| White and Brown Rice or Mixed Rices On the stove: In a 2 or 3 qt. sauce pan boil 2 cups water. Add 1 cup rice, 1 tbsp. butter and 1 tsp. salt. Cover tightly. Simmer 20 minutes for white rice and 40 minutes for brown rice. Makes six ½ cup servings. In the microwave: Combine 1 cup rice, 2 cups water, 1 tbsp. butter, and 1 tsp. salt. Cover and microwave on HIGH for 5 minutes. Reduce to 50% power, microwave for 15 minutes or until water is absorbed. |
Basmati Rice Boil 1 cup water. Add 1/2 cup Basmati Rice and stir. Bring to boil, lower heat and cover. Simmer 15 minutes or until all the water has been aborbed. Stir to fluff. Remove from heat and allow to stand 5 minutes. Stir before serving. Add 1/4 tbsp. butter & 1/2 tsp. salt if desired. |
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| Wild Rice Rinse 1 cup wild rice. Place in a 3 qt. sauce pan with 4 cups water and ½ tsp. salt. Bring to a boil. Reduce heat and cook 45 to 60 minutes. Remove from heat, fluff with a fork and let stand for 5 minutes. Add butter, salt or spices for additional flavor. Yield 4 cups. |
Dried Sweet Corn Combine 2¼ cups dried corn and 3½ cups boiling water. Soak at least 1 hour. Add 3 tsp. sugar, salt & butter to taste. Simmer 30 minutes. Add 1 cup milk. |
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| Baked Dried Corn Supreme Grind 1 cup dried corn in blender. Add 3 cups cold milk, 2 tablespoons melted butter, 1 teaspoon salt, 2 tablespoons sugar, 2 well-beaten eggs. Mix thoroughly. Bake in buttered casserole dish at 375oF for 50 minutes. |
Bulgar Pilaf Saute 1 tbsp. oil, 1 small chopped onion and 1 cup bulgar until onion is transparent. Add ½ tsp. salt and 2 cups broth. Reduce heat. Simmer for 25 minutes. |
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| Cous Cous Bring 1¼ cups water or broth to a boil. Add 2 tbsp. butter, 1 cup cous cous, ¼ tsp. salt and stir. Reduce heat, cover and cook for 3 to 5 minutes or until all the water is absorbed. Stir to fluff up and serve. Makes five ½ cup servings. |
Instant Mashed Potatoes Boil 3 cups milk, ½ tsp. salt and 2 tbsp. butter. Remove from heat and add 1½ cups potato flakes. Mix well, let set one minute or until moisture is absorbed. |
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| Creamy Scalloped Potatoes Combine in a 2 qt. saucepan: 2 Tblsp margarine, 2 cups water, & 3/4 cup milk. Stir in ¼ cup cheese sauce mix, ½ tsp. salt & 3 cups potato slices. Heat to boiling, stirring frequently. Reduce heat, cover & simmer stirring occasionally for 15-20 min. or until potatoes are tender & sauce is desired consistency. |
1-Step Stuffing Mix Boil 1/2 cup water and 1 tbsp. butter to a boil. Stir in 1 cup of stuffing mix. Cover, remove from heat. Let stand 5 minutes. Fluff with fork before serving. Makes 2 1/2 cup servings. |
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Cooked Cereals Oatmeal, rye, barley, wheat, 7-grain mix Boil 2 cups water. Add 1 cup cereal and salt to taste. Simmer 5 to 10 minutes. |
Enriched Cream Farina Boil 11/4 cup water or 1½ c of milk & 1/8 tsp. salt. Slowly stir in 2½ tbsp. Farina. Return to a boil. Cook 2 to 3 minutes over moderate heat, stir occasionally. Yield 1 serving. |
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| Hominy Grits Boil 3 cups water. Add 3/4 cup grits. Return to a boil. Simmer 5 minutes. |
Basic Recipe for Dried Beans Wash 1 lb. beans. Boil beans with 12 cups water and 2 tsp. salt for 2 minutes. Cover. Remove from heat and allow to stand 1 hour. Return to the heat and bring to a boil. Reduce heat and simmer until tender. 1 lb. dry beans yields 9 - 6 oz. servings. |
