15 Minute Chicken Rice Dinner

From: HOST GFS DdH2

(From Webb)

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves

1 can Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup

1-1/2 cups water

1/4 tsp.each paprika and pepper

1-1/2 cups uncooked instant rice

2 cups fresh or frozen broccoli florets

Heat oil in skillet. Add chicken and cook until browned.

Remove chicken.

Add soup, water, paprika and pepper. Heat to a boil.

Stir in rice and broccoli.

Top with chicken.

Season chicken with paprika and pepper.

Cover and cook over low heat 5 minutes or until done.

Serves 4

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A Twist on Rice Krispie Treats

From: GFA Terry

CHOCO-SCOTCHCRUNCHERS

1 c. sugar

1 c. light corn syrup

1 c. peanut butter

6 c. Rice Krispies

1 c. semi-sweet chocolate chips

1 c. butterscotch chips

Combine sugar and syrup in a 3-quart saucepan.Cook mixture over moderate

heat, stirring frequently, until mixture boils.Remove from heat.Stir in

peanut butter and mix well.Add rice cereal and blend well.Spread in

greased 13 by 9 inch pan.Melt chocolate and butterscotch pieces together

over hot water or carefully in microwave, stirring until well blended.

Spread mixture evenly over the cereal mixture.Cool until firm and then cut

into

bars.Yield:approximately 48 bars.

--------------------------------------------

ANNIE'S SPANISHRICE

From: HOST GFS DdH2

SpanishRice

from Annie

2 c. uncooked rice

1 (8 oz.) can tomato sauce

1 tbsp. garlic

1 tsp. pepper

20 Spanish olives

1 tsp. olive oil

1/2 med. green pepper, chopped

1 sm. onion, chopped

2 1/2 c. water

Slowly boil water and tomato sauce.Add garlic, pepper, olives,

olive oil, green pepper and onions and bring to a boil for about 3

minutes.Add rice, mix and spread evenly in pot.Let rice boil for

5 minutes and reduce heat.Turn rice occasionally until rice is

done.Suggestions:Beans could be made to go along with rice;

chicken or steak should also be made.

==========

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Aromatic Rices

From: HOST GFS DdH2

AROMATIC RICES

Submitted by: USSGERI

Serving: Serves: 4 (each recipe)

Cook Time: 5 minutes

Total Time: 25 minutes

Follow these basic directions to cook up fluffy rice, then stir in the

seasonings for one of the 3 options below: Heat 1 cup regular long-grain rice

with 1 cup chicken broth, 3/4 cup water, and 1/4 teaspoon salt to boiling.

Cover and simmer on low 18 to 20 minutes until rice is tender and liquid is

absorbed.

ORANGE-CILANTRO: After rice has cooked, stir in 2 tablespoons chopped fresh

cilantro and 1/2 teaspoon grated orange peel.

Each serving: About 175 calories, 4 g protein, 37 g carbohydrate, 1 g total

fat (0 g saturated), 3 mg cholesterol, 295 mg sodium.

LEMON-PARSLEY: After rice has cooked, stir in 2 tablespoons chopped parsley

and 1 teaspoon grated lemon peel.

Each serving: About 175 calories, 4 g protein, 37 g carbohydrate, 1 g total

fat (0 g saturated), 3 mg cholesterol, 295 mg sodium.

ASIAN: Omit salt when cooking rice. After rice has cooked, stir in 2 green

onions, chopped, 2 teaspoons soy sauce, and 1/4 teaspoon Oriental sesame oil.

Each serving: About 180 calories, 4 g protein, 38 g carbohydrate, 1 g total

fat (0 g saturated), 3 mg cholesterol, 380 mg sodium.

Calories: 400

Total Fat: 12.0 g

Saturated Fat: 4.0 g

Cholesterol: 70.0 mg

Sodium: 465 mg

Carbohydrates: 1 g

Protein: 27.0 g

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BACON CHEESEBURGER RICE

From: HOST GFS DdH2

Bacon Cheeseburger Rice

from Webb

1 lb. ground beef

1 3/4 C. water

2/3 C. BBQ sauce

1 T. prepared mustard

2 tsp. dried minced onion

1/2 tsp. pepper

2 C. uncooked instant rice

1 C. shredded Cheddar

1/3 C. chopped dill pickles

5 bacon strips, cooked and crumbled

In a large saucepan, over medium heat, cook beef until no longer pink; drain.

Add water, BBQ sauce, mustard, onion and pepper. Bring to a boil, stir in the

rice

Sprinkle with cheese. Reduce heat, cover and simmer for 5 minutes. Sprinkle

with pickles and bacon.

Serves 4-6

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BAKED FRANKFURTERS AND RICE

From: HOST GFS DdH2

Baked Frankfurters And Rice

Submitted by: USSGERI

This makes two 8 x 8 inch pans of this. You can eat one and freeze the other!

1 C. rice, uncooked

1/2 tsp. salt

2 C. boiling water

1 lb. frankfurters, cut in 1/2" slices

1 can (29 oz) diced tomatoes

2 T. sweet pepper flakes (never heard of this)

1/4 C. instant minced onion

1/2 lb. shredded cheddar

1 tsp. salt

Preheat oven to 350º

Place rice in a large baking pan. Add salt and water. Stir and cover and bake

about 20-30 minutes or till most of the liquid is absorbed. Remove from oven

and let stand for 5 minutes.

Combine cooked rice with remaining ingredients.

Pour half of the mixture in each 8 x 8 inch pan. Pack food tightly to avoid

air pockets.

Heat oven to 400º

Bake 45 minutes till pepper flakes and onion are tender.

Recipe submitted by florentine-webcipeon 9/28/99

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Baked Rice Pudding

From: Host GFS DarlaJo

Baked Rice Pudding

from KattleKate

.

Preheat oven to 300 degrees. Put rack in center of oven.

4 cups milk

1/2 cup sugar

Pinch of salt

2 tablespoons butter

3 tablespoons uncooked rice (NOT instant)

1/2 teaspoon vanilla

Cinnamon and/or nutmeg

Raisens (optional)

In a 5-6 cup shallow ovenproof casserole, mix sugar, milk, salt, butter and

rice. (Don't use too much rice or the pudding will be dry). Bake uncovered

for 2 hours, stirring at least 3-4 times.

