X-From_: owner-EAT-L@LISTSERV.VT.EDU Thu Mar 20 23:11:45 1997
Date: Thu, 20 Mar 1997 23:00:03 -0500
Reply-To: Foodlore/Recipe Exchange <EAT-L@LISTSERV.VT.EDU>
Sender: Foodlore/Recipe Exchange <EAT-L@LISTSERV.VT.EDU>
From: Automatic digest processor <LISTSERV@LISTSERV.VT.EDU>
Subject: EAT-L Digest - 20 Mar 1997
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 2 messages totalling 167 lines in this issue.
Topics of the day:
1. Brown rice recipes!!
2. Schlosky's Recipe Request
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Date: Thu, 20 Mar 1997 22:48:02 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: Brown rice recipes!!
Here ya go!!
* Exported from MasterCook II *
Arroz Con Pollo (Chicken And Rice)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken & Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinless -- boneless chicken
1 medium onion -- quartered
2 green peppers -- chopped
1 jalapeno pepper -- seeded and
3 cloves garlic -- minced
2 tablespoons chopped fresh coriander
2 cups chicken stock
1 cup crushed and drained canned -- italian
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 cup long-grain brown rice
1 dash cayenne pepper
1 cup green peas (fresh or frozen)
1 tablespoon sliced pimentos
1 tablespoon rinsed and drained capers
Saute chicken strips in nonstick skillet until white, about 5 minutes. Set
aside and keep warm. In large skillet, bring all other ingredients, except
peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes,
until rice has adsorbed liquid. Add peas, remove from heat and let steam.
Arrange chicken and sauce over rice, garnish with pimentos and capers. Makes
6 servings.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Salmon and Brown Rice Bake
Recipe By : AHA Quick & Easy Cookbook
Serving Size : 4 Preparation Time :0:40
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces corn, frozen
6 1/2 ounces salmon, canned -- drained
3/4 cup brown rice
2/3 cup water
2 tablespoons green onion -- sliced
1/2 teaspoon low sodium chicken broth
1/4 teaspoon dill weed -- dried
1/4 cup cheddar cheese, lowfat -- shredded
Preheat oven to 375. In a 1 1/2 quart casserole, combine
corn, salmon, uncooked rice, water, green onions, bouillon granules and dill
weed. Cover and bake 30 minutes or until rice is tender. Sprinkle with
cheese. Bake uncovered, 5 minutes more or until cheese melts.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
SUMMER RICE SALAD
Recipe By : Laura Panfil (ToH June/July 96)
Serving Size : 4 Preparation Time :0:00
Categories : Salads & S. Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked brown rice
1 cup quartered cherry tomatoes
1/3 cup chopped red onion
1 can (2 1/4 oz) sliced ripe olives -- drained
3 tablespoons cider vinegar
2 tablespoons vegetable oil
2 tablespoons minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
Leaf lettuce -- optional
In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl,
combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice
mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a
lettuce-lined bowl if desired.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
THREE-RICE PILAF
Recipe By : Ricki Bingham (ToH Feb/Mar 96)
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup uncooked brown rice
1/2 cup finely chopped carrots
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
2 tablespoons cooking oil
1/2 cup uncooked wild rice
3 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary -- crushed
1/2 cup uncooked long grain rice
1/3 cup chopped dried apricots
2 tablespoons minced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped pecans -- toasted
In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil
for 10 minutes or until rice is golden. Add wild rice, broth, thyme and
rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Stir in long grain rice; cover and simmer for 25 minutes or until liquid is
absorbed and wild rice is tender. Remove from the heat; stir in apricots,
green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle
with pecans just before serving.
- - - - - - - - - - - - - - - - - -
Enjoy!!
Kim from Ft Myers, FL
swcoate@peganet.com
------------------------------
Date: Thu, 20 Mar 1997 21:36:41 -0800
From: Edd & Julie Sterchi <sterchi@WABASH.NET>
Subject: Schlosky's Recipe Request
Hi, everyone
Just got back from a seminar in St. Louis. For lunch, some of us walked
to Schlosky's (am I spelling that right?) Deli. The sourdough bun that
the sandwich was made with (I had an "Original" since the sign said
that's what had made them famous) was absolutely wonderful!!! Does
anyone have the recipe? I have several sourdough recipes, so I don't
need basic recipes. This seemed different somehow. A real good sour
taste and a chewy, coarse texture.
TIA,
Julie :)
P.S. Mike B. is very appreciative of the Angel Pie recipes--thanks!!
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End of EAT-L Digest - 20 Mar 1997
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