Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

1. POPEYES RED BEANS AND RICE
Posted by: “angelkisses51

Popeye’s Red Beans & Rice

(The Real One )
Serves/Makes: 8
1 cup chopped onions
1/2 cup chopped celery
2 tablespoons minced garlic
8 ounces andouille sausage, cut into 2 ounce links
2 bay leaves
1/4 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne
1 teaspoon salt
1 ham hock
1 pound red beans, soaked and drained
9 cups chicken stock
2 cups cooked white long grain rice, warm
Garnish:
2 tablespoons chopped green onions and Essence
Crusty loaf of bread
In a stock pot, saute the onions, celery, and garlic for 1-2
minutes. Add the sausage, bay leaf, black pepper, thyme,
cayenne, and salt, saute for 2-3 minutes. Add the ham hock and
beans. Cover the mixture with the stock. Bring up to a boil and
reduce heat to a simmer. Cook the bean mixture for 2 hours or
until the beans are tender.
Mash 1/4 of the mixture against the side of the pot with a
spoon. Re-season with salt and pepper if needed. Remove the ham
hock and slice the meat off the bone. To assemble, spoon the
warm rice onto the serving bowl. Ladle the bean mixture right
over the top.

________________________________________________________________________

________________________________________________________________________
3a. POTATO CASSEROLE
Posted by: “angelkisses51

Potato Casserole

Makes 12 Servings
5 pounds medium baking potatoes, peeled and halved
Salt
1 cup (2 sticks) butter
One 8-ounce container Italian seasoned bread crumbs (about 2 1/3 cups)
¾ cup whole milk
4 large eggs
One 5 ½ -6-ounce pepperoni, skinned and cut into ¼ inch cubes
(about 1 cup cubes)
1. Bring potatoes and salted water to cover to a boil over high
heat. Reduce heat to medium and cook until potatoes are tender, about
20 minutes.
2. Melt ¼ cup (1/2 stick) butter in small saucepan or
microwave. Combine bread crumbs and melted butter in a medium bowl.
3. Preheat oven to 325 °F. Lightly grease a 13-by 9-inch
rectangular baking dish. Pat 1 cup of the buttered crumbs evenly into
the bottom of the baking dish.
4. Drain potatoes in colander; return to cooking pot or to a
large bowl. Add ½ cup (1 stick) of the remaining butter and ¼ cup of
the milk; beat with an electric mixer until smooth. Taste and add salt
, if necessary.
5. Beat eggs and remaining ½ cup milk until combined. Gradually
add to mashed potatoes, beating until smooth. Fold pepperoni into
potato mixture. Spoon potato mixture onto crumbs in baking dish;
smooth top surface. Sprinkle remaining crumbs over surface. Cut
remaining ¼ cup (1/2 stick) butter into chunks and dot over crumbs.
6. Bake potatoes until they begin to puff and crumbs begin to
brown, about 1 hour. Cool 15 minutes before serving.

________________________________________________________________________
4. PINNACLE PEAK PATIO COWBOY BEANS
Posted by: “angelkisses51

Pinnacle Peak Patio Cowboy Beans

Source: Pinnacle Peak, Scottsdale, Arizona
1 pound pinto beans
1 small ham hock
Salt, to taste
1 small onion, chopped
1 tablespoon chopped green chiles
Pinch of whole leaf oregano
Soak beans in water overnight. Add remaining ingredients. Cook 4 to 5
hours over medium heat or until beans are tender.
Serves 6 to 8 people.

This is another great group owned by *~Tamara~*

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Pasta%20%26%20Ramen%20Noodles/

Black Bean Pasta

2 cups Small Shell Pasta, uncooked
1 med Onion, chopped (or equivalent in dried, chopped onion)
1 teas Minced Garlic (or 1/2 teas Garlic Powder)
1 TBSP Cooking Oil
1–15oz can Black Beans, rinsed and drained
1–16oz can Diced Tomatoes
1/2 cup Picante Sauce
1 teas Chili Powder
1 teas Italian Seasoning (or 1 teas Oragano)

Cook pasta according to package. Heat oil in a large skillet over medium heat. Cook onions until tender. Add garlic and cook 1 minute. Stir in remaining ingredients (except pasta). Heat through, reduce heat, cover and simmer 10–15 minutes. Serve over pasta. Garnish. Serves 4

Bavarian Noodles With Apples

2 c. uncooked medium egg noodles
2 T. butter, margarine, or appropriate substitute
1 can of apple pie filling
1/4 to 1/2 t. caraway seed
2 T. honey
1 T. Dijon mustard

Cook noodles to desired doneness. Drain.
Meanwhile melt margarine in medium skillet and heat apples with caraway
seed; cook until apples are heating through, stirring to prevent sticking.
Add cooked noodles, honey, and mustard; mix lightly. Again, cook until
heated through. Yields about 6 (1/2 cup) servings.

Asian Spaghetti

3 tablespoons cooking oil, divided
1/2 pound spaghetti, uncooked
3 tablespoons soy sauce
3 tablespoons sesame seeds
1 scallion or green onion, trimmed and thinly sliced (or substitue dried chopped onion)

Bring large pot of salted water to a boil on high heat. Add 2 tablespoons oil and spaghetti. Boil according to package directions until al dente. Drain.

Heat remaining 1 tablespoon Oil in small skillet on medium heat. Add sesame seeds. Sauté 2 minutes, or until brown. Toss spaghetti with soy sauce, sesame seeds and scallion. Serve immediately.

Basque Country-Style Spaghetti

1/2 pound thin spaghetti
4 tablespoons butter
4 tablespoons olive oil
4 large garlic cloves, chopped (or the equivalent in dried minced garlic)
20 medium shrimp, peeled and de-veined (I used canned shrimp, and you could actually substitute canned crab meat as well)
1/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh parsley, minced
1/4 cup fresh Parmesan cheese, grated

In a large saucepan bring 3 quarts water to a boil. Add spaghetti and cook until tender, but still firm (8 to 10 minutes).

Meanwhile, heat butter and olive oil over medium heat in a large skillet. Add garlic, cooking until golden; discard garlic pieces. Add shrimp, salt, pepper, and 2 tablespoons of the parsley to skillet and cook 1 to 3 minutes until shrimp turn pink.

Remove saucepan from heat. Drain spaghetti and add to saucepan. Add Parmesan cheese.

Place in a warmed serving bowl and sprinkle with remaining 1 tablespoon parsley. Serve immediately.

Serves 4.

Spaghetti Pancake with Spaghetti Sauce

8 oz. cooked spaghetti or thin noodles, well drained
3 T. oil
3/4 c. shredded mozzarella cheese, or equivalent substitute
1 jar prepared chunky spaghetti sauce, heated

Heat oven to 450 degrees F. In medium bowl, toss cooked spaghetti with 2 T.
oil; set aside. Place 12 inch pizza pan in heated oven for 5 minutes Remove;
evenly coat with remaining 1 tablespoon oil. Spread spaghetti evenly in pan.
Bake at 450 degrees on bottom oven rack for 15 to 20 minutes or until golden
and slightly crispy. Sprinkle cheese evenly over spaghetti. Bake an
additional 2 to 3 minutes or until cheese melts. Cut into wedges. Serve
with spaghetti sauce. Yields about 4 servings.

If you are limiting your emergency food storage to only the very basic of basics plus some seasonings to make it all palatable, you might find this unusual recipe of interest. Just for the heck of it I went and tried it ... it was too different for me not to take a swing at it. Surprise, surprise ... the family liked them.

Colorful Fried Pasta Snacks with Variations
Makes 3 cups.

*2 cups uncooked colored twist pasta
*1 quart corn oil (approximately)
*1/4 cup granulated or confectioners’ sugar
*1 tablespoon grated lemon or orange peel
*1/8 teaspoon salt

Cook pasta according to package directions. Drain well. Spread in a single layer on wax paper-lined cookie sheet and dry for 20 minutes.

Pour corn oil into electric skillet, filling no more than one-third full. Heat to 375 degrees F.

Carefully add pasta to hot oil, a few at a time. Fry for about 1 minute, turning once, or until golden brown. Drain on paper towels. Repeat until all pasta is fried, adding oil as needed.

In a medium bowl, stir sugar, lemon peel and salt until well mixed. Toss pasta with sugar mixture until coated. Store in tightly covered container.

Chili Fried Pasta Snacks: Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Use 1 1/2 to 2 teaspoons chili powder and 1/4 teaspoon salt.

Lemon Pepper Fried Pasta Snacks: Follow recipe for Fried Pasta Snacks. Omit sugar. Use 1/2 teaspoon grated lemon peel, 1 tablespoon cornstarch and 1/4 teaspoon freshly ground pepper.