Add vanilla and raisins (if desired). Stir well. Sprinkle a bit of cinnamon

and/or nutmeg on the top. Bake 1 hour longer WITHOUT STIRRING, in order to

let a "skin" form on top.

Remove from oven. Pudding will sink slightly. Cut around edge so that the

skin will sink down with the pudding.

--------------------------------------------

BEEF AND RICE CASSEROLE (DIABETIC)

From: HOST GFS DdH2

BEEF AND RICE CASSEROLE (DIABETIC)

Beef and Rice Casserole

Recipe via Meal-Master

Categories: Diabetic, Main dish, Meats, Rice Yield: 1 servings

3 oz Ground beef---------------1/4 c Water

1 tb Onion; chopped------------1/2 c Rice(uncooked)

1 tb Celery; chopped-----------1/4 c Condensed cream of mushroom soup

3/4 c Condensed chicken gumbo soup

Combine ground beef, onion, and celery with a small amount of water in a

saucepan. Boil until all moisture is absorbed.

Mix beef mixture, rice, and mushroom soup; pour into a small greased

casserole dish. Add salt and pepper.

Bake at 350F for 25 minutes; Microwave: Cook on Medium for 8 to 10 minutes;

per serving: 3 MEAT EXCHANGE + 2 STARCH/BREAD EXCHANGE CAL: 380

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

==========

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--------------------------------------------

BEEF FRIED RICE

From: HOST GFS DdH2

Beef Fried Rice

Source: Quick from Scratch - One Dish Meals

Stir-fry the sirloin, watercress, and egg while the rice cooks, so that

you'll be ready to assemble the dish at the last moment. Soy sauce and a

drizzling of sesame oil flavor the combination perfectly. If you prefer, use

strips of pork tenderloin instead of beef.

WINE RECOMMENDATION:

A California merlot, with its plum flavor and undercurrents of chocolate and

herbs, makes a rich accompaniment to the beefy rice. As always with

California wines, try to find one that is lightly oaked; a heavy oak taste

tends to overwhelm food.

3/4 pound sirloin steak, cut into 1/2-inch cubes

3 tablespoons plus 1 teaspoon soy sauce

2 teaspoons Asian sesame oil, plus a few drops

Dried red pepper flakes

1 1/2 cups long-grain rice

1 bunch watercress (about 5 ounces), tough stems removed

1 egg, beaten to mix

3 tablespoons cooking oil

2 scallions including green tops, chopped

In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1

teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium

pot of salted water to a boil. Stir in the rice and boil until just done,

about 10 minutes. Drain the rice and return it to the pot.

Meanwhile, heat a large nonstick frying pan over moderately high heat. Put

the beef mixture in the pan and cook, stirring occasionally, until browned

and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon

of soy sauce in the pan and cook until the watercress is just wilted, about

30 seconds. Remove.

Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan.

Add the egg to the pan and cook until just done, about 30 seconds. Remove

from the pan and cut into thin strips.

Heat the cooking oil in the pan over moderately high heat. Add the scallions

and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the

cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2

tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2

minutes longer. Drizzle the remaining teaspoon of sesame oil over the top.

Reprinted by permission of Food and Wine. All rights reserved.

---------------

Nutrition Facts

Serves 4

Facts per Serving

Calories: 521

Fat: 20g

Carbohydrates: 57g

Cholesterol: 111mg

Sodium: 827mg

Protein: 27g

Fiber: 2g %

Cal. from Fat: 35%

% Cal. from Carbs: 44%

==========

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BROCCOLI AND RICE

From: HOST GFS DdH2

Broccoli and Rice

from Virginia McDowell.

Copy Cats

Ingredients:

1 small onion

1/2 stick butter

1 pkg. broccoli, cooked

1 can cream of chicken or mushroom soup

1/8 C. water

1/4 C. milk

1/2 C. Velveeta cheese

1 C. Minute Rice, uncooked

Preparation:

Chop onion fine, and cook in butter until the onions are transparent. Then

mix everything together and bake for 45 minutes at 350 degrees

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CAJUN RICE

From: GFA Terry

My daughter loves the bbq chicken nachos at a local restaurant here in town.

I've never duplicated them, but I found the recipes below that I have yet to

try! :D

*******

Chicken Nachos

1 chicken, boiled tender

1 can cream of mushroom soup

1 can cream of chicken soup

1 can tomatoes (drain or add juice)

1 (8 oz.) pkg. Velveeta-type jalapeno cheese

Boil chicken until done (or pressure cook 20 minutes #15).Debone chicken.

Cut in bite-size pieces, set aside.Melt cheese.Add soups and Rotel

tomatoes. Mix together until smooth.Add deboned chicken.Serve over

tortilla chips or use as dip.

******

Typical Chicken Nachos

1/2 c. sour cream

1 (8 oz.) jar Cheese Whiz process

cheese spread

1/4 c. picante sauce (mild, medium,

or hot)

1 c. chopped, cooked chicken

1 (8 oz.) pkg. tortilla chips

2 c. shredded tomato

1 c. chopped tomato

1/2 c. pitted ripe olive slices

Combine sour cream, cheese spread, and picante sauce in saucepan; stir over

low heat until cheese spread is melted.Stir in chicken.On serving

platter, layer half of chips, cheese spread mixture, lettuce, tomato, and

olives; repeat layers.Top with additional sour cream.

*****

Cajun Rice

Typical Chicken Cajun Rice usually involves the chicken livers and/or

gizzards. Here's one recipe:

1/4 c. Butter Flavor Crisco

1 lb. chicken gizzard, finely chopped

1 lb. chicken liver, finely chopped

1 and 1/2 c. diced onions

1/2 c. diced celery

1/2 c. diced green bell pepper

2 cloves garlic, minced

2 tsp. salt

1 tsp. black pepper

1/8 tsp. cayenne pepper

3 c. hot cooked rice

1/2 c. chopped parsley (optional)

Heat Butter Flavor Crisco in large skillet on medium heat.Add gizzards and

livers, brown.Add onion, celery, green pepper, garlic salt, black pepper

and cayenne.Mix well and cover.Cook on medium heat, stirring

occasionally, until vegetables are tender.Add rice and parsley.Mix

lightly.Garnish with parsley if desired.8 servings.

