I made it and took it to a potluck tonight. It was a hit.
Take that!! LOL! (I still think it's kind of blech.) Pics on site,
URL below.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Glorified Rice 2-24-2009

Melba's Jammin' wrote:

> I made it and took it to a potluck tonight. It was a hit.
> Take that!! LOL! (I still think it's kind of blech.) Pics on site,
> URL below.

Well, that certainly looks interesting. Like that stuff with the
apples. That's probably from the midwest, too. (laugh)
Kidding!

You have such a fun site. Natch.

nancy

In article >,
"Nancy Young" > wrote:

> Melba's Jammin' wrote:
>
> > I made it and took it to a potluck tonight. It was a hit.
> > Take that!! LOL! (I still think it's kind of blech.) Pics on site,
> > URL below.
>
> Well, that certainly looks interesting. Like that stuff with the
> apples.

What stuff is that?

> That's probably from the midwest, too. (laugh)
> Kidding!
>
> You have such a fun site. Natch.

> nancy

Really? Huh. Thanks.
The potluck was fun. I need to get the recipe for the corn relish salad
that someone brought. We also had a tossed salad, veggie/dip plate,
calico beans, a thick wild rice soup, and a raw apple cake with a nice
caramel sauce to top it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Glorified Rice 2-24-2009

On Wed, 25 Feb 2009 09:47:06 -0600, Melba's Jammin'
> wrote:

>In article >,
> "Nancy Young" > wrote:
>
>> Melba's Jammin' wrote:
>>
>> > I made it and took it to a potluck tonight. It was a hit.
>> > Take that!! LOL! (I still think it's kind of blech.) Pics on site,
>> > URL below.
>>
>> Well, that certainly looks interesting. Like that stuff with the
>> apples.
>
>What stuff is that?
>
>> That's probably from the midwest, too. (laugh)
>> Kidding!
>>
>> You have such a fun site. Natch.
>
>> nancy
>
>Really? Huh. Thanks.
>The potluck was fun. I need to get the recipe for the corn relish salad
>that someone brought. We also had a tossed salad, veggie/dip plate,
>calico beans, a thick wild rice soup, and a raw apple cake with a nice
>caramel sauce to top it.

Your potlucks are a higher grade than ours! I'm thinking of trying to
get our minister to let me organise them better because the last
potluck featured rice, macaroni cheese, three different baked zitis
and my roasted root vegetables.

In article >,
Kajikit > wrote:

> On Wed, 25 Feb 2009 09:47:06 -0600, Melba's Jammin'
> > wrote:

> >The potluck was fun. I need to get the recipe for the corn relish salad
> >that someone brought. We also had a tossed salad, veggie/dip plate,
> >calico beans, a thick wild rice soup, and a raw apple cake with a nice
> >caramel sauce to top it.
>
> Your potlucks are a higher grade than ours! I'm thinking of trying to
> get our minister to let me organise them better because the last
> potluck featured rice, macaroni cheese, three different baked zitis
> and my roasted root vegetables.

This is a small group, Karen. Only 8 of us, so I think it's maybe
easier and more economical to make something a little 'nicer' (I use the
term loosely) for a group that size than to think your dish has to feed
maybe 12 people.

AFA organizing the troops, my old church used to do something like this:
last names beginning A-H bring salad, L-R being main dish, and S-Z
bring dessert. Then rotate the assignments. And sometimes we were
asked to bring our own dishes and flatware, too. And personally, I'd
rather bring my own than eat off a disposable foam or paper plate. A
quirk.

If you're going to try to assign, be prepared to be flexible. Some
people don't much like to be told what to bring to a potluck which, by
its very nature, is a pretty loosey-goosey meal; some feel duty-bound or
prideful about bringing the same thing all the time. Tread lightly
because the usual point of such meals is to encourage and foster
fellowship -- the foodstuffs are really secondary. And if you **** off
someone so that they stay home instead of participating, well, that's
not much for encouraging fellowship. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Glorified Rice 2-24-2009

On Wed, 25 Feb 2009 12:04:29 -0600, Melba's Jammin'
> wrote:

>In article >,
> Kajikit > wrote:
>
>> On Wed, 25 Feb 2009 09:47:06 -0600, Melba's Jammin'
>> > wrote:
>
>> >The potluck was fun. I need to get the recipe for the corn relish salad
>> >that someone brought. We also had a tossed salad, veggie/dip plate,
>> >calico beans, a thick wild rice soup, and a raw apple cake with a nice
>> >caramel sauce to top it.
>>
>> Your potlucks are a higher grade than ours! I'm thinking of trying to
>> get our minister to let me organise them better because the last
>> potluck featured rice, macaroni cheese, three different baked zitis
>> and my roasted root vegetables.
>
>This is a small group, Karen. Only 8 of us, so I think it's maybe
>easier and more economical to make something a little 'nicer' (I use the
>term loosely) for a group that size than to think your dish has to feed
>maybe 12 people.
>
>AFA organizing the troops, my old church used to do something like this:
>last names beginning A-H bring salad, L-R being main dish, and S-Z
>bring dessert. Then rotate the assignments. And sometimes we were
>asked to bring our own dishes and flatware, too. And personally, I'd
>rather bring my own than eat off a disposable foam or paper plate. A
>quirk.
>
>If you're going to try to assign, be prepared to be flexible. Some
>people don't much like to be told what to bring to a potluck which, by
>its very nature, is a pretty loosey-goosey meal; some feel duty-bound or
>prideful about bringing the same thing all the time. Tread lightly
>because the usual point of such meals is to encourage and foster
>fellowship -- the foodstuffs are really secondary. And if you **** off
>someone so that they stay home instead of participating, well, that's
>not much for encouraging fellowship. :-)

