Baked Rice Dressing and Pork Chop Rice Casserole

74
Wilbert Carmouche
Wilbert Carmouche

With “Cochon de Lait Festival” celebrating its 41st annual celebration, I have selected a couple of recipes featuring the food focus of this Mansura (Cochon de Lait Capitale of the World) event—pork—for this issue.  At the Mother’s Day weekend fest, you will find the delicacy prepared in a variety of ways.  The first recipe featured is a delicious Baked Rice Dressing recipe by the late Marguerite Marcotte.  The second is a Pork Chop Rice Casserole by Annabelle Blauchard.  You can find both of these recipes in the 25th Anniversary Edition of Our Cajun Heritage Cookbook compiled by the Mansura Chamber of Commerce in 1999.  This book is a collection of recipes by members of the Mansura Chamber of Commerce, Cochon de Lait Festival and Cookbook Committee.  Several subsequent printings of this book have been made.  The cookbook sells for $10.00 plus shipping and handling, available at the Avoyelles Commission of Tourism Gift Shop at 8592 Highway 1, Suite 3 in Mansura.  Check or cash only.

 

Baked Rice Dressing

 

Ingredients:

 

1/2 Lb Ground Lean Pork or Ground Turkey
1/3 Cup Celery, Chopped Fine
1/2 Lb Ground Chicken Livers
1/2 Cup Parsley, Chopped Fine
1/3 Cup Onion, Chopped Fine
1 Cup Raw Rice
1/3 Cup Bell Pepper, Chopped Fine
1 Can Onion Soup
1 Can Cream Of Mushroom Soup
1/2 Cup Chopped Green Onions, Tops Included
Cayenne Or Black Pepper, To Taste

 

Mix ground meat and raw rice; add soups and chopped seasonings.  Mix well.  Add cayenne or black pepper (Tony’s  seasoning) and mix again.  In an oiled, heavy casserole dish, pour mixture and cover with a tight fitting lid or foil in order to retain all juices.  Bake at 325 degrees for two hours.  Serves four.

 

 

Pork Chop Rice Casserole

 

Ingredients:

 

6 Pork Chops
1 Small Onion, Chopped
2 Tablespoons Butter
2 Tablespoons Bell Pepper, Chopped
1 Cup Uncooked Rice
2 Teaspoons Tony’s Seasoning
1 (4oz.) Can Sliced Mushrooms,  Reserve Liquid
Hot Water

 

Brown both sides of pork chops in butter.  Spread uncooked rice in bottom of a rectangular baking dish.  Drain mushrooms reserving liquid.  Spread mushrooms, onions and green peppers over rice.  Sprinkle Tony’s seasoning over vegetables and rice.  Add enough hot water to mushroom liquid to equal three cups.  Pour liquid over rice mixture.  Place pork chops on top.  Bake at 350 degrees for about one hour.  Four to six servings.