>Subject: CAJUN RICE

>Date: 08/28/2001 9:30 AM Central Daylight Time

>From: TurnedOntoChrist

>Message-id: <20010828103043.00368.00002851@mb-fd.aol.com>

>

>

>DOES ANYONE OUT THERE HAVE ANY RECIPES TO DO WITH CAJUN RICE OR ANY KIND OF

>SPICE RICE WITH CHICKEN OR SOMETHING ALONG THAT ORDER.ALSO ANY GOOD

RECIPES

>FORCHICKEN NACHOS.

>

>

>

>

--------------------------------------------

Catfish Stew and Rice

From: Host GFS DarlaJo

Catfish Stew and Rice

From SpeedRoots

.

2 medium potatoes

1 14 1/2 oz. can tomatoes, cut up

1 cup chopped onion

1 8 oz. bottle (1 cup) clam juice or water

1 cup water

2 cloves garlic

1/2 head cabbage, coarsely chopped

1 lb catfish fillets

1 1/2 tbsp Hot 'n Spicy Seasoning *recipe in this email at the bottom

sliced green onions for garnish (optional)

2 cups hot, cooked rice (white or brown)

.

Peel the potatoes and cut into quarters. In a large pot, combine potatoes,

tomatoes and their juice, onion, clam juice, water, and garlic. Bring to

boiling; reduce heat. Cook, covered, over medium-low heat for 10 minutes.

.

Add cabbage. Return to boiling. Reduce heat; cook, covered, over medium-low

heat for 5 minutes, stirring occasionally.

.

Meanwhile, cut fillets into 2-inch lengths. Coat with Hot 'n Spicy Seasoning.

Add fish to vegetables. Reduce heat; simmer, covered, for 5 minutes or until

fish flakes easily with a fork.

.

Serve in soup plates, garnished with sliced green onions. Top wiht an ice

cream scoop of hot, cooked rice. Or, ladle stew over hot, cooked rice in soup

plates and garnish with green onion.

--------------------------------------------

Cherry Rice Fluff

From: HOST GFS DdH2

CHERRY RICE FLUFF

Submitted by: USSGERI

1 1/2 cups cooked rice

1 cup milk, divided

3 oz. pkg. cherry gelatin

1 1/2 cups boiling water

1/4 tsp. almond extract

1/2 cup heavy cream

2 tablespoons sugar

16-oz. can pitted red cherries, halved and drained with juice reserved

Glaze:

Reserved cherry juice

1 tablespoon cornstarch

1/4 tsp. almond extract

Combine the rice and 1/2 cup of the milk.Let stand.

Dissolve gelatin in the boiling water.Stir in remaining 1/2

cup milk and almond extract.Chill until partially set.Whip

cream with sugar.Fold rice mixture, cherries, and whipped cream

into gelatin.Spoon into an oiled 6-cup mold or casserole.

Chill until set, about 4 hours.For the glaze:Combine juice and

cornstarch in saucepan.Heat until thickened.Stir in extract.Chill.Beef,

To serve, unmold fluff and drizzle with glaze.Yield:6 servings

==========

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Chicken and Rice Casserole

From: HOST GFS DdH2

CHICKEN AND RICE CASSEROLE

Submitted by: USSGERI

Ingredients

1 can condensed mushroom soup

1 pkg. dry onion soup mix

1 cup rice

1 large can asparagus

4 chicken breasts

1/2 cup sharp cheese

Method

Cook chicken in water until done. Let cool.

Cook rice.

Drain asparagus and put on the bottom of a casserole dish.

Mix mushroom soup and dry onion soup. Add cooked rice and add deboned

chicken. Pour mixture over asparagus, sprinkle with cheese.

Bake at 350 degrees for 30 minutes.

==========

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Chicken and Rice Gumbo Soup

From: HOST GFS DdH2

Chicken and Rice Gumbo Soup

Submitted by: USSGERI

3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces

1/4 pound fully-cooked smoked sausage (two 5-inch sausages), chopped

2 medium stalks celery (with leaves), sliced1 large carrot, chopped

1 medium onion, chopped14 1/2-ounce can stewed tomatoes, undrained5 cups

water

2 tablespoons chicken bouillon granules1 teaspoon dried thyme leaves

10-ounce package frozen cut okra, thawed and drained

3 cups hot cooked rice, for servingHot pepper sauce

Mix all ingredients except okra, rice and pepper sauce in 3 1/2-

to 6-quart slow cooker. Cover and cook on LOW heat setting 7 to 8

hours or until chicken is no longer pink in center. Stir in okra.

Cover and cook on LOW heat setting 20 minutes. Spoon rice into

individual soup bowls; top with gumbo. Serve with pepper sauce.

==========

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Chicken Long Rice

From: Host GFS DarlaJo

Chicken Long Rice

from my friend SpeedRoots

1 chicken -- about 3 pounds

some water

1/2inch sliced ginger -- crushed

1 bundle long rice -- soaked to soften

salt -- to taste

3 stalks green onions

Place chicken in a large pot and cover with water. Add ginger and bring to a

boil; lower heat and simmer about 45 minutes to an hour, or until meat falls

away from the bones. Remove chicken from broth and discard bones. Return

chicken to broth and add long rice. Simmer until about half of the broth is

absorbed by the long rice. Season with salt and add green onions just before

serving.

HostGFSDarlaJo

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--------------------------------------------

Chilli Bean and Tomato Rice

From: Host GFS DarlaJo

Chilli Bean and Tomato Rice

Serving Size: 4

.

2 tbspssunflower oil

1 clovegarlic -- whole

200 glong-grain rice

2 tbspstomato puree

500 mlvegetable stock

1 smred onion -- finely chopped

1 green chilli -- finely chopped

1400g canchilli beans in chilli sauce

2 tbspsfresh coriander -- chopped

.

