Nancy Young wrote:
> Damsel in dis Dress wrote:
>
>> God bless you, my son. I've never seen almonds in glorified rice, but
>> it's a great touch! I've had this stuff a million times, but have
>> never made it. One of those things that I just took for granted, it
>> would always be there. Now, it's been decades since I've tasted any.
>> It's one of those comfort foods, like meatloaf.
>
> I wonder, am I the only person here who has never heard of
> Glorified Rice? Is it like hotdish, in that I never heard of that,
> either, but everyone in the midwest knows about it? Or like
> loose meat or chop suey-not the chinese stuff?
> nancy
>
>
I'd never heard of any of these things before reading this group. I'm
not even sure there are "typical" casseroles served in my part of
Canada, and can't think of any dishes that are thought of as "Regional
Ontario cooking".

Damsel in dis Dress wrote:
> On Sun, 15 Feb 2009 21:11:27 -0500, "Nancy Young"
> > wrote:
>
>> Melba's Jammin' wrote:
>>> In article >,
>>> "Nancy Young" > wrote:
>>>
>>>> I wonder, am I the only person here who has never heard of
>>>> Glorified Rice? Is it like hotdish, in that I never heard of that,
>>>> either, but everyone in the midwest knows about it? Or like
>>>> loose meat or chop suey-not the chinese stuff?
>>> It's icky. You're not missing anything. Sleep easy. '-)
>> (laugh!) Gotcha.
>
> Comfort food. I guess you had to grow up with it.
>
I think that's the key to this; whatever you grew up with tends to
remain as comfort food into adulthood. For instance, my mom would
sometimes serve us creamed salmon (white sauce with canned salmon mixed
in) on buttered toast with a side of "creamed peas" (the liquid from the
can of peas thickened with a bit of flour and water and the peas added
in once the liquid was thick, and then heated through). I still
occasionally crave creamed salmon on toast as comfort food, but haven't
had creamed peas since I was a kid.

> I'm so disgusted with this group right now, I could ...
>
Don't let it get you down ;D

On Sun, 15 Feb 2009 19:53:40 -0600, Melba's Jammin'
> wrote:

>In article >,
> "jmcquown" > wrote:
>
>> I never heard of it. Sounds like cold sweet rice something or other.
>>
>> Jill
>
>And a gacky texture to boot. Blech.
>
>This recipe is from Betty Crocker's Revised and Enlarged Picture Cook
>Book. The one with the corn on the cob, cherry pie, roast chicken, and
>thumbprint cookies on the cover. I'm guessing the publication date goes
>back to the 1950s or so.
>
>Glorified Rice
>
>1 cup cold boiled rice
>1/2 cup sugar
>1-1/2 cups crushed pineapple, drained
>1/2 teaspoon vanilla
>1 cup whipping cream, whipped
>8 marshmallows, cut up
>
>Chill very thoroughly before serving.
>
>Makes 6-8 servings.

Often I can imagine the taste of recipes I've read here for the first
time. This one isn't one of those.

Lou

On Mon, 16 Feb 2009 12:45:12 -0500, flitterbit >
wrote:

>Damsel in dis Dress wrote:
>> On Sun, 15 Feb 2009 21:11:27 -0500, "Nancy Young"
>> > wrote:
>>
>>> Melba's Jammin' wrote:
>>>> In article >,
>>>
>>>> "Nancy Young" > wrote:
>>>>
>>>>> I wonder, am I the only person here who has never heard of
>>>>> Glorified Rice? Is it like hotdish, in that I never heard of that,
>>>>> either, but everyone in the midwest knows about it? Or like
>>>>> loose meat or chop suey-not the chinese stuff?
>>>>
>>>> It's icky. You're not missing anything. Sleep easy. '-)
>>>
>>> (laugh!) Gotcha.
>>
>> Comfort food. I guess you had to grow up with it.
>>
>I think that's the key to this; whatever you grew up with tends to
>remain as comfort food into adulthood. For instance, my mom would
>sometimes serve us creamed salmon (white sauce with canned salmon mixed
>in) on buttered toast with a side of "creamed peas" (the liquid from the
>can of peas thickened with a bit of flour and water and the peas added
>in once the liquid was thick, and then heated through). I still
>occasionally crave creamed salmon on toast as comfort food, but haven't
>had creamed peas since I was a kid.

THANK YOU! Someone who understands!

>> I'm so disgusted with this group right now, I could ...
> >
>Don't let it get you down ;D

I did for about a half hour, then I got back on my horse, instituted a
new KF, and moved on.

Thanks for being the person you are, flitter.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Mon, 16 Feb 2009 12:45:12 -0500, flitterbit >
wrote:

>Damsel in dis Dress wrote:
>> On Sun, 15 Feb 2009 21:11:27 -0500, "Nancy Young"
>> > wrote:
>>
>>> Melba's Jammin' wrote:
>>>> In article >,
>>>> "Nancy Young" > wrote:
>>>>
>>>>> I wonder, am I the only person here who has never heard of
>>>>> Glorified Rice? Is it like hotdish, in that I never heard of that,
>>>>> either, but everyone in the midwest knows about it? Or like
>>>>> loose meat or chop suey-not the chinese stuff?
>>>> It's icky. You're not missing anything. Sleep easy. '-)
>>> (laugh!) Gotcha.
>>
>> Comfort food. I guess you had to grow up with it.
>>
>I think that's the key to this; whatever you grew up with tends to
>remain as comfort food into adulthood. For instance, my mom would
>sometimes serve us creamed salmon (white sauce with canned salmon mixed
>in) on buttered toast with a side of "creamed peas" (the liquid from the
>can of peas thickened with a bit of flour and water and the peas added
>in once the liquid was thick, and then heated through). I still
>occasionally crave creamed salmon on toast as comfort food, but haven't
>had creamed peas since I was a kid.
>
>> I'm so disgusted with this group right now, I could ...
> >
>Don't let it get you down ;D

