Grains
Almond Cranberry Rice Pilaf
Debra Kilheffer
Millersville, PA
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 3-qt.
1 Tbsp. butter or margarine
¼ cup chopped onions
¼ cup chopped carrots
½ cup uncooked white rice
3 Tbsp. uncooked brown rice
¼ cup dried cranberries
¼ cup slivered almonds
½ cup frozen peas
1¼ cups water
1 vegetarian bouillon cube
1. Sauté onions and carrots in butter for 3 minutes.
2. Add rices and dried cranberries and sauté another minute.
3. Combine with water and bouillon in a 3-quart slow cooker. Cover.
4. Cook on low 2-3 hours until rice is tender.
5. Add peas and almonds. Cook additional 20 minutes until hot.
Tropical Rice
Lindsay Spencer
Morrow, OH
Makes 4-6 servings
Prep. Time: 10 minutes
Standing Time: 30 minutes
Cooking Time: 25 minutes
¼ cup chopped dried apricots
3 Tbsp. unsalted butter
1 tsp. garam masala
1 medium onion, chopped
1 cup uncooked long-grain white rice
2 Tbsp. lemon zest
¼ cup chopped pineapple
2 cups cold water
¼ cup snipped fresh mint leaves
1. Soak apricots in cold water for 30 minutes. Drain.
2. In a saucepan, melt butter and add garam masala.
3. Cook and stir 1 minute.
4. Add onion and sauté for 6 minutes.
5. Stir in rice, drained apricots, lemon zest, pineapple and water.
6. Cover. Bring to simmer. Simmer for 15-20 minutes.
7. Turn off heat. Let stand for 5 minutes.
8. Sprinkle mint over rice and serve.
Linda Tyson
Brownstown, PA
Makes 4 servings
Prep. Time: 10 minutes
Cooking Time: 25 minutes
1 onion, chopped
14½-oz. can Italian-style diced tomatoes
1½ cups water
2 Tbsp. butter
½ tsp. salt
1 cup uncooked long-grain white rice
1¼ cups grated Mexican-blend cheese, divided
1. Combine onions, tomatoes, water, butter and salt in a 3-quart saucepan.
2. Bring to a boil, then add rice and stir.
3. Reduce heat to simmer and cover. Cook for 20 minutes and remove from heat.
4. Place half of hot rice mixture in 2½-quart microwave dish. Sprinkle with half of the cheese. Repeat layers, ending with cheese on top.
5. Heat in microwave for 3-5 minutes to melt cheese.
Go-Along:
• Steamed broccoli.
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Wild Rice with Mushrooms
Renae Hege
Midville, GA
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 4-qt.
6-oz. box long-grain-and-wild-rice
1 Tbsp. olive oil
2 cups water
seasoning pack from rice
10-oz. pkg. frozen chopped spinach, thawed
2 cups sliced fresh mushrooms
⅓ cup slivered almonds
2 Tbsp. olive oil
salt and pepper, to taste, optional
1. Pour rice into slow cooker, greased with cooking spray.
2. Stir in olive oil. Pour in water.
3. Add seasoning pack from rice package.
4. Cover. Cook on high for 1 hour.
5. Remove cover. Add chopped spinach.
6. Cook an additional hour, or until rice is soft.
7. Meanwhile, sauté mushrooms and almonds in olive oil.
8. Add salt and pepper if you wish.
9. Stir mushroom mixture into rice.
10. Serve.
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Wild Rice Pilaf
Jenny Unternahrer
Wayland, IA
Makes 4-6 servings
Prep. Time: 15 minutes
Cooking Time: 60 minutes
1½ tsp. olive oil
½ cup uncooked brown rice
½ cup uncooked wild rice
½ cup diced carrots
½ cup diced onions
3 cups vegetable broth
½ cup uncooked long-grain white rice
1. In large saucepan (preferably non-stick) sauté brown rice, wild rice, carrots and onions in olive oil for 10 minutes or until brown rice is golden.
2. Add broth and bring to a boil. Reduce heat, cover and simmer for 25 minutes.
3. Stir in white rice. Cover and simmer for another 25 minutes or until liquid is absorbed. Drizzle in a little more broth or water if the liquid is gone and the rice is not quite finished.
Variation:
Use all brown rice instead of the white, but add it all in the beginning and be sure to watch the liquid as brown rice absorbs liquid more quickly than white rice. You may need another ½ cup broth.
Jo Horst
Newmanstown, PA
Lucy St. Pierre
Peru, NY
Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 3-qt.
1 cup uncooked long-grain rice
1 cup chopped onions
3 Tbsp. butter
2½ cups water
1 Tbsp. vegetable bouillon base
¼ tsp. black pepper
¼ tsp. dried marjoram
¼ tsp. dried rosemary
3 Tbsp. fresh parsley
1. In a frying pan, cook and stir together rice, onions and butter until rice is brown.
2. Pour into slow cooker. Stir in water, bouillon base, pepper, marjoram and rosemary.
3. Cover. Cook on high 1½-2 hours or until rice is done. Stir once.
4. Sprinkle with parsley just before serving.
Savory Rice
Jane Geigley
Lancaster, PA
Makes 6-8 servings
Prep. Time: 10 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 4-qt.