Heat the oil in a pan and fry the garlic clove until dark golden.Add the

rice and fry, stirring until golden.Discard the garlic.

.

Add the tomato puree and cook, stirring for 1 minute.Pour in the stock and

stir in the onion, chilli and beans.Season.Bring to the boil, stir and

simmer, covered, for 30 minutes or until the rice has absorbed the liquid.

Stir in coriander just before serving.

HostGFSDarlaJo

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Chocolate Rice Krispie Treats

From: GFA Terry

My sister made this recipe up and it is very good!

6 cups Cocoa Krispies

1 tablespoon of real butter

10 ounce bag of mini marshmallows

3 Tbsp cocoa

1 tsp butter flavoring

mini chocolate chips or mini M&Ms

Melt butter and marshmallows in pan over low heat. Remove from heat and stir

in butter flavoring and cocoa. Add Cocoa Krispies and stir.

Pat into 13x9 pan coated with nonstick spray. Sprinkle chocolate chips on

top.

(Recipe from DebPauluk@aol.com)

.

--------------------------------------------

Chopped Meat and Rice Stuffing

From: GFA Terry

Here's one made with Italian sausage, but there are many stuffing recipes

with rice and meat in them, so I am not sure exactly what you may be looking

for other than it comes from Italy. :)

--GFA Terry

*******

Italian Sausag and Rice Stuffing

2 lg. onions, finely chopped

1 c. butter, divided

2 tbsp. olive oil

6 c. strong chicken broth

3 c. long grain rice

2 c. finely chopped celery

1 lb. bulk Italian sausage*

1 c. chopped lightly toasted pine nuts

Salt, pepper & Accent

*Or 1 pound Italian sausage, casings removed.In a saucepan with a tight

fitting lid, saute onions with 1/2 cup of butter and olive oil until soft.

Heat chicken broth and add it to the onions with rice.Bring mixture to a

boil and then bake it in a moderate oven, 350 degrees for 18 to 20 minutes,

or until stock is absorbed.In a skillet, saute, celery in remaining 1/2 cup

of butter until soft.Add the Italian sausage and break up while

browning.combine the rice mixture with the sausage.Add the toasted pine

nuts and salt, pepper and Accent.Mix well.Let the stuffing cool

completely.Stuff a turkey, a goose, may be used with chicken or any wild

game.Yield: 10 cups.

--------------------------------------------

Cilantro Rice

From: Host GFS DarlaJo

Cilantro Rice

(serves 4-6)

from SpeedRoots

.

2 teaspoons olive oil

1 teaspoon of white vinegar (makes the rice shiny)

2 cups white rice (I prefer medium grain but I'm sure

long grain works as well)

2 - 1/3 cups water

a chicken bouillon cube or powdered packet

freshly ground black pepper, to taste

about 1 cup of loosely packed cilantro leaves, chopped

.

Dilute the bouillon in the water in a medium size saucepan.

Add the rice, oil, vinegar and pepper.Stir well.Bring to a boil over

medium-high heat.Stir, cover tightly and cook in low heat, for about

20 minutes.Turn off the heat and stir in the cilantro.Cover for

3-5 minutes.Serve immediately.

HostGFSDarlaJo

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--------------------------------------------

Classic Thai Fried Rice (Khao Pad Pak Sai Khai Dao)

From: Host GFS DarlaJo

Classic Thai Fried Rice (Khao Pad Pak Sai Khai Dao)

.

Serving Size: 1

2 T Peanut oil -- or veg oil

6 md Garlic cloves -- 4-8 or more

1 c Oyster mushrooms -- sliced or* other 'shrooms (optional)

2 c Rice, Thai jasmine -- cooked or American jasmine

2 md Scallions -- 1/4" slivers(opt)

1 md Tomato -- fine chopped (opt)

2 t Fish sauce, Thai -- or 2 taste

1 t Soy sauce

.

GARNISH

1/4c Cilantro leaves, fresh -- packd

6mdCucumber slices

1mdScallions -- trimmed

1/2mdTomato -- sliced (opt)

3mdLime wedges -- 2-3 wedges

1/4c Fish sauce w/hot chiles

2oz (1/2c bird chiles (prik Ee noo)+ 1C Thai fish sauce

Leaf lettuce (optional)

.

Heat med. to lg. wok over high heat. When it's hot, add the oil & heat til

very hot. Add garlic & fry til just golden, about 20 seconds. Add the

mushrooms, if using and cook, stirring constantly, til softened, about 1

min. Add rice, breaking it up w/your fingers as you toss it into the wok.

With your spatula, keep moving the rice around the wok. At first it may

stick, but scoop & toss the rice & soon it'll be more manageable. Try to

visualize "frying" each little bit of rice, sometimes pressing teh rice

against the wok w/the back of your spoon. Good fried rice should have a

faint seared in the wok taste. Cook for approx. 1 1/2 min. Add the options

remainder of ingredients & stir fry for another 30 seconds to a minutes.

Turn out onto a dinner plate & garnish w/the fresh coriander. Lay a row

of the cuke slices, scallion & tom slices & 1-2 lettuce leaves and lime

wedges. The lime should be squeezed onto the rice as you eat it. Serve

w/the nam pla prik --the salty hot taste of the sauce brings out the full

flavor of the rice.

.

.

NOTES :Once you've tossed the garlic in the hot oil,you can add about 1/2t

or more of Red Curry Paste it adds another layer of flavor & heat too.

