February 25, 1955 Fish Sticks with Spanish Rice, Chocolate Almond Pie, Graham Cracker Crust

Fish Sticks with Spanish Rice

Arrange 1 package of frozen fish sticks on a baking sheet and follow directions on package for cooking. Serve on a platter with Spanish Rice.

Spanish Rice

1 onion, finely chopped
q green onion, finely chopped
1/4 c. diced celery
1/4 c. butter
2 c. cooked tomatoes
2 t. salt
1/8 t. pepper
3 c. cooked rice

Saute onion, pepper and celery in butter. Add tomatoes, salt and pepper and cook slowly for 15 minutes. Stir in cooked rice and heat through. Garnish with pepper rings and arrange on platter with fish sticks.

Tip: If desired you may use raw rice. Combine all ingredients as above using 1 c. raw rice instead of 3 c. cooked rice and 1 additional cup of liquid (water or tomatoes may be used). Cover and simmer for about an hour or until rice is tender. With this method it may be necessary to add more water near end of cooking period.

Chocolate Almond Pie

4 5-cent almond bars (Editor's note, roughly 6 oz. total)
16 marshmallows
1/2 c. milk
1/2 pt. whipping cream

Melt chocolate, marshmallows in milk in double boiler. Cool and when mixture begins to thicken fold in whipped cream. Pour mixture into graham cracker crust (8 inch). Chill.

Graham Cracker Crust

1/4 c. butter
3 T. sugar
1 c. graham cracker crumbs (about 12)

Melt butter, add sugar and crumbs. Pat into well greased 8" pie pan. Bake at 375 degrees for about 8 minutes. Cool thoroughly before adding filling.