2 cups uncooked short-grain brown rice
5 cups water
1 Tbsp. butter
½ tsp. ground thyme
2 Tbsp. dried parsley
2 tsp. garlic powder
1 tsp. dried basil
1 tsp. salt
1. Mix rice, water, thyme, parsley, garlic powder, basil and salt.
2. Pour into slow cooker. Cover.
3. Cook on high for 2-3 hours or until water is absorbed.
Tip:
A rice cooker may also be used.
Go-Along:
• Gravy or a sweet and sour sauce.
Rice, Corn and Cheese Casserole
Sara Harter Fredette
Williamsburg, MA
Makes 6-8 servings
Prep. Time: 10 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 4-qt.
3 cups cooked rice
15-oz. can whole-kernel corn, drained
1 small onion, chopped
2 cups grated sharp cheddar cheese
1½ cups milk
½ tsp. salt
½ tsp. chili powder
¼ tsp. pepper
1. In large bowl, combine rice, corn, onions, cheese, milk, salt, chili powder and pepper.
2. Pour into greased 4-quart slow cooker.
3. Cook on low 3-4 hours or until set.
Variation:
Use cream-style corn and reduce milk to 1 cup.
Go-Along:
• Cranberry Squash.
Eating out for lunch every day will quickly consume your cash. Cook more than you need for supper the night before, and then you will have a delicious, nutritious, and quick lunch ready to take with you the next day.
Leanne Yoder, Tucson, AZ
Mary Anne Cressman Musser
Lancaster, PA
Laura Wenger
Manheim, PA
Anna Musser
Manheim, PA
Makes 6 servings
Prep. Time: 10 minutes
Baking Time: 1-2½ hours
2 cups uncooked brown or white rice
¼ cup soy sauce
2 tsp. vegetable bouillon granules
1 tsp. onion powder
¼ tsp. pepper
¼ tsp. celery seed
1 Tbsp. dried parsley
¼ cup oil or butter
3 cups boiling water for white rice, 3½ cups for brown rice
1. Mix ingredients together in a 9 × 13 baking pan. Cover tightly.
2. Bake at 350° for 55-60 minutes for white rice or 1½-2 hours for brown rice.
Variations:
1. Choose your flavor twists!
2. Cook rice in vegetable broth, tomato juice, apple, orange or pineapple juice.
3. Add ½-1 tsp. curry powder, cumin, thyme, turmeric or mace to the liquid. Add a pinch of saffron.
4. Add chopped onions, garlic, celery, carrots, mushrooms or raisins to rice at the start of cooking.
5. After cooking, garnish with nuts, toasted sesame seeds or plain yogurt.
Laura Wenger
6. Serve baked rice with sweet and sour sauce. Combine and bring to boil: 3 cups sugar, 1½ cups vinegar, 3 Tbsp. chopped green bell pepper, ½ tsp. salt, 3 tsp. paprika. Boil for 5 minutes. Stir together ½ cup cold water and 3 Tbsp. cornstarch. Stir cornstarch mixture into boiling liquid, stirring constantly until thickened and clear. Serve over rice.
Anna Musser
Go-Along:
• Baked lentils, cooked veggies, any kind of salad.
Fried Rice
Anita Troyer
Fairview, MI
Makes 4 servings
Prep. Time: 20 minutes
Standing Time: 30 minutes
Cooking Time: 50 minutes
1 cup uncooked long-grain rice
2 eggs, beaten
1 cup frozen peas, thawed
¼ cup finely grated carrots
½ cup diced onions
1½ Tbsp. butter
2-3 Tbsp. soy sauce
1. Cook the rice following instructions on package, or use 2½ cups cooked rice.
2. Cool rice for 30 minutes before continuing with the recipe.
3. Scramble eggs in a small skillet over medium heat. Place scrambled eggs on cutting board. Chop into pea-sized bits.
4. Add eggs, peas, carrots and onions to cooled rice. Mix gently.
5. Melt butter in a large frying pan over medium heat.
6. Add mixed rice and veggies to pan.
7. Add soy sauce and fry 10 minutes over medium heat, turning over every 2 minutes.
Tip:
You can add other veggies to this dish to suit your taste. Do not use instant or quick rice, however.
Go-Along:
• Serve with sweet and sour sauce and egg rolls.
Zoë Rohrer
Lancaster, PA
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 60 minutes
2 Tbsp. canola oil
1 cup uncooked brown rice
½ cup chopped onions
3 cloves garlic, minced
½ cup cold water
½ tsp. salt
1 cup boiling water
1½ cups chopped red bell pepper
1 cup frozen corn, thawed
⅔ cup grated cheddar cheese
4 oz. sour cream
½ cup crushed tortilla chips
1. In a heavy-bottomed pot, heat oil.
2. Add rice and stir and toast 1-2 minutes.
3. Add onions, garlic, ½ cup cold water and salt.
4. Cook, stirring constantly, until water is absorbed.
5. Add boiling water, peppers and corn to the pot.
6. Cover. Simmer 40 minutes, or until rice is tender.
7. Remove from heat.
8. Sprinkle with cheese. Cover and allow cheese to melt.
9. Serve immediately. Garnish individual servings with sour cream and crushed tortilla chips.
Go-Along:
• We like to eat this recipe with green beans or salad.