Dang, you got white sauce and salmon. I got Cream of Mushroom Soup and
tuna with peas. Yep, childhood comfort food. I also remember Glorified
Rice but I don't think we had it all that often when I was a kid. It
was mostly left over rice cooked in milk with some sugar and cinnamon.
koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/16

Lou Decruss wrote:

> On Sun, 15 Feb 2009 19:53:40 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > "jmcquown" > wrote:
> >
> >> I never heard of it. Sounds like cold sweet rice something or other.
> >>
> >> Jill
> >
> >And a gacky texture to boot. Blech.
> >
> >This recipe is from Betty Crocker's Revised and Enlarged Picture Cook
> >Book. The one with the corn on the cob, cherry pie, roast chicken, and
> >thumbprint cookies on the cover. I'm guessing the publication date goes
> >back to the 1950s or so.
> >
> >Glorified Rice
> >
> >1 cup cold boiled rice
> >1/2 cup sugar
> >1-1/2 cups crushed pineapple, drained
> >1/2 teaspoon vanilla
> >1 cup whipping cream, whipped
> >8 marshmallows, cut up
> >
> >Chill very thoroughly before serving.
> >
> >Makes 6-8 servings.
>
> Often I can imagine the taste of recipes I've read here for the first
> time. This one isn't one of those.


It's the kind of thing that was served at church basement suppers when I was
a kid, 40 - odd years ago it would have been considered the ne ultra plus of
sophistication (at least in church basements in rural Illannoy)...

I can remember stuff like this - and my teeth still shudder at the amount of
sugar in these concoctions...


--
Best
Greg

On Mon, 16 Feb 2009 17:52:13 -0600, "Gregory Morrow"
> wrote:

>
>Lou Decruss wrote:

>> Often I can imagine the taste of recipes I've read here for the first
>> time. This one isn't one of those.
>
>
>It's the kind of thing that was served at church basement suppers when I was
>a kid, 40 - odd years ago it would have been considered the ne ultra plus of
>sophistication (at least in church basements in rural Illannoy)...
>
>I can remember stuff like this - and my teeth still shudder at the amount of
>sugar in these concoctions...

I was dragged to more than enough of those suppers but thanks to some
very good therapy I've been able to block most of the food out.

Lou

In article >,
koko > wrote:

> tuna with peas. Yep, childhood comfort food. I also remember Glorified
> Rice but I don't think we had it all that often when I was a kid. It
> was mostly left over rice cooked in milk with some sugar and cinnamon.
> koko
> --

That's rice pudding. :-) Believe it or not, it's not the same stuff.
(I don't much like rice pudding, either. :-P
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller

Joseph Littleshoes wrote:

> Reminds me of the time, when, as a child, i was taken to a sort of up
> scale, fancy restaurant. Where, with a child's certainty i ordered
> "peasant under glass" fortunately for me the waiter had a bit of wit
> and informed this childish attempt at pretension that they were
> "completely out of peasants today."

(laugh!) That's hilarious, the guy must have been dying laughing
on the inside. Very cute story.

nancy

Melba's Jammin' wrote:
> In article >,
> koko > wrote:
>
>> tuna with peas. Yep, childhood comfort food. I also remember Glorified
>> Rice but I don't think we had it all that often when I was a kid. It
>> was mostly left over rice cooked in milk with some sugar and cinnamon.
>> koko
>> --
>
> That's rice pudding. :-) Believe it or not, it's not the same stuff.
> (I don't much like rice pudding, either. :-P

Sounds just slightly more appetizing than what my Dad used to fix for us
when Mom wasn't home at lunchtime -- cubed white bread in a bowl with
sugar and warm milk. Blech!

On Mon, 16 Feb 2009 13:59:23 -0600, Lou Decruss wrote:

> On Sun, 15 Feb 2009 19:53:40 -0600, Melba's Jammin'
> > wrote:
>
>>In article >,
>> "jmcquown" > wrote:
>>
>>> I never heard of it. Sounds like cold sweet rice something or other.
>>>
>>> Jill
>>
>>And a gacky texture to boot. Blech.
>>
>>This recipe is from Betty Crocker's Revised and Enlarged Picture Cook
>>Book. The one with the corn on the cob, cherry pie, roast chicken, and
>>thumbprint cookies on the cover. I'm guessing the publication date goes
>>back to the 1950s or so.
>>
>>Glorified Rice
>>
>>1 cup cold boiled rice
>>1/2 cup sugar
>>1-1/2 cups crushed pineapple, drained
>>1/2 teaspoon vanilla
>>1 cup whipping cream, whipped
>>8 marshmallows, cut up
>>
>>Chill very thoroughly before serving.
>>
>>Makes 6-8 servings.
>
> Often I can imagine the taste of recipes I've read here for the first
> time. This one isn't one of those.
>
> Lou

<snort>

your pal,
blake