Saffron Steamed Plain Rice: Rice Cooker Method (LF)

Recipe By : Persian Cooking for a Healthy Kitchen
Serving Size : 6 Preparation Time :1:20
Categories : Basic Healthwise
Persian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups basmati rice — long grain
3 1/2 cups water — see detail
1 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon saffron — dissolved in
1 tablespoon hot water

Cooking times will vary according to brands of rice and manufacturers of
cookers. The note gives more detail. Refer, also, to the recipe for Chelow
which details technique.

1. Pick over and wash 3 cups of rice 5 times in warm water.

2. Combine all the ingredients except the saffron water in the rice cooker;
gently stir with a wooden spoon and start the cooker.

3. After 1 1/2 hours, pour saffron water on top of rice. Unplug rice cooker.

4. Allow to cool for 10 minutes without uncovering the pot.

5. Remove lid and place a round serving dish over the pot. Hold the dish and
the pot tightly together and turn them over to unmold rice. The rice will be
like a cake. Cut into wedges and serve.

detail — These cooking times are for the National Deluxe rice cooker. The
cooking time for rice may vary according to different brands of rice
cookers. It is desirable but not essential to soak the rice in 8
cups water with 2 tablespoons salt for 2 to 24 hours. This is
especially good for older basmati-type rice. For AMERICAN
long-grain rice, use only 3 cups of water and wash the rice once.
Among other long-grain types of rice, choose those that are long,
thick, and sleek at the tip.

Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a
Healthy Kitchen. Washington, D.C: Mage (Pub 800 – 962-0922) [prepared for
McRecipe by patH 09/22/1996 (Sun)]

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NOTES : Chelow ba polow paz
Prep 10 mins | Cook 1 hr 30 min

SCANDINAVIAN RYE

Recipe By : adpt from Swedish “Limpa”,Germans Bread Mach. Ckbk II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Breads Ethnic
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— Medium size loaf:
1 cup water — or milk
2 1/4 tablespoons vegetable oil
2 1/4 tablespoons Molasses
3/4 teaspoon Salt
1/8 teaspoon Baking Soda
1 teaspoon Fennel seeds
1 teaspoon Caraway seed
1 teaspoon orange peel — grated
1 1/2 cups Rye Flour
1 1/2 cups Bread Flour
2 teaspoons Yeast

>From: bj29@mirage.skypoint.com (bjjan)

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Per serving: 1715 Calories; 38g Fat (20% calories from fat); 43g Protein;
305g Carbohydrate; 0mg Cholesterol; 1795mg Sodium

NOTES : This is the very first bread I ever tasted made in a
bread machine and was the reason I bought my first one.
Now I have 6! It doesn’t say “Limpa”, but it’s mighty good!

1 can of Stewed tomatoes
1 can of Chile Beans (Ranch style or Bush’s chile beans)
1 can of corn
1 can of hominy
1 small can of diced green chile’s
Simply add each entire can (including the water or “juice”) into a pot and
heat. You can vary the spiciness by using the many canned tomato variations.
You can also add diced onions and garlic. This recipe originally included
ground beef.

SKILLET CORN BREAD STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe of AM Cornbread
— as seen on side panel
— of package.
2 tb Butter or oil
1 c Chopped onion
1 c Chopped celery
1/2 ts Dried thyme
1/2 ts Dried sage
3 tb Chopped fresh parsley
1 1/2 c Water
Sea salt to taste

Prepare cornbread and set aside to cool while chopped
vegetables. Finely crumble cornbread with fingertips
and add the spices. In a large skillet saute the
onion and celery in the butter until the onions are
translucent. Add the cornbread mixture to the sauteed
vegetables. Add the water using more or less to reach
a moist but not soggy mixture. Add the parsley and
sea salt to taste and serve.

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

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Homemade Slice Bake Peanut Butter Cookies

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 4 Preparation Time :0:00
Categories : Homemade Convenience Mixes Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups vegetable shortening
2 cups granulated sugar
2 cups packed brown sugar
2 cups peanut butter — creamy or chunky
2 teaspoons vanilla extract
4 eggs
5 cups unbleached flour
4 teaspoons baking soda

Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a large bowl, cream butter or margarine with the granulated and brown su
gars and the peanut butter. Beat in vanilla extract and eggs until light a
nd fluffy. In a large bowl, combine flour and baking soda. Stir flour mix
ture into egg and butter mixture; blend well. Stir in chocolate chips and
nuts; stir to distribute evenly.

Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. W
rap rolls in waxed paper. Place the rolls in a rectangular freezer contain
er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap
well in a piece of heavy duty aluminum foil. Label with date and contents.
Store in freezer. Use within 6 months.

