Gourmet on a Hot Plate is up and running,
and I’m grateful that many readers have said they plan to use it as a Christmas
gift. Great for everyone from elderly Great-Aunt Ella who’s in assisted living
to that niece who’s a college freshman with a hot plate in the dorm room (if it’s
allowed, of course!). And maybe there’s that old college fraternity guy who’s
taken a notion to go live in a tiny cabin in the woods.
As I promised
though, it’s time to get the conversation started on this blog that will be a continuation
of the cookbook—an ongoing dialog, a place for recipes I didn’t have room for, questions you may
have, recipes you love (keep that tiny kitchen in mind), and comments in
general. I"ll try to keep up witht his twice a week, so send in whatever you want. I'll put new post on Facebook.
Before we get to
Christmas, Thanksgiving dinner looms. Some cooking gurus call it the best meal
of the year, the time when America shows off its cooking skills. But it can
also be an overwhelming time for cooks—how do you coordinate all those dishes
so they’re warm at the same time? Okay, maybe sometimes the turkey is cold, but
if you can keep the gravy hot….
Today I’d like to
give you a recipe that would be a quick and easy side dish, easily doubled—or probably
tripled. Thanks to longtime dear friend Barbara Bucknell Ashcraft for this one
(we met in a Brownie troop at the age of seven or so and have been fast friends
ever since, even though separated by miles—and those few months she insists
that I am older than she is). Barbara got this from her stepmother, and we
named it for this woman I never met.
I usually don’t like
to use prepared foods, like Minute Rice, but I have never experiment with real
rice with this, and it’s so good my family clamors for it.
Louella’s
Rice
1 c. Minute Rice
1
c. sour cream
1 c. shredded sharp
cheddar
1 can cream of celery
soup
1 4-oz. can chopped
chilies
Mix and bake at 350° for 35-40 minutes
Happy
Thanksgiving everyone!
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