Je_us wrote in rec.food.cooking:
> On Sat, 29 Aug 2015 11:46:15 -0500, "cshenk" > wrote:
>
> > Je_us wrote in rec.food.cooking:
> >
> >> On Fri, 28 Aug 2015 15:07:41 -0400, jmcquown
> > >> wrote:
> >>
> >> > On 8/28/2015 2:31 PM, cshenk wrote:
> >> > >
> >> >> Hey Je_us, There's an alternative classic in the south. Learned
> >> this >> one in Texas. You make the sauce just like for a classic
> >> mac-n-cheese >> but you put in on cooked rice. You want the sauce a
> >> bit more creamy as >> the rice will soak in more but it might work
> >> well for you? You mix it >> all in just like with pasta and bake
> it. >> > >
> >> > Sorry, but cheesey rice (or cheese grits) casserole isn't
> remotely >> > close to the same as macaroni & cheese. He's also not
> overly fond >> > of rice.
> >>
> >> I'm not fond of rice? True, I don't eat a lot of rice compared to
> many >> people, but I wouldn't go as far as saying I don't like rice.
> I'll >> probably try Carol's idea, but agree it won't resemble mac n'
> cheese.
> >
> > Yup, it will not be the same but it might work well enough for your
> > needs to be a sub since wheat doesn't work for you.
> >
> > Worth trying!
>
> And try it I shall 
I knew I had some recipes. Now as said, these aren't going to be
mac-n-cheese but they are 'related' and you can make at least the first
one a lot soupier/creamier if you like.
I personally like to use a simpler recipe for cheese sauce sometimes
I'll add that to another message because I'd like to see what others
use for a cheese sauce).
First one would be main pick but some of the others might appeal as
well. I'd up the cheese in the first one though, double it or more
(grin).
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Baked Rice and Cheese
Categories: Casserole, Rice
Yield: 4 Servings
1 c Raw Rice
1 sm Onion; minced
6 tb Butter
3 tb Flour
1 ts Salt
1/8 ts Pepper
1/2 ts Dry Mustard
1 ts Worcestershire Sauce
2 c Milk
1/2 lb Cheddar Cheese
3 tb Fine Dry Bread Crumbs
Cook and drain rice. Cook onion in 4 tbs. of butter, add flour and
seasonings. Add milk gradually and cook, stirring constantly until
thickeded. Dice half of cheese and add to mixture, stir constantly
until blended. Slice remaining cheese. Put half of rice in shallow 1
1/2 qt. baking dish. Cover with layer of sliced cheese, pour half of
hot mixture over top. Repeat with other half of ingredients. Sprinkle
crumbs on top, and dot with remaining butter. Bake in hot over at
400? for 20 minutes.
Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969
NOTES : During Lent, tuna or crabmeat may be added if desired.
Otherwise, any meat of your liking may be added to hot mixture before
pouring over rice. Recipe by: Mary Creniti
Posted to MC-Recipe Digest by Bill Spalding > on
Mar 06, 1998
MMMMM
This second one strays a bit but shows use of a canned soup. Consider
using cream of cheese soup inplace of the mushroom?
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Brown Rice and Cheese
Categories: Rice
Yield: 8 Servings
1/2 c Butter or margarine
1 lg Onion; chopped
1 Green pepper; chopped
1 cn Mushroom soup; diluted with
1 cn Water
1 c Uncooked brown rice
1/2 lb Cheddar cheese; grated
Salt and pepper to taste
Bread crumbs
Cook rice (see "Arkansas Brown Rice"). While rice is cooking, melt
butter in skillet. Add onion and green pepper, fry until partially
cooked. Add salt and pepper along with diluted soup and cook until
onion and pepper are tender. Fold cooked rice into soup mixture and
place in a 2-quart casserole; top with cheese and bread crumbs. Heat
uncovered in oven at 350 degrees for
30 minutes.
NOTE: Brown rice is raw rice which has not been polished to the white
stage usually seen.
ARKANSAS RICE DEPOT, INC.
PO BOX 808, 825 W. THIRD STREET
LITTLE ROCK, AR 72203
From a collection of my mother's (Judy Hosey) recipe box which
contained lots of her favorite recipes, clippings, etc. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
MMMMM
This one strays further but consider using baking cups (easier cleanup
and you can eat them out of the cup). Normally I make rice balls with
rice seasoning mixed through but these are a nice change of pace for
work lunch munchies at my desk.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Cheese-Chile Rice Cups
Categories: Sun-dried, Muffins, Rice, Brunch
Yield: 12 Servings
3 c Cooked rice
1/2 c Shredded Monterey Jack
1 cn Diced green chiles; 4oz cn
1/3 c Dried Tomato Bits
1/2 c Milk
2 Eggs; beaten
1/2 ts Ground cumin
x Salt and pepper
1/2 c Cheddar cheese; shredded
Combine the cooked rice, Monterey Jack, chiles, tomato bits, milk
eggs, cumin, salt and pepper in a bowl. Grease 12 muffin cups
(vegetable spray can be used). Divide the rice mixture evenly into
the cups. Sprinkle with the remaining cheese and bake at 400~ for 15
minutes or until set. Posted to MM-Recipes Digest V3 #294
Date: Sun, 27 Oct 96 12:54:03 UT
From: "Deborah Kuhnen" >
MMMMM
These are great but you have to serve them hot from the oven. They
aren't all that good cold and do not nuke well. It is however very
easy to make 1/2 a recipe with leftover rice and some cherry tomatoes
or a roma.
When my tomatoes do well some years, I freeze excess (wash and dry then
tuck in a ziplock as is). When you take out a frozen one, set in warm
water and the skin will slip right off. Chop and use in soups, sauces,
stews and such. Oh, don't use any tomatoes that have 'split' as there
is a posibility of contanimation.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Rice Cheese Croquettes
Categories: Jewish, Italian, Appetizers, Rice
Yield: 6 Servings
2 c Rice; short grained
1/4 c Onion; finely minced
2 tb Olive oil
1 t -salt
3 1/2 c -hot water
1 c Tomatoes; peeled
1 lb Mozzarella; cut in 24 1/4
1 c Bread crumbs; fine
1 c Vegetable oil; for frying
2 Eggs; slightly beaten
: -inch X 1 inch bits Suppli al Telefono To quote the author,
"It is not easy to make Suppli al Telefono. Nevertheless, it pays to
make the effort once in awhile because this dish always makes family
and guests happy. The name comes from the fact that a thread of
cheese will spin between your mouth and the suppli while you are
eating it, resembling the mouthpiece of an early model telephone from
the time this dish was first created. Suppl can be served as an
appetizer, as a side dish in a dairy meal, or as a meal in itself for
a lunch or brunch. ...Suppli should be served piping hot. Tell your
guests, who might have never had them before, that suppli should be
eaten with the fingers." Place rice, onion and olive oil in 2 qt
saucepan and saute 2 or 3 minutes, stirring frequently. Add salt and
3 1/2 cups hot water. Bring to a boil. Lower heat to minimum and
cook, covered, without stirring, 15 minutes. Add tomatoes and cook,
uncovered, 5 minutes longer, stirring frequently. The rice should now
be quite dry. Remove from heat and cool for 15 to 20 minutes, add
eggs and mix well. With damp hands, shape heaping tablespoons of the
mixture into croquettes the size of a large egg; insert one piece of
cheese into each croquette,
================================================== ====================
==== BBS: COLOSSUS Date: 12-09-92 (22:29) Number: 2333 From: ANNE
MACLELLAN Refer#: NONE To: ALL Recvd: NO Subj: Italian Jewish more
2/3 Conf: (125) COOK
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