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of the Week
Instead of making sweet rice pudding, serve rice as a savory vegetarian main dish.
1 ½ cups instant rice
1 ½ cups boiling water
½ stick butter
2/3 cup milk or cream
1 teaspoon salt
½ teaspoon pepper
1 ½ cups grated cheese
½ cup dry bread crumbs
½ cup finely chopped vegetables (onion, parsley, green pepper, carrot)
Grease a bread loaf pan and line the bottom with waxed paper. In a bowl, pour boiling water over instant rice, cover and let stand 7 to 10 minutes until rice is tender. Stir in butter to melt it. In a bowl whisk eggs, milk or cream, salt and pepper. Fold in cheese, bread crumbs and vegetables. Bake at 350 degrees 50-60 minutes or until set. Let cool 5 minutes. Unmold and slice. Serves 4 to 6.
Stove-top method: Grease a pan that fits inside a larger pan or skillet. For easier removal, line the bottom with waxed paper. Put rice mixture in the greased pan. Cover with foil. Add water to the skillet to come up halfway on the smaller pan. Cover, bring to an active simmer and steam custard 35-45 minutes or until set. Remove foil and let cool 5 to 10 minutes.
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Pantry Recipe of the Week
During emergencies, or just for convenience, reach into your larder for shelf-stable ingredients that make these recipes. For an entire guide and recipe book to provisioning with stow-able foods from the supermarket, see Survival Food Handbook.
Spiced Beef and Chickpeas
½ cup water
1 beef bouillon cube
2 tablespoons diced onion bits
2 cans, 10 ounces each, roast beef in gravy
½ teaspoon each ground cinnamon, ground cumin, garlic powder, dry mustard and turmeric
1 tablespoon flour or cornstarch
1/4 cup cold water
1 or 2 15-ounce cans of chickpeas, drained and rinsed
In a saucepan, heat water and dissolve bouillon. Add onion bits to soak while you open the roast beef. Using scissors or a knife, chop the beef in the can. Add beef and gravy to the pot with the seasonings. Stir flour or cornstarch into cold water and stir into the pan. Heat, stirring, until it thickens. Fold in chickpeas and heat through. Serve as is or over rice. Serves 6 to 12 (or even more with lots of rice.)
Slow Cooker Creamy Creamed Corn
This is a carefree side dish when you’re grilling chicken on deck.
16-ounce bag of frozen corn kernels
8-ounce brick of cream cheese, cut in cubes
½ teaspoon each salt, pepper, ground nutmeg
1 teaspoon sugar
½ cup heavy cream
Put corn in a cold, buttered slow cooker and top with cream cheese. Sprinkle with seasonings and pour on the cream. Cover and cook on Low for 2 hours. Stir and serve. Serves 5 to 6.