Pendulum Court Green Rice

This is another yummy Pendulum Court recipe we used to serve as a side dish.  I like the warm cheesiness and spinach.  Mmm!

Ingredients:

1 c. parboiled (not sticky) rice

1 Tbsp. butter

2¼ c. water

½ tsp. salt

1½ Tbsp. butter

1½ Tbsp. flour

2 c. milk

1½ c. frozen spinach

2 Tsp. onions

2 c. shredded cheddar cheese

½ tsp. salt

Preheat oven to 375°.  Place rice, first butter, water and salt in pan.  Cook on stove covered for about 25 minutes.  Drain remaining water from rice.  Melt second butter on stove.  Add flour and whisk to make a roux.  Warm milk in the microwave and add to roux.  Cook until smooth.  Chop spinach and then drain.  Stir in cooked rice, spinach, half of cheese and salt.  Pour into well greased 9x13-inch pan.  Cook for 20 minutes in oven.  Sprinkle remaining cheese and continue cooking for another 20 minutes.

Nana's Cheese Ball

Ingredients:                                                

2 (8 oz.) pkgs. Cream cheese

2 c. grated cheddar

2 Tbsp. chopped pimento

1 Tbsp. chopped green pepper

A little grated onion

2 tsp. Worcestershire sauce

1 tsp. lemon juice

Dash salt

Dash cayenne pepper

Mix ingredients and roll in chopped nuts.  Trim with cherry and parsley.

This is a classic from Nana (Cleo Turley)!

Barbara Emmett's Onion Rice

Erik Schimmelbusch

3 lg. sweet onions

4 Tbsp. butter

½ c. raw rice

5 c. boiling, salted water

¾ c. grated Swiss cheese

2/3 c. half & half

Saute onions in butter.  Cook rice in water for 5 minutes.  Drain and mix with onions.  Add cheese and half and half.  Bake covered at 300° for 1 hour.

*Barbara Emmett is a long time friend of Erik’s family.