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M-UncMt* Farmlno, Saturday, Saptambar 23, 1995
Rice is the staple food for two
thirds of the world’s population.
This simple grain has been a popu
lar life-sustaining food for thou
sands of years because it is nutri
tious, versatile, economical, easy
to prepare, and tastes good.
Rice is a complex carbohydrate
that we need to fuel the body.
Complex carbohydrates are stored
in muscles and released as energy
as needed. Nutritionists recom
mend that more than half the calo
ries we consume should come
from complex carbohydrates.
Rice protein, when compared to
that of other grains, is considered
one of the highest quality proteins.
It has all eight of the essential ami
no acids, necessary building
blocks for building strong mus
cles. Rice is also a good source of
other essential nutrients thia
min, riboflavin, niacin, phosphor
us, iron, and potassium. Rice is
healthful for what it does not con
tain as well. It has no fat, no
cholesterol and no sodium. It is
non-allergenic and gluten free.
Both brown and white rices are
nutritious. While brown rice pro
vides slightly more fiber, Vitamin
E, phosphorus and calcium than
white rice, most white rice sold is
Rice offers versatility unsur
passed by any other food. It can be
made a part of any meal in recipes
for soups, salads, main dishes, and
desserts. It is an easily prepared,
economical base for gourmet
recipes and quick and easy home
cooking alike. It can be an excel
lent complement to entrees, or a
main ingredient in many ethnic
dishes. It’s no wonder rice is the
world’s favorite grain.
QUICK AND EASY
1 large box vanilla instant
3 cups cold milk
A teaspoon nutmeg
'/j.cup uncooked rice (approxi
mately 2 cups cooked)
I cup raisins
Cook rice until tender, drain and
rinse. Soak raisins in warm water
to soften while rice is cooking.
Drain. Pour 3 cups cold milk into 3
quart container. Add one package
instant pudding, mix until thick
ened. Add rice, raisins, and nut
meg to pudding mixture and stir
together. Serve cold.
Laura Bean Hollywood, Md.
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522. Recipes should reach our
office one week before publishing date.
7- National Pork Month
14- Ground Beef
21- Pasta Favorites
1 pound lean ground beef
4 medium green, red or yellow
'A cup chopped onion
A cup uncooked rice
3 tablespoons catsup, divided
1 teaspoon dried oregano
'A teaspoon salt
'A teaspoon pepper
M'/i -ounce can Italian-style
stewed tomatoes, undrained
Cut tops off bell peppers;
remove seeds and membrane.
Combine ground beef, onion, rice,
2 tablespoons catsup, 'A teaspoon
oregano, salt and pepper, mixing
lightly but thoroughly. Spoon an
equal amount of meat mixture into
each bell pepper. Place in BxB-inch
baking dish. Combine tomatoes,
remaining catsup and remaining
oregano; pour over stuffed pep
pers. Cover baking dish tightly
with foil. Bake in 350 degree oven
for I'A hours. 4 servings.
1 cup rice flour or all-purpose
’/< cup rice bran
1 tablespoon sugar
1 teaspoon baking powder
'A teaspoon baking soda
I'A cups low-fat buttermilk
3 egg whites, beaten
Vegetable cooking spray
Fresh fruit or reduced-calorie
Sift together flour, bran, sugar,
baking powder and baking soda
into large bowl. Combine butter
milk and egg whites in small bowl;
add to flour mixture. Stir until
smooth. Pour 'A cup batter onto hot
griddle coated with cooking spray.
Cook over medium heat until bub
bles form on top and underside is
lightly browned. Turn to brown
other side. Serve with fresh fruit or
syrup. Makes about 10 4-inch
Variation; For cinnamon pan
cakes, add 1 teaspoon ground cin
namon to dry ingredients. Each
pancake provides 100 calories, 3.8
grams protein, 1.8 grams fat, 18.7
grams carbohydrate, 1.7 grams
dietary Tiber, 1 milligram choles
terol and 102 milligrams sodium.
USA Rice Council
Add a contemporary look to Easy Beef Stuffed Peppers by using a combine
yellow and green bell peppers.
3-4 pound young chicken
'/i cup flour
'A teaspoon salt
I'A teaspoon Accent
'A cup shortening
1 cup finely chopped onion
1 A cups finely chopped green
1 clove garlic, finely chopped
1 teaspoon salt
'A teaspoon white pepper
2 teaspoons curry powder
4‘A cups canned tomatoes
1 teaspoon chopped parsley
'A teaspoon powdered thyme
1 cup blanched or toasted
2 cups hot cooked rice
'/« cup currants
Parsley for garnish
Cut chicken into frying-sized
pieces. Remove skin. Combine
flour, salt, pepper, and Accent
Roll chicken in flour mixture,
coating evenly. Brown on all sides
in hot shortening. Remove from
skillet; put chicken in a warm
Into the drippings put onion,
green peppers and garlic. Cook
very slowly, stirring constantly
until vegetables are tender. Add
salt, pepper, and curry powder
toward the end of this step. Add
tomatoes, parsley and thyme. Put
warm chicken pieces in roaster,
pour tomato mixture. If it does not
cover chicken, add a little water to
skillet and rinse it out over the
chicken. Cover and bake at 350
degree? for 45 mintues or until
To serve, put chicken in center
of large heated platter, pile rice
around it. Drop currants, into hot
sauce to plump them; pour over
Lancaster County Poultry Ambassador Deb Landis loves to cook.
She prefers adding a gourmet touch and serving dinner with an artistic
To leant more about this recently selected poultry ambassador, who
has no former affiliation with the poultry industry, refer to the article
and picture on page Al.
Here is one of her favorite recipes that uses both eggs and chicken —
a delicious promotion for the poultry industry.
BAKED CHICKEN BREASTS GRUYERE
2-3 chicken breasts, boned and skinned
4 eggs, well-beaten
'A teaspoon salt
1 cup fine bread crumbs
8 tablespoons butter
'A pound fresh mushrooms, sliced
4 ounces Gruyere cheese, shredded
I cup chicken stock
Juice of 1 lemon
Cut breasts in strips. Marinate in egg and salt mixture for one hour.
Roll chicken in bread crumbs to coat. Brown lightly in butter in pan.
Transfer to VA -quart casserole. Slice mushrooms over chicken.
Sprinkle cheese over mushrooms. Pour chicken stock over all. Bake at
3SO degrees for 30 minutes or until heated through. Pour fresh lemon
juice over casserole just before serving.
chicken. Scatter almonds on top.
Garnish with parsley, if desired.
Yields 6 servings.
(Turn to Pago B 7)
m of red,