Category Archives: Pasta Rice and Potatoes

Haitian Rice Ring

RICE RING
2 teaspoons salt
1 tablespoon butter or margarine
1 bay leaf
1/2 teaspoon turmeric
1 1/2 cups raw long-grain white rice

FILLING
2 tablespoons salad oil
1/2 cup chopped onion
1 cup green pepper cut in 1/2-inch cubes
1 cup red pepper, cut in 1/2-inch cubes
1 large tomato (8 oz), peeled and chopped
1 pkg (6 oz) frozen crabmeat, thawed
1/2 teaspoon dried thyme leaves
Dash cayenne
1/2 cup dry white wine
1 can (7 oz) tuna, drained and flaked
1 can (7 3/4 oz) salmon, drained and flaked

1 tablespoon chopped parsley
Salad greens

1. Make Rice Ring: Oil a 4 1/2-cup ring mold. In 5-quart Dutch oven, combine 3 1/2 cups water, salt, butter, bay leaf, and turmeric.

2. Bring to boiling. Add rice. Simmer, covered, 25 minutes, or just until water is absorbed and rice is tender.

3. Remove bay leaf. Pack rice into prepared mold. Refrigerate, covered, 2 hours, until chilled.

4. Make Filling: In hot oil medium skillet, sauté onion, stirring, 5 minutes, until golden.

5. Add green and red peppers, tomato, crabmeat, thyme, cayenne, and white wine. Simmer, uncovered, 10 minutes.

6. Add tuna and salmon; toss lightly to combine. Turn into bowl. Refrigerate, covered, 2 hours, until chilled.

7. To serve: Run spatula around edge of mold; invert onto cold serving platter; remove mold. Fill center with filling. Sprinkle with parsley. Garnish with greens. Makes 6 to 8 servings.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Tuna Lasagna

16 ounces lasagna noodles
1 cup chopped onion
2 cloves garlic, minced
1/4 cup butter or margarine
4 6 1/2- or 7-ounce cans tuna, drained and flaked
2 10 3/4-ounce cans condensed cream of celery soup
2/3 cup milk
1 teaspoon dried oregano, crushed
1/4 teaspoon pepper
8 slices mozzarella cheese (12 ounces)
16 slices American cheese (16 ounces)
1 cup grated parmesan cheese

Advance preparation: Cook lasagna noodles according to package directions; drain. In medium saucepan cook onion and garlic in butter or margarine till tender. Add tuna, condensed celery soup, milk, oregano, and pepper. In each of two 12×71/2×2-inch freezer to oven baking dishes, arranged one-fourth of the noodles, half of the tuna sauce, half of the mozzarella cheese and American cheese and half of the grated parmesan. Top each casserole with another one-fourth of the noodles. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen casserole, covered, in 400° oven for 1 1/2 hours or till heated through. Garnish with fresh fennel tops or pickled red peppers, if desired. (Bake unfrozen casserole in 350° oven for 30 minutes or till heated through.) Makes 2 casseroles, 6 to 8 servings each.


©Meredith Corporations, MCMLXXX. All Rights Reserved. Printed in U.S.A.

Meat Yakhini Pulao

Preparation time: 5 minutes
Cooking time: 1 hour 40 minutes
To serve: 6-8

You will need

2 lb. meat
2 large onions, finely sliced
2 bay leaves
4 peppercorns
4 cloves
1 stick cinnamon
3 pints (U.S. 7 1/2 cups) water
salt to taste
4 oz. butter
2 oz. almonds
1 lb. rice
2 oz. raisins
pinch saffron (optional)
1 teaspoon milk

