One effort we made to be more frugal was to try different things to eat. You discovered a recipe for “Carrot-Rice Casserole” in the Better Homes and Garden cookbook and tried it. I came home from school, and you told me about your new discovery. We talked about how inexpensive it was to make due to the cost of rice and carrots (the two main ingredients).
We got ready for dinner and sat down. We said a blessing, dished our plates, and began eating. We both smiled and said how wonderful the new casserole tasted. We both ate our small first helping. You then asked if I would like to have some more. I replied that I had enough and was finished. You also said your first helping was sufficient. As we started cleaning up dinner, we both got honest with each other and admitted that the casserole was not very good at all. We laughed about it and threw the leftovers away.
If you would like to try it again, the recipe from page 410 of the Better Homes and Gardens New Cook Book ...
Carrot-Rice Casserole
3 cups shredded carrots, peeled, sweet potatoes, or parsnips
1 cup water
¼ cup long-grain rice
¼ sliced green onion
½ teaspoon salt
1/8 teaspoon pepper
1 ½ cups shredded American cheese (6 ounces)
¾ cup milk
1 beaten egg
In a medium saucepan combine carrots, sweet potatoes, or parsnips; water; uncooked rice; green onion; salt; and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Do not drain. Stir in 1 cup of the cheese, the milk, and the beaten egg. Transfer to a 10x6x2-inch baking dish. Bake in a 350° oven for 30 to 35 minutes or till set. Top with remaining cheese. Let stand for about 5 minutes to melt the cheese. Cut into squares. Serves 6.
[Part of my 20th Anniversary Memory Series]
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