Cheese Sauce with Rice and Peas
Elva Evers
Wayland, IA
Mabel Eshelman
Lancaster, PA
Makes 4-6 servings
Prep. Time: 5-10 minutes
Cooking Time: 45 minutes
3 cups water
1½ cups uncooked brown rice
half stick (¼ cup) butter
¼ cup all-purpose flour
2 cups milk, warmed
1 cup diced Velveeta or shredded cheddar cheese
4-6 cups frozen peas
1. Place water and brown rice in a saucepan. Cover. After water comes to a boil, reduce the heat and simmer about 45 minutes until water is absorbed.
2. Meanwhile, to make the white sauce, melt butter over medium heat in 4-quart saucepan.
3. Add flour. Whisk until bubbly and just turning tan.
4. Warm the milk in the microwave until just warm, not steaming hot. You may also use cold milk, but you will stir and cook the sauce longer before it thickens!
5. Turn heat to low. Whisking continuously, slowly pour the warm milk into flour and butter.
6. Continue to cook and whisk over low heat until sauce is thickened and steaming. Do not allow to boil.
7. Add cheese and stir until melted. Set aside until rice and peas are ready. If necessary, heat the white sauce again, on low heat, stirring often and not allowing to boil.
8. Heat the peas in the microwave or cook on stove until hot.
9. Serve the peas over the rice, topped with the cheesy white sauce.
Tip:
We learned to eat this while in Voluntary Service in Mantua, OH and have enjoyed ever since. Children especially enjoy this simple meal.
Elva Evers
Variations:
1. Make the white sauce in the microwave (times vary according to microwave). Melt the butter in a glass bowl. Whisk in flour and pour in cold milk. Heat in microwave for a few minutes. Whisk well. Return to microwave and heat until thick and hot, a few more minutes. Stir in cheese to melt.
Elva Evers
2. Instead of peas, use 3 cups cooked soybeans. Use a 10-oz. can of mushroom soup instead of making white sauce. Mix soybeans, mushroom soup, and cheese. Serve sauce over rice.
Mabel Eshelman
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Carolyn Baer
Conrath, WI
Makes 4-6 servings
Prep. Time: 5 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 4-qt.
1 small onion, chopped
1 cup uncooked cracked wheat or bulgur
1 Tbsp. oil
½ tsp. salt
2 cups vegetable broth or stock
1. Sauté onions and wheat in oil, over medium heat, until onions are transparent and wheat is glazed.
2. Pour into slow cooker. Add salt and broth.
3. Cook, covered, on low for 2 hours or until liquid is absorbed.
Variation:
You may sauté ¼ lb. sliced mushrooms with onions and wheat in step 1. Increase oil to 3 Tbsp.
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Family Favorite Quinoa Pilaf
Colleen Heatwole
Burton, MI
Makes 4-6 servings
Prep. Time: 15 minutes
Cooking Time: 30 minutes
½ cup blanched slivered almonds
1 cup uncooked quinoa
1½ cups vegetable stock
1 tsp. salt
1 cinnamon stick, broken in half
1 bay leaf
½ cup dried cranberries
1. Rinse quinoa thoroughly. Drain.
2. In saucepan, heat, stir and toast almonds until golden.
3. Add quinoa and roast until dry and turning color.
4. Add stock, salt, cinnamon and bay leaf.
5. Bring to a boil.
6. Reduce heat. Cover.
7. Simmer for 20 minutes.
8. Remove from heat and let sit 5 minutes.
9. Fluff with fork. Remove bay leaf. Stir in cranberries. Serve.
Tip:
May be served in place of potatoes.
Variation:
For a different flavor, omit almonds, cinnamon, bay leaf and cranberries. Sauté ½ cup chopped onions in 2 Tbsp. oil. Add 2 chopped carrots, quinoa and broth. When cooked according to directions above, stir in ⅔ cup toasted walnuts and ¼ cup chopped fresh parsley.
Quinoa is cooked when the grains have changed from white to transparent and the spiral-like germ has separated.
Colleen Heatwole, Burton, MI
Polenta Pepper Casserole
Shirley Hedman
Schenectady, NY
Makes 4-5 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 45 minutes
1 cup cornmeal
1 cup water
1½ cups milk
½ cup plus 2 Tbsp. shredded asiago cheese, or Parmesan, divided
1 red bell pepper, sliced in long, thin strips
1 green bell pepper, sliced in long, thin strips
1 yellow bell pepper, sliced in long, thin strips
2 large carrots, thinly sliced
½-1 jalapeño pepper, seeded and diced
½ tsp. Italian herb seasoning
dash of garlic powder, optional
4 cups baby spinach leaves, loosely packed
¼ tsp. salt
¼ tsp. black pepper
1. In a saucepan, whisk together cornmeal with water and milk. Bring to boil.
2. Cook and stir 3 minutes, or until it looks like mashed potatoes. Turn off heat.
3. Stir in ½ cup cheese.
4. Spread mixture in greased 9 × 13 baking pan.
5. In large non-stick skillet, cook peppers, carrots and jalapeño pepper 8 minutes, or until tender.
6. Sprinkle with Italian seasoning and garlic powder.
7. Add spinach, salt and pepper. Cook 1-2 minutes, or until spinach is wilted.
8. Spread vegetables over cornmeal layer and sprinkle with remaining 2 Tbsp. cheese.
9. Bake at 400° for 30 minutes.
Go-Along:
• I serve this with sliced beets in an oil-vinegar dressing.
