Ann Paszkiewicz of Fallston was looking for a recipe for a rice-cheese bake that she said was probably at least 35 years old. Mary Rollins of Martinsburg, W.Va., sent in this recipe from an old cookbook called Recipes Out of This World by the Women of St. Agnes Catholic Church in Charleston, W.Va.
* Patti Kress of Osprey, Fla., said that while visiting Baltimore some years ago she had a wonderful Asiago cheese spread that she purchased at the cheese store in the Cross Street Market in South Baltimore. She would love to have the recipe or something similar.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail firstname.lastname@example.org.
BAKED RICE AND CHEESE
1 cup uncooked rice
1 small onion, minced
6 tablespoons butter (divided use)
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 cups milk
1/2 pound Swiss or cheddar cheese, shredded (divided use)
3 tablespoons fine dry bread crumbs
Cook and drain rice. Cook onion in 4 tablespoons of the butter; add flour, seasonings and Worcestershire sauce. Add milk gradually and cook, stirring constantly until thickened. Add 1/2 of the shredded cheese to mixture, stir constantly until blended.
Put 1/2 of cooked rice in greased, shallow 1 1/2 -quart baking dish. Sprinkle 1/2 of the remaining cheese over rice; pour 1/2 of the hot mixture over top. Repeat with other 1/2 of the ingredients. Sprinkle bread crumbs on top and dot with remaining 2 tablespoons butter.
Bake in a 400-degree oven for 20 minutes.
Per serving: : 666 calories, 25 grams protein, 36 grams fat, 23 grams saturated fat, 59 grams carbohydrate, 1 gram fiber, 108 milligrams cholesterol, 796 milligrams sodium