Orange Almond Stir Fry

      1    Onion, cut into thin wedges
    1/2    Green, red or yellow pepper,
           -sliced
     12    Snow peas
    1/2 ts Finely chopped fresh ginger
      1 sm Cloved garlic, minced
           1 7.5 oz can salmon
    1/4 c  Chicken or fish stock
    1/4 c  Orange juice
      1 tb Lemon juice
      1 ts Cornstarch
    1/4 ts 5 spice powder, optional
    1/4 c  Sliced almonds
  hot cooked rice

Combine onion, pepper strips, snow peas, ginger and garlic in a 6 cup microwaveable casserole. Cover and microwave on high for 3-4 minutes or until softened. Stir or shake dish once part way through cooking. Meanwhile drain salmn juices into a small dish and add stock, orange juice, lemon juice, cornstarch and 5 spice powder. Stir until smooth. Break up salmno, discarding bones. Stir sauce mixture into vegetables. Cover and microwave at high for 2-3 minutes or until mixture comes to a boil and thickens slightly. Stir at least once during cooking. Add salmon and microwave, covered, on high for 1 minutes or until heated through. Garnish with almonds and serve over rice.


Yield: 6 Servings

Onion & Rice Puree

      2 tb Unsalted butter
    1/2 c  Long-grain rice
      6 md Onions
           - peeled and thinly sliced
    3/4 c  Low-sodium chicken broth
           -=OR=- Water
    1/4 ts Ground nutmeg
    1/2 ts Salt; or as desired
    1/2 ts Ground white pepper
    1/2 c  Whipping cream

PREHEAT OVEN TO 350F. MELT THE BUTTER in a medium ovenproof pot or Dutch oven over low heat on the stovetop, add the rice and cook 1 minute, mixing to coat all grains with butter. Remove from heat, add the onions, broth, nutmeg, salt and pepper. Cover tightly and place in the oven for 1 hour. Remove from the oven and transfer the contents of the pot to a food processor. Add the cream and coarsely puree the mixture using the pulse button. Replace the soubise in the pot, cover and replace in oven to reheat before serving. TO FREEZE THE SOUBISE: Place warm soubise in an air-tight plastic freezer bag. Squeeze out excess air, label and place in freezer for up to 6 months. Defrost overnight in the refrigerator, at room temperature or on the defrost setting of a microwave. To reheat, place the bag in gently boiling water on the stove for 10 minutes before serving.


Yield: 6 Servings

Old West Pork Chops

      6    Pork Chops -- trimmed of
           Fat
      1 lg Onion -- sliced thickly
      3 tb Chili Powder
      1    Green Bell Pepper --
           Chopped
      1 c  Rice -- uncooked
      8 oz Tomato Sauce
  1 1/2 c  Water
      2 ts Salt

Brown pork chops in vegetable stock. Remove and refrigerate. Brown onion slices on both sides. Remove and refrigerate. Cook chili powder for 2 minutes then add remaining ingredients. Pour into casserole. Put pork chops on top of rice and put a slice of onion on top of each pork chop. Cover. Bake for 1-1 1/2 hours in a 350 degree oven.


Yield: 6 Servings

Wild Rice

    1/2 c  Celery
    1/2 c  Onion
    1/2 c  Parsley, grated
    1/2 c  Butter
     10 oz Tofu
      2 c  Water
    1/2 c  Wild rice
    1/2 c  Short grain brown rice
      3 tb Lemon juice
    1/2 ts Rosemary

In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes. Blend tofu and water together; add to skillet; also add wild rice, brown rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and let rice absorb moisture, about 30-40 minutes. Serve. Serves 2


Yield: 2 Servings

Lemon Rice

      6 c  Brown rice, freshly cooked
      1 ea Lemon rind, grated
      1 ea Lemon, juiced
      6 tb Butter
      1 c  Celery (opt)
      1 ts Rosemary (opt)

Combine rice with all ingredients and toss together. Serve immediately. Serves 4


Yield: 4 Servings

Spicy Rice And Vegetables

      1 c  Green chilies, diced
      1 c  Green bell pepper, diced
      1 c  Celery, diced
      1 c  Onion, diced
      4 tb Butter
      1 tb Honey
  1 1/2 c  Brown rice
      3 c  Water
      1 ea Apple, chopped
    1/2 c  Almonds, chopped

Saute vegetables in butter and honey. Add rice and continue to saute until onions are clear. Add water, and boil 5 minutes. Turn heat to low; let rice absorb water, about 35 minutes. In last 5 minutes of cooking, add apple and almonds. Serves 4


Yield: 4 Servings

Microwave rice pudding - minute rice

  1 3/8 c  MILK
    1/3 c  MINUTE RICE
    1/2 pk FRENCH VANILLA PIE FILLING
    1/8 ts CINNAMON
    1/8 ts NUTMEG
      1 ts ORANGE RIND, GRATED
    1/8 c  RAISINS
  1 1/2 ts BUTTER