Parmesan Fried Pasta Snacks: Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Mix together 1/4 cup grated Parmesan cheese, 1 tablespoon cornstarch, 1/2 teaspoon Italian seasoning and 1/2 teaspoon salt.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Pasta%20%26%20Ramen%20Noodles/

Tomato, Bacon, and Onion Fettucine

4 oz. uncooked fettucine
2 to 3 T. real bacon bits
1/4 c. chopped onion (or equivalent in dried chopped onion)
1 small to medium can of chopped tomato, drained
1/2 t. dried basil

Cook fettucine to desired doneness according to package directions.
Cook onion in a little oil or butter until crisp-tender. Add bacon
bits to onion along with tomato and basil. Cook just until heated.
Immediately toss with cooked fettucine. Yields about 4 side dishes
or 2 main dish servings.

Note: You make also use fresh chopped tomato in place of the canned
tomato if you have it available and/or 2 T. fresh chopped basil in
place of the 1/2 t. of dried basil.

Chili Pasta

18 ounces medium shells, elbow macaroni or other medium pasta shape, uncooked
1 small onion, peeled and finely diced (or equivalent in chopped dried onion)
1 (12 ounce) can corn, drained
1 jalapeño pepper, cored and thinly sliced (or from canned chilies or use a few red pepper flakes to make your heat)
1 tablespoon chili powder
1 teaspoon ground cumin
2 cloves garlic, finely chopped (or equivalent in dried minced garlic)
1 (16 ounce) can red kidney beans, rinsed and drained
1 (12 ounce) jar salsa
1/2 cup shredded low-sodium Cheddar cheese (substitute canned cheese or leave out)

Prepare pasta according to package directions.

While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked. When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar cheese on top and serve immediately.

Yields 4 to 6 servings.

Chicken Spaghetti

Chicken Spaghetti submitted by Jan

1 pound spaghetti
1 can cream of chicken soup
1 can nacho cheese soup (or cheddar cheese soup)
1 can tomato soup
1 can white chicken (like in a tuna can)

Cook and drain spaghetti and return to large pot. If water is scarce, save the water. Add canned ingredients, warm and serve.

Fettuccine in Lemon Cream Sauce

8 oz. uncooked fettuccine
2 T. margarine, butter, or appropriate substitute
1 small canned ham, julienne sliced
1 can of cut green beans, drained or 1 can asparagus, drained and cut bite-sized
1/2 c. evaporated skim milk
1/2 c. water
1 T. lemon juice
1 t. grated lemon peel, if desired

Cook fettuccine to desired doneness according to package directions.
Drain; keep warm.

Meanwhile, melt margarine in a large skillet or dutch oven over low heat. Add ham and beans (and/or asparagus); cook and stir 3 to 4 minutes or until
thoroughly heated. Stir in evaporated milk, water, lemon juice and lemon peel
(mixture will appear curdled). Cook over low heat 3 minutes or until mixture
thickens slightly and is smooth, stirring frequently. Immediately stir in
cooked fettuccine; toss to coat with sauce. Garnish with additional lemon
peel if desired. Yields about 4 to 6 servings.

ONE POT PASTA

4 cups water
2 cups tortellini
2 tablespoons dried, minced onion
2 tablespoons crushed, red pepper flakes
1/2 teaspoon salt
1 (2.4ounce) package tomato-with-basil soup mix
1 teaspoon oregano, dried
1 teaspoon dried minced garlic
1/2 cup grated Parmesan cheese
3/4 teaspoon ground red pepper

Boil 4 cups water in a Dutch oven. Add pasta, onion, red pepper flakes, and salt. Let cook for 10 minutes (or until tender). Add soup mix, oregano, and garlic. Let cook for 5 minutes. Stir in cheese and ground red pepper.

Greek Spaghetti

12 ounces spaghetti
1/2 cup (1 stick) butter (use your butter substitute, butter-flavored crisco or substitute Olive Oil)
Garlic powder or mashed garlic cloves

Burn butter until golden. Add garlic powder or crushed cloves and serve over cooked, drained spaghetti.

Greek Pasta Salad

12 oz bag of Tri-colored spiral pasta
15 oz can three bean salad (with liquid)
4 oz can black olives (drain liquid)
5 or 6 artichoke hearts cut into bite-sized pieces (add 1/2 tsp. of the oil that the artichokes come in) - or you can leave this out

Note: artichoke hearts are available canned. Look in the gourmet section of your grocery or check out an ethnic grocer’s shelves.

Sprinkle with a dash of Parmesan or Romano cheese

Gourmet Italian Dinner (Really)

This came from a backpacking website that I frequent.

Fettuccine With White Clam Sauce
Minestrone Soup
Green Vegetable
Punch
Cake

Serves two.

Ingredients:

6 oz. can of Minced Clams
6 oz. dried pasta
1/4 cup parmesan cheese
2 tsp. cornstarch
1/2 cup powdered milk
2 Tblsp. Margarine
1 pkg. Knorr Minestrone Soup
Freeze-Dried Green Beans
Crystal-Lite Drink Mix
Mrs. Whites Muffin Mix

Fix soup according to package directions. Put broccoli into 1 inch water, cover and boil for 5 minutes, set aside. For long-term treks, fix the green beans according to package directions. Put pasta in large pot of boiling water, simmer for about 5 minutes, cover and set aside. Mix cornstarch, milk, and 1/4 cup water in pot and heat, stirring constantly, until thick. Add butter, clams and juice from can, plus small amount of additional water if sauce is too thick; stir until hot. Serve pasta with sauce poured on top. Sprinkle parmesan cheese on top of pasta sauce and broccoli. Put muffin mix into Silverstone frying pan, add water, stir, cover with another upside-down frying pan and put on low heat for 10 minutes. Hold both pans together, flip, and cook other side for 10 minutes. Check for doneness by inserting a fork into cake; if done, the fork comes out clean; if not, cook a little longer.

Fruit and Nut Couscous

2–3 servings

1 cup couscous, dried
1/2 cup dried fruit, chopped if necessary (raisins, apricots, or currants recommended)
1/4 cup nuts, chopped (cashews, pistachios, or almonds recommended)
1 1/3 cups water
1 Tbsp oil
Small pinch ground garlic
1/4 tsp ground cinnamon
1/4 tsp curry powder

Combine couscous, dried fruit, and nuts. Combine water, oil, and spices and bring to a boil. Add couscous mixture and take off heat. Cover and let sit for 5 minutes

http://f1.grp.yahoofs.com/v1/4KjPTI1FeyJezkZWG3WIeb_VTsTUmcrse_rUZwgJey6gzq8hvMi_XHiiTeLq5mpCXe_k5saTeb6Lw6zQ671QropCq9s7Wup9/Recipes/Grains/Wheat/Mock%20Hamburger

MOCK HAMBURGER

This came from a vegeterian friend of mine. Vegans … or those without powdered eggs … can substitute a soy/water mixture for the egg that the recipe calls for.

1 C. wheat
1 can red kidney beans (or cooked beans)
1 egg
salt and pepper to taste

Cook wheat 1 hour. Blend wheat in blender then add beans and continue to blend. Add egg and salt and pepper. This can be molded into patties and fried or used in any recipe calling for hamburger.

FRUIT & GRAIN CEREAL

2 ¼ cups pre-cooked GRAIN (any of the pre-cooked grains like oats, millet, wheat, rye, barley, rice, etc.)
¾ cups of and fruit juice like apple, orange, grape, grapefruit, pineapple (use canned or bottled)
2–4 tbs. brown sugar or honey (sweeten to taste)
1/4 cup of chopped dry fruit
2 tsp. shredded orange or grapefruit peel (dried citrus peel is available in small bottles in the seasoning section of the grocery. I use it all the time to replace fresh grated peel)
½ tsp. Sea Salt or iodized salt

Bring all of the ingredients to a boil and cook 8–12 minutes, stir in the following and set aside for 5 minutes.

¼ cup coconut (optional if you have an allergy or just don’t like it)
¼ cup pineapple chunks

Now you can enjoy a delicious breakfast or desert. This is supposed to be an extremely healthy and nutritious dish.

Grog Cakes

1/2 Cup Dry Milk
2 Cup Oatmeal (not instant)
1/4 Tsp. Cinnamon
1/4 Tsp. Nutmeg
2 Tbsp. Brown Sugar
1 Tsp. Baking Powder
1 Egg (optional)
2 Tbsp. Oil (plus some to grease the pan)
1 1/4 Cup Water

At home combine all the dry ingredients in a plastic baggie. Some folks blend the oatmeal until it is the consistency of flour (I like it whole). Put the oil in a small plastic bottle. Beat egg, oil, water and dry ingredients together. Let stand 10 minutes (don’t skip this part). Cook in a greased pan, until lightly browned. Serve with honey, butter, jam or syrup. These can also be cooked in a pie iron.

Oatmeal Fritters

To use up leftover cooked oatmeal: to each cup oatmeal add 1 egg, 2 tablespoons flour and 2 tablespoons milk. Fry on hot skillet; spread with honey and eat.