Quinoa with Broccoli and Hoisin Sauce
Margaret High
Lancaster, PA
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 20 minutes
2 Tbsp. butter
2 small onions, cut in wedges
1 cup uncooked quinoa
2 cups water
3 Tbsp. hoisin sauce
2 Tbsp. soy sauce
1 tsp. honey
⅛ tsp. ground cloves
⅛ tsp. fennel seeds, crushed or ground
black pepper, to taste
2-3 cups chopped broccoli
shredded cheese, optional
1. Melt butter in Dutch oven. Add the onions. Cover. Cook on medium for 7 minutes without peeking.
2. Stir and flip onions. Cover again for 7 more minutes. Onions should be limp and caramelized in spots.
3. Remove from Dutch oven and set aside.
4. Meanwhile, prepare the quinoa. Place quinoa and water in small saucepan and cover. Bring to boil, turn down heat, and simmer for 15 minutes until water is gone.
5. Mix together hoisin sauce, soy sauce, honey, cloves, fennel, and pepper in a small bowl. Set aside.
6. In hot Dutch oven that the onions came out of, toss in broccoli on medium heat. Stir and cook for 2 minutes until broccoli turns bright green.
7. Add sauce mixture and cooked quinoa to Dutch oven. Stir and cook for 3-5 minutes, or until broccoli is as tender as you like it.
8. Place broccoli/quinoa mixture in serving dish. Top with caramelized onions. Garnish with cheese, if you wish.
Tip:
It may look like a lot of steps, but it goes together quickly.
Variation:
You can use couscous instead of quinoa if you want, but quinoa is an excellent protein and mineral source.
Go-Along:
• This is sometimes a complete lunch for us! I’ve also served it with a green salad with Asian dressing and pudding for dessert.
Carolyn Spohn
Shawnee, KS
Makes 4 servings
Prep. Time: 20 minutes
Cooking Time: 20 minutes
28 oz. can crushed tomatoes
1 Tbsp. capers, drained, optional
½ tsp. hot pepper sauce, or to taste
14-oz. can black beans, rinsed and drained
1 small onion, chopped
1 clove garlic, minced
1½ cups yellow cornmeal
4 cups water, divided
¾ tsp. salt
1½ Tbsp. butter
½ cup grated Parmesan cheese
2 Tbsp. chopped parsley or cilantro
1. In non-stick pan, combine tomatoes, capers if you wish, hot pepper sauce, beans, onions and garlic.
2. Cover. Heat 8-10 minutes.
3. To make polenta, in separate saucepan heat 3 cups water to boiling.
4. In a glass measuring cup, combine cornmeal and 1 cup water.
5. Slowly pour cornmeal mixture into boiling water, whisking continuously. Add salt.
6. Cook and stir over low heat 15 minutes, or until it pulls away from side of pan.
7. Turn off heat. Stir in butter and cheese. Mix well.
8. Place mound of polenta on each plate.
9. Make indentations with spoon and fill with bean mixture.
10. Sprinkle with parsley.
Go-Along:
• Green vegetable, fruit, yogurt.
Barley with Mushrooms
Rosemary Martin
Bridgewater, VA
Mabel Eshelman
Lancaster, PA
Makes 4-6 servings
Prep. Time: 15 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 3-qt.
¾ cup uncooked pearl barley
½ cup diced onions
1 clove garlic, minced
2 Tbsp. butter
14½-oz. can vegetable broth
4-oz. can mushrooms, with juice, or 3 cups chopped fresh mushrooms
½ cup slivered almonds, optional
pinch cayenne pepper or black pepper, to taste
⅓ cup shredded sharp cheddar cheese, optional
1. In a skillet, sauté barley, onions and garlic in butter until barley browns.
2. Pour into slow cooker. Add broth, mushrooms, almonds and cayenne.
3. Cover. Cook on high for 3-4 hours, until barley is tender.
4. Remove lid. Sprinkle with cheese.
Tip:
May be baked, covered, at 350° for 75 minutes.
Garden Ratatouille with Barley
Nancy Leaman
Bird-in-Hand, PA
Makes 4-6 servings
Prep. Time: 30 minutes
Standing Time: 2-10 minutes
Cooking/Baking Time: 40 minutes
1 medium eggplant
1 large butternut squash
1 medium onion, chopped
2 cloves garlic, minced
2 bell peppers, diced
2 cups chopped fresh tomatoes
1½ Tbsp. minced fresh basil
1 tsp. dried tarragon
1 tsp. dried marjoram
1 tsp. sea salt
1 tsp. coarse black pepper
3 Tbsp. olive oil
1 cup sliced black olives, optional
2 cups cooked barley
2 cups shredded Parmesan cheese
1 cup vegetable broth
1 cup crushed cheese crackers, optional
1. Peel the eggplant, chop into 1"-size cubes and soak in salt water for 2-10 minutes.
2. Peel the butternut squash and chop into 1" cubes.
3. In a skillet, sauté the onion, garlic and peppers until softened. Set aside.
4. In a saucepan with a little water, cook the butternut squash until lightly tender, about 10 minutes.
5. Drain the eggplant and rinse off. Drain.
6. Mix the butternut squash, tomatoes, basil, tarragon, marjoram, sea salt, pepper, eggplant, sautéed veggies and optional black olives. Place into a lightly greased 9 × 13 casserole.
