86-Lancaster Farming, Saturday, October 13, 2001 MIDEASTERN SETTLERS CHEESY BEEF HOTPOT 3 A cup long-grain rice 'A cup shredded mozzarella cheese Freshly ground pepper, to taste 2 tablespoons olive oil Vi pound lean beef tips Vi pound fresh Italian sausage, removed from casing VA cups Italian pasta sauce with herbs, mushrooms, garlic 'A cup thinly sliced Fontina cheese or provolone cheese Vi cup thinly sliced Swiss cheese Cook rice according to pack age directions; cool. Add mozza rella cheese. Season with pepper. Preheat oven to 350 degrees. Cut beef tips into thin strips. In a large skillet, add oil and place skillet over medium heat. When oil is hot, add beef tips and sausage (break up sausage with a fork while cooking) and cook until brown, about 4-6 minutes. On the bottom of 9x13-inch baking dish, layer half of the rice and mozzarella mixture, half of the tomato sauce, and half the beef tips and sausage. Repeat the rice, sauce, and meat layering and top the final layer with fonti na and Swiss cheeses. Cook 15-20 minutes in oven until the cheeses have melted. Allow the dish to stand five min utes. Cut and serve. APPLE BROWN RICE STUFFING 1 medium apple, cored and diced Vi cup chopped onions Vi cup sliced celery 'A cup seedless raisins 'A teaspoon poultry seasoning 'A teaspoon dry thyme leaves ‘A teaspoon ground black pep per 2 teaspoons butter 3 cups cooked brown rice (cooked in apple juice) Vi cup rice bran Vi cup slivered, toasted al monds 'A cup apple juice Cook apple, onions, celery, rai sins, poultry seasoning, thyme, and pepper in butter in large skil let until vegetables are tender crisp. Stir in remaining ingredi ents. Use as a stuffing for poultry or pork roast. To serve as a side dish, cook until thoroughly heated. CRANBERRY PEAR CRISP 3 cups cooked brown rice 2 cups diced, peeled pears 1 cup fresh or frozen chopped cranberries Vi cup packed brown sugar, di vided l A cup flour, divided vegetable cooking spray 'A cup rolled oats 3 tablespoons butter Recipe Topics If you have recipes for top ics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measure ments, a complete list of ingre dients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week be Make It With Rice Ginger Walnut Rice Salad is elegant, delicious, easy to prepare, and good for you. '/4 cup chopped pecans V* cup flaked coconut C ombine rice, pears, cranber ries, 1 A cup sugar, and two table spoons flour. Place rice mixture in 2-quart baking dish with cook ing spray; set aside. Combine re maining flour, remaining sugar, and oats in bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Add pe cans and coconut; blend well. Sprinkle over rice mixture. Bake at 375 degrees for 25 minutes or until thoroughly heated. Serve warm. Makes eight servings. GREEN BEAN ALMOND RICE 1 tablespoon butter Vi cup slivered almonds Vi cup chopped onion 'A cup chopped red pepper 3 cups cooked brown rice (cooked in beef broth) 10 ounces frozen French-style green beans, thawed V» to Va ground white pepper V> teaspoon tarragon Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onions and red pepper, cook for two minutes or until tender. Add rice, green beans, white pepper, and tarragon. Stir until thor oughly heated. Makes eight serv ings. BLEU CHEESE STUFFED MUSHROOMS 20 large fresh mushrooms 2 tablespoons butter 'A cup finely-chopped red pep per fore the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farm ing, P.O. Box 609, Ephrata, PA 17522. October 20 Chicken Meals 27 Pumpkins, Squash November 3 Cooking With Oatmeal 'A cup heavy cream '/< cup crumbled bleu cheese l-'A cups cooked rice 1 tablespoon minced fresh basil /s teaspoon ground white pep per fresh basil, chopped, for gar nish Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet. Add cream; bring to a boil. Re duce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thorough ly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greas ed shallow baking pan. Cover and bake at 3SO degrees for 10 minutes or until tender. Drain on paper towels. Gar nish stuffed mushrooms with basil. Makes 20 appetizers. PEPPERMINT CLOUD 2 cups cooked