BAKED BARLEY

(You don’t have to buy barley in bulk. I found smaller boxes for under $2 a box in the cooked cereal section of the grocery store I frequent. They also have it over in the rice area)

1 c Barley
1 Onion, chopped fine
2 c Vegetable stock

Mix barley and onion with 1 cup boiling stock in pan or casserole with tight fitting cover. Bake in 300 degree F oven for 45 minutes. Add second cup of hot stock and continue baking 30 to 40 minutes or until barley is soft and mixture is almost dry. Makes 4 to 6 servings.

Variation(s): Add 2 tablespoons minced parsley; 1/2 to 1 teaspoons of your favorite herbs.

BARLEY MUSHROOM SKILLET

serves 4

1 cup pearl barley
1 can fat-free chicken broth, about 14 1/2 ounces
2 cups water
2 tablespoons vegetable oil
3 cups sliced mushrooms (use canned from grocery store)
1 clove minced garlic (or equivalent dried, minced garlic)
1 small onion, diced (or equivalent dried, chopped onion)
3/4 teaspoon lemon pepper (in the seasoning aisle of the grocery store)
1/4 teaspoon dried basil
salt to taste

Place barley on jelly roll pan and bake for 15 minutes at 350 degrees or until light golden brown. Combine water and broth in medium saucepan. Bring to a boil over high heat then add toasted barley. Reduce heat, cover, and simmer 45 minutes or until barley is tender, stirring occasionally to prevent sticking. Drain, reserve broth for breadmaking or other cooking. Set barley aside. Heat oil in large skillet over medium heat. Saute mushrooms, garlic, onion 5–7 minutes or until tender. Add barley, lemon pepper, and basil. Cook and stir until heated through. Add salt to taste.

The Scoop on Flour

Unbleached flour = an all-purpose flour without the bleaching agents. Unbleached flour is not as white as all-purpose flour; therefore, baked products such as white bread will have a creamier color.

Self-rising flour = an all-purpose flour with baking owder and salt added.

Cake flour = milled from select soft wheat and is especially suited for baking fine-textured cakes as well as biscuits and pastries. Substitute cake flour for all-purpose flour by increasing the flour amount by 2 T. per cup.

All-purpose flour = a blend of select hard and soft wheats which makes it suitable for all types of baking. Bleaching agents are used in small amounts to whiten the flour and improve baking results. If using all-purpose flour in recipes callin for self-rising flour, add 1 1/2 t. baking powder and 1/2 t. salt for each cup of flour.

Bread flour = an unbleached flour made from special blend of wheats higher in protein than all-purpose flour. Protein produces gluten, which gives structure to baked products made with yeast. Bread flour is suitable for quick breads and cookies but least suitable for cakes and pastries. It is the ideal flour for a bread machine because it is high in gluten-forming proteins.

Whole wheat flour = a medium-fine granulation from the complete wheat kernel. Do not sift, because sifting the flavorful, nutritious particles will be lost. You can incorporate whole wheat flour into recipes that call for all-purpose flour by using half whole wheat flour and half all-purpose flour.

Wondra flour = is an all-purpose flour that mixes instantly in liquid. While it can be substitute cup for cup in recipes calling for all-purpose flour, it is most often used in gravies and sauces.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Grains/Rice/

Bombay Rice and Lentils

1/2 Onion,medium-size,chopped
2 tb Salad oil
1 c Rice,brown,uncooked
1 tb Tomato paste
2 1/2 c Water
1/4 ts Cinnamon
1/4 c Lentils,uncooked
1/2 ts Salt,seasoned
1/2 c Raisins
1/2 c Pinenuts

Saute onion in oil in large skillet until soft. Add rice; cook, stirring, several minutes. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice. Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. Stir in seasoned salt, raisins and pinenuts. Grease an 8-inch-square baking dish; pour in rice mixture. Cover and bake in preheated 350ŒF. oven 20 to 30 minutes.

Bloody Mary Rice

12 ounces Bloody Mary Mix
1 cup water
Tabasco Sauce to taste
4 strips bacon, cooked and crumbled
6 tablespoons butter
1 teaspoon chopped garlic
1/2 cup chopped onion
2 stalks celery, chopped
1 cup long grain rice

Combine Bloody Mary Mix, water, Tabasco Sauce, crumbled bacon, butter, garlic, onion, and celery and bring to boil. Add rice, reduce heat to simmer, cover and cook about 25 minutes until all liquid is absorbed.

Black and White Rice

1 c White rice
1 c Japonica; (black) rice OR wild rice
1 c Chopped onion; divided (or equivalent in dried chopped onion)
2 ts Salt; or to taste

Bring 4 cups water to a boil in 2 medium saucepans, 2 cups in each pan. Add the white rice, 1/2 cup chopped onion, and 1 teaspoon salt to one saucepan. Stir rice and cover. Add the black rice, 1/2 cup chopped onion, and 1 teaspoon salt to the other saucepan. Stir the rice and cover. Cook until the liquid is absorbed and the rice is tender, about 20 minutes for white rice, 45 minutes for black rice. Remove from heat and set aside, still covered. After allowing the rice to rest for 10 minutes, fluff each batch with a fork and toss together. Cover and keep warm. Makes 8 servings.

Beans & Rice:

In a quart freezer bag put:

1 Tbl dried onion
1 tsp cumin
1 tsp low sodium chicken or vegetable bullion
1 tsp Italian seasoning
1/4 cup black bean soup mix or dried beans
3/4 cup instant brown rice

Also take:

1 Tbl or 1 packet olive oil

In camp add 1 cup boiling water and oil to bag. Stir well and let sit in a cozy for 10-15 minutes.

Serves 1

Baked Rice Pilaf with Parmesan Cheese

1 c Long-grain white rice — uncooked
4 tb Butter (or your substitute of choice)
2 Cloves garlic — minced
2 c Broth — chicken or beef
1/2 ts Salt
1/4 c parmesan cheese — grated

Saute the garlic and rice in the butter until golden. Pour into a casserole dish, add broth and salt. Cover and bake at 350 degrees for 25 minutes (or until the liquid is absorbed.) Add cheese and stir until cheese mixed in and rice is fluffy.

African Vegetable Rice

This recipe is easy to make, and can be made in less than an hour. A vegetarian recipe that can be made Vegan by substituting oil for butter. .
This tasty dish from West Africa can make an ideal light meal. Try with a lentil soup or plain yogurt.

Ingredients - Serves 2-3
12 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
1 1/4 pints [3 1/8 cups] water
2 teaspoons salt
2 oz. [1/4 cup] butter
1 Medium-sized onion, finely chopped
2 large tomatoes, blanched, peeled and chopped
I large red pepper, white pith removed, seeded and finely chopped
2 celery stalks, trimmed and finely chopped
4 oz. broccoli, trimmed and chopped
4 oz. mushrooms, wiped clean and finely chopped
1/4 teaspoon cayenne pepper

Preparation
Put the rice in a large saucepan. Pour over the water and add 1 1/2 teaspoons of the salt. Place the pan over moderately high heat and bring the water to the boil. Cover the pan, reduce the heat to low and simmer the rice for 15 to 20 minutes or until all the liquid has been absorbed and the rice is tender. Remove the pan from the heat and set aside. In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the tomatoes, red pepper, celery and broccoli. Fry, stirring frequently, for 10 minutes or until the vegetables begin to soften. Add the mushrooms to the pan and fry, stirring frequently, for a further 3 minutes. Season with the remaining salt and the cayenne. Add the rice to the pan and stir the mixture until it is combined. Cook, stirring frequently, for a further 10 minutes or until the mixture is thoroughly heated through. Remove the pan from the heat and serve at once.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Grains/Rice/

Cheesy Rice:

In a quart freezer bag put:

1 cup instant rice
pinch of salt
2 Tbl dry milk
2 Tbl cheese sauce powder

In camp add 1 1/8 cups boiling water to the bag and stir very well. Let sit in a cozy for 5 minutes, then stir well again.

Serves 1. This is great with some italian bread crumbs on top.

Cheesy Chicken Veggie Rice:

In a quart freezer bag put:

1 cup instant rice
1/4 cup freeze dried vegetable mix
2 Tbl cheese sauce powder
2 Tbl instant milk
pinch of salt if desired

Also take 1 can of chicken (3-5 ounce size)

In camp put the chicken w/ liquid into the bag. Add 1 1/4 cups boiling water. Mix well, and put in cozy for 5 minutes. Stir, and let set for another minute, to thicken. Very good with any type of cheese on top.

Serves 1.

Cashew Rice

1 tb Butter or margarine (or use your substitute of choice)
1/2 c Converted rice
1 c Chicken broth
1/4 c Sliced green onions (or equivalent in dried chopped onion)
2 tb Chopped cashews
Salt
Freshly ground pepper (or just regular pepper)

Melt butter in medium pan. Add rice and saute 1 to 2 minutes over medium heat until grains are glossy. Add chicken broth and bring to boil. Reduce heat to low. Cover and simmer until rice is tender, 18 to 20 minutes. Stir in green onions and cashews. Season to taste with salt and white pepper. Makes 2 servings.

