This recipe comes from Cookbook of the Seven Seas. 1/2 pound rice 2 quarts milk 1 cup sugar 2 tablespoons raisins 2 tablespoons pistachios, chopped 1/2 teaspoon cardamom seeds (grains removed from pods) 1/2 teaspoon saffron, soaked in 2 tablespoons warm milk Wash rice well and let it soak in cold water for 1 hour. Drain. [...]

Here is a tasty Italian recipe from the 1959 Cooking With A Foreign Accent.  And where else will you find a recipe that mentions barracuda as a fish option?  My only question is why serve this dish with French bread, instead of Italian bread? 3 onions, chopped 2 cloves garlic, chopped 3 tablespoons olive oil [...]

This recipe comes from The Hawaiian Homemaker’s Favorite Island Recipes, published in 1956. 1/2 cup chicken or pork, finely diced 1 can mushrooms 1 qt. cold, cooked rice 2 tbsp. peanut or salad oil 1-1/2 tbsp. onion, finely chopped 2/3 tbsp. shoyu 1 egg, well beaten pimento, green pepper Fry meat lightly in oil, add [...]

This recipe is from The Art and Secrets of Chinese Cookery, published in 1949 for La Choy brand Chinese food. Cooking time: 15 minutes  •  Yield: 4 large portions 1/4 cup butter or shortening 2 cups (1 lb.) lean pork, cut in thin strips 1 cup onions, cut fine 1 teaspoon salt 1/16 teaspoon pepper [...]