7. Stir in cooked barley, Parmesan cheese and broth. Mix gently.
8. Optional: top with 1 cup crushed cheese crackers before baking.
9. Bake at 350° for 20 minutes. Do not overcook or the veggies will get mushy.
Go-Along:
• A good selection of breads, tossed salad of mixed greens.
Herbed Risotto
Kim Patrick
Norwood, PA
Makes 4 servings
Prep. Time: 60 minutes
Cooking Time: 1½ hours
3 cups vegetable broth, divided
1 Tbsp. unsalted butter
2 Tbsp. olive oil
3 garlic cloves, chopped
2 medium shallots, chopped
1 cup uncooked short-grain brown rice
10 oz. frozen squash purée, thawed
¼ cup freshly grated Parmesan cheese
½ tsp. salt
¼ tsp. freshly ground pepper
¼ cup chopped fresh basil leaves
1. Bring broth to a simmer in medium saucepan over moderate heat.
2. Reduce heat and keep warm.
3. Combine butter and oil in large saucepan over moderate heat.
4. Add garlic and shallots and cook 3 minutes, until softened.
5. Add rice and cook 2 minutes, stirring until translucent.
6. Add 1 cup warm broth to rice and cook over moderate heat, stirring constantly, until broth is nearly absorbed.
7. Continue to add the remainder of the broth, one cup at a time. Cook and stir until broth is absorbed.
8. When rice is cooked through, but firm, add squash and Parmesan cheese.
9. Stir until cheese is melted.
10. Season with salt and pepper and sprinkle with basil.
Go-Along:
• We eat this with a nice salad, and it is a light, tasty meal.
Doreen Bishop
Harrisburg, PA
Makes 6 servings
Prep. Time: 40 minutes
Cooking Time: 30 minutes
half stick (¼ cup) butter
1 Tbsp. olive oil
1½ cups uncooked arborio rice
¾ cup diced green onions
1 Tbsp. freshly chopped garlic
5 cups hot vegetable broth, divided
12 oz. fresh green beans, trimmed and halved
8 oz. portabello mushrooms, sliced
6 medium Roma tomatoes
3 Tbsp. chopped fresh basil
½ tsp. pepper
Parmesan cheese, grated
1. Melt butter with oil in large skillet until sizzling.
2. Add rice, green onions and garlic. Cook over medium heat, stirring occasionally until onions are soft, 3-4 minutes.
3. Add one cup of hot broth, green beans and mushrooms. Stir until the broth is absorbed.
4. Keep adding broth one cup at a time, allowing it to absorb each time.
5. Stir in tomatoes, basil and pepper. Continue cooking until liquid is absorbed and tomatoes are heated through.
6. Top with grated Parmesan cheese.
Variation:
Can substitute with 1 Tbsp. jarred minced garlic, 14½-oz. can diced tomatoes, or 1 Tbsp. dried basil.
Stuffed Peppers
Angela Newcomer Buller
Beavercreek, OH
Makes 4-6 servings
Prep. Time: 30 minutes
Cooking/Baking Time: 45-50 minutes
4-5 green bell peppers
15-oz. can black beans, drained
2 cups cooked brown rice
1 cup shredded cheddar cheese
1 Tbsp. chili powder
pinch of ground cumin
24-oz. can tomato sauce
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1. Cut tops off peppers and remove seeds and white ribs.
2. In a bowl, combine beans, rice, cheese, chili powder and cumin.
3. Spoon the mixture evenly into the peppers, pushing gently if needed.
4. Place peppers in a casserole dish. Cover.
5. Bake at 350° for 45-50 minutes.
6. While the peppers are baking, pour tomato sauce in saucepan and add the garlic, oregano and basil.
7. Heat on low until hot. Serve sauce with peppers.
Tip:
For a lovely presentation, cut the peppers in half on the plate and spoon the tomato sauce over top.
Go-Along:
• This recipe is excellent with homemade bread and an oil-based dipping sauce. We like to end the meal with a nice rich, chocolate dessert.