Caribbean Rice

(This, like most Caribbean dishes has some heat to it. Canned mandarin oranges can be located in your grocery where the canned fruit is. They usually come in small cans. Save the juice to drink or use it to flavor cake batter. Grated coconut is also available in small cans, usually in the baking section of the store. If you can’t find mango chutney, try substituting any kind of fruit chutney.)

2 c Hot cooked rice
11 oz Canned mandarin oranges drained, coarsely chopped
8 oz Canned crushed pineapple - drained
1/2 c Chopped red pepper
1/2 c Slivered almonds; toasted
1/2 c Unsweetened grated coconut toasted*
1/3 c Sliced green onions
2 tb Mango chutney
1/4 ts Ground ginger

Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium-high heat. Stir and cook until ingredients are blended and thoroughly heated. Serve with grilled or broiled shrimp.

To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300 degrees F. for 1 minute.

Caramel Rice Pudding

(I’ve been gathering recipes for using rice for everything, from breakfast to dessert. I like this one especially because it specifically uses canned milk.)

3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon

Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.

Mix all ingredients except sugar and cinnamon in cooker.

Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.

Sprinkle pudding with sugar and cinnamon. Serve warm

Buttered Pecan Rice

2 1/2 cups water
1 cup rice, uncooked
1 teaspoon salt
3 tablespoons butter
2 teaspoons lemon juice
1/4 teaspoon pepper
2/3 cup coarsely chopped pecans
2 to 3 scallions, thinly sliced
Pecan halves (optional)

Bring water to boil in medium saucepan. Stir in rice and salt. Cover tightly and simmer 20 minutes.

Stir in butter, lemon juice and pepper. Let stand covered until all liquid is absorbed (about 5 minutes).

Add pecans and scallions; mix well. Garnish with pecan halves, if desired. Makes 6 servings.

Brown Rice and Cranberry Pilaf

1 c Chicken broth
1/2 c Orange juice (from canned)
2 tb Sugar; (optional)
1 1/2 c Minute Instant Brown Rice
1/2 c cranberries (or use reconstituted dried craisins)
2 tb Sliced almonds; toasted

Bring broth, orange juice and sugar to boil. Stir in rice and cranberries. Return to boil. Reduce heat; cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in almonds. Makes 2 1/2 cups.

Breakfast Rice

2- ½ cup servings

½ cup instant rice
½ cup powdered milk
½ cup chopped dried fruit
1/3 cup chopped walnuts or pecans
2 ½ tablespoons brown sugar
½ teaspoon ground cinnamon
1/8 or less teaspoon salt
1 cup hot water

Combined all dry ingredients in a heavy ziplock bag. To cook, add 1 cup of boiling water into the baggy. Zip up and set aside for 10 minutes.

Bonanza Brown Rice

2 c. mixed veggies (from canned)
3 oz. chopped sundreid tomatoes
1 c. instant brown rice
1 clove unpeeled garlic
3 T. soy sauce
1 1/2 c. water

Bring water to a boil. Chop garlic and place all ingredients (except soy sauce) in the water; stir well. Cover the pan and remove from heat. Let stand about 10 minutes. Serve with soy sauce.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Grains/Rice/

Creamy Mushroom Rice:

In a quart freezer bag put:

1 cup instant rice
2 Tbl freezedried white mushrooms (crumbled up)
1 Tbl dry milk
1/2 package Knorr Wild Mushroom & Chive Soup mix.

In camp add 1 1/2 cups boiling water, mix well. Pop in cozy for 5 minutes. Stir well, and enjoy!

Serves 1. This recipe can be stretched to feed 2 hikers by adding 1 cup more rice,the other half pkg of soup mix, 1 cup more water and 1 Tbl more milk. Higher in sodium, creamy and filling.

Creamy Leek Chicken Rice:

1 cup instant rice
3 Tbl Knorr Leek Soup Mix (half a package)
1 Tbl dry milk
1 Tbl dried veggie mix or mixed freeze dried veggies

Put all the ingredients into a quart freezer bag. Also take a 3-5 oz can of chicken.

In camp add the chicken (liquid and all) and 1 cup plus 2 Tbl boiling water. Mix well, pop in a cozy for 10 minutes.

Serves 1.

Creamy Chicken With Rice:

In a quart freezer bag put:

1 cup instant rice
1 pkt Lipton Cup A Soup Cream Of Chicken soup mix (the 1 cup of water type)
1 tbl dried onions
pinch of granulated garlic
pinch of dried parsley

Also take a 3-5 oz can of chicken or a 7 oz foil packet of chicken. In camp add 1 cup boiling water & chicken (liquid and all), stir well, put in cozy for 5 minutes. Enjoy!

Serves 1. Adding a packet of salsa is good too

Cranberry Chicken Rice:

In a quart freezer bag put:

1 cup instant rice
1 Tsp. Chicken bullion (low sodium)
1/4 Tsp. salt, if desired
1/2 Tsp. granulated garlic
1 Tsp. Parsley
1 Tsp. Dried Onion
2 Tbl. Dried veggie flakes or freeze dried mixed vegetables
2 Tbl.+2 Tsp. Craisins

Put all items in a quart freezer bag.

Also take a 3-5 oz. can of chicken with you.

In camp put the chicken and it’s liquid into the freezer bag, and 1 1/4 cups boiling water. Stir well and put into a

cozy for 10 minutes. This is great with 2 cups water as a soup.

Serves 1.

Cocoa Rice Pudding

1 1/2 c Cooked rice;
1/4 c Cocoa;
3 tb Granulated sugar replacement (or the equivalent in regular sugar)
1 ts Vanilla extract;
2 Eggs; separated (or use powdered eggs, whole and white)
1/8 ts Salt;
1/4 ts Cream of tartar;

Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl. Stir to blend completely. Beat egg whites with salt and cream of tartar into stiff peaks. Gently fold eggs whites into cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350 degrees for 15 or 20 minutes or until pudding is set.

Chinese Shrimp Fried Rice

2 Tbsp. oil
2 large onions, chopped (or use equivalent in dried chopped onion)
2 cups cooked rice
1 to 2 Tbsp. soy sauce
1/2 tsp. salt
2 cups popcorn Shrimp, canned is fine (I prefer using canned shrimp for this … less mess)
1 cup bean sprouts (make your own, or get them canned)

Heat oil in saucepan and cook onions until tender. Add the rice, soy sauce, and salt; mix well. Stir in Shrimp and place in lightly buttered casserole dish. Add bean sprouts. Bake at 350 F until heated through. Serve hot.

Chicken Flavoured Rice Mix

4 cup Uncooked Long Grain Rice
1 t. Salt
2 t. Dried Parsley Flakes
4 T. Instant Chicken Bouillon
2 t. Dried Tarragon
1/4 t. White Pepper

Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as Chicken-Flavoured Rice Mix. Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 cups of mix.

CHICKEN-FLAVOURED RICE: Mix 1 1/3 cups CHICKEN-FLAVOURED RICE MIX with 2 cups cold water and 1 T butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed.

Makes 4 to 6 servings.

Chicken Rice Almomondine (Makes 3 generous servings)

4 cups water
1 6 once can, chicken
4 cups instant rice
1/2 tsp onion salt
1/2 tsp celery salt
2 tsp chopped dried onion
1 pkg slice almonds (2 3/4 oz)
2/3 cup raisins

Place chicken and water in pot, bring to boil. Add remaining ingredients, bring to boil. Remove from heat. Let sit for 10 minutes. Fluff with fork and serve.

Chicken Diablo Rice:

In a quart freezer bag put:

1 cup instant rice
1 package tomato cup-a-soup (Lipton’s)
2 tsp chili powder
1/4 cup freeze dried corn

Take one 3-5 oz can of chicken also.

In camp add chicken with liquid and 1 cup boiling water. Stir well and pop in cozy for 10 minutes.

Serves 1.

Cheesy Chicken and Corn:

In a quart freezer bag put:

2 cups instant rice
1/4 cup freeze dried corn
3 Tbl cheese sauce powder
1/4 tsp granulated garlic
2 tsp dried chives
1/2 tsp dried thyme, crumbled up
black pepper to taste
salt to taste

Also take:
1 7 ounce pouch chicken
1 packet or 1 Tbl olive oil

In camp add chicken, oil and 2 1/4 cups boiling water. Stir well, and put in a cozy for 10 minutes. Stir before eating
Serves 2.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Grains/Rice/

Honey and Nut Rice

2 tb Butter or margarine (or equivalent substitute)
2 md Celery stalks; sliced (leave out if you don’t have)
1 md Onion; chopped (or equivalent dried chopped onion)
3 1/2 c Cooked long-grain rice
1 c Coarsely chopped walnuts; toasted
2/3 c Raisins
3 tb Honey
3 tb Lime juice
1 tb Olive oil
1/4 ts Salt
1/4 ts Ground cinnamon
1/4 ts Pepper

Melt butter in a Dutch oven; add celery and onion, and saute until tender. Remove from heat. Stir in rice, walnuts, and raisins.

