Lutheran ladies whip up rice dish
Published 9:00 pm Sunday, February 12, 2006
In addition to recipes for glorified rice previously printed in this column, here’s a helping especially for you Jell-O lovers.
Camano Island cook Erma Fredrickson starts us off, mentioning, “I have a recipe for glorified rice that we make and enjoy, and have for years. The recipe is from a third edition, 1949 cookbook by the Florence Washington Group of the Lutheran Ladies Aid.”
Erma adds, “I was a server at the Country Gentleman and worked the night before it burned. I had never copied the recipe for the Kona dressing, so was super happy to see it in your column.”
Now for a slightly different take on this dessert, as shared by Hazel Venables of Stanwood.
“Perhaps this is the glorified rice recipe Pauline Braun is looking for,” she writes. “It’s from a very funny recipe book put together by a couple of Minnesotans, titled ‘Lutheran Church Basement Women – Lutefisk, Lefse, Lunch and Jell-O.’
“Written with accompanying witticisms and cliches some of us grew up with, the recipes are valid. And generous with whipped cream!
“This book also has recipes defined as ‘good old standbys, good for a man’s lunchbox, make in the fall when apples are plenty, and good for funerals.’”
Last but not least today, we hear from Phylgia Tiffany of Everett.
“My mom and I used to make glorified rice years ago. I found this recipe in an old Josephine Sunset Auxiliary cookbook. I haven’t made this for years, but we made it with strawberry gelatin and always enjoyed it.”
Lutheran Ladies Aid glorified rice
1package (3 ounces) lemon gelatin
1cup boiling water
1cup pineapple juice
1cup crushed pineapple
2cups boiled rice
4tablespoons sugar
1cup whipped cream
In mixing bowl, dissolve gelatin in boiling water, then add pineapple juice. Refrigerate; when it starts to “harden,” whip gelatin to the thickness of whipped cream. Add crushed pineapple, then add rice and sugar. Cool. Put whipped cream on top. Store in refrigerator.
Lutheran Church Basement Women’s glorified rice
1box (3 ounces) lemon gelatin
1cup boiling water
1cup or less crushed pineapple
2cups dry boiled rice
1cup cream, whipped
4-5tablespoons sugar
Salt to taste
Garnishes: whipped cream and red or green cherries
In mixing bowl, dissolve gelatin in boiling water. Refrigerate; when cool and thickened, whip to consistency of heavy cream. Add the pineapple, rice, whipped cream, sugar and salt. Pour into any desired mold to set. Refrigerate; when cool and set, unmold on serving plate. Garnish with whipped cream and red or green cherries. Store in refrigerator.
Makes about 10 servings.
Josephine Sunset Auxiliary glorified rice
1quart crushed pineapple
Hot water
1package (3 ounces) lemon or strawberry gelatin
21/2cups cooked rice, chilled
1/3cup sugar
Half-pint whipping cream, whipped
Drain pineapple, reserving juice; add enough hot water to juice to make 1 pint. Turn into mixing bowl and add gelatin, mix well to dissolve gelatin, refrigerate and let begin to set. Fold in cold rice, then add pineapple and sugar. Return to refrigerator; when gelatin becomes firm, fold in whipped cream. Store in refrigerator.
Makes 15 servings.
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The next Forum will appear in Wednesday’s Food section.
