Below are two recipes that Grandma used to make often. Luckily, Connie Marie saved them because in her upper years, we tried to locate her rice mold recipe, but couldn't find it.
I think it's interesting that my Aunts and my mom don't eat mushrooms, yet they loved Grandma's rice mold. LOL
RICE MOLD
2 cups water
1 cup rice
1/4 lb. margarine
1 onion
pinch of salt
2 stalks celery
1/2 bunch parsley
8 oz. can chopped mushrooms
Bring water to a boil. Add rice. Put on a tight lid and simmer about 20-25 minutes. Chop celery and parsley in a food processor. Drain mushrooms. Melt margarine in frying pan. Sautee' onions, mushrooms, celery and parsley (throw away onion). Put rice in bowl and mix veggies in with a wooden spoon. Put mixture in bundt mold that has been buttered to keep it from sticking. Pack it down a little at a time. Wrap tightly in foil and heat in a pan of boiling water.
CHOP SUEY
2 cups cut up pork or beef (or a mixture of both)
3 cups chopped celery
1 large onion, chopped
1 large can bean sprouts
1 T. brown gravy sauce
25 shakes of soy sauce
Brown meat. Add brown sauce, soy sauce and one mug hot water. Cover pan and simmer 1 hour. Add chopped celery and onion. Simmer for about 45 minutes. Add drained bean sprouts and simmer another 10 minutes until liquid evaporates a little more. Serve over rice.
