In early December of 1977, food editor Laurin Stamm began a weekly recipe column titled “From the Kitchen of The Cypress House.” The column ran continuously through November of 2000, featuring one or two recipes each week, and totaling more than 1,150 recipes over the 23 years.

Checkout, a current weekly column that features various food stories, events and recipes, looks back at some of the most popular recipes from The Kitchen of the Cypress House, and perhaps a newly discovered one every now and then.

From the Kitchen of The Cypress House, June 27, 1979:

Our favorite accompaniment to barbecued chicken or roast is a very simple consommé rice dish – 1/2 stick butter, 1/2 cup raw rice, can of consommé. Sometimes we add a few mushrooms for extra elegance.

Night before last we served a fresh pork ham that our “outside chef” had cooked on the rotisserie. And for something a little special, we tried a new rice accompaniment. The basic recipe comes from “Southern Sideboards,” but we added the soy sauce. Without it, the rice dish was a little bland.

Perhaps you’ll enjoy this for the Fourth of July weekend if you are barbecuing – indoors or out.

Super Rice Casserole

6 tablespoons butter

1 cup converted rice

1 medium onion, chopped

1 green pepper, chopped

1 can cream of mushroom soup

1 can of consommé

1 tablespoon soy sauce

Melt the butter. Add the rice and sauté until golden brown. Add the cream of mushroom soup and stir well. Then add the consommé and blend. Place the onions and green peppers in the bottom of

1 1/2-quart casserole. Pour the soup mixture into a casserole and mix with the onions and green peppers. Bake uncovered at 325 degrees for 1 to

1 1/2 hours. Stir once after about 45 minutes.

 From the February 7, 1979, column is this recipe for Old-Fashioned French Dressing:

Old-Fashioned French Dressing

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon sugar

1/2 teaspoon dry mustard

1 dash of red pepper

1/3 cup vinegar

2/3 cup salad oil

1 button garlic, split

Dash of Worcestershire

Dash of tomato catsup

Dash of Tabasco

Put the dry ingredients in a measuring cup or cruet. Fill with vinegar to 1/3 mark of cup or vinegar line of cruet. Shake well. Add oil, filling to 1 cup mark. Add garlic, Worcestershire, catsup and Tabasco. Shake well and refrigerate.