Watercress Soup from the 70s

From Good Housekeeping's Easy Entertaining.

4oz butter or margarine
1 medium onion, chopped
2 bunches watercress
2 oz plain flour
One and a quarter pints chicken stock
Half pint milk

Melt the butter in a saucepan, add the onion and cook gently for 10 mins until soft but not coloured. Wash and trim the watercress, leaving some of the stem, then chop roughly. Add to the onion, cover the pan with a lid and cook gently for a further 4 mins. Add the flour and cook gently, sitrring, for one to two mins. Remove from heat and gradually blend in the stock and milk. Bring to the boil, stirring constantly then simmer for 3 mins. Sieve or puree the soup in a food processor. Return to the pan and reheat gently without boiling. Serve hot.

Rice Biscuits

From Mrs Beeton.

1/2lb rice flour
1/4lb castor sugar
1/4lb butter
1 egg

Beat the butter to a cream, stir in the rice flour and sugar, and moisten the whole iwth the egg, which should be previously well beaten. Roll out, cut out with a round cutter into small cakes, and bake from 12 to 18 mins in a very slow oven. (Average cost ninepence.)

Supermarket Paella

From Delia Smith's How to Cheat at Cooking.

1 large Spanish onion, chopped small
1 clove of garlic, crushed
2 tbsp olive oil
1/4 packet of frozen peas, cooked and drained
1 can red peppers, drained and chopped
1 can Spanish rice
8 oz fresh peeled prawns, thawed
Meat from 2 cooked chicken portions, chopped
1 can grilling mushrooms, drained and chopped

In a large frying pan, fry the onion and garlic in the oil for about 15 mins. The stir in the rice, peas, peppers, prawns, chicken meat and musrooms and heat through, stirring most of the time.

I don't think you can get tins of "Spanish" rice any more, but Uncle Ben may have something similar. You could use fresh mushrooms and red peppers, but chop them small and fry them with the onion.