Alternative: MANY PEOPLE (yum!) like to eat a fried egg (w/a soft yolk) on

top of their fried rice. Wipe out your wok,heat about 2t oil & quickly fry

the egg in the wok,then turn it out onto the rice. ALSO: You can add

pieces of chicken, pork or shrimp. THIS IS ONLY FOR ONE SERVING, so if

your wok is large you can double it for 2, increasing your cook time by

about 30 seconds. IF MORE, prepare the extra servings separate

HostGFSDarlaJo

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--------------------------------------------

CROCKPOTSPANISHRICE

From: HOST GFS DdH2

CROCKPOTSPANISHRICE

Recipe By:from Master Chef

Serving Size: 4Preparation Time :0:00

Categories: Crockpot

2poundsground chuck or beef

1mediumonion -- chopped

1green pepper -- chopped

1(28 oz.) canstewed tomatoes

1(16 oz.) cantomato sauce

1 1/2cupswater

2 1/2teaspoons chili powder (or to taste)

2teaspoons seasoned salt (to taste)

2tablespoons Worcestershire sauce

2cupsraw rice -- converted

3stalkscelery -- chopped

Brown beef in skillet and drain off fat.Put all ingredients in crock pot.

Stir thoroughly.Cover and cook on Low 7 to 9 hours or on High 3 hours.

Stir in cheese and sprinkle on top (if desired).

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CROCKPOT CHICKEN-RICE CASSEROLE

From: HOST GFS DdH2

Chicken-Rice Casserole

from Southern U.S. Cuisine

4 large Chicken breasts, boneless, skinned

1 can Cream of chicken soup

1 can Cream of celery soup

1 can Cream of mushroom soup

1/2 cup Diced celery

1 cup Converted rice

Mix in Crock Pot the 3 cans of soup and rice.

Place the chicken on top of the mixture, then add the diced celery.

Cook for 3 hours on high or about 6 to 7 hours on low.

Makes 4 servings.

More rice, about 1/2 cup, and 2 more chicken breasts may be added to make 6

servings.

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Easy Microwave Rice Pudding

From: Host GFS DarlaJo

Easy Microwave Rice Pudding

From KattleKate

.

1 large package of vanilla pudding (NOT instant)

3 3/4 cups milk

3/4 cup white Minute Rice

1 tablespoon vanilla

Cinnamon (opt)

Combine all ingredients except vanilla and cinnamon in a large microwave-safe

bowl. Let stand 5 minutes. Cook at high until mixture comes to a full boil

(10-13 minutes). BE SURE TO STIR AFTER EVERY 2 MINUTES. Remove from

microwave. Add vanilla (and cinnamon, if desired). Mix well. Cool 20 minutes.

Stir. Spoon into individual serving dishes.

--------------------------------------------

EASY RED BEANS AMD RICE

From: HOST GFS DdH2

EASY RED BEANS AMD RICE

from Paula

at Al Rec

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 Minutes

Makes: 4 servings

"This is an easy and delicious take on a Louisiana classic that you can

prepare and cook in 40 minutes!I use turkey kielbasa to cut down on the

fat, but not the flavor."

Ingredients

2 cups water

1 cup uncooked rice

1 (16 ounce) package turkey kielbasa, cut diagonally into 1/4 inch slices

1 onion, chopped

1 green bell pepper, chopped

1 clove chopped garlic

2 (15 ounce) cans canned kidney beans, drained

1 (16 ounce) can whole peeled tomatoes, chopped

1/2 teaspoon oregano

salt to taste

1/2 teaspoon pepper

Directions

1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat,

cover and simmer for 20 minutes.

2. In a large skillet over low heat, cook sausage for 5 minutes. Stir in

onion, green pepper and garlic; saute until tender. Pour in beans and

tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered

for 20 minutes. Serve over rice.

Nutrition at a glance

Servings Per Recipe: 8 amount

per serving

Calories281

Protein16.8g

Total Fat5.1g

Sodium938mg

Cholesterol37mg

Carbohydrates42.1g

Fiber8.1g

==========

HOST GFS DdH2

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--------------------------------------------

FRUITY RICE

From: DarlaJoV

FRUITY RICE

2 cups minute rice

2 can fruit cocktail, drained

1 tsp cinnamon

1 tsp salt

1/2 cups raisins

Drain liquid from fruit cocktail into measuring cup. Pour into medium pot.

Add enough water to make 2 cups. Add other ingredients and bring to boil. Let

set 5 minutes. Stir to fluff and serve.

--------------------------------------------

Fruity Rice Pudding

From: Host GFS DarlaJo

Fruity Rice Pudding

from SpeedRoots

Makes 4 servings

1/2 cup evaporated skimmed milk

1/2 cup unsweetened applesauce

1 egg, lightly beaten

2 tablespoons firmly packed dark brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

Pinch salt

1 cup cooked brown rice

1/2 cup cooked white rice

1/4 cup + 2 tablespoons dried currants

1 1/2 ounces chopped dried apricots

1/4 cup light whipped topping (8 calories per tablespoon)

Preheat oven to 350o F. Spray 1-quart casserole with

nonstick cooking spray.

In medium bowl, combine milk, applesauce, egg, sugar,

cinnamon, vanilla and salt. Add brown and white rice,

currants and apricots. Pour into prepared casserole, cover

and bake until firm, 1 hour 15 minutes.

To serve, divide pudding evenly among 4 dessert bowls; top

each with 1 tablespoon whipped topping. Serve warm.

SERVING (1/2 CUP) PROVIDES: 1/4 Milk, 1 1/2 Fruits, 1/4

Protein, 1/2 Bread, 30 Optional Calories; 3 grams Fat, 3 grams

Fiber.

PER SERVING: 222 Calories, 3 g Total Fat, 0 g Saturated Fat, 54

mg Cholesterol, 99 mg Sodium, 44 g Total Carbohydrate, 3 g

Dietary Fiber, 6 g Protein, 131 mg Calcium

HostGFSDarlaJo

Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners

--------------------------------------------

Glorified Rice

From: HOST GFS DdH2

GLORIFIED RICE

Submitted by: USSGERI

from any 1950's cookbook of the Midwest

1 three oz package lemon Jell-O

1 cup boiling water

1 cup pineapple tidbits, drained

1 cup of the drained pineapple juice

2 cups cold cooked rice

1 cup heavy cream, whipped

1/4 cup sugar

1/2 teaspoon salt

Dissolve Jell-O in the boiling water, and then add the pineapple juice. Allow

to stand and when it is a cold liquid, whip with an electric beater to the

consistency of heavy whipped cream. Fold the pineapple tidbits and rice into

the whipped jello, and then whip the cream with the sugar and salt. Fold into

the Jell-O mixture and pour into a beautiful glass bowl and chill.