rice VA cups miniature marshmal lows 1 cup milk Vi cup crushed peppermint candy 1 teaspoon vanilla extract 1 cup whipping cream, whip ped 1 prepared chocolate crumb crust 'A cup fudge sauce Combine rice, marshmallows, milk, and candy in 2-quart sauce pan. Cook over medium heat until thick and creamy (6-8 min utes), stirring constantly. Remove from heat and stir in vanilla; cool. Fold in whipped cream. Spoon into chocolate crust. Chill at least three hours. Drizzle with warm fudge sauce before serving. Makes six servings. HARVEST RICE 1 tablespoon vegetable oil 1 cup thinly-sliced carrots 1 cup sliced green onions 2 cups cored, chopped, un- 3 cups cooked brown rice Vi cup seedless raisins 1 tablespoon sesame seed Vt teaspoon salt Cook carrots in oil in large skillet over medium high heat until tender crisp. Add onions and apples; cook 3-5 minutes. Stir in onions, rice, raisins, sesa me seeds, and salt. Cook, stirring, until thoroughly heated. Makes six servings. BEEF AND VEGETABLE MEDLEY 4-6'/2 ounces long grain and wild rice mix 1 pound boneless beef sirloin steak, cut into strips Va teaspoon salt Va teaspoon black pepper 1 tablespoon vegetable oil 1 cup red pepper strips 1 cup sliced fresh mushrooms 1 cup sliced zucchini 1 cup sliced yellow squash Vi cup sliced green onions, in- Featured Recipe Many reasons to cook with rice exist. Dishes that include rice look elegant, taste delicious, and are easy and inexpensive to prepare. One half cup rice contains only 82 calories, is high in complex carbohydrates, and is cholesterol and sodium-free. Here is a recipe that demonstrates the versatility of rice. Enjoy Ginger Walnut Rice Salad: its elegance, its delicious flavor, and ease of preparation, and the knowledge that rice is good for you. GINGER WALNUT RICE SALAD 2 cups rice (cooked in chicken broth), cooled to room temper ature 8-ounce can pineapple tidbits in juice, drained (reserve juice) Vi cup walnuts, coarsely chopped and toasted l A cup sliced green onions Vi cup golden raisins Vi cup diced red bell pepper 1 tablespoon minced crystallized ginger 1 tablespoon reduced sodium soy sauce 2 teaspoons sesame oil Lettuce leaves Combine rice, pineapple tidbits, walnuts, onions, raisins, pep per, and ginger in large bowl. Whisk together soy sauce, sesame oil and 3 tablespoons reserved pineapple juice. Add dressing to rice mixture; toss lightly. Serve on lettuce leaves. Makes 4 serv ings. To toast walnuts: Heat oven to 350 degrees. Spread walnuts in shallow baking pan; bake 8-10 minutes, stirring occasionally, until golden brown. eluding tops 1 clove garlic, minced Prepare rice mix as directed on package. Season beef with salt and black pepper; brown in oil in large skillet over high heat. Stir in remaining ingredients except rice; stir-fry three to four minutes or until vegetables are tender crisp. Stir in rice; heat thoroughly. Makes four servings. FESTIVAL FRIED RICE 2 slices bacon, diced 'A cup sliced green onions, in cluding tops Vi cup sliced mushrooms V i cup diced red or green pep per 'A cup frozen green peas, thawed 1 egg, beaten 2 cups cooked rice, chilled 1 tablespoon soy sauce Cook bacon in large skillet over medium-low heat until crisp. Increase heat to medium. Add onions, mushrooms, pepper, and peas. Stir-fry on minute. Push vegetables aside; pour egg into skillet and scramble. Add rice and soy sauce; stir until heated, gently separating grains. HEARTY CHICKEN AND RICE SOUP 10 cups chicken broth 1 medium onion, chopped 1 cup sliced celery 1 cup sliced carrots 'A cup snipped parsley Vi teaspoon cracked black pep per Vi teaspoon dried thyme leaves 1 bay leaf VA cups chicken cubes (about V* pound) 2 cups cooked rice 2 tablespoons lime juice lime slices for garnish Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in Clutch oven. Bring to a boil; stir once or twice. Reduce heat, simmer, uncovered, 10 to 15 minutes. Add chicken; simmer, uncover ed, five to 10 minutes or until chicken is cooked. Remove and discard bay leaf. Stir in rice and lime juice just before serving. Garnish with lime slices.
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