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Brown Jasmine Rice
Brown Jasmine RiceBy Golden StarIngredients: 2 cups water 1 tsp butter or oil (optional) 1 cup riceDirections:Bring 2 cups of water to boil. Add butter or oil (optional). Stir in 1 cup of rice. Reduce heat, cover andsimmer for 45 minutes.Remove from heat and let stand covered for 5 minutes or until water is absorbed. Fluff with fork…
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Corn Maquechoux
ByLuci Kelm CORN MAQUECHOUXBy Veggie Life Magazine (March 1995) 5 large ears corn (or 1-16 oz pkg frozen corn)2 Tbsp oil (I used avocado oil)1 green or red bell pepper, chopped1 medium onion, chopped1 bay leaf16-oz can of tomatoes, chopped½ cup water½ tsp Tabasco sauceSalt & pepper to taste4 scallions, chopped 1) In a large…
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Holiday Stuffing
Holiday Stuffing Recipe from Luana Harlan 1 ½ cups celery, chopped 1 – 8 oz can of water chestnuts, sliced1 ½ cups onion, chopped 2 Tbsp McKay’s Chicken Seasoning 8 oz fresh mushrooms, sliced ½ tsp sage1 Tbsp oil 2 ½ cups water 1 pkg 7.5 oz bread cubes Saute’ onions, celery, and mushrooms in…
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Irio
IrioOne tspwww.kenyatravelideas.com Ingredients: 1 cup dried peas (or canned peas) 1 lb canned corn or 6 ears of fresh corn Several potatoes or instant mashed potatoes½ lb pumpkin greens or spinach Lima Beans (optional) Chopped fried onions (optional) Black pepper Salt Directions:1) Boil dried peas until détente, drain and set aside. Also boil the potatoes, corn, lima beans, and the greens, drain…
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Mexican Rice
Mexican Rice4 cups jicama, peeled, diced1/2 cup yellow onion, chopped1 cup corn kernels1/2 cup cilantro, chopped1 cup red bell pepper, diced – Optional1/2 jalapeno pepper, chopped; to taste (about 1 tablespoon)1/8 teaspoon salt2 tablespoons oil Place jicama in food processor, process into small bits. Be careful not to over process.Scoop into a mixing bowl. Add…