==========

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--------------------------------------------

LEMON CHICKEN WITH RICE

From: HOST GFS DdH2

LEMON CHICKEN WITH RICE

Submitted by: USSGERI

Short-order chef recipe

MARINADE

RELATED CONTENT

Lemon experiment works well

1/4 cup dry white wine, optional

1/4 cup lemon juice

1/4 cup olive oil

2 cloves garlic, peeled, minced

1 tablespoon lemon pepper seasoning

1 teaspoon soy sauce

CHICKEN

4 boneless, skinless chicken breasts, washed, patted dry

RICE

1 cup chicken broth

1 cup water

1 tablespoon lemon pepper seasoning

1/4 cup powdered, sweetened instant lemonade mix

2 tablespoons sugar

1/4 cup lemon juice

1 container (6 ounces) lemon yogurt

1 cup uncooked white rice

In a large sealable plastic bag, combine all the marinade ingredients. Add

the chicken and marinate at least 20 minutes or overnight in the

refrigerator.

Preheat the oven to 375 degrees.

In an oven-safe casserole dish, mix the chicken broth, water, lemon pepper

seasoning, lemonade mix, sugar, lemon juice and lemon yogurt. Stir in the

rice.

Remove the chicken from the marinade -- discard the marinade -- and place the

chicken pieces on top of the rice mixture.

Cover and bake 1 hour or until the chicken is cooked through and the rice has

absorbed most of the liquid.

Remove from the oven and serve with a tossed Greek-style salad and toasted

pita.

Makes 4 servings. From Sandra Yarema, Grosse Pointe Farms Tested by Susan

Selasky for the Free Press Test Kitchen 569 calories (21% from fat),13 grams

fat (3 grams sat. fat), 68 grams carbohydrate, 43 grams protein, 867 mg

sodium, 101 mg cholesterol, 143 mg calcium, 1 gram fiber.

==========

HOST GFS DdH2

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Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

LUBIA POLO (GREEN BEAN RICE)

From: HOST GFS DdH2

Lubia Polo (Green Bean Rice)

from Trina

at Al Rec

Prep Time: 20 Minutes

Cook Time: 1 Hour 10 Minutes

Ready In: 1 Hour 30 Minutes

Makes: 6 servings

"Lubia Polo is a one pot Persian dish with rice, ground beef, green beans,

tomato sauce and curry."

Ingredients

1 pound ground beef

1 large onion, chopped

1 jalapeno pepper, finely chopped

2 tablespoons curry powder

5 cups chicken broth

1 cup tomato sauce

1 pound fresh green beans, cut into 1 inch pieces

3 cups uncooked basmati rice, rinsed and drained

3 tablespoons oil

Directions

1. In a large non-stick pot over high heat, brown the ground beef until no

pink shows. Stir in onion and jalapeno, and cook until tender. Season with

curry powder. Stir in chicken broth and tomato sauce. Bring to a boil, and

stir in green beans. Cook for 15 minutes, or until beans are tender.

2. Stir in rice, and cover pot. Reduce heat to medium, and cook for 10 to 15

minutes, or until much of the liquid is absorbed. (Be careful not to overcook

rice at this point or the dish will be mushy; the rice should be firm.)

Remove entire contents to another container, and return pot to the stove.

3. Heat oil in the bottom of pot over medium heat (make sure it is a

non-stick pot.) Dump rice mixture back into pot. Wrap a clean dish towel

around the inside of the pot's lid (the ends of the dish towel will be folded

over the edges on top of the lid,) and put the lid on the pot. Cook for 35

minutes, without uncovering or stirring. Remove lid and place a tray on top

of the pot, then carefully flip it over. The rice will hold the shape of pot

with a

nice crust on top called 'tah digh.'

Nutrition at a glance

Servings Per Recipe: 6 amount

per serving

Calories739

Protein24.6g

Total Fat30.3g

Sodium1138mg

Cholesterol64mg

Carbohydrates94.2g

Fiber5g

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

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Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

MEXICAN CHICKEN AND RICE

From: HOST GFS DdH2

MEXICAN CHICKEN AND RICE

Submitted by: USSGERI

Ingredients:

4 boneless skinless chicken breast halves

1 cup salsa

1 cup chicken broth

2 cups Minute Rice, uncooked

1 cup cheddar cheese, shredded

Directions:

Bring chicken, salsa and broth to boil in large skillet; cover. Simmer 10

minutes. Return to boil. Stir in rice. Sprinkle with cheese; cover.

Cook on low heat 5 minutes.

Serves: 4

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

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Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Mustang Rice

From: Host GFS DarlaJo

Mustang Rice

from my friend SpeedRoots

INGREDIENTS

1 Cup green onions, chopped with tops

2 tblsp butter

1 cup wild rice, rinsed well and drained 1 tblsp minced fresh sage, or 1

1/2 teaspoons crumbled dried 1 tsp fresh thyme leaves, or 1 teaspoon

crumbled dried 2 cups chicken stock

1/2 cup toasted pinons (pine nuts)

In an oven-proof casserole, saute onions in butter over moderately low

heat, stirring until softened.

ADD wild rice and cook 5 minutes, stirring to coat rice.

Add seasonings to taste and blend. Stir in chicken stock. Bake, covered,

at 350 degrees for 1 hour, or until rice is tender. Prior to serving,

add pine nuts and fluff into the rice mixture.

Serves 4

HostGFSDarlaJo

Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners

--------------------------------------------

ORANGE RICE PUDDING

From: HOST GFS DdH2

ORANGE RICE PUDDING

Submitted by: USSGERI

This Rice pudding is a festive change from the traditional rice pudding.I

enjoy the mix of dried cranberries/cherries/raisins and orange juice.

Enjoy!

