Date: Wed, 14 Sep 94 13:36:26 EDT
From: flaminio@ed8200.ped.pto.ford.com

Cilantro / Green Onion Rice
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Somebody asked about cooking basmatti rice so it isn’t sticky. I use a method
that results in perfect rice every time. I cook it in a non-stick pot on the
stove, not in a rice cooker:

First, be sure to rinse the rice with cold water until most of the starch is
removed and the water pours off pretty clear. Then, add enough water to cover
the rice and boil for about 7 minutes. Test the rice by biting into a few
grains…it should be firm, but not crunchy. Be sure not to over-cook the rice
at this stage (it’s better to have it a little under-cooked).

Drain in a colander and rinse the rice with about 2-3 cups fresh water.

Put the rice back in the pot and steam with the lid on for 30-40 mins. over
low heat. The rice will develop a nice crunchy bottom that’s delicious (eat
this first so it doesn’t get soggy!)

After you drain the rice in the colander, add 1 bunch chopped cilantro and
1 bunch chopped green onions (Chop them into *small* pieces…I use the food
processor). Mix it all together and return to the pot to steam as described
above. (These proportions are for about 6 cups cooked rice.)

Popularity: 11% [?]

SAVORY BEAN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cooked AM Beans
-(Adzuki Beans, Pinto Beans,
– Kidney Beans, Black Beans,
– Anasazi Beans)
2 c Water or stock
2 tb Lime juice
4 ts Olive oil
2 sm Onions — finely chopped
2 ts Chili powder
2 ts Sea salt — OR…
2 tb Tamari soy sauce

Simmer all ingredients until thick. Garnish with
plain yogurt.

TO COOK BEANS: Rinse beans. Cook 2 cups beans in 5
cups water. Bring water to a boil. Add beans. Turn
temperature to low or simmer. Cover with heavy lid.
Simmer 2 to 3 hours until tender. DO NOT season until
beans are done.

VARIATION: Saute chopped green peppers, 2 finely
chopped garlic cloves, 2 stalks of celery chopped,
until barely tender. Add to soup and simmer.

Source: Arrowhead Mills “Variety Bean Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 15% [?]

Title: CHINESE SPARERIBS (“PA-KWAI”)
Categories: Chinese, Pork
Yield: 4 servings

4 lb Spareribs (any kind of meat)
2 tb Vinegar
Water
3/4 c Soy Sauce
3/4 c Brown Sugar
1 sm Can crushed pineapple, juice
1 tb Dry Mustard, rounded
1/2 ts MSG

Bring to boil spareribs in vinegar and enough water to
come 1 inch below ribs. Simmer 1/2 hour. Drain and
place in shallow pan.

Mix together and pour over ribs. Bake in oven at 375
degrees for 1 hour, turning often. Be careful to keep
ribs coated with sauce.

—–

Popularity: 7% [?]

Roasted Acorn Squash Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : To Post Pureed Soups
Squash

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds acorn
or
golden acorn
or
butternut squash — cut into 4
2 tablespoons unsalted butter
1 large yellow onion — chopped
1 large clov garlic — finely chopped
2 1/4 cups chicken broth
1 teaspoon salt or to taste
1/4 teaspoon finely ground black peppercorns
1 teaspoon sugar
1 cup heavy or light cream
1/4 teaspoon cinnamon
1/4 teaspoon mace

Preheat oven to 450 degrees. Wrap each wedge of squash tightly in foil. Place f
oil packages on oven floor. Remove after 30 minutes.

Melt butter in a 2-quart heavy-bottomed saucepan, and gently cook onion and gar
lic over medium-low heat until soft, about 10 minutes.

Add chicken broth to onion mixture, and simmer 10 minutes. Scoop out flesh from
squash (discard seeds and skin), and add to soup. Add salt, pepper and sugar.
Simmer 10 minutes. Remove from heat and let cool.

Purée soup in food processor or blender, and stir in cream, cinnamon, and mace.
Serve hot.

From the Recipe Files of RecipeLu

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Popularity: 4% [?]

SCOTCH TEAS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1 c C and H Brown Sugar
— firmly packed
2 c Quick cooking rolled oats
1/4 ts Salt
1 t Baking powder

Combine butter and sugar in saucepan; cook and stir
until butter melts. Remove from heat. Stir in
remaining ingredients; mix well. Pour into greased
8-inch square pan. Bake in 350 degree oven 25
minutes. Cool; cut into 24 bars.

NOTE: Cookies will seem soft when baked, but will
harden when cold.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Popularity: 5% [?]