Cilantro Lime Rice

 

Cilantro Lime Rice             by ward member    Cari Richards                                                                              

4 Cups Chicken Broth

2 tsp Salt

2 Tbs Butter

2 Cups White Rice

2 Tbs Lime Juice

2 Cups Fresh Cilantro Stemmed and Diced

 

Instructions

Put chicken broth in a large saucepan, add rice, butter, and salt. Bring to a boil. Boil for one minute, then cover and reduce heat to simmer. Cook rice for 15-18 minutes, or until water is absorbed and rice is cooked through. Fluff rice with a fork. Add lime juice and cilantro, then stir to combine

 

 

 

 

SPANISH RICE

SPANISH RICE                                             by Mexican friend                                     Concha Kurocik

                                           made and served at Tortilla class 

2 cups long grain rice

2 Tbs. oil (I use 1 ½ Tbs.)

2 garlic cloves chopped

½ onion chopped

Scant 2 cups chicken stock (broth)

1 tsp salt or less                                                                 

¾ cup canned diced tomatoes

 

Heat oil- fry rice until golden brown. Stir frequently to prevent burning.  When rice is golden brown add chopped garlic and onion, stir and fry for a minute or more. 

Add tomatoes and 2 cups chicken broth and salt.  Let come to a boil.  Place lid on pan and lower heat to simmer until liquid is absorbed and rice is tender.

REFRIED BEANS

 

REFRIED BEANS                                                                                          Concha Kurocik

 

Rinse Pinto beans and put in a large pot covered 1” with water to soak overnight.

In morning drain off water and add enough clear water to cover beans 1-2”.

Bring water to a boil then reduce heat and let simmer for about 1-1½ hours, until beans are tender.  Check every half hour to add more water if needing.

Cook until soft- adding desired amount of salt part way through cooking. (approx. ½ tsp per cup of dried beans.  Drain water.

 

To refry:  Heat oil or bacon dripping in skillet.  Add beans and spices, gently mash with potato masher until the texture you like and beans are consistency of soft mashed potatoes. Reserved bean broth can be added to get desired consistency.   

 

Seasoning:  (for 2 cups dried beans)

            ½ to 1 tsp Paprika

            ¼  to ½ tsp garlic powder

            ¼ to ½ tsp. ground cumin

 

To use as side dish, or to spread on tostados or flour tortillas for burritos or quesadillas with cheese.

 

** 1 cup of dried beans yields about 3 cups cooked beans.

 (1)15-oz can of beans equals about 2 cups cooked beans.

 

*Instapot/Pressure Cooker- soaking beans not required. Turn valve to sealed and cook on high pressure/manual for 45 minutes. Allow the pressure to naturally release for 25 minutes. Remove lid and test beans to make sure they are tender.

 

Best Scalloped Potatoes

 

Sam and I both grew up with a variation of this recipe. It was great with Air fried pork chops and brussel sprouts * I cut the recipe down to fit in a square pan using less potatoes and 1 1/2 c. milk 3/4 c broth but used same flour. I couldn't help but add a bit of grated cheese between layers.  It was finished in 1 hour.  I didn't broil and Sam did ask about the golden top.   It was delicious!

• ¼ cup butter
• 1 large onion diced
• 2 cloves garlic minced
• ¼ cup flour
• 2 cups milk
• 1 cup chicken broth
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 pounds white potatoes sliced about ⅛" thick
• salt and pepper to taste

• Preheat oven to 350˚F.

Sauce

• To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes. 
• Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
• Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.  Stir in salt and pepper and let boil 1 minute.
  

Assembly

• Grease a 9"x13" baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top. 
• Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
• Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.
• Allow to rest for 15 minutes before serving. 
   
  

Skillet Sausage Cranberry Dressing

                                                                 adapted from Taste of Home Recipe

* This is a yummy easy dressing- great as a side with chicken, pork,  lamb or turkey. I left out mushrooms which we don't prefer. I use 1/2-1 tsp of 

Stuour Grandpa Daley's "poultry seasoning" in place of the sage.