Preparation Time: 15 minutes

Cooking Time: about 90 minutes

Serves: 8

Cal: unknown

4 CNonfat Milk

1 CLong-Grain Brown Rice, washed and drained

1/2 C Orange Juice

1 CDried Cranberries, Dried Cherries, Raisins, mix of

1/3 C Pitted Dates, chopped

2 TMaple Syrup

2 tsp Real Vanilla

1 T Orange Zest

1/4 tspSalt

3Orange Zest Strips, to garnish

In a sauce pan combine 2 cups of milk, maple syrup,

salt, and rice.Bring to a boil then cover and reduce

to a simmer.

Simmer covered rice and milk for about 25 minutes.

Preheat oven to 325F.

Mix together the remaining milk, dried fruit, dates,

vanilla, and orange juice.

Lightly oil or oil spray a 9x13 inch baking dish.

Mix the cooked rice mixture with the orange juice

mixture and pour into the prepared baking dish.

Bake until solidified and lightly browned, about

90 minutes.Garnish with strips of orange zest.

==========

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Genealogy Forum Keyword: ROOTS

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Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

--------------------------------------------

PEANUT BUTTER RICE KRISPIE TREATS

From: DdHober

PEANUT BUTTER RICE KRISPIE TREATS

Melt together--Do Not Boil

1 cup Karo Syrup

1 cup Sugar

Remove from heat.

Stir in 1 1/4 cup Peanut butter and mix.

Add:

6 Cups Rice Krispies

Spread in buttered pan, cut treats into squares while warm

(optional)

Top with:

Melt together 1 pkg. (6 oz bag) chocolate chips with 1 pkg. Butterscotch

chips, spread on top.

This recipe comes from my Great Aunt Nolan Muncy Walker

DdHober

Civil War Resources

My BROWN Family Tree

Dees Recipe & Recipe Exchange

--------------------------------------------

purloo rice

From: GFA Terry

I found this recipe at http://www.ricecafe.com/recipe29.htm

************

Purloo

Ingredients

3 slices bacon, chopped

1 medium onion, chopped

1 medium green pepper, chopped

1 cup thinly sliced okra*

1 clove garlic, minced

1 cup cooked ham (about 3 ounces) julienned

3 cups cooked rice

1 medium tomato, seeded and chopped

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon dried basil

1/8 teaspoon red pepper flakes Directions

Cook bacon over medium heat in large skillet until brown; drain fat. Stir in

onion, pepper, okra and garlic; sauté 2 to 3 minutes or until onion is

tender. Add ham; continue cooking 3 minutes. Add rice, tomato, thyme, salt,

bail and pepper flakes. Heat thoroughly; serve as a side dish or a main dish.

Makes 4 servings.

*Thawed, frozen okra or fresh celery may be substituted for fresh okra,

>Subject: purloo rice

>Date: 2/6/2002 6:15 PM Central Standard Time

>From: RCallegari

>Message-id: <20020206191529.22480.00001460@mb-cf.aol.com>

>

>

>does anyone have a recioe for purloo rice

>please email me

>rcallegari@aol.com

>

--------------------------------------------

RED BEANS AND RICE WITH SMOKED SAUSAGE

From: HOST GFS DdH2

Red Beans & Rice With Smoked Sausage

from Cajun Cooking

SOAK BEANS OVERNIGHT

1 1/2 lb. smoked sausage

1 lb. dry red kidney beans

1 large onion (chopped)

6 cups of water

1 tbsp. oil

2 tsp. salt

1 tbsp. chili powder

1/2 tsp. black pepper

1/2 tsp. cayenne pepper

1 tsp. Worcestershire sauce

1 bay leaf

Soak Beans overnight. Drain.

In a large stewing kettle put oil and soften the onion about 1 to 2 minutes.,

pour water into the kettle, then beans and all ingredients except sausage.

Cook over low flame for 1 hour(keep kettle covered but allow a little steam

to escape), or until beans begin to get soft.

Remove 3 or 4 tablespoons beans and mash, then return them to the pot and

stir. Continue cooking until bean gravy becomes milky and thickened.

Cut up sausage into bite size pieces and add to beans. Continue to cook,

covered for 30 minutes. DO NOT fry or boil the sausage before putting them in

to the beans. Left over ham or hamhocks may be substituted for sausage, but

must be cooked along with the beans from the start.

If this is not hot enough for you then add enough pepper to suit your taste.

Serve over Rice.

Don't forget to remove the bay leaf!

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

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our heart is content.

--------------------------------------------

Rice Hot Dish

From: HOST GFS Hope

Rice Hot Dish

1 lb Hamburger, browned

1 lg onion, chopped

1 cup raw rice (not minute rice)

2 cups chopped celery

1 can bean sprouts (drained)

1 can mushroom soup

1 can mushrooms (drained)

1 can sliced waterchestnuts

1/3 cup soy sauce

1 tsp salt

1 cup water

Combine all in large casserole and bake for 1 1/2 hours at 350.

NOTE:The original recipe called for more water but we like it less runny.

You may want to check it part way into the baking to see if you want

additional water added.

HOST GFS Hope

Newsletter Team Member

Web Team Member

--------------------------------------------

Rice pudding

From: GFA Terry

RICEPUDDING

Ingredients :

1 c. cooked long-grain rice

2/3 c. milk

4 tsp. sugar

Pinch of cinnamon

Pinch of cardamom

Preparation :

Combine all ingredients in 4 cup microwave-proof bowl.Microwave

on High 2 minutes until creamy and thickened.Makes 2 servings.

******

APPLE - RICEPUDDING

Ingredients :

1/3 c. maple syrup

2 tbsp. butter

1/4 tsp. cinnamon

1/4 tsp. nutmeg

2 chopped apples

2 c. cooked rice

2 c. milk

2/3 c. raisins

Preparation :

Heat first 5 ingredients in a medium-sized pan until bubbly.Add

cooked rice, milk and raisins.Simmer for about 15 minutes,

stirring occasionally, until mixture thickens.Serve in heated

bowls.If desired, each serving may be sprinkled with a crunchy

topping such as toasted coconut, wheat germ, Grape Nuts or sunflower

seeds.