MIX ALL INGREDIENTS TOGETHER IN A 2 QUART MICROWAVABLE DISH. COOK, UNCOVERED, FOR 3 MINUTES ON HIGH. STIR AND COOK FOR 2 MINUTES LONGER. STIR AGAIN AND COOK FOR 3 TO 4 MINUTES OR UNTIL MIXTURE BOILS. PLACE PLASTIC WRAP DIRECTLY ON TOP OF PUDDING AND COOL 15 MINUTES AT ROOM TEMPERATURE OR IN REFRIGERATER. STIR BEFORE SERVING. SERVE WARM OR CHILLED. MAKES 3

EACH = 177 CALORIES, 1.9 g FAT, 300 mg SODIUM. EACH SERVING = 9.7 % CALORIES FROM FAT. ( NUTRITIONAL INFO CORRECT IF USING SKIMMED MILK AND LOW CALORIE TUB MARGARINE.
Yield: 3 Servings

Spanish rice (1)

    3/4 lb CHICKEN BREAST FILETS
      1 tb OLIVE OIL
      1 ea SMALL ONION, CUT IN RINGS
    1/4 ts GARLIC POWDER
      1 cn STEWED TOMATOES, 15 1/2 oz.
      1 c  CHICKEN BROTH
      1 ts DRIED OREGANO
    1/2 ts DRIED THYME
  1 1/2 c  QUICK COOKED RICE
      1 c  FROZEN PEAS, THAWED

CUT CHICKEN IN THIN, SHORT STRIPS. COOK CHICKEN IN OIL IN SKILLET OVER MEDIUM HEAT, STIRRING, FOR 6 MINUTES OR UNTIL NO LONGER PINK. ADD ONION AND GARLIC, COOK FOR 2 MINUTES. ADD TOMATOES, BROTH, THYME, AND OREGANO. BRING TO BOILING. STIR IN RICE. LOWER HEAT AND SIMMER FOR 5 MINUTES, COVERED. STIR IN PEAS. REMOVE FROM HEAT. LET STAND FOR 5 MINUTES. MAKES 4 SERVINGS

EACH 309 CALORIES, 6 g FAT, 26 g PROTEIN, 41 g CARBS, 540 mg SODIUM, 49 mg CHOL. PERCENT FAT CALORIES = 18%.
Yield: 4 Servings

Shanghai beef

.      1 lb ROUND STEAK, CUT IN STRIPS
      2 tb OIL
      2 tb CORNSTARCH
  1 1/2 c  BEEF BROTH
      8 oz CAN, SLICED WATER CHESTNUTS
      1 ea MEDIUM RED PEPPER, CHOPPED
      5 ea SCALLIONS, CUT IN 1" PIECES
      3 tb SOY SAUCE
    1/4 ts PEPPER
  1 1/2 c  MINUTE RICE

SAUTE BEEF IN OIL IN LARGE SKILLET UNTIL BROWNED. ADD CORNSTARCH AND BLEND WELL. ADD BROTH, WATER CHESTNUTS, RED PEPPER, SOY SAUCE SCALLIONS AND PEPPER. BRING TO A FULL BOIL, STIRRING FREQUENTLY. STIR IN RICE. COVER; REMOVE FROM HEAT. LET STAND FOR 5 MINUTES. FLUFF WITH A FORK. MAKES 4 SERVINGS.


Yield: 4 Servings

Creamy rice pudding (minute rice)

      4 c  MILK
    1/4 c  EGG BEATERS SUBSTITUTE
      1 pk VANILLA PUDDING FILLING **
      1 c  DRY MINUTE RICE
    1/4 c  RAISINS (OPTIONAL)
    1/4 ts CINNAMON
    1/8 ts NUTMEG

USE JELLO BRAND PUDDING AND PIE FILLING (NOT INSTANT, 4 SERVING SIZE). GRADUALLY STIR MILK AND EGG INTO PUDDING MIX IN A SAUCE PAN. ADD RICE AND RAISINS. STIR OVER MEDIUM HEAT UNTIL MIXTURE JUST COMES TO A BOIL. POUR INTO A SERVING BOWL. HINTS: SERVE HOT OR COLD SPRINKLED WITH CINNAMON AND NUTMEG. FOR A CREAMIER PUDDING, PLACE PLASTIC WRAP ON SURFACE WHILE COOLING. CHILL FOR 1 HOUR, STIR.


Yield: 10 Servings

Fried rice (chef's)

    1/2 c  Cooked chicken
      2 tb Butter
    1/2 c  Egg beaters substitute
      2 c  Cooked rice
    1/4 c  Soy sauce
      2 ea Green onions, finely chopped
    1/2 c  Fresh or cooked peas

  Use ham, pork, turkey, seafood, rattlesnake, or wieners instead of
  chicken. Cut meat into very small pieces.  Melt butter in frying pan
  or wok. Add beaten eggs and stir to keep cooked egg pieces small.
  Stir in rice and meat, mixing thoroughly.  Add soy sauce and stir
  until color of rice is fairly uniform.  Add vegetables and continue
  to cook until heated through. Meat and vegetables are optional.  You
  may add several kinds or leave out all together.  Serves 4. Yield: 4 Servings