• 1/2 to 1 pound bulk pork sausage
• 1/2 to 1 cup chopped celery
• 1/2 cup chopped onion
• 1 large garlic clove, minced
• 1-1/2 cups reduced-sodium chicken broth
• 1 teaspoon rubbed sage
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans (optional) 
  
• 1 package (6 ounces) stuffing mix

1. In a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth, dried cranberries and sage.
2. Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Spanish Rice good and easy

 

• 2 tablespoons oil
•   2 tablespoons chopped onion
•   1 ½ cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Directions

Instructions Checklist

• Step 1

  Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.

• Step 2

  Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

   

  Notes:  for high altitude rice takes longer to cook because water boils at a lower temperature and evaporates quicker- You will need more moisture

  Suggestion: use a pressure cooker.
  

Ham Fried Rice

Ham Fried Rice                                                         Jacquelyn Hurley 

 2 cups rice cooked and cooled

6-8 eggs scrambled- set aside

3-5 thick slices ham, diced

2 green onions, sliced

1 green pepper diced small

1 c. thawed frozen peas

Soy sauce to taste.  Add a few drops at a time and stir until desired taste.

Italian Sausage Thanksgiving Dressing

Taken from Best Bites

1 pound Italian sausage (I recommend mild/sweet and then adding additional heat if desired)

1 onion, chopped

2 stalks celery, chopped

5-6 cloves garlic, minced

1 cup chopped mushrooms

1 grated Granny Smith apple (a food processor is handy but not necessary)

1 16-oz. package cubed stuffing or dressing (I like Pepperidge Farms; for this recipe, I try to stay away from Stove Top because the flavor is so overwhelming)

2 1/2 cups chicken broth

1 cup chopped pecans, toasted (optional)

1/2+ cup dried cranberries (optional)

---

Instructions

Preheat oven to 350 F. Lightly spray a 9×13″ baking dish with non-stick cooking spray. Set aside.

Heat a very large skillet or Dutch oven to medium heat and add a light drizzle of olive oil. If necessary, remove sausage casings and crumble the sausage in the pan. As it starts to brown, stir in onions, celery, and garlic. As the sausage cooks, break up larger pieces.

As the onions begin to turn translucent, stir in mushrooms and apple and cook until the mushrooms are tender.

Sprinkle dressing mix over the sausage mix and then add chicken broth. Continue stirring as the dressing mix absorbs the liquid. Add in pecans and cranberries (if desired). When the liquid has been incorporated and the mixture is fully mixed, taste and add hot sauce (like Tabasco) to taste.

Transfer to a 9×13 dish sprayed with cooking spray. Cover with aluminum foil and bake for 10 minutes. Remove foil and bake for another 10 minutes. 

---

Notes

MAKE AHEAD INSTRUCTIONS

If you’d like to make this 1-2 days ahead of time, cover it after you place it in the 9×13 pan, and then bake it straight from the fridge.

Delicious Baked Beans

A variation of Kim Hunt's recipe

1 lb sausage cooked and drained
1 lb bacon. Browned and crumbled
1 onion chopped
1/2 to 1 green pepper chopped
Sauté vegetables

1 can diced tomato
1 cup ketchup
1 cup+ brown sugar
 2 tsp mustard
3 small cans Bush original baked beans
5 cans beans with juice
(Pinto- Great northern, kidney etc)

Add all to beans and simmer 1 hr or more

Ginger Carrots for a Crowd

20 lbs carrots pealed and sliced (par boil) partially cooked
then drain and add to the hot spiced liquid to finish cooking

mix the following together until heated then add carrots:

48 oz. Orange juice concentrate
1 1/2 cup melted butter
3" raw ginger ( pealed and sliced into coins
2 Tbs. powdered giger
6 pieces crystallized ginger ( in spice section)

DIY Rice-A-Roni Mix

Easy to make with ingredients usually on hand  and better for you

3/4 c uncooked rice - jasmine is good
1/4 to 1/3 c. angel hair, vermicelli or thin spaghetti broken in 1/2" pieces
1 Tbs dried parsley
1 to 2 Tbs chicken bouillon powder or three cubes
1 Tbs dried minced onion
One fourth TSP garlic powder
1/4 tsp garlic powder
1/4 tsp poultry seas