Delicious Cabbage Rice Casserole
June Hackenberger
Thompsontown, PA
Makes 8 servings
Prep. Time: 40 minutes
Cooking/Baking Time: 1 hour
12 cups shredded cabbage
4 cups cooked brown rice
2 cups sliced fresh mushrooms
half stick (¼ cup) butter
5 Tbsp. flour
2 tsp. salt
1 tsp. dry ground mustard
¼ tsp. pepper
3 cups milk
1 cup shredded sharp cheese
1. Place cabbage in large stockpot. Add water to come half-way up on cabbage. Boil 5 minutes. Drain.
2. Place cooked rice in a greased 9 × 13 pan.
3. Top with cabbage.
4. In a saucepan, sauté mushrooms in butter until tender. Stir in flour, salt, dry mustard and pepper.
5. Stir in milk. Cook and stir until thickened.
6. Pour white sauce over cabbage and rice.
7. Sprinkle with cheese.
8. Bake at 350° for 30 minutes.
Vegetable Rice Pie
Bethany Martin
Bethel, PA
Makes 6 servings
Prep. Time: 30 minutes
Cooking/Baking Time: 50 minutes
1½ cups cooked rice
1 cup grated Parmesan cheese, divided
½ cup mayonnaise, divided
⅔ cup finely chopped onions, divided
1 cup broccoli florets
1 cup cauliflower florets
1 cup chopped carrots
3 Tbsp. all-purpose flour
1 cup milk
¼ tsp. salt
⅛ tsp. pepper
1. Combine rice, ½ cup cheese, ¼ cup mayonnaise and ⅓ cup onions.
2. Press into greased 9" deep-dish pie pan.
3. In a saucepan, cook broccoli, cauliflower, carrots and remaining ⅓ cup onions in small amount of water until crisp-tender. Drain. Set aside.
4. In saucepan, mix flour and remaining mayonnaise.
5. Add milk, salt and pepper. Cook and stir over medium heat 3-5 minutes, until mixture is hot and thickened.
6. Stir in vegetables. Pour mixture into rice crust.
7. Sprinkle with remaining ½ cup cheese.
8. Bake at 350° for 30-40 minutes.
9. Let stand 10 minutes before serving.
Quick Southwestern Veggies and Rice
Kristi See
Weskan, KS
Makes 4 servings
Prep. Time: 5 minutes
Cooking Time: 10 minutes
12-oz. pkg. frozen vegetarian meat crumbles, optional
10¾-oz. can condensed tomato soup
12-oz. pkg. frozen southwest corn
1 cup water
1 tsp. ground cumin
¼ tsp. salt
¼ tsp. garlic pepper
1 cup uncooked instant rice
1 cup shredded Monterey Jack cheese
1. In a saucepan, bring to boil vegetable meat crumbles, tomato soup, corn, water, cumin, salt and garlic pepper.
2. Stir in rice.
3. Remove from heat. Cover and let stand 5-7 minutes or until rice is tender.
4. Sprinkle with cheese.
Go-Along:
• Fresh bread and tossed salad.
Little Broccoli Rice Casseroles
Danae Mast
Millersburg, OH
Makes 4 servings
Prep. Time: 30 minutes
Cooking/Baking Time: 10 minutes
2 cups milk
1 cup water
1 cup uncooked long-grain converted rice
3 cups broccoli
cooking spray
½ cup chopped onions
½ cup chopped celery
¼ cup chopped mushrooms
½ cup chopped green bell pepper
¼ cup cream cheese
¼ tsp. salt
¼ tsp. black pepper
¼ cup grated Parmesan cheese
1. Combine milk and water in saucepan. Bring to a boil.
2. Add rice. Cover and cook 10 minutes.
3. Add broccoli. Cook 5 minutes. Drain. Discard liquid.
4. Coat a skillet with cooking spray. Add onions, celery, mushrooms and bell pepper. Sauté 5 minutes over medium-high heat.