Rice pilaf salad

      2 c  Turkey, cooked and diced
  1 1/2 c  Brown rice, cooked
      1 c  Garbanzo beans, cooked
      1 c  Red adzuki beans (or kidney
      2 ea Apples, cored and chopped
    1/2 c  Celery, sliced
      1 ea Green pepper, chopped
    1/2 c  Plain green olives, sliced
    1/4 c  Green onion, sliced
    1/4 c  Parsley, diced

Combine all ingredients and toss together. Chill 1 hour. Just before serving, pour dressing of your choice over salad. Toss and serve. Serves 4


Yield: 4 Servings

Mexican rice (2)

      1 c  Rice, uncooked
      1 tb Olive oil
      1 tb Butter
      1    Garlic, clove
    1/4 c  Onion, minced
      1 ts Salt
    1/2 ts Pepper
    1/3 c  Tomato sauce
      2 c  Water

In skillet heat oil and butter. Add rice and cook until light brown. Add onions and garlic and saute' until onion is tender. Add salt, pepper, tomato sauce and water. Stir once or twice, cover and simmer 25 minutes. Do not stir or uncover. Fluff with fork, let sit 5 minutes.

EACH SERVING = 20.1 % CALORIES FROM FAT.
Yield: 4 Servings

Special fried rice

    1/3 c  Light Oil
      2 ea Eggs
      1 c  Scallions Coarsely Chopped
      3 c  Rice Cold Cooked
    1/2 c  Green Pepper Coarse Chop
    1/2 c  Mushrooms Coarse Chopped
    1/2 c  Broccoli Small Flowerette
    1/2 c  Celery Coarse Chopped
    1/2 c  Cooked Green Peas
    1/3 c  Frozen Corn
      6 oz Chicken Breast Chopped
      6 oz Cooked Ham Chopped
    1/4 c  Soy Sauce
      2 ea Garlic Cloves Minced
    1/2 ts Sugar
      1 ds Salt and Pepper to Taste

Heat 1-tbl oil in a small skillet. Break eggs into pan and cook, stirring until they are set. Salt and set aside while moist. Do not overcook. In another skillet heat oil and add scallions, stir until they are hot. Add rice and stir rapidly so that the rice will not stick to the skillet. Add the ham, chicken, green pepper, mushrooms, broccoli, celery, garlic, and sugar. With a spatula toss rice mixture till vegetables are soft. Add more oil if rice is dry. While stirring, add soy sauce, peas, corn, and heat briefly. Add salt, pepper, and soy sauce; flavor to your taste. Break up the eggs into small pieces; stir into rice. Serve when ready. One of the limited number of recipes that passes the test for compliments from fineky family members as well as the gourmet tasters. Serves [5] Chinese Fried Rice is probably the most popular way of serving rice in this country. A savory way to use leftover meat, fish, and vegetables.


Yield: 5 Servings

Chicken and wild rice casserole

      1 oz Long grain wild rice
      2 tb Butter or margarine
      2 tb Onion, chopped
      2 tb Flour
    1/8 ts Salt
      1 ds Pepper to taste
      3 tb Half and half cream
      3 tb Chicken broth
    1/2 c  Cooked chicken, cubed
      2 tb Fresh parsely, minced
      2 tb Almonds, chopped (optional)

Cook rice according to package directions. Melt butter in frying pan. Saute' onions until golden brown. Add flour, salt and pepper to onions. Mix well. Mix cream and broth and gradually add to onion mixture, stirring constantly. Cook until thickened. To the cooked rice, add the sauce that you have just made, add the chicken, parsleyand almonds. Mix well and pour into a single serving casserole dish, well greased. Bake on oven setting of 425F for 20 minutes Or cook in the microwave on high for 5 minutes.


Yield: 1 Servings

Mexican rice (1)

      1 c  LONG GRAIN RICE
      2 tb VEGETABLE OIL
      1 ts GARLIC POWDER
  1 1/2 ts SALT
      1 ts GROUND CUMMIN
    1/2 ea TOMATO, CHOPPED
    1/2 ea MEDIUM ONION, CHOPPED FINELY
      1 ea SMALL CARROT, CHOPPED FINELY
    1/2 ea GREEN PEPPER, CHOPPED FINELY
  1 1/2 c  BOILING WATER
     16 oz CAN TOMATOES, CUT-UP
      1 ea TOMATO SAUCE, OPTIONAL

IN A SKILLET, SAUTE RICE IN OIL UNTIL LIGHTLY BROWNED. SEASON WITH GARLIC, SALT, AND CUMMIN. ADD TOMATO, ONION, CARROT AND GREEN PEPPER. SAUTE FOR 1 TO 2 MINUTES. REMOVE FROM HEAT, ADD WATER. RETURN TO HEAT AND SIMMER FOR 35 TO 40 MINUTES, COVERED, OR UNTIL WATER IS ABSORBED BY RICE. STIR IN TOMATOES AND TOMATO SAUCE, IF DESIRED, TO ADD COLOR. MAKES 4

EACH SERVING = 18 % CALORIES FROM FAT.
Yield: 4 Servings