Combine honey and next 5 ingredients; toss with rice mixture. Makes 8 to 10 servings

Holiday Rice Pudding

1 cup Short White or Arborio Rice, cooked
1 cup Whipped Cream
1/2 cup Sultana Raisins
1/2 cup White Sugar
1/4 tsp Salt
1/4 cup Shredded Coconut
2 tbsp Cold Water
2 tbsp Fruit Jam
1 tbsp Dried Lemon Peel
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
1 tsp Corn Starch
2 Large Eggs
1 - 10 oz can Mandarin Orange Slices

Preheat the oven to 350 F. Grease a round or square mold (pan) and set aside. Place the rice, sugar, salt and eggs in a bowl and mix
well. Add the raisins, vanilla, cinnamon and lemon peel and mix again. Stir in the coconut and then fold in the whipped cream. Pour
pudding into the mold and bake 35 - 40 minutes. Just before serving, prepare the sauce. Place the oranges with the juice into a sauce pan.
Add the jam and mix well. Cook for 3 to 4 minutes over medium heat. Mix the corn starch with the water then stir it into the sauce and
continue cooking 2 minutes over low heat. Pour the sauce over the individual servings of pudding. Serves 4.

HEAVENLY HASH

2 c rice
4+ c water
1 pk onion soup mix
1 can kernel corn
1 can Spam, or other canned meat

Put the rice, onion soup mix and the water in a pan (use a little more than 4 cups to make up for the soup mix). Do not add any salt to the water; there is enough in the soup mix. When the rice starts to boil, cover and let simmer for 15 minutes. While the rice is simmering, cut up the Spam. After the rice is done, add the corn and Spam. Feel free to add any other leftovers from previous meals (e.g., bacon, sausage, peas, etc.).

Fruited White and Wild Rice Salad

1 1/2 c White rice; uncooked
1 1/3 c Wild rice; uncooked
1 c Chopped celery (could leave out if you had to, mostly appears to add texture)
1 c Green onions; thinly sliced (could use dried chopped onion or dried chives)
3/4 c Dried cranberries
3/4 c Dried apricots; snipped

Dressing:

1/4 c Chicken broth
1/4 c Red wine vinegar
1/4 c Olive oil
2 ts Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1 c Pecans; toasted & chopped

Cook rice separately according to directions on packages. Drain wild rice well. When cool stir in celery, green onions, dried cranberries and dried apricots. Cover and refrigerate. Combine ingredients for dressing in a covered jar and shake well. Refrigerate. Shake dressing to mix. Pour over rice mixture. Add pecans and toss to coat and mix.

Fruited Rice Mix

ingredients for 1 servings:
3 c Long-grain White Rice; -uncooked
3 tb Dried onion; minced
1 1/2 tb Curry powder
1 tb Salt
1 c Dried Apples; crushed
1/3 c Golden Raisins
1/3 c Slivered Almonds; toasted

Preparation: Combine all ingredients, mixing well. Store in airtight container. Yields about 5 cups of rice mix. To make Fruited rice: In
heavy 2 quart sauce pan, combine 1 cup of Fruited rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly. Bring to a
boil. Reduce heat to medium-low. Without lifting lid, simmer 30 minutes or until water is absorbed. Yield: about 3 1/2 c. of cooked
rice.

Fragrant Coconut Rice

2 tb Peanut oil
1/2 lb Finely chopped onion (or equivalent in dried chopped onion)
2 c Long-grain rice, cooked
1 ts Tumeric
2 ts Salt
2 c canned coconut milk (available usually in the international aisle at your grocer)
2/3 c Stock (chicken or vegetable)
2 Whole cloves
1 Whole cinnamon stick
2 Bay leaves

Heat the oil in a large casserole until moderately hot. Add the onion and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes.

Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon, and bay leaves. Turn the heat as low as possible and let the rice cook undisturbed for 20 minutes. It is ready to serve when the rice is cooked.

Eggnog Rice Pudding

(This recipe will count on me being able to get canned eggnog, or finding a recipe for eggnog using powdered eggs.)

2 T. Cornstarch
2 c. Cooked Rice
1 quart Eggnog
1 dash Nutmeg

In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, (about 10 minutes). Pour into serving dishes. Garnish with nutmeg.

Dilly Rice Muffins

(I made these and they were quite good. I used prep-type ingredients so it may be a little different from the traditional recipe)

1 c Flour
1 tb Sugar
1 tb Baking Powder
1 Egg (or your substitute of choice)
1/2 c Lowfat Milk (made from evap skim milk)
2 tb Vegetable Oil
1/4 c Rice, cooked
2 tb minced dried onion or chives
2 t. Parsley Flakes, dried
2 t. Dried Dill

Combine the flour, sugar and baking powder in a bowl. Stir to mix. Beat the egg, milk and oil together. Add to the flour mixture along with the remaining ingredients. Mix just until the batter is blended.

Spoon into oiled muffin tins or paper muffin cups. Fill about three-fourths full.

Bake in a 400-degree oven for 12 to 15 minutes, or until brown.

Makes 8

Curry Rice With Chicken Or Shrimp:

2 Tsp. Dried onion
1 tsp. Butter Buds / Molly McButter

Dash each: Allspice, cinnamon, Salt & Pepper

1/2 tsp Curry powder (Personally I use 1-2 tsp or more, as I like curry!)
1 cup instant rice
2 Tbl. raisins (I like Golden ones)
2 Tbl. “Apple Chips” chopped up (Find in the produce department. If you cannot find them, you can use chopped up dried apples)
1/2 tsp or more salt to taste, if desired.

Put all items in a quart freezer bag.

Also pack either a pouch or can of chicken (3-7 oz.’s) or a pouch of shrimp (3 oz’s).

In a ziploc snack bag take 2 Tbl. toasted slivered almonds, peanuts or cashews.

In camp, add 1 cup boiling water to the mixture. Add the chicken or shrimp (with any liquid). Stir well, pop in a cozy and let sit for 10 minutes. Toss in the nuts and enjoy.

Serves 1 hungry person.

Curried Rice Pilaf Mix

3 c Long-grain white rice; uncooked
1 c Chopped dried apples
1/2 c Currants (could substitute raisins)
3 tb Chicken-flavored instant bouillon
1 1/2 ts Curry powder
1/2 ts Garlic powder
1/4 ts Allspice

In medium bowl, combine all ingredients. Sotre in airtight container.

To prepare: Combine 2/3 cup Mix in 1 1/2 cups water. Bring to a boil. Cover, simmer over low heat 14 - 18 minutes.

Creole Beans And Rice

1/2 c Rice, long grained white
1 c Red kidney beans, canned rinsed and drained
1/4 c Chicken stock, defatted low salt
Red pepper sauce to taste
1 ts Olive oil
Salt and pepper; to taste

PLace rice in a strainer and rinse under cold water. Bring a large pot with 2–3 quarts of water to a boil. Ass rice and boil, uncovered for about 10 min. test a grain; rice should be cooked through but not soft. Drain in a colander. Run hot water through rice and stir with a fork. Heat beans, chicken stock,and hot pepper sauce in a saucepan or microwave oven. Mix beans and rice toegether. Add oil and salt and pepper to taste.

Creole Albacore:

1 pouch albacore fillets
1/4 tsp mesquite seasoning
1 dash ea garlic powder and black pepper
1 tsp dried onion
2 Tbs dried bell pepper
1 pouch spaghetti sauce powder (found in the packet aisle)
1 pkt soy sauce
1 pkt lemon juice
1 pkt hot sauce (Franks)
2 cups instant white rice, uncooked

At Home:

1. Combine dry ingredients in a quart freezer bag.
2. Put rice in another quart freezer bag w/unopened sauce packets

In Camp:

1. Combine sauce packets, dry spices and 1/2 cup hot water and mix well, add fillets and place in bottom of cozy.

2. Add 2 cups boiling water to rice, place in cozy on top of fillets. Put in cozy 15 minutes.

3. Divide fish, sauce and rice between the two bags and enjoy!
Serves 2.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Grains/Rice/

Quiche Rice Crust

1 ½ c. cooked rice
2 tbsp. butter, softened
2 tbsp. chopped onion
¼ tsp. basil
1 egg, slightly beaten

Combine ingredients. Press into bottom and sides of greased 9” pie plate. Use
any quiche filling.

Pizza Rice Pie

2 2/3 cups cooked rice
1/3 cup minced onion
2 eggs, beaten
2 tablespoons melted butter
1 (8 ounce) can tomato sauce
1/4 teaspoon oregano
1/4 teaspoon basil
1 cup shredded mozzarella cheese
Pepperoni, sliced
1/2 cup sliced stuffed olives

Mix together rice, onion, eggs, and melted butter. Line a 12-inch pizza pan with rice mixture and bake 12 minutes at 350 degrees F, or until set. Spread tomato sauce with cheese over rice crust. Sprinkle with spices and cheese. Top with pepperoni and olives. Bake at 350 degrees F for 20 to 25 minutes. After removing from oven, allow to stand a few minutes before serving.

