March 14, 1956 Dairy Council Day with Jan Stevens Cheese Rice Hot Dish, Mushroom Sauce, Applesauce Souffle (Pudding)

Cheese Rice Hot Dish

2 c, milk
3 eggs
3 c. cooked rice
1 c. grated cheese
1/3 c. pimiento
1/3 c. green pepper

Combine milk and slightly beaten egg with cooked rice and grated cheese. Fold in chopped pimiento and green pepper. Pour into 7 x 11 baking dish. Set dish in pan of hot water. Bake in moderate oven (350 degrees) for 1 1/2 hours. Serve with mushroom sauce.

Mushroom Sauce

4 T. butter, melted
2 T. flour
2 cans condensed mushroom soup
1 c. cream

Blend melted butter and flour. Add mushroom soup and cream. Cook over low heat until smooth and thickened. Keep hot in double boiler.

Applesauce Souffle (Pudding)

12 graham crackers
1/4 c. butter, melted
1/4 c. sugar
3 eggs
1 c. V.B applesauce
2/3 c. condensed milk
1/4 c. lemon juice
1/8 t. salt
1/2 t. vanilla

Roll graham crackers to a coarse crumb. Add melted butter and sugar. Mix well. Press about 3/4 of mixture in greased 7 x 11 pan. Reserve remaining crumbs for topping. Separate eggs, beat whites until stiff. Beat egg yolks slightly, add applesauce, condensed milk, lemon juice, salt and vanilla. Fold in stiffly beaten egg whites. Pour into crumb lined dish. Sprinkle remaining crumbs on top. Bake with main dish at 350 degrees for 35 to 40 minutes or until knife when inserted in the center of the mixture comes out clean. Cool before serving. 6 servings.

Suggested Menu: Cheese Rice Hot Dish, Crisp Vegetable Salad, Rolls, Milk and Applesauce Souffle.