5. Add cream cheese. Stir until cheese melts.
6. Remove from heat. Stir in rice, broccoli, salt and pepper.
7. Spoon 1 cup rice mixture into each of 4 10-oz. ramekins coated with cooking spray.
8. Sprinkle each ramekin with 1 Tbsp. Parmesan.
9. Bake at 375° for 10 minutes or until cheese melts.
Broccoli Hot Dish
Lucy St. Pierre
Peru, NY
Makes 8 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 45 minutes
14-oz. pkg. frozen broccoli cuts
2 cups cooked rice
⅓ cup (5⅔ Tbsp.) butter, divided
2 slices whole wheat bread, cubed
1 medium onion, diced
3 Tbsp. flour
1 tsp. salt
¼ tsp. pepper
3 cups milk
shredded cheddar cheese
1. Cook broccoli according to package directions. Drain.
2. Spread rice in bottom of greased 9 × 13 baking pan.
3. Add broccoli on top.
4. In saucepan, melt butter.
5. Remove 2 Tbsp. melted butter and toss with bread cubes. Set aside.
6. Sauté onion in remaining butter for 5 minutes.
7. Add flour, salt, pepper and milk. Cook and stir over medium heat until thickened.
8. Pour sauce over rice and broccoli.
9. Sprinkle bread cubes over top.
10. Bake at 350° for 30 minutes.
11. Sprinkle with cheddar cheese. Serve when melted.
Brown Rice Vegetable Casserole
Judy Buller
Bluffton, OH
Makes 8 servings
Prep. Time: 20-30 minutes
Cooking/Baking Time: 1½ hours
3 cups vegetable broth
3 Tbsp. soy sauce
2 Tbsp. butter
1½ cups raw brown rice
2 cups chopped onions, divided
½ tsp. dried thyme
3 Tbsp. olive oil
1 medium carrot, cut in thin sticks
1 cup sliced zucchini
1 cup sliced yellow squash
1 cup broccoli florets
1 cup cauliflower florets
1 medium red bell pepper, cut in strips
2 garlic cloves, minced
1 cup cashews
2 cups shredded cheddar cheese
1. Combine broth, soy sauce and butter in a saucepan and bring to boil.
2. Place rice, 1 cup onion and thyme in greased, 3-quart casserole dish.
3. Pour broth mixture over rice. Cover with foil.
4. Bake at 350° for 65-70 minutes.
5. Place oil in large skillet.
6. Add carrots, zucchini, yellow squash, broccoli, cauliflower, peppers, garlic and remaining 1 cup onions.
7. Sauté until crisp-tender.
8. Spoon veggie mixture over cooked rice.
9. Cover. Bake at 350° for 10 minutes.
10. Remove cover. Sprinkle with cashews and shredded cheese.
11. Return to oven for 5-7 minutes, until cheese is melted.
Variation:
Any veggies can be used to sauté. Use what is in season. I place carrots in first and add less dense vegetables after a few minutes.
Go-Along:
• Fresh fruit and crusty whole-grain rolls.
Millet Loaf
Deb Bucher
Lisbon Falls, ME
Makes 10-15 servings
Prep. Time: 30 minutes
Standing Time: 45 minutes
Cooking/Baking Time: 90 minutes
6 cups water
3 cups uncooked millet
3 cups uncooked quick oats
1 cup powdered milk, optional
2 cups grated sharp cheese, divided
¾ cup sunflower seeds
½ cup chopped onions
3 eggs
1½ cups milk
1½ tsp. soy sauce or tamari
6 tsp. lemon juice
29-oz. can tomato sauce
½ tsp. dried basil
¼ tsp. dried oregano
dash hot sauce, optional
1. In a saucepan, bring water to boil. Add millet. Stir a few times until water returns to boil.
2. Cover. Turn heat to low. Simmer for about 30 minutes until water is absorbed and millet is soft.
3. Pour cooked millet into mixing bowl to cool at least 45 minutes.
4. When millet is cool, add oats, powdered milk if you wish, 1 cup cheese, sunflower seeds and onions.
5. In a blender, blend eggs, milk, soy sauce and lemon juice. Blend well and then stir into millet mixture.
6. Pour into a greased 9 × 13 pan. Bake at 350° for 45 minutes.
7. Mix tomato sauce with herbs and optional hot sauce. Pour it over the millet mixture.
8. Sprinkle with remaining 1 cup cheese.
9. Return to oven. Bake an additional 15 minutes.
Tips:
1. You can prepare this ahead of time up to step 5. Refrigerate.
2. You can use broth instead of milk and omit the cheese for dairy-sensitive persons.
Go-Along:
• A green salad and a cooked vegetable.
Place a full baking casserole on a cookie sheet just in case juice cooks out over the casserole dish.
Nancy Leaman, Bird-in-Hand, PA
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Evelyn Page
Gillette, WY
Makes 8 servings
Prep. Time: 30 minutes
Baking Time: 45 minutes
1 cup ground peanuts
1 cup bread crumbs
1 cup cooked rice
1 cup cooked peas
1 cup cooked mashed carrots
1 cup diced tomatoes
1. In mixing bowl, mix ingredients well.
2. Pat into casserole dish.
3. Bake at 400° for 45 minutes.
Tip:
I use leftovers for this recipe, freezing them in 1-cup bags until I have all the components.
Variation:
This may be served with white sauce. Add ½ cup tomatoes to the white sauce.
Ghanaian Rice Meal
Mary Hackenberger
Thompsontown, PA
Makes 10-12 servings
Prep. Time: 30 minutes
Cooking Time: 1 hour 20 minutes
9 cups water
4 cups uncooked brown rice
5 Tbsp. oil, divided
1 green bell pepper, chopped
3 carrots, chopped
1 large onion, chopped
6 eggs, lightly beaten
1 tsp. salt
⅛ tsp. black pepper
32 oz. tomato purée
1 large onion, thinly sliced
2 cloves garlic, minced
1-2 vegetable bouillon cubes
2 tsp. hot sauce, or to taste
½ tsp. chili powder
1 scant tsp. salt
1½ tsp. sugar
1. Cook rice in water over low heat until water is absorbed, about 1 hour. You want 15 cups cooked rice.
2. Heat 2 Tbsp. oil in skillet. Sauté green pepper, carrots and chopped onion until softened.
3. Add eggs, 1 tsp. salt and pepper. Scramble and cook until done.
4. Mix with cooked rice.
5. In a saucepan, combine tomato purée, sliced onions, garlic, bouillon cubes, hot sauce, chili powder, 1 scant tsp. salt, sugar and remaining 3 Tbsp. oil. Bring to a boil. Turn down heat. Simmer uncovered for 20 minutes.
6. Serve hot sauce over rice.
Savory Yeast Gravy
Margaret Wenger Johnson
Keezletown, VA
Makes 1½ cups
Prep. Time: 5 minutes
Cooking Time: 10-15 minutes
2 Tbsp. butter
2 Tbsp. whole wheat flour
2 Tbsp. nutritional yeast, powder or flakes
1 cup vegetable stock, water, or milk
¼ tsp. salt
1. Melt butter in saucepan. Stir in flour and yeast. The mixture will be dry and crumbly.
2. Continue to cook and stir this over medium heat for 3 minutes.
3. Add the stock slowly. Cook, stirring constantly, over medium heat until sauce starts to boil and thicken. Stir in salt. If a thinner sauce is desired, stir in more stock.
