Old recipe found
September 8, 2009 by Sharon Thompson
In the early ’80s, newspapers and women’s magazines ran a recipe for a baked rice dish that was a favorite of Freda Stacy. She made the recipe for years and then misplaced it. Here’s the recipe that was printed in the Herald-Leader. Instead of pimentos Stacy said she used chopped red pepper.
Baked rice Chantilly
6 cups hot cooked rice
3 cups shredded sharp Cheddar cheese
1 cup sour cream
1 jar (4 ounces) pimento, drained and chopped
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons freeze-dried chives
2 teaspoons salt
Preheat oven to 350 degrees. Grease a 12-by-8-by-2-inch baking dish. In large bowl, combine rice, 2 cups cheese and remaining ingredients; mix well. Pour into prepared dish; sprinkle with remaining 1 cup cheese. Cover with foil. Bake 20 minutes. Uncover; bake 10 minutes more. Let stand 10 minutes before serving. Makes 8 servings.