******

RICEPUDDING

Ingredients :

1 qt. (4 c.) 1% fat milk

1/2 c. raw long-grain rice

1/2 c. raisins

1 lg. egg

Whites from 2 lg. eggs

1/3 c. granulated sugar

1 c. evaporated skim milk

1 1/2 tsp. vanilla

Ground nutmeg

Preparation :

Put milk, rice and raisins in 3 quart heavy saucepan and bring to

a boil over medium heat.Reduce heat and boil gently, uncovered, 20

minutes or until rice is almost tender, stirring often.Meanwhile,

whisk egg, egg whites, sugar and evaporated milk in medium size bowl

until blended.Gradually add rice to mixture, stirring constantly.

Stir over low heat about 3 minutes until slightly thickened.Remove

from heat and stir in vanilla.Pour into a shallow dish or

individual dessert glasses.Serve warm or cold sprinkled with

nutmeg.Makes 4 1/2 cups.

******

RICEPUDDING

Ingredients :

2/3 c. long grain rice, washed, soaked

in cold water for 30 minutes &

drained

1 3/4 c. milk

1 1/4 c. light cream

2 egg yolks

1/3 c. soft brown sugar

Finely grated rind of 1 orange

1/2 tsp. grated nutmeg

Preparation :

Place the rice, milk and cream in a heavy medium-sized saucepan.

Set the pan over high heat and cook, stirring frequently, until the

mixture comes to a boil.Reduce the heat to very low and cover

the pan.Simmer the rice, stirring occasionally, for 1 hour, or

until the rice is very soft and has absorbed most of the liquid.

Remove the pan from the heat.With a wooden spoon, quickly beat in

the egg yolks.Stir in the sugar and orange rind.Return the pan

to low heat and cook, stirring constantly, until the sugar has

dissolved and the mixture is thick.Remove the pan from the heat.

Spoon the mixture into a serving dish and sprinkle with the nutmeg.

Serve immediately, or cool to lukewarm and chill in the refrigerator

before serving.

--------------------------------------------

spanish red rice and beans?

From: GFA Terry

There are many versions of this recipe. Here's a few. Maybe one of them is

what you wanted.

*******

Red Beans & Rice #1

2 c. cooked white beans

1/2 c. rice

2 tbsp. olive oil

1 med. onion, chopped

1 stalk celery, cut in small pieces

2 lg. fresh tomaotes, peeled, and

chopped

1/8 tsp. crushed red pepper

1 tsp. salt

6 c. water

2 tbsp. grated Romano cheese

Heat oil in soup pan, add onion and celery and brown.Add tomatoes, red

pepper, salt, beans and water and bring to boiling point.Add rice and

continue cooking 20 minutes.Sprinkle with Romano cheese and serve.

*******

Red Beans & Rice #2

2 slices of onions

2 spoonfuls of tomato paste

1/2 green pepper

1 bouillon soup

1 tsp. Adobo seasoning (red cap)

Goya beans (can) Roman

3 spoonfuls of oil

Add salt to taste

2 c. rice

3 c. water

Mix all of the above 8 ingredients in a pan over low heat.Stir.Add water

and rice.When it is about to dry, shake it and cover it with a tight cover.

Wait about 10 minutes and turn it.Cover it again and cook additional 5

minutes.If rice is open it is done.

*******

Red Beans & Rice #3

1 lg. green pepper, chopped

2 cloves garlic, crushed

3 tbsp. olive oil

2 cans (1 lb. each) black beans

1/2 tsp. oregano

3 tbsp. vinegar

3 pimientos minced

3 c. hot cooked rice

Cook rice separately, hold aside.Saute pepper and garlic in oil until

softened.Add rest of ingredients except rice.Cover and simmer until

heated through.Taste for seasoning.Serve over rice. Makes 6 servings.

--------------------------------------------

TURKEY WILD RICE CASSEROLE

From: HOST GFS DdH2

TURKEY WILD RICE CASSEROLE

Wild Rice Recipe #9

1c. Indian Harvest Wild Rice, uncooked

1pkg. Turkey Breast Slices (approx. 11/4 lb), cooked & chopped

101/2oz. Cut Green Beans, thawed

101/2oz. Cream of Celery Soup

1c. Milk

11/2c. Cheddar Cheese, grated

1tsp. Poultry Seasoning

1tsp. Salt

1/2tsp. Cayenne Pepper

1/2tsp. Black Pepper

3c. Mashed Potatoes

Cook Wild Rice according to package directions, drain.

Preheat oven to 350º F.

In large bowl, combine wild rice and all ingredients except potatoes; spread

into a 9x13 pan.

Spread potatoes over top.

Bake 45 minutes or until browned.

==========

HOST GFS DdH2

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Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Wild Rice Surprise

From: Host GFS DarlaJo

Wild Rice Surprise

from my friend SpeedRoots

INGREDIENTS

1 cup wild rice

1 cup canned tomatos

1 cup american cheese

1/2 cup chopped onions

1/2 cup salad oil

1 small can of mushrooms

1 cup ripe olives

1 and 1/2 cup boiling water

PREPARE rice as directed on package.

ADD all other ingredients and pour into greased casserole dish.

Bake at 325 degrees for 2 1/2 hours.

HostGFSDarlaJo

Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners

--------------------------------------------

ZESTY RICE SALAD

From: HOST GFS DdH2

Zesty Rice Salad

from Kraft

Give plain rice a makeover with this zesty salad that can help you eat right.

Prep Time: 15 min

Total Time:3 hr 15 min

Serves:Makes 6 servings.

Ingredients

3 cups cooked MINUTE White Rice

1 cup fresh asparagus pieces (1 inch), blanched

1 cup cleaned small shrimp, cooked

1/2 cup finely chopped fresh parsley

2 green onions, thinly sliced

1 cup prepared GOOD SEASONS Zesty Italian Salad Dressing (prepared using

reduced oil directions on envelope)

Preparation

TOSS all ingredients except dressing in large bowl. Add dressing; mix

lightly. Cover.

REFRIGERATE several hours or until chilled.

Tips From the Kraft Kitchens

How To Blanch Vegetables: Cook vegetables briefly in boiling water and

then plunge into ice water to cool; drain.

Nutritional Bonus

Diet Exchange

2 Starch,2 Fat

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