Brown rice -
1 stick of butter or margarine, softened and cut into cubes
1 cup of long-grain rice (do not use Minute Rice - it doesn't work)
1 can of Beef Broth
1 can of Beef Consomme
Salt, pepper, onion powder to taste
Combine in a baking dish in the order listed above. Bake covered at 375 degrees for one hour.
Crockpot Mac & Cheese -
8 oz. elbow macaroni noodles, cooked & drained
4 cups of cheese (I used 3 cups of Velveeta and 1 cup of cheddar), shredded
2 tablespoons butter
1 12-oz. can evaporated milk
½ cup milk
Salt, pepper to taste
Grease or butter the inside of your crockpot (I used butter). Pour in noodles, cheese, and butter. Mix eggs & milk (using a fork to stir together is fine), then pour mixture and evaporated milk into crockpot. Add salt & pepper to taste. Cook on low for 3-4 hours. (I'd recommend stirring at least once, about halfway through, so that it cooks evenly.)
Reduce to constituent molecules.
Cornichons, for garnish. Eat smeared over slices of fresh bread. Oh, yum.
( eggplant casserole )
This delicious recipe is from Northern Spain.
Peel eggplants and cut them into ¼ inch slices. S oak for 1 hour in cold salted water, then drain thoroughly.
Preheat oven to 325 F.
He at olive oil in skillet. Lightly b rown the eggplant slices and reserve them on a warm plate. Sau té onion and bell pepper until softened.
Briefly blend tomatoes in a food processor or blender . Add to sauté pan w ith broth, sherry, kosher salt, pepper, and nutmeg. Cook over low heat for 15 min utes.
I n a shallow casserole, spread a layer of sauce, then eggplant, then cheeses. Repeat until ending with cheeses. B eat the eggs and pour over top. Bake at 325 F. for 30 minutes .
Y ields 10-12 servings.
This hearty and flavorful Italian version has a wonderful gravy. The preparation is easy. Serve rice or potatoes with the gravy.
Ingredients1 (4- to 5-pound) round roast 2 tablespoons vegetable oil 1-1/2 cups canned beef broth 1 cup dry red wine 3 tablespoons tomato paste 1 (28-ounce) can chopped tomatoes, with juice 1 tablepoon minced garlic 1 tablespoon dried basil 1 tablespoon dried marjoram 2 bay leaves 1 pound carrots, peeled and cut into 1-inch pieces 3 medium onions, quartered 1 pound fresh mushrooms, stemmed and halved 2 6 ounce jars quartered artichoke hearts in olive oil, drained 3 tablespoons all-purpose flour Salt and pepper to taste
Preheat the oven to 350ºF. Salt and pepper the roast. Add vegetable oil to a large pot or Dutch oven. Over medium-high heat, briefly brown the roast on all sides. Remove the roast to a platter. Pour the wine into the pot and scrape the bottom with a spatula to deglaze the browned bits. Add the beef broth and tomato paste, and stir to mix. Add the tomatoes with juice. Blend in the garlic, basil, marjoram, and bay leaves. Return the roast to the pot. Cover, and cook in the oven for 1-1/2 hours. Turn the meat over, and add the carrots, onions, mushrooms and drained artichoke hearts. Cover, and continue cooking for another 1 to 1-1/2 hours, or until the meat is tender. Transfer the meat to a carving board.
Remove a small amount of the sauce, and mix with the flour to form a paste. Place the Dutch oven over medium-high heat, and bring the remaining sauce to a boil. Whisk in the paste to thicken the sauce, lower the heat to medium, and cook for 6 to 8 minutes, stirring frequently. Slice the meat against the grain. Remove the bay leaves from the sauce and discard. Serve the sliced meat with the vegetables and the sauce.
Makes 8 to 10 servings.