel Bread. You may remember that Mondel bread is actually a twice-baked biscuit similar to a biscotti. The two oven temperatures shown on the card are for the first and second baking. Since it doesn’t say how long to bake them, I’d take inspiration from the previous recipe and bake half an hour at the first temp. Maybe the second bake is the same amount of time? I really don’t know.

Mondel Bread

Cream together:

3/4 cup shortening or oil

1 cup sugar

Add 3 eggs

Sift together:

3 c flour

2 tsp baking powder

1 tsp salt

Optional: cinnamon, nutmeg

1 tsp vanilla or almond

1 c coarse Ly chopped nuts

Shape into long rolls and bake

350, 250

Mock Kishka

by Mrs Marvel

Kishka is a traditional Jewish sausage which originated in Europe and literally translates as “intestine.” This may be due to the antiquated use of intestines for the casings of sausages. These days, modern Kishka is made with synthetic casings. In this recipe’s case, a casing is not used at all. The ingredients are combined, formed into a roll and then baked. Note, Tam Tam are a type of wheat cracker often found during Passover.

Mock Kishka

Grind together 18 oz box TamTam, 2 carrots, 2 stalks celery, 1 onion, season to taste.

Add 1 egg, 1/4 lb melted marketing. Form into roll. Wrap in aluminum foil, freeze or refrigerate. Bake in foil 1 hour at 350 degrees.