Cut the meat into 2-inch pieces. Put half the sliced onions, the meat, and spices tied in a muslin cloth (bay leaves, peppercorns, cloves and cinnamon) in a saucepan with the water and bring to the boil. Simmer gently until the meat is tender. Add salt to taste. Lift the meat from the liquid, remove muslin and spices, and keep aside. Strain the liquid reserving 2 pints (U.S. 5 cups). If not 2 pints, add water to make it up to this quantity. In a large saucepan heat the butter and fry the rest of the sliced onions and almonds a golden brown. Take out and keep warm. Put the mean in the hot fat and fry gently till the meat is dry. Remove meat to a plate. In the same fat fry the rice for 5 minutes, add the raisins and fry for another minute. Now add the 2 pints (U.S. 5 cups) stock and bring to a boil. Simmer, covered, till water is absorbed. Turn into a fireproof dish, add the meat and saffron soaked in the milk, cover, and put in a slow oven (290° F. or Gas Mark 1) for 20 minutes till rice is cooked. Serve garnished with fried onions and almonds.


© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Manicotti

400°
12 Manicotti pasta shells
1 1/2 pounds Ricotta cheese
1/2 pound Mozarella cheese, shredded
1 tablespoon chopped parsley
2 teaspoons sugar
1 egg, slightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
32-ounce jar spaghetti sauce with mushrooms
1/3 cup water
1/3 cup grated Parmesan cheese

Cook pasta 4 minutes in salted boiling water; gently drain and remove (do not overcook – shells will fall apart). Mix Ricotta, Mozzarella, parsley, sugar, egg. 1/2 teaspoon salt and 1/8 teaspoon pepper; fill shells with this mixture. Brown meat with remaining salt and pepper. Drain off excess fat and add garlic, spaghetti sauce and water; simmer 5 minutes. Cool. Pour 1/2 sauce mixture in baking pan; top with filled shells. Pour remaining sauce over all. Wrap and freeze. Serving day: Heat in 400° oven until sauce bubbles – 45 to 55 minutes. Sprinkle with Parmesan; heat 5 minutes longer.

NOTE: If not freezing, bake manicotti about 30 minutes in all.

Serves 6
Preparation time: 1 1/4 HR.

Approximate calories per serving…550


SUGGESTED MENU
Manicotti
Antipasto
Orange Ambrosia


© 1973 Curtin Publications, Inc., New York, N.Y.

Nasi Kuning (Yellow Boiled Rice)


4 servings

You will need
2 lbs. 3 oz. rice
8 oz. coconut (desiccated)
5/12 cups water
OR fresh thin coconut milk
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon MSG
2 dried Salam leaves
1 dried Sereh leaf
2 dried Jeruk leaves

Garnish:
8 lettuce leaves
4 sheets omelet
1 cucumber, sliced
8 fresh chili pepper
8 shrimps, cooked
little IKAN TERI (fried small fish)
1 tomato basquette
1 bunch of broccoli
little sliced pimento
parsley
crisp-fried onion

NASI KUNING is usually served on the occasion o celebrating, birthdays, graduations, etc.

This dish is prepared exactly the same as ordinary rice, (use coconut milk instead of water), mixed well with turmeric, salt, MSG, Salam, Sereh, and Jeruk. If you used a rice-cooker it will take about 15 minutes longer than usual.

You can use almost anything to decorate the NASI KUNING. In Indonesia the following are often used:
Garnishes:
Thin Omelet: Beat 4 eggs lightly. Season with a little salt and MSG to taste. Brush the fry pan with oil and heat pan, pour in enough egg mixture for omelet. Fry over low heat for 2 minutes. Repeat. Cut into 1/2-inch width.

Shrimps: See recipe 3 of UDANG RICA-RICA.

IKAN TERI: Sun-dried small fishes. Deep-fry and drain.

Crisp-fried Onion: Slice onions and deep crisp-fry. Stir continuously until well browned. Drain.


©Shufunotomo Co., Ltd., Tokyo 1973

Chicken Livers in Sherry

1-1/2 lbs. chicken livers
2 tbsp. butter
2 tbsp. oil
1/4 cup chopped onion
2 tbsp. flour
salt and pepper
1 10-oz. can beef gravy
1 tbsp. tomato paste
1/3 cup sherry
1 4-oz. can mushrooms
2 tbsp. chopped parsley

Pick over the chicken livers; cut out any filament and black or green spots. Dry on paper towels. Heat butter and oil in skilled; saute onions. Add chicken livers, saute until brown. Remove livers from skillet. Add flour to drippings, blend well. Add beef gravy, tomato paste and sherry, cook, stirring, until mixture boils and thickens. Season with salt and pepper./ Just before serving, add livers, mushrooms and parsley to sauce. Heat gently but thoroughly. Serve on toast, in rice ring or noodle ring. Makes 6 servings.