Combine spices and set aside
Melt 2 Tbs. butter in skillet and add rice and pasta pieces and stir. Sauté for a minute or until pasta starts to turn golden brown. Add 2 1/2 cups water and spices then bring to boil then reduce heat.  Cover and simmer for 15 to 20 minutes. Serve

Dilled Deviled Eggs

A favorite for Easter picnics

6 eggs - boiled
1/4 cup Mayonnaise
1 tsp. white wine vinegar
1 tsp. Dijon mustard
1/2 tsp. dill weed
1/4 tsp. garlic powder
1/8 tsp. salt

Cut eggs in half- scoop out yolks and mash
Add mayonnaise & seasoning.
Spoon into egg whites or squeeze from baggie with corner cut off
Top with paprika or garnish with dill sprigs if desired

Mom's Spanish Rice

SPANISH RICE--  Verna Holt

Brown 1 lb lean ground beef or lean hamburger.  Pour off any fat and add:

1 cup chopped onion
1 cup chopped celery
2 tsp salt     1/2 tsp pepper
1/2 tsp chili powder
1 cup chopped green pepper (optional)
3 1/2 to 4 cups tomatoes

Mix well then add 1 cup raw rice.  Cook in covered pan on high heat till mixture starts to steam, then turn heat very low and
steam about 30 minutes without lifting the lid

ONION POTATOES

ONION POTATOES    Kim Nuttal

4-6 med. red potatoes

quarter or cut into large chunks

1/3 cup olive oil

1 pkt. onion soup mix

*we like to add McCormick Grill Mates steak seasoning.

Toss in 9x13 pan or coolie sheet

Bake at 450 30-40 minutes

ROASTED VEGETABLES

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ROASTED VEGETABLES   ( A new favorite)

great with whatever favorite vegetable you like

Preheat oven to 450

cut up Onions, Red Potatoes, Carrots,

toss in olive oil and preferred seasonings   and bake 15 minutes-  
Add sweet potatoes after 5-8 minutes

then add :

Green beans, peppers, red & Yellow

bake for another 15 minutes.

Add asparagus, Summer squash & zucchini  last and bake for additional 10 to 15 minutes or until vegetables are tender.

good seasonings- garlic salt, pepper, lemon pepper- McCormick GrillMates Steak seasoning

  *

POTATOE CASSEROLE (Funeral Potatoes)

8 lg. potatoes boiled & grated or cubed

(or 32 oz. frozen hash browns)

mix together:  1 can cream chicken soup

1 pt. sour cream

1/2 cup chopped onion

2 cups grated cheese

1/2 cup margarine,  melted

Toss lightly with potatoes and put in greased

9x13 pan. 

Top with 1 cup crushed cornflakes mixed with

2Tbs.margarine.  Bake at 350 40 to 45 min

Simple BAKED BEANS

SIMPLE BAKED BEANS

    from my Aunt Bess Holt - school lunch cook recipe

                                                           

2  # 303 cans of Kidney Beans

1-2 cans pork n beans (optional(

1 can tomato soup

2 Tb. Prepared mustard

1/2 cup brown sugar

1 med onion- chopped

1 lb hamburger/ brown with onion and drain

Salt & pepper to taste

 

Mix with other ingredients and pour in baking dish

top with 3 slices bacon if desired 

(best to partially cook bacon ahead)

    Bake at 325 for 1 hr

GLAZED CARROTS

our favorite vegetable for Sunday dinner

1 1/2 lb. Carrots ( cut lengthwise or baby carrots)

Steam or Cook in small amount of water until just tender

Combine:

1/3 c. brown sugar

1/2 tsp. salt

1/2 tsp grated orange peel

2 Tb. Margarine

Cook, stirring -just until bubbly. 

Add to carrots - stir and serve.

STUFFED POTATOES

STUFFED POTATOES or Twice Baked Potatoes

Bake potatoes until soft .when tested with a fork (1 hr. at 400 for ex-large potatoes)

Remove from oven.  Cut off tops and scoop out  the inside into a bowl.  Add melted butter, sour creme, grated cheese, salt and pepper, chives .  Whip until smooth.

Scoop back into shell and top with grated cheese.

Bake again until  heated  through. Approx. 20 minutes