To prepare cookies: Slightly thaw one roll of peanut butter cookie dough.
Preheat oven to 350°. Cut the dough into 1″ thick slices; cut each slic
e into quarters and roll each quarter into a ball. Arrange balls on ungrea
sed cookie sheets, placing about 1 1/2″ apart. Flatten the dough balls wi
th the tines of a fork in the traditional criss-cross pattern. Bake for a
bout 8-10 minutes, or until browned around the edges. Remove from oven and
cool on wire racks. Makes about 3 dozen cookies.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

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Title: TOMATO ONION SALAD
Categories: Salads, Oriental, Appetizers, Vegetables
Yield: 6 servings

6 md Tomatoes, wedged
4 ea Scallions, chopped
1 sm Sweet onion, sliced
2 tb Cilantro, chopped
1 ts Mint
1/4 c Olive oil
3 tb Lemon juice
1 ea Garlic clove, crushed
Salt pepper
Pita wedges

Combine tomatoes, scallions, onion, cilantro mint.
Whisk together oil, lemon juice, garlic, salt
pepper. Pour dressing over tomato mixture. Cover
chill. Serve with pita wedges. Alternatively, this
salad makes a great topping for pita stuffed with
falafel.

—–

Title: MIXED TOSTADAS
Categories: Mexican, Poultry
Yield: 6 servings

1 1/2 c Refried Beans; *
1 1/2 c Casera Sauce; **
1 x Vegetable Oil
6 ea Corn Tortillas; ***
2 c Chicken; Cooked, Cut Up
3/4 c Montery Jack Cheese;Shredded
3 c Lettuce; Shredded
1 ea Avocado; Cut Into 12 Slices
1 x Dairy Sour Cream

* See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to 7
inches in diameter. Prepare Refried Beans and Casera Sauce; heat separately
until hot. Heat 1/8-inch of oil in skillet over medium heat just until
hot. Cook tortillas, one at a time in the hot oil, until crisp, about 1
minute; drain. Spread each tortilla with 1/4 cup of beans, top with 2 T of
the sauce, 1/3 cup of the chicken and 2 more T of the sauce. Sprinkle each
with 2 T of the cheese. Set oven control to broil. Place tortillas on
rack in broiler pan. Broil with tops 2 to 3 inches from the heat until
cheese is melted, about 3 minutes. Top each tortilla with 1/2 cup of
lettuce, 2 slices of avocado and sour cream.

—–

Walnuts and Cream Pound Cake

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :1:15
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—- Crust: —-
1/3 cup margarine
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons sugar
1/2 cup dried coconut
1/4 cup black walnuts — finely chopped
—- Cake: —–
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine
3 ounces cream cheese
3/4 cup sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract — *see note

* Substitute 1 teaspoon pure orange extract or 1 teaspoon pure rum
extract for the vanilla if preferred.

1. CRUST: Combine in mixing bowl the 1/3 cup margarine, softened,
1/2 cup brown sugar, 3 tablespoons flour, 2 tablespoons sugar, coconut
and walnuts. Blend well. Set aside 1/4 cup of this mixture. Press
remaining mixture onto sides and bottom of a well-greased 9 x 5 x
3-inch loaf pan. Refrigerate while preparing cake.
2. CAKE: Sift 1-1/2 cups flour with baking powder and salt. Set
aside.
3. Cream together 1/2 cup butter or margarine and 3 ounces of
cream cheese. Gradually add 3/4 cup sugar and cream until light and
fluffy. Add eggs, one at a time, beating well after each. Add half the
flour mixture; blend well. Use low speed of mixer if using. Blend in
milk and vanilla extract; blend in remaining flour mixture.
4. Pour batter into prepared pan that has been refrigerated.
Sprinkle with reserved crumb mixture. Bake in preheated 325-degree
oven for 60-70 minutes or until cake is golden brown and springs back
when lightly touched. Cool 10 minutes in pan; remove and cool
completely, upside down, on wire rack. Serve this delicious cake as
is, or use a lemon sauce over.

Bread Machine Whole Wheat Bagels – Regular Size Batch

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — lukewarm
1 1/4 cups white bread flour
3/4 cup wheat flour
2 tablespoons brown sugar
1 1/3 tablespoons gluten
3/4 teaspoon salt
2 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Title: Someones’ Mom’s Gingersnaps
Categories: Cookies
Yield: 1 Recipe

1 1/2 c Oil
2 Eggs
4 c Flour
3 t Ginger
1 t Salt
2 c Sugar
1/2 c Molasses
4 t Baking soda
2 t Cinnamon

Cream oil and sugar. Beat in egg and molasss. Combine flour, baking
soda, ginger, cinnamon and salt. Gradually add to creamed mixture.
Roll teaspoonfuls of dough into balls. Dip one side into sugar;
place with sugar side up on a baking sheet (ungreased) bake at 350
for 15 to 20 minutes or until lightly brown and crinkly.

MMMMM