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RICE AND BEANRECIPES**Simple Beans and Rice1 Lb bag of beans soaked over night as per instructions.2 cups of rice...I prefer long grain wild rice.A nice leftover ham bone and some ham trimmings.Two bay leaves..Salt & pepper...Chicken broth..either a can of Swansons or 2 cups made with cubes.Beans and rice with water added to make up the difference of the chix broth.Onion if you wish..'bout 1/2 a medium size one.Crock pot cook on med-low for the day.Works great with dry split pea's as well.**Fried Rice-Stir-fry some cabbage and onion and any other veggies that are handy-Add to cooked rice with a scrambled egg and soy sauce and any leftover meat**Mexican Rice1/2 box of minute rice (or 1/2 bag)1 can of Ro-tel w/green chiles (or use your own tomatoes and peppers)1/2 cup of velveeta1/3 cup of milk1/2 cup of salsa or picante sauceCombine milk and cheese into a pan till cheese is melted and the milk is blendedinIn a seperate pan, boil the rice until almost tender. Drain water.Add ro-tel, salsa, and velveeta mix into the rice.Finish cooking until rice is tender.**Red Beans and RiceRecipe makes enough to feed Cox's army.1# hamburger1# spicy sausage (andouille, kielbasa, equal parts chorizo and breakfast,whatever)One can kidney beansOne can pinto beansOne can pork and beansBrown hamburger and sausage. Drain off grease if there is too much, then add allbeans. Add a little water, salt and pepper, onion if you like. Simmer ten minutes,serve over cooked white rice, preferably with some Tabasco handy and lots ofcornbread. I'm not joking nor jesting, this makes a ton. Could easily feed tenhungry folks.
 
**Generic Rice/Meat/GravyTake any can cream of whatever soup, add just enough milk to thin to gravyconsistency, stir in cooked chicken and serve over rice. For SOS use cream ofmushroom, browned hamburger and serve with toast to push around on the plate.**Spam Fried RiceSlice and dice a can of spam; cook until lightly browned and do not drain grease.Scramble several eggs, adding a scant teaspoon of water per egg and one dash ofsoy sauce total. Thinly slice several spring onions, combine all ingredients withcooked white rice. Even better the next day.**Chicken Tortilla Soup1 can corn2 cans chicken broth (I use my own, there's always broth left over for the freezerfrom making Chicken Pot)1 can cooked chicken (or one and a half cups)2 cans beans (black, pinto, kidney, haven't tried navy yet)1 can diced tomatoesHandful riceThrow everything in a soup pot. Simmer until rice is done, serve over tortillachips and top with cheese**Indian Pot Rice1 sm. onion, diced2 med. tomatoes, chopped (or, rehydrated works really well for this)2 tbs. garlic-ginger paste1/2 tsp. curry1/3 tsp. black or white pepper1/2 tsp. tumeric1 tsp. salt (optional)2 tbs. ghee (clarified butter, though I often just use butter)3 c. rice1 c. stock of choice4 c. waterSautee' ginger garlic paste and onions in ghee in a pot (rice cookers aren't goodfor this dish) with a tight-fitting lid. Add rice water, stock and spices. Cook onmedium-low until rice softens but some liquid remains. Add tomatoes, allow tosimmer until rice is done cooking and there's little liquid left. Add additionalliquid for cooking if necessary.**Squirrel/Chicken Rice (EASY)Brown 2 chicken leg quarters (squirrels and rabbits also work) without flour. Putthem in a large casserole dish. Add 2 cups uncooked rice, 1 can mushroom soup, 1soup can water. Cover with aluminum foil and bake at 325 until rice is done (30minutes or so). You can uncover it for the last 5-10 minutes to brown the chicken
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