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Rice and Cheese


  • 2 ounces of butter
  • finely minced onion
  • 1/4 pound of well-boiled rice
  • grated cheese


Melt butter in a stew-pan; fry onion in the butter. When this is of a nice golden color stir into it the rice. Work it well with a fork and then pour all into a buttered pie dish. Dredge over with a good coating of grated cheese, sprinkle the surface with melted butter and bake until nicely browned.


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The International Jewish Cook Book (1919).

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