Variation:
To make simple yeast butter, melt ½ cup butter and add 2-3 Tbsp. nutritional yeast. Serve as a sauce for vegetables, or refrigerate and spread on your toast in the morning.
Go-Along:
• Good on top of rice, steamed vegetables, or mashed potatoes - anytime vegetarians want some gravy!
Artichoke Stuffing
Laura Peachey
Goshen, IN
Makes 8-10 servings
Prep. Time: 35 minutes
Cooking/Baking Time: 25-35 minutes
1 lb. sourdough bread, cut into ½" cubes
½ lb. fresh mushrooms, sliced
2 ribs celery, chopped
1 medium onion, diced
3-4 cloves garlic, minced
2 Tbsp. butter
2 6½-oz. jars marinated artichoke hearts, drained and artichokes chopped
½ cup grated Parmesan cheese
1 tsp. poultry seasoning
1 egg
14½-oz. container vegetable broth
1. Place bread cubes in two 10 × 15 baking pans.
2. Bake for 15 minutes at 350°, or until lightly browned.
3. In a large skillet, sauté mushrooms, celery, onions and garlic in butter over medium heat until tender.
4. Stir in artichokes, Parmesan cheese and poultry seasoning.
5. Transfer to a large bowl and stir in bread cubes.
6. Whisk egg and broth in a separate bowl until blended.
7. Pour over bread mixture and mix well.
8. Transfer to a greased, 3-quart baking dish.
9. Cover. Bake at 350° for 20 minutes.
10. Remove cover and bake 5-15 minutes longer or until well browned.
Go-Along:
• Serve with a salad.
Anona’s Chestnut Stuffing
Donna Conto
Saylorsburg, PA
Makes 12-14 servings
Prep. Time: 30 minutes
Cooking Time: 5 hours
Ideal slow-cooker size: 5-qt.
2 sticks (1 cup) butter
2 cups chopped onions
2 cups chopped celery
1½ tsp. salt
½ tsp. pepper
¼ cup chopped fresh parsley
12-13 cups bread cubes
2 cups chopped peeled chestnuts
3¼-4½ cups vegetable broth
2 eggs, beaten
1. Melt butter in saucepan.
2. Sauté onions and celery until soft, about 5 minutes.
3. Remove from heat. Add salt, pepper, parsley, bread cubes and chestnuts.
4. Add broth and eggs and mix well.
5. Pour into lightly greased slow cooker.
6. Cover. Cook on high 1 hour. Then cook on low for 4 hours.
7. Stir every hour to prevent sticking on bottom of slow cooker.
Keep stale bread for croutons, bread puddings, bread crumbs, and stuffing/dressing.
Karen Stanley, Amherst, VA
Mary Lou Nagy
Maytown, PA
Makes 6 servings
Prep. Time: 30 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 4-qt.
½ cup diced celery
½ cup diced onion
¾ stick (6 Tbsp.) butter
6 eggs
2 tsp. salt
dash of pepper
10¾-oz. can cream of mushroom soup
1 cup milk
6 cups day-old bread cubes
1. Put diced celery, onions and butter in a skillet and sauté until soft and browned, 5-10 minutes.
2. In mixing bowl mix eggs, salt, pepper, soup and milk together.
3. Add sautéed vegetables to the bowl. Add bread cubes.
4. Mix until bread is completely coated.
5. Place the mixture into greased slow cooker.
6. Cook covered on low 3-4 hours.
Go-Along:
• Great for any festive meal.
Pineapple Casserole
Eunice Kauffman
Alto, MI
Makes 6-8 servings
Prep. Time: 5 minutes
Cooking Time: 1¼-2¼ hours
Ideal slow-cooker size: 3- or 4-qt.
2 20-oz. cans pineapple chunks, undrained
5 Tbsp. flour
½ cup sugar
½ cup shredded sharp cheese
1½ cups cracker crumbs
1 stick (½ cup) butter, melted
1. Pour pineapple and its juice in greased 3- or 4-quart slow cooker.
2. Mix flour and sugar and spread over pineapple.
3. Sprinkle cheese over casserole. Cover.
4. Cook on high 1-2 hours until bubbling.
5. Mix crackers and butter and scatter over top.
6. With lid off, continue to cook 15 minutes.
Mom’s Pineapple Filling
Susan Henne
Fleetwood, PA
Makes 4 servings
Prep. Time: 20 minutes
Baking Time: 1 hour
1 stick (½ cup) butter, softened
4 eggs
20-oz. can crushed pineapple, undrained
6-7 slices of bread, cubed
cinnamon
1. Combine butter, eggs and pineapple in a blender and mix well.
2. Put cubed bread in a large bowl and pour blender mixture over top. Mix well.
3. Place mixture in 1½-quart greased baking dish. Sprinkle cinnamon on top.
4. Bake at 325° for 60 minutes or until firm and golden brown on top.
5. Let stand 5 minutes before serving.
Go-Along:
• This filling is a tasty treat my mom usually serves at Christmas and Easter dinners, but it can be served at any time with any meal.