The First Grand Champion 1970: Mrs. Euel Dugat- Winnie, Texas

“Glorified Rice”

1 3 oz. pkg. jello
¾ cup pineapple juice
½ cup sugar
1 small can pineapple
1 cup boiling water
2 cups cooked rice chilled
1 pint cream whipped
2/3 cup chopped pecans

Add jello, water and pineapple. Let Jello set, whip jello and remaining ingredients and chill before serving.


1970 Reserved Grand Champion & First Place Winner – Rice & Meat
Jeanette Bouley, Winnie, Texas

“Rice & Meat”

4 lbs. pork chops
1 bell pepper
1 stalk green onions
2 white onions
4 cloves garlic
4 sticks celery
5 c. uncooked rice

Fry pork chops well done. Chop and saute onion, bell pepper, garlic, green onions and celery. Wash rice thoroughly; put into large pot; add 5 c. water. Add sauteed vegetables and pork chops; salt and pepper to taste. Cover and cook over medium heat until done. 


Reserve Grand Champion & 1st Place Winner – Rice & Fish
Mrs. Ernest LaFleur, Winnie, Texas

“Rice & Shrimp Delight”

½ cup chopped onions
2 cups cooked rice
⅓ cup celery (diced)
½ tsp. salt
½ tsp. parsley flakes
½ bay leaf, crumbled
1 ½ cup cooked shrimp (cooked)
2 tbsp cooking oil
2 cups (1 pt.) canned tomatoes
½ tsp. sugar
½ tsp. black pepper
¼ tsp. paprika
⅓ cup cubed cheese

Cook onions in oil until browned. Stir in rice. Combine tomatoes, celery, salt, sugar, paprika, bay leaf, parsley flakes and cheese in a saucepan. Bring to a boil. Fold in rice and shrimp. Pour into a greased casserole. Cover. Bake in a moderately slow oven (325 degrees) about 25 minutes. Strip with cheese, pimiento, cooked shrimp and parsley. Serves 6. 


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