Pizza Rice:

In a quart freezer bag put:

1 cup instant rice
1 Tbl dry bell pepper flakes
1 Tbl dry onions
1 Tbl freeze dried mushrooms

Also great with a pinch of “pizza seasoning” or “spaghetti seasoning” herbs and spices.

Attach to the freezer bag with tape 2-3 packets of parmesan cheese.

Also bring with you one 4 to 5 oz package of Boubolli pizza sauce (these can be found at the grocery store or at Orowheat bakery outlets. They are in clear pouches.)

In camp boil your water, and add 3/4 cup water plus the pizza sauce, and stir well. Pop in cozy and let sit for 10 minutes. Add cheese and eat.

Serves 1.

Orange Rice w/ Salmon:

In a quart freezer bag put:

1 1/2 cups instant rice
2 tsp low sodium chicken bullion
1 Tbl dried orange peel
1 Tbl orange flavor crystal light
1/2 cup chopped unsalted pecans, toasted
2 Tbl dried onion
2 Tbl parsley flakes

Also take:
1 3 ounce pouch pink salmon

In camp add salmon and 1 1/2 cups boiling water, stir well and put in a cozy 10 minutes.

Serves 1-2.

Orange Rice and Spice Breakfast

1 c. rice
1 tsp. ground cinnamon
2 c. water
¼ tsp. ground allspice
dash of salt
¼ tsp. ground nutmeg
milk to cover rice
¼ c. ground nuts
½ c. dry milk powder
1 tbsp. grated orange peel
¼ c. honey
½ c. raisins
orange slices (optional)

Mix rice, water and salt in saucepan. Bring to a boil, stir once, reduce heat
and cover. Simmer for approximately 35 minutes or until rice is cooked. Add
liquid milk to cover rice. Stir in remaining ingredients. Cook over medium heat
until thoroughly heated. Garnish with orange slices for a special touch. Serves
4.

Nutted Wild Rice

1/2 c Golden raisins
2 tb Red wine vinegar
1/4 c Water
1/2 c Wild rice
2 1/2 c Low-sodium chicken broth, boiling, divided
1/2 c Brown rice
1/2 c Slivered almonds
1/4 c Chopped fresh parsley (or equivalent of dried chopped parsley)
Salt and pepper, to taste

Place raisins, vinegar, and water in small saucepan, bring to a boil; reduce heat and simmer 5 minutes. Set aside. Combine wild rice and 1 1/4 cups stock; cook, covered on top of double boiler over simmering water, 1 hour. Place brown rice and remaining stock in saucepan. Bring to a boil. Reduce heat to low and simmer until all water is absorbed, about 50 minutes. Toast almonds over low heat until lightly brown. Combine wild rice, brown rice, raisins, almonds, and parsley in large mixing bowl. Season to taste with salt and pepper.

Mexican Rice

ingredients for 6 servings:
1 pt Dairy Sour Cream (fresh or made from evaporated milk)
1/2 lb Monterey Jack Cheese (or canned cheese)
4 oz Chopped green peppers, cut
3 c Cooked seasoned rice
1/2 c Parmesan cheese

1. Combine sour cream, chilies and sa layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top
with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese. Continue baking for 5 minutes or until cheese melts.

Mexi Rice:

In a quart freezer bag put:

1 cup instant rice
1 tsp low sodium chicken bullion powder
1 Tbl dry onions
1 Tbl dry bell pepper flakes

Also take 4-6 pkts salsa, or 1 small tub.

In camp add the salsa packets to the freezer bag, and add 1 cup boiling water. Stir well, and pop in cozy for 5-10 minutes.

This recipe works great with cheddar cheese added on top, or used as a burrito filling, with cheddar cheese, and more salsa packets.

Serves 1.

Mandarin Rice Pudding

(I liked this recipe because it has a specific use for the liquid leftover from the can of mandarin oranges.)

2 1/2 c Cooked rice
1 c Undiluted evaporated milk
1/2 c Mandarin orange liquid (can)
1/2 c Light brown sugar
3 tb Butter; melted
1 ts Vanilla
3 Eggs; beaten
1/2 c Raisins
1 c Drained mandarin orange sections

Combine rice with all ingredients except orange sections. Mix well. Lightly butter slow cooker. Pour in rice mixture. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir during first 30 minutes. During last half-hour, stir in orange sections.

Jamaican Rice and Peas with Coconut Milk

1 1/2 c Cooked red kidney beans; reserve liquid
2 Cloves garlic; chopped
1 1/4 c Unsweetened coconut milk (can be found at the grocery, usually in the international aisle)
Water (enough to make 2 1/4 c. combined liquid)
1 c Rice
2 Green onions; chopped (or equivalent dried chopped onion)
1 Sprig fresh thyme; (1 to 2) … or use equivlent of dried thyme
Salt to taste
Coarse black pepper to taste

Cook red kidney beans to package directions. Put cooked beans into a large saucepan or pot. Add chopped garlic. Measure all liquids, including reserved bean liquid, coconut milk and water enough to make 2 1/4 cups. Add the 2 1/4 cups of liquid to the beans and garlic in the pot. Add rice, crushed green onion, thyme, salt and pepper to taste. Bring to a boil. Reduce heat. Cover and cook for about 20 minutes or until all liquid is absorbed.

Instant Spanish Rice

1 (16 oz.) jar thick and chunky salsa
2 c. instant dried refried beans (or substitute canned refried beans)
2 c. instant rice
Parmesan cheese (Optional)
1 quart water

Bring water to boil, add remaining ingredients. Thoroughly heat through. Remove from heat. Eat by itself or use flour tortillas to create burritos.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Grains/Rice/

Sweet Brown Rice

1 c. raisins
1/2 c. diced dried apples
1/4 t. salt
1/2 t. allspice
1/4 c. powdered milk
1/2 c. chopped walnuts (optional if there are allergies)
1 c. instant brown rice
2 T. margarine (or equivalent)
1 1/2 c. water

Bring water to a boil, add the remaining ingredients. Stir, then let sit for about five minutes. Stir well.

Makes a hearty meal for one.

Spaghetti Rice:

In a quart freezer bag put:

1 package Knorr Tomato and Basil soup mix
2 Tbl freeze dried mushrooms (crumbled up)
2 cups instant rice

In camp add 2 1/4 cups boiling water, stir well. Pop in cozy for 5 minutes.

Also good with a couple packets parmesan cheese added.

Serves 2.

Ellu Chaadam (Sesame Rice)

(This recipe has some serious heat to it. You could make it without all the chiles or with fewer to accomodate your “heat” preference.)

2 cup Rice
5 Red chiles
1/2 c White sesame seeds
1 tb Cashewnuts; deep fried
4 tb Ghee
Salt; to taste

Cook rice till just done. Spread on a flat dish. Add salt and allow to cool. Roast sesame seeds and red chilies til brown and pound coarsely. Add to rice along with cashewnuts, oil and ghee. Mix well and serve.

Sesame Orange Chicken

2 tsp sesame seeds, toasted
½ tsp butter buds
1 tsp dry whole milk
1 cube chicken bullion, crushed (low sodium can be used)
Dash of red pepper
½ tsp crystal light orange powder (or tang)
½ tsp cornstarch

Also take:

A 7oz pouch of chicken
1-2 cups instant rice in a seperate freezer bag.

Combine all but meat with ¼ cup boiling water and shake to mix well. Add meat and put in a cozy for 10 minutes.

Serve over instant rice.

Serves 1-2. (1 cup instant rice per person.)

Super-Easy-I’ve-Had-A-Long-Day-Let-The-Teenagers-Cook-Casserole

Any seaoned boxed rice mix Any canned meat, diced or chopped Any canned or dehydrated veggies Optional, your choice of condensed soup

Endless ability to mix and match the above to create new and sometimes unusual combinations.

Basically just follow the directions on the box of rice. Then add the meat … either before or after cooking the rice, depending on the meat being used. After the rice mixture is complete, add one or more canned veggies (or rehydrated ones). Mix and hit thru.

You could also add a can of condensed soup. If you have a mexican/spicy rice mix use a tomato based soup. Wild rice mixes go good with a cream type soup such as mushroom.

If the rice isn’t seasoned enough or you are starting with a plain white rice add a seasoning packet such as taco seasoning, fajita seasoning, cheese & broccoli (from Knorr), onion soup mix, gravy mix, etc.

Rice Roast

2 cups cooked rice
2 cups ground whole wheat
3/4 cup pecans or peanuts, broken
3 tablespoons minced onion
2 eggs, beaten
3/4 cup grated cheese
2 tablespoons chopped pimento
2 tablespoons green bell pepper
2 cups canned or freshly-cooked tomatoes
1 teaspoon salt
1/8 teaspoon paprika

Mix well, form into a loaf and bake 1 hour at 325 degrees F. Sprinkle grated cheese liberally over loaf a few minutes before removing from oven, then serve hot.

