Cooking From A to Z- Today is "R" : LUSENET : Country Families : One Thread

Time to dig out those "R" recipes.

-- Melissa (, January 21, 2002


"root-a-toot-" chilli,, regular chilli recipe,,with EXTRA beans

-- Stan (, January 22, 2002.

Rice [ spanish rice] 1 1/2 cups rice, 1/4 cup veg. oil, 2 1/2 cups chicken broth, 1/4 cup finely diced green bell pepper, 1/4 cup finely chopped celery, 1/4 cup finely chopped onion, 1 teas. ground cumin, 1/2 teas. ground garlic powder, 1/2 teas. chili powder, 1/2 teas salt, 1/4 teas. pepper 1 can [ 8oz] whole peeled tomatoes,

In med. saucepan, over medium heat, brown rice in oil, Add broth and bring to boil. Reduce heat, cover, and cook 10 mins. Add green pepper, celery, onion, cumin, garlic powder, chili powder, and salt, and pepper. Mix well. Add tomatoes and their juice, mixing well and breaking up tomatoes with large spoon. Cover and continue cooking over low heat 15 mins or until vegetables are tender and most of liquid is absorbed.

Rhubarb pie

3 cups young rhubarb, finely grated rind of 1 orange, 1 tablespoon corn starch, 1 cup of sugar, 1 teas. ground cinnamon, 1 tablespoon butter, 1 egg,

Wash and cut rhubarb into 1/2 inch cubes, In a large bowl, mix orange rind, corn starch, sugar, cinnamon, butter and egg. Add the rhubarb and mix . Now you can put in your own crust recipe or lazy me, I the buy the pillsbery in red box in freezer section of grocery store, I use to make my own crust, But the humidity would affect the out come of the dough.

Pot roast, Irene"s way.

I buy a good size chuck roast, I like the flavor of chuck roast. I use a cast iron cooking pot with a tight lid, I quess a heavy frying pan would work, but don"t think you would get the slow cooking , also maybe one of those slow cookers would work. Well any way, I stick several cloves of garlic in the meat, and then I brown it real good on both sides, don"t burn it. Then I pour 2 cups of beef broth in the pot, and put on tight lid, You can also salt the meat if you wish. Simmer for a few hours, Then I remove roast, set aside, And cool the broth, I use ice cubes to cool quickly as broth is usually rich enough to do that. Take off all grease, and put roast back in pot. And bring back to boil, I mix a little juice in cup and put in corn starch [ probably about two tablespoons] and add this to broth to thicken a little at a time. Now I cook all my veg. by them selves as I don"t want to dulute the flavor of the roast. when veg. are all done add to roast . I use carrots, red potatoes, cut celery, or what ever you have on hand.

-- Irene texas (, January 22, 2002.

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