I was thinking of doing something very simple - just make up a little
wall chart with each month and VERY loose categories - 'pasta' 'rice'
'vegetables' 'chicken' 'dessert 1' etc. There are roughly 20 families
in the church but not everyone comes all the time so a dozen spots
should do it. Leave half a dozen blank spaces at the bottom for people
who want to do something else... and hopefully end up with a SLIGHTLY
balanced meal. I'd never try to tell people what they should bring -
it's like herding cats! lol The biggest problem with our potlucks is
that there is always too much pasta and not enough vegetables. And
unless they specifically say 'bring dessert' then there isn't any.
Last month they said to bring a dessert as well as your main dish so
we had ten different desserts to share among 40 people and that was
ridiculous overkill! lol It would work much better if two people
brought pasta and three people brought dessert etc.

Melba's Jammin' wrote:
> I made it and took it to a potluck tonight. It was a hit.
> Take that!! LOL! (I still think it's kind of blech.) Pics on site,
> URL below.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> Glorified Rice 2-24-2009

You must have the touch! It looks tasty and so much better than I had
imagined it. Thanks for protecting the mid-west image!
Janet

In article > ,
"Janet Bostwick" > wrote:
> You must have the touch! It looks tasty and so much better than I had
> imagined it. Thanks for protecting the mid-west image!
> Janet

<sigh> We do what we can. '-)
It wasn't, to my taster, especially sweet, even with the marshmallows
and the sweetened whipped cream.

You wanna know what the coolest part of the whole deal was? I put the
whisk attachment on my stick blender and poured the half pint of cream
into a chilled Pyrex 1-quart cup (my deep one, not the wide one :-).
It took about 30 seconds for the whisky (I made that up) stick to whip
that cream. I was awestruck.

Personally, I thought the rice had too much tooth to it, but that's the
nature of cold rice. I thought about pouring some boiling water over it
and then draining it well but that seemed like more bother than I was
interested in and I really didn't want it wet.

I have a serious notion to use some fruit juice (pineapple? orange?)
for cooking the rice if I ever make it again. (Don't hold your breath,
Dams.)

By the by, there was nothing soupy about it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Glorified Rice 2-24-2009

On Wed, 25 Feb 2009 10:11:53 -0600, Melba's Jammin'
> wrote:

>I have a serious notion to use some fruit juice (pineapple? orange?)
>for cooking the rice if I ever make it again. (Don't hold your breath,
>Dams.)

That sounds like a killer idea, Barb. I'd use pineapple, myself.

I feel the need to make it, at least once in my life. I've eaten it,
but have never made the stuff.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

In article >,
Damsel in dis Dress > wrote:

> On Wed, 25 Feb 2009 10:11:53 -0600, Melba's Jammin'
> > wrote:
>
> >I have a serious notion to use some fruit juice (pineapple? orange?)
> >for cooking the rice if I ever make it again. (Don't hold your breath,
> >Dams.)
>
> That sounds like a killer idea, Barb. I'd use pineapple, myself.
>
> I feel the need to make it, at least once in my life. I've eaten it,
> but have never made the stuff.
>
> Carol

That was my inclination too, but then I realized that there was precious
little juice in the can of crushed pineapple that I used, while I always
have orange juice in house. And pineapple and OJ are a workable
combination.

FWIW, I cooked 3/4 cup of white rice in 1-1/2 cups water and wound up
with a generous 2 cups of rice.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Glorified Rice 2-24-2009

Barb wrote:

> Personally, I thought the rice had too much tooth to it, but that's the
> nature of cold rice. I thought about pouring some boiling water over it
> and then draining it well but that seemed like more bother than I was
> interested in and I really didn't want it wet.

If you ever make it again, you might try using a medium-grain or short-grain
rice, like the rice used for sushi. It's nicer to eat when cold.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Barb wrote:
>
> > Personally, I thought the rice had too much tooth to it, but that's the
> > nature of cold rice. I thought about pouring some boiling water over it
> > and then draining it well but that seemed like more bother than I was
> > interested in and I really didn't want it wet.
>
> If you ever make it again, you might try using a medium-grain or short-grain
> rice, like the rice used for sushi. It's nicer to eat when cold.
>
> Bob

I thought about using short grain (I have it) but wasn't sure. Thanks.
If I ever make it again.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Glorified Rice 2-24-2009

On Wed, 25 Feb 2009 00:00:52 -0600, Melba's Jammin'
> wrote:

>I made it and took it to a potluck tonight. It was a hit.
>Take that!! LOL! (I still think it's kind of blech.) Pics on site,
>URL below.

