Servings: 6
Ingredients:
1 1/2 cups (375 ml) long-grain unconverted white rice
1/3 cup (85 ml) vegetable oil
8 ounces (225 g) tomatoes, roughly chopped (about 1 1/2 cups/375 ml)
1/4 small white onion, roughly chopped
1 garlic clove, roughly chopped
about 3 1/2 cups (875 ml) well-salted chicken broth
1 small carrot, scraped and thinly sliced (optional)
2 tablespoons peas (optional)
1 whole sprig parsley (optional)
salt to taste
Note:
For this quantity you will need a heavy-bottomed, flameproof pan about 4 inches (10 cm) deep and 9 inches (23 cm) across.
Directions:
Pour hot water to cover over the rice and let it stand for about 5 minutes. Drain the rice and rinse well in cold water, then shake the colander well and leave the rice to drain for a few minutes.
Heat the oil. Give the rice a final shake and stir it into the oil until the grains are well covered, then fry until just turning color, stirring and turning the rice over so it will cook evenly and will not stick to the pan. This process should take about 10 minutes – depending, of course, on the size of the pan – but it should be done over high heat or the rice will become mushy in its final stage. Tip the pan to one side and drain off any excess oil or drain rice in a fine strainer.
Blend the tomatoes, onion, and garlic until smooth
Ingredients:
6 catfish fillets
4 bacon strips (fried and crumbled)
1- 8 oz. Pkg. Cream cheese
1/4 c. butter
2 Tbsp. Horseradish
2 Tbsp. Minced parsley
1/8 tsp pepper
1/4 c. white wine
1/4 c. chopped onion
1 Tbsp. Dry mustard
Ingredients:
3 Large Boneless Skinless Chicken Breast (Washed)
Mixture of spices
1/2 Cup Butter
Directions:
Pre Heat oven to 425* for 15 Min
Place butter into glass pan
Place 3qt glass pan in oven until butter is melted
Place Chicken in pan and Season with your favorite spices
Cook for 30min
Allow the Chicken to rest for 5 Minutes
Serving Suggestions:
Serve with Steamed Rice and Steamed Veggies
Yield:
Total Time:
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Ingredients:
1 Large onion, Chopped
1/2 Cup butter, cubed
4-5 pounds broiler/fryer chicken pieces
2 tablespoons paprika
1 teaspoon salt
1 1/2 cups hot water
2 tablespoons cornstarch
2 tablespoons cold water
1 cup (8 oz) sour cream
Directions:
1. In a larger skillet, saut
Ingredients:
1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub* or your favorite dry barbecue rub
1 can (12 ounces) beer
Directions:
1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another
Ingredients:
1 10 oz. jar of Apricot Preserves
1 pk. Lipton onion soup mix
1 bottle Russian salad dressing
Directions:
Mix all of the above ingredients together and set aside for 1 hour
In a casserole dish place the amount of chicken needed for your family.
Spoon sauce over chicken. Baked 1 1/2 hour @350 degree covered.
Serve with white rice/ spoon the sauce on the rice.
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Ingredients:
3 to 4 lbs chuck or rump roast.
1 can cream of mushrooms soup, undiluted
1 whole package. Lipton
An easy and delicious stroganoff, made with ground beef, mushrooms, and sour cream.
Ingredients:
2 teaspoons olive oil
2 teaspoons butter
1 large onion, chopped
8 ounces sliced mushrooms
1 pound lean ground beef
2-3 tablespoons all-purpose flour
1 cup beef broth
1/2 teaspoon salt
2 tablespoons ketchup
1 cup (8 ounces) sour cream
Directions:
Ingredients:
5 medium potatoes, diced
3 medium onions, diced
5 cups water
1 tablespoon parsley
1 stalk celery, diced
1 teaspoon salt
Black pepper, to taste
4 cups chicken broth
4 to 5 tablespoons butter
1 (13-ounce) can evaporated milk
Directions:
In a slow cooker, combine potatoes, onions, water, parsley, celery, salt,
pepper, chicken broth and butter. Cook until done — on low heat, 10 to 12 hours,
or on high heat, 3 to 4 hours.
When done, add milk and reheat.
Serve plain or put mixture in blender for a smoother soup. Reheat if
necessary.
Garnish each serving with a dollop of sour cream and chives, if desired.
Makes 8 servings.
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