Spanish Rice Mix

Similar in concept (but not in taste) to the Mexican Lentils and Rice mix, this is a great option to make 3-4 ziplock bags-worth at a time to have for future quick meals.

• 1 C long grain brown rice or white rice
• 2 t chili powder
• 1/2 t salt
• 1/4 t each oregano & cumin & garlic powder
• 2 T dry onion
o or 2 t onion powder
• Dash red pepper flakes

1. In a quart-sized ziplock bag combine the above ingredients.
2. Seal & label the bag.
3. Store on the pantry shelf.

To Prepare:
• 1 pkg of Taco Rice Mix
• 1 or 2 T oil
• 8 oz can reduced sodium tomato sauce
o or 1 C chopped fresh tomatoes
o or 1 can chopped tomatoes, including liquid
• 1 can whole kernel corn (optional)
• 2 C water
o reduce to 1 1/2 C, if using brown rice

1. Heat oil in a 2-quart saucepan over medium heat.
2. Add contents of the Taco Rice Mix and sauté until rice is toasty and slightly opaque.
3. Add tomato sauce and water.
4. Stir and bring to a boil.
5. Cover pan and reduce heat to very low.
a. Brown rice will cook in 45 minutes.
b. White rice will cook in 20 minutes.
6. Serve topped with cheese for a main dish, or just like it is as a side dish.

Makes 4 servings.

Variations

To make Taco Style Beans & Rice add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans) well drained and rinsed, along with the tomato sauce and water.

To make Taco TVP & Rice Mix add 1 cup of plain TVP and 2 bouillon cubes to the rice mixture. Use the flavor of bouillon that you prefer. When you prepare the dish, increase the water to 2 3/4 C. Otherwise, proceed as directed.

Note: I keep the bag of Taco Rice Mix in a small brown paper bag along with the canned tomato sauce, and sometimes a can of kidney beans too. This keeps the items together in one spot so I don't have to hunt all over the kitchen for that "can of tomato sauce that I know is around here somewhere". You may be more organized than me and always know where that extra can of tomato sauce is, but in case you're not this tip will save some work. Be sure to label and date the paper bag so you know what it is when you see it sitting there on the shelf.


I double this for our family, so we have leftovers.

This also makes a nice gift for an ill friend or neighbor or new mother, especially along with a prepared meal (as a bonus :-). It would also make a nice care package/basket for a college student/newly married couple. I include the following instructions (modified depending on whether I'm including kidney beans and/or corn).

Spanish Rice Mix Instructions

1. Heat 1-2 T oil in a 2-quart saucepan over medium heat.
2. Add contents of the Spanish Rice Mix and sauté until rice is toasty and slightly opaque.
3. Add tomatoes (undrained), kidney beans and corn (drained), and 1 1/2 C water.
4. Stir and bring to a boil.
5. Cover pan and reduce heat to very low.
a. Brown rice will cook in 45 minutes.
b. White rice will cook in 20 minutes.
6. Serve topped with cheese for a main dish, or just like it is as a side dish.

Mom's Coffee Cake

Coffee cake the way I remember it. And now I know why Mom always made this recipe. It uses oil and melted butter, respectively, instead of softened butter, so there's no cutting in the butter! I have another delicious coffee cake recipe from the BH&G cookbook, but it takes (literally) an hour to make, because both the batter and the crumb topping require cutting butter in. Who wants to spend an hour in the morning putting breakfast together (and *then* you have to wait for it to bake)? This, on the other hand, goes together really quickly.

For all but just our immediate family, I double this and bake it in a 9x12.

Combine:
1/4 C oil
1 beaten egg
1/2 C milk

Stir together, then add to milk mixture:
1 1/2 C sifted all-purpose flour
3/4 C sugar
2 tsp baking powder
1/2 tsp salt

Mix well; pour into greased 9" x 9" pan.

Topping:
1/4 C brown sugar
1 tbsp flour
2 tsp cinnamon
1 tbsp melted butter
1/2 cup broken nuts (or substitute 1/2 C raisins -- or do both).

Combine. Sprinkle over batter.

Bake at 375 about 25 min. or until knife/cake tester comes out clean.

Serve warm.

Cornbread Dressing

And a family/internet recipe for a traditional cornbread dressing. Turned out very yummy, if do say so myself.

• 2 C flour
• 2 C cornmeal
• 2 T baking powder
• 1 t salt
• 4 eggs
• 2 C milk or water
• 1/2 C oil

• 1/4 - 1/2 C butter (1/2 - 1 stick)
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, minced
• 1/2 t dried thyme
• 1/4 t dried basil
• 1/2 t dried oregano
• 1 T dried sage
• 1-2 t salt,
• 1/2-1 t ground black pepper
• 3-4 C chicken broth

• 2 eggs, beaten
• 1-2 C milk
• 2-3 eggs, boiled & chopped

1. Stir together flour, cornmeal, sugar, baking powder, & salt.
2. In separate bowl beat eggs, milk & oil together.
3. Add to flour mixture.
4. Stir just until smooth.
5. Bake at 200* for 30-35 mins.
6. Allow to cool.

7. Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic.
8. When onions are tender stir in thyme, basil, oregano, sage, salt, pepper, cayenne and broth.
9. Bring to a boil and then remove from heat.
10. Preheat oven to 350*.
11. Grease deep-sided 9x13” pan or 9x13” and 8x8’ pans.
12. Crumble cornbread into large bowl.
13. Pour broth mixture, beaten eggs, milk and chopped boiled eggs over cornbread crumbs.
14. Mix well.
15. Place in prepared dishes.
16. Bake (at 350*) for 30 mins.

- I usually bake the cornbread the day before.

http://allrecipes.com/Recipe/Grandmas-Corn-Bread-Dressing/Detail.aspx
http://allrecipes.com/Recipe/Cornbread-Stuffing-Southern-Style/Detail.aspx

Giblet Gravy

Belatedly posting my two new holiday successes from this past season (I made them both Thanksgiving [with help/tutoring from Mom] and Christmas [on my own!]).

• giblets from a turkey
o or chicken livers
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cube chicken bouillon
• 1 stalk celery, halved
• 1/4 yellow onion
o or 1 T dried onions
• 1 quart water

• 2 (14.5 ounce) cans chicken broth
o or equivalent water + bullion
• 4 hard-cooked eggs
• 2 tablespoons cornstarch
• 1/2 cup milk


1. In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
2. Discard gizzard, if using.
3. Chop liver and neck meat, if using, and return to pan.
4. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
5. Chop eggs and add to broth.
6. Mix cornstarch and milk together and slowly add to broth.
7. Stir well until thickened.
8. Reduce heat to low.
9. Heat through.

- I usually make the broth (steps 1-2) the night before.

http://allrecipes.com/Recipe/Giblet-Gravy-I/Detail.aspx