Rice Patties

1 1/2 cups leftover cooked rice
2 eggs, blended with 2 tablespoons water
2 teaspoons instant onion soup mix
1/4 cup shredded sharp cheese

Mix together all ingredients; form into patties. Fry in vegetable oil.

Makes 8 to 9 patties.

Rice Fritters

1 cup arborio rice
2 1/2 cups water
1 teaspoon salt
1 cup dark, seedless raisins
1/2 cup pine nuts or slivered almonds
2 teaspoons freshly grated lemon rind (if you have it, other wise skip it or use dried)
6 eggs, slightly beaten (substitute powdered eggs or some other substitute from a previous post on egg substitutes)
1 cup olive or other vegetable oil

Place rice in saucepan with the water and salt and bring to boil. Lower heat to simmer, cover, and cook, without stirring, for 30 minutes, or until rice is well done and quite dry.

Remove from heat, and add raisins, nuts, and lemon rind, and stir.

Cool for at least 1/2 hour and then add the eggs, mixing well.

Heat half the oil in a large frying pan. Drop rice mixture into oil by the rounded tablespoonful. Fry two to three minutes on each side; fritelle should be golden brown. Drain on paper towels.

The frittelle can be rolled in sugar or sugar and cinnamon, and eaten for dessert.

Rice Cakes

3 cups cooked rice
2 eggs, beaten well
3 tablespoons flour
1/2 cup milk
1 teaspoon salt

Blend beaten eggs into cooled, cooked rice; add flour and milk. Drop by spoonsful onto hot griddle, pressing with pancake turner into desired size and thickness. Cook until brown on both sides. Serve with butter and syrup as hot cakes or as a side dish.

Black-eye Peas and Rice

1 Onion (or equivalent in dried onion)
Water/broth for saute
1 15 oz can peeled tomatoes, drained
1 15 oz can Black Eye Peas, drained
2 c Cooked white rice
Salt, pepper, garlic powder for seasoning

Chop the onion and saute it in a good size frying pan with the broth. If you are using fresh tomatoes, add them and cook until they are soft. Stir in the remaining ingredients and heat through.

Makes about 3–4 servings, as a main course casserole

Rice and Beans

2 cups of rice
2 large cans of red kidney beans
1 small can ‘little white beans’
1 48oz. jar of spaghetti sauce

Season to taste with chili powder and garlic

Cook rice. Add rest of ingredients and simmer until it’s hot or until you’re ready to eat. Stir and add a little water as needed.

Feeds 6–8 people well.

Ranch Rice

1 cn Beef broth
1 can French onion soup, undiluted
1/2 c Margarine; (1 stick or equivalent in substitute of your choice)
1 small can Mushrooms
1 c Regular rice; uncooked

Mix all ingredients in a casserole. Bake at 350 F. for 45 minutes to 1 hour. Alternative if you have electric: cook in slow cooker until rice is done.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Bisquick%20Based%20Recipes/

Armadillo Balls

[Note: this are a bit much for my stomach, but have friends that really like them when I make them.]

6 to 8 jalapeño peppers (I’ve used canned a couple of times, they just aren’t as firm so are harder to stuff)
1/2 pound Monterey jack cheese, grated
1/2 pound hot pork sausage (fresh, canned)
5 ounces Bisquick
1 package Pork “Shake ‘N Bake’‘
1 egg, beaten (fresh or powdered)

Split peppers. Remove seeds. Stuff inside of pepper with Monterey jack cheese. Combine cheese, sausage and Bisquick. Wrap dough around pepper. Roll in beaten egg. Roll in Shake ‘n Bake. Bake at 300 to 325 degrees F for 20 to 25 minutes

Apricot Bread Mix in a Jar

1/2 cup nuts, chopped
1/2 cup dried apricots, finely chopped
1/2 cup granulated sugar
2 1/2 cups Bisquick
1 teaspoon baking powder
1/4 teaspoon salt

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.

Attached the following instructions:

Apricot Bread

Preheat oven to 350 degrees F. Grease well a large loaf pan and place wax paper on the bottom.

In a large bowl, place the Apricot Bread mix. Make a well in the center. Mix 1 1/4 cups milk, 1 teaspoon vanilla extract, 2 slightly beaten eggs and 1/2 cup softened butter or margarine into dry mixture. Mix until completely blended. Spoon the batter into prepared loaf pan. Bake for 1 hour or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.

Applesauce Rolls

2 cups Bisquick
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup applesauce
1/4 cup milk
1 egg, beaten
2 tablespoons oil

Combine all ingredients and beat 30 seconds. Fill 2-inch muffin tins 2/3 full. Bake 12 minutes in a 400 degree oven. When done, roll in melted butter, sugar and cinnamon.

Makes 3 dozen

APPLESAUCE HONEY NUT BREAD

2 1/2 c. Bisquick
1 c. quick cooking oats
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 c. honey
1 c. applesauce
1 c. golden raisins
1 c. walnuts, chopped

Combine first 4 ingredients; make a well in center of mixture. Combine egg, honey, and applesauce; add to dry ingredients, stirring just until moistened. Stir in raisins and walnuts. Spoon batter into two greased and floured 7 1/2 x 3 1/2 x 2 1/4 inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pans and cool completely on wire racks.

Apple Rice Griddle Cakes

2 cups Bisquick (biscuit mix)
1/2 to 1 teaspoon ground cinnamon
1 cup milk
2 large eggs, beaten
1–1/2 cups cooked rice
3/4 cup applesauce
Syrup and butter (optional)

Combine Bisquick, cinnamon, milk, and eggs in large bowl; beat only until smooth. Stir in rice and applesauce.

Pour batter onto hot greased griddle, using about 1/4 cup for each pancake. Cook until bubbles form on top and underside is nicely browned. Turn and brown other side. Turn only once. Serve with butter and syrup; if desired.

Makes about fourteen 4-inch pancakes.

Albuquerque Patio Bread

2 cups Bisqick Baking Mix
2/3 cup milk
1 envelope chili seasoning mix, about 1/2 ounce, or cheese sauce mix, about 1 1/2 ounce
soft butter or margarine

Heat oven to 450 degrees. Stir together baking mix, milk and seasoning mix; beat vigorously 1/2 minute. Spread dough on greased baking sheet into an oblong, 8 x 6 inches. Spread with butter. Bake 15 minutes. While hot, cut into 24 strips, 3 x 3/4 inch. Makes 12 sevings.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Bisquick%20Based%20Recipes/

Cornbread Chili Stacks

3/4 cup yellow cornmeal
2/3 cup Bisquick® mix
3/4 cup buttermilk
2 tablespoons butter or margarine, melted
1/2 teaspoon chili powder
1 egg
1 can (15 oz) spicy chili
1 can (14.5 oz) diced tomatoes with mild green chilies, undrained
4 slices (3/4 oz each) process American cheese, cut diagonally in half, if desired

Heat oven to 450°F. Spray 8-inch square pan with with cooking spray. In medium bowl, stir cornmeal, Bisquick mix, buttermilk, butter, chili powder and egg until mixed. Pour into pan. Bake uncovered 18 to 20 minutes or until toothpick inserted in center comes out clean. Meanwhile, in 2-quart saucepan, heat chili and tomatoes over medium heat, stirring occasionally, until bubbly. Cut corn bread into 4 squares; cut each square diagonally into 2 triangles. Split each corn bread triangle horizontally. Fill triangles with 1/4 cup chili mixture and cheese piece. Spoon about 1/4 cup chili mixture on top.

Chicken Spectacular

3 cups cut up cooked chicken (from canned)
1 can, 16 ounces, cut green beans or peas, drained
2 cups cooked rice
1 can, 10 3/4 ounced condensed cream of celery soup
1/2 cup mayonnaise
1 can, 6 or 8 1/2 ounces, water chestnuts, drained and sliced
2 tablespoons finely chopped onion (fresh or dried)

Combine all ingredients thoroughly. Pour into greased crockpot. Cover and cook on LOW for 6 - 8 hours or on HIGH for 3 - 4 hours. Serves 4. May also be cooked faster by stove top method or by baking.

CHERRY NUT BREAD

3 c. Bisquick
1/2 c. sugar
1/3 c. flour
1 tsp. cinnamon
1 egg
1 c. milk
1 c. candied cherries
3/4 c. nuts

Flour 2 bread pans or 6 small tins. Mix first 6 ingredients. Add cherries. Bake 35–45 minutes, oven 350 degrees. Cool before removing.

Cape Cod Applesauce Cake

1 1/2 cups Bisquick Baking Mix
1/2 cup brown sugar, packed
1 egg (fresh or powdered)
2 tablespoons water
1/2 cup applesauce
2 tablespoons shortening
1 teaspoon vanilla
1/2 teaspoon cinnamon
cinnamon candy frosting, recipe follows

Heat oven to 325 degrees. Blend all ingredients except frosting in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes medium speed. Pour batter into greased and floures square pan, 8 x 8 x 2 inches or round layer pan, 9 x 1 1/2 inches. Bake 30 - 35 minutes or until wooden pick inserted in center comes out clean. Cool. Frost with cinnamon candy frosting. Refrigerate leftovers.