Whoo-hoo! Just like Mom used to make. THANK YOU!

>-Barb, Mother Superior, HOSSSPoJ
>http://web.me.com/barbschaller
>Glorified Rice 2-24-2009

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Feb 25, 9:35*am, Damsel in dis Dress >
wrote:
> On Wed, 25 Feb 2009 00:00:52 -0600, Melba's Jammin'
>
> > wrote:
> >I made it and took it to a potluck tonight. *It was a hit.
> >Take that!! * LOL! *(I still think it's kind of blech.) *Pics on site,
> >URL below.
>
> Whoo-hoo! *Just like Mom used to make. * *THANK YOU!

Not like my Mom used to make, and I've eaten enough glorified
rice to choke a horse.

Mom always cooked the rice in tons of water (like pasta) until
it was all soft and exploded, and then she drained it. Ewww.
Admirable woman, but simply atrocious at cooking.

Cindy Hamilton

On Wed, 25 Feb 2009 06:42:58 -0800 (PST), Cindy Hamilton
> wrote:

>Mom always cooked the rice in tons of water (like pasta) until
>it was all soft and exploded, and then she drained it. Ewww.
>Admirable woman, but simply atrocious at cooking.

My dad did that, the first time he made rice as a widower. Yes, we
laughed at him.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Melba's Jammin' wrote:
> I made it and took it to a potluck tonight. It was a hit.
> Take that!! LOL! (I still think it's kind of blech.) Pics on site,
> URL below.


It looks pretty good although I think I'd use the bananas instead of
the marshmallows. Thank Alex it doesn't contain dried coconut.
I think kids would love it.

I bet cottage cheese would substitute for the rice, too.

By "blech" do you mean bland, or just unappetizing to you?
I wonder if a glug of peach schnapps or liqueur would perk it up some?

Just wonderin'

gloria p

In article >,
Gloria P > wrote:

> I bet cottage cheese would substitute for the rice, too.

Mmm, I don't see folding whipped cream into cottage cheese, although
cottage cheese and pineapple together is nothing new. Speaking of
cottage cheese, a couple weeks ago I used some musgovian apples for
sauce and stirred in a boatload of cinnamon red-hots candies. I have to
remember to eat it now ‹ I even bought some cottage cheese to accompany
it.
>
> By "blech" do you mean bland, or just unappetizing to you?

Yes. :-)

> I wonder if a glug of peach schnapps or liqueur would perk it up some?
> Just wonderin'
>
> gloria p

I'd be more inclined to sweeten the whipping crfeam with amaretto
liqueur as well as macerating (ya like that?) the cherries in some
amaretto. Bonus: You get to use the drained liquid in coffee.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Glorified Rice 2-24-2009

On Wed, 25 Feb 2009 11:54:17 -0600, Melba's Jammin'
> wrote:

>In article >,
> Gloria P > wrote:
>
>> I wonder if a glug of peach schnapps or liqueur would perk it up some?
>> Just wonderin'
>>
>> gloria p
>
>I'd be more inclined to sweeten the whipping cream with amaretto
>liqueur as well as macerating (ya like that?) the cherries in some
>amaretto. Bonus: You get to use the drained liquid in coffee.

Dayam! That sounds good!

Another option ... add some coconut to the glorified rice, and use rum
for macerating. Pina colada rice!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Feb 25, 2:48*pm, Damsel in dis Dress >
wrote:
> On Wed, 25 Feb 2009 11:54:17 -0600, Melba's Jammin'
>
> > wrote:
> >In article >,
> > Gloria P > wrote:
>
> >> I wonder if a glug of peach schnapps or liqueur would perk it up some?
> >> Just wonderin'
>
> >> gloria p
>
> >I'd be more inclined to sweeten the whipping cream with amaretto
> >liqueur as well as macerating (ya like that?) the cherries in some
> >amaretto. *Bonus: *You get to use the drained liquid in coffee.
>
> Dayam! *That sounds good!
>
> Another option ... add some coconut to the glorified rice, and use rum
> for macerating. *Pina colada rice!
>
> Carol
>
> --
> Change "invalid" to JamesBond's agent number to reply.

Carol,
While you still have a little Amaretto, Cook some baby carrots till
crisp tender drain 'em and add a lump-o-butter and a couple of
tablespoons of the amaretto. Shake the pan till the butter melts. If
you must get the alcohol cooked off don't add the butter until the
liquid is almost evaporated.
When somebody asks how you did them . . . LIE.
;-)
Lynn in Fargo

On Wed, 25 Feb 2009 00:00:52 -0600, Melba's Jammin'
> wrote:

>I made it and took it to a potluck tonight. It was a hit.
>Take that!! LOL! (I still think it's kind of blech.) Pics on site,
>URL below.

It looks kind of blah... but the empty bowl tells its own story :P It
must taste better than it looks! It looks like a cross between rice
pudding and trifle.