Cinnamon Candy Frosting

3 tablespoon red cinnamon candies
1 tablespoon light corn syrup
1 tablespoon water
1 egg white (fresh or powdered)

Heat candies, syrup and water in small saucepan over medium heat just to boiling, stirring constantly. Remove from heat, candies will not be sompletely dissolved. In small mixer bowl, beat egg white on high speed until stiff. Continue beating, pouring hot syrup very slowly in a thin stream into beaten egg white. Beat on high speed until soft peaks form.

Breakfast Casserole Muffins

1 pound sausage, browned and drained (fresh or canned, see additional substitutes below)
6 eggs (fresh or powdered)
1 cup Bisquick
2 cups evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grated cheese

Place drained sausage evenly in muffins tins which have been sprayed with Pam. Mix eggs, Bisquick, half-and-half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese. Bake for 25 minutes in 350 degree F oven.

Makes 24 muffins.

Optional: While browning sausage, you can add some onions, green peppers and mushrooms. Also, bacon or ham can be substituted for sausage.

BLENDER EGG CUSTARD

1/3 c. Bisquick
2/3 c. sugar
2 c. milk (fresh, canned, or powdered)
1 tsp. vanilla
1/3 stick margarine, melted
3 eggs (fresh or powdered)
nutmeg

Put in blender Bisquick, sugar, milk, vanilla and margarine. Blend for 30 seconds. Add eggs; blend slightly. Add a sprinkle of nutmeg. Pour into agreased 9-inch Pyrex dish and bake at 350 degrees for about 30 minutes or until center is firm.

Black Beans and Ham

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1/2 cup chopped red or green bell pepper
2 cans (15 ounces each) black beans, undrained
2 cups cubed fully cooked ham (canned or SPAM)
2 teaspoons chili powder
1 1/2 cups Bisquick® mix
1/3 cup cornmeal
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)

Heat oil in 4-quart Dutch oven over medium heat. Cook onion and bell pepper in oil, stirring occasionally, until tender. Stir in beans, ham and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low. Stir Bisquick mix, cornmeal and milk and remaining 1 teaspoon chili powder in medium bowl until soft dough forms. Drop by 6 spoonfuls onto simmering bean mixture. Cook uncovered 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes longer or until cheese is melted.

Bisquick Swirls

2 cups of bisquick
2/3 cups milk (fresh, canned or powdered)
1[4 1/2 ounce can] deviled ham
1/2 cup finely grated cheddar cheese
2 teaspoons prepared mustard

You can prepare ahead of time and cook when ready to eat. With fork,combine mix and milk.knead on floured surface8–10 times. Roll out ito a 12 by 5 1/2 by1/4 inch rectangle. Blend the deviled ham,cheese,and mustard: spread meat mixture on rolled out dough next cut dough in half crosswise.

Starting with the longerside,lightly roll up each half,jelly roll fashion cut into 1/2 inch slices[they will look swirled]. Place on a cookie sheet and you can refrigerate until ready yo bake if not baking now. Preheat oven to 450 degrees. Bake swirls about 10–15 minutes or until done. serve hot. Makes 16

Bisquick English Toffee Pancakes

2 c. Bisquick mix
1 Egg (fresh or powdered)
1 c. Water
1/2 c. English Toffee Bits

Blend together the mix, egg and water. Add toffee bits. Cook on lightly greased hot griddle. Makes 12–15 yummy pancakes.

Bar-B-Q Chicken Bake

1/3 cup Bisquick
1 tablespoon water
1 egg white or 2 tablespoons fat-free egg product (fresh or powdered)
1/2 cup cut-up cooked chicken breast (from canned)
1/4 cup barbecue sauce
1/4 cup shredded Cheddar cheese

Heat oven to 400°F. Spray 8×4-inch loaf pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg white; spread in bottom of pan. In small microwavable bowl, mix chicken and barbecue sauce. Microwave on High 1 minute; stir. Spoon over batter in pan to within 1/2 inch of edges; sprinkle with cheese. Bake 20 to 23 minutes or until golden brown; loosen from side of pan.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Bisquick%20Based%20Recipes/

Hawaiian Brunch Pizza

1 1/2 cups Original Bisquick®
1/3 cup very hot water
3/4 cup sour cream (fresh, powdered, or made from canned milk)
1/2 teaspoon onion salt
3 eggs (fresh or powdered)
1 (6 ounce) package sliced Canadian-style bacon, cut into thin strips (or matchstick slices of canned ham, SPAM, etc.)
1 cup (4 ounces) shredded Cheddar cheese
1 (20 ounce) can pineapple chunks, well drained
1/4 cup chopped green bell pepper

Heat oven to 425 degrees F. Grease 12-inch pizza pan. Mix Bisquick and hot water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake 10 minutes. Mix sour cream, onion salt and eggs; pour over crust. Layer bacon, cheese, pineapple and bell pepper on egg mixture. Bake about 25 minutes or until set. Cool slightly before serving. Makes 8 servings.

Easy Chili Skillet Bake

2 cans (15 ounces each) chili with beans
1/2 cup Original Bisquick® mix
1/4 cup milk
1 egg, beaten
1 package (4 ounces) shredded Cheddar cheese (1 cup)

Heat oven to 400°F. Spray 10-inch ovenproof skillet with cooking spray. Heat chili in skillet over medium heat, stirring occasionally, just until simmering. Remove from heat. Stir Bisquick mix, milk and egg in small bowl with fork or wire whisk until blended. Spoon batter in ring around outer edge of chili. Sprinkle 1/2 cup of the cheese over batter. Bake about 20 minutes or until crust is golden brown and knife inserted in center of crust comes out clean. Immediately sprinkle remaining 1/2 cup cheese over center. Let stand 5 minutes before serving.

Dude Ranch Pudding

1 cup brown sugar, packed’
2 cups water
2 tablespoons butter or margarine
3/4 cup brown sugar, packed
1 1/4 cups Bisquick Baking Mix
1/3 cup water or milk
1 cup raisins or cut up dates
1/2 cup chopped nuts
1 teaspoon vanilla

Heat oven to 350 degrees. Combine 1 cup sugar, 2 cups water and the butter in saucepan. Heat to boiling; boil 5 minutes. Pour into ungreased square pan, 8 x 8 x 2 inches. Stir remaining ingredients to a soft dough. Drop dough by spoonfuls into mixture in pan. Dough will spread as it bakes. Bake 40 - 45 minutes. Serve warm and if yu like, with whipped cream. Makes 9 servings.

DILL BREAD

2 c. Bisquick baking mix
1 carton (8 oz.) sour cream (fresh or equivalent made from powder or from canned milk)
2 tbsp. instant minced onion
1 tbsp. dill weed

Heat oven to 400 degrees. Grease 9 inch pie plate or square 8×8x2 inches. Mix all ingredients until soft dough forms. Spread in plate. Sprinkle with snipped parsley if desired. Bake until wooden pick inserted in center comes out clean, about 20 minutes. Cool 10 minutes. Cut into wedges or squares. 8 or 9 servings.

Delta Biscuit Crown

1/3 cup butter or margarine
1/2 - 1 teaspoon garlic salt or onion salt
2 cups Bisquick Baking Mix
2 teaspoon caraway seed
1/2 cup cold water

Heat oven to 450 degrees. Melt butter in oven in 6 cup ring mold; sprinkle with garlic salt. Stir remaining ingredients to a soft dough. Gently smooth dough into a ball on floured cloth covered board. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place biscuits with edges touching in mold. Bake about 10 minutes. Invert onto plate and serve warm. Makes 6 - 8 servings.

Honey Kissed Lemon Scones

9 oz. (3/4 cup, divided)honey
1 1/2 cups milk (fresh, canned, powdered)
2 eggs (fresh, powdered)
2 tablespoon lemon zest (fresh or dried)
3 tablespoon lemon juice divided (fresh or bottled)
7 cups bisquick mix [approx 2 pounds]

Whisk together 6 oz. (1/2 cup) honey, milk, eggs, lemon zest and 2 tbsp. lemon juice. Stir into biscuit mix until soft dough forms. If mixture is too dry, sprinkle with 1¨C2 tbsp. of additional milk. Gather dough into ball. Knead several times on flour-coated work surface until dough incorporates. Roll out dough into 1/2¡å thick rectangle, approximately 8¡å x 12¡å; fold in quarters. Roll out again into 1/2¡å thick rectangle (8 ¡° x 12¡å ). Cut into 24¨C2¡å squares; arrange 1¡å apart on parchment-lined sheet pan. Bake at 450¡ãF until tops are golden brown, about 8 minutes. Cool slightly. Warm remaining 3 oz. (1/4 cup) honey; stir in remaining 1 tbsp. lemon juice. Brush tops of scones with mixture.

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