Suggested Menu and Preparation Schedule
Chicken Livers in Sherry
Tomato Aspic and Avocado
Steamed Celery and Carrots
Clover Leaf Rolls
Honeydew Melon with Lemon

Early in the day or the day before prepare Tomato Aspic. Refrigerate. Bake or buy Clover Leaf Rolls.

4:00pm  Cut Melon and Lemons: Prepare Salad Greens. Refrigerate.
*4:30  Cook Rice, pack into well buttered Ring Mold. Set Aside.
*4:45  Prepare Chicken Livers in Sherry up to /
5:30   Place Rice Ring in pan of water in 350° Oven
5:35   Cook Celery and Carrots
5:40   Combine Livers, Mushrooms and Sauce. Heat.
5:45   Heat Rolls, Garnish Tomato Aspic with Salad Greens and Avocado
6:00   Bon Appetit! Enjoy Your Dinner!
After dinner serve Honeydew Melon with Lemon
*May be prepared earlier in the day and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!


© 1972 Marjon Promotions Inc. All Rights Reserved

Fish Rice (Taimeshi)

Preparation time 10 minutes
Cooking time 40 minutes
To serve 4

You will need

1 lb. rice
1 1/2 pints water
4 tablespoons sake (Japanese rice wine) (See Card No. 20)
1/2 teaspoon salt
3 1/2 teaspoons soy sauce
1/2 lb. sea bream or turbot
3 tablespoons sugar
1 sheet nori (dried seaweed)

Prepare the rice 1 hour before cooking. Wash and put into a thick pan with the water, 2 tablespoons sake, 1/4 teaspoon salt and 1 1/2 teaspoons soy sauce. When ready to cook, bring to boiling point; reduce the heat, cover and cook for 10-12 minutes. Turn off heat and leave to stand for 15 minutes, then put into a bowl. While rice is cooking, cook the bream in boiling salted water. Drain, remove skin and bones, wrap in a cloth and rub lightly until the fish flakes. Put the fish into a pan with the sugar, 2 tablespoons sake, 2 teaspoons soy sauce and pinch of salt. Cook, stirring briskly to prevent the fish sticking, until it becomes dry. Put the fish over the rice. Hold the nori over the head for a few minutes to crisp, then cut in thin strips and sprinkle over the fish.

Variation
Chrysanthemum rice balls
Kikka nigiri

Preparation time 10 minutes
Cooking time 45 minutes
To serve 4

You will need

1 lb. rice; 1/2 lb. sea bream or turbot
3 1/2 tablespoons sugar
2 tablespoons sake (Japanese rice wine); salt
red food coloring (cochineal); 1 egg
1/4 teaspoon salad oil; chrysanthemum leaves

Cook rice as in fish rice. Cook bream in boiling salted water. Remove skin and bone, wrap in a cloth and rub lightly until the fish flakes. Put 3 tablespoons sugar, 2 tablespoons sake and pinch of salt into a pan. Add a few drops of cochineal and the fish and cook, stirring briskly to prevent sticking until the fish is dry. Beat the egg, add pinch of salt, 1/2 tablespoon sugar and salad oil. Put into a pan and scramble. Divide the rice into 12 portions and roll into balls. Wring a cloth tightly out of cold water. Divided the fish into 12 portions. Put one portion on the cloth and one ball of rice on top. Gather up the ends of the cloth and squeeze tightly. Make an indentation in the centre of the ball with the finger, then remove the cloth. Fill the hole with scrambled egg, press together. Make other balls in the same way. Arrange on a plate, garnish with chrysanthemum leaves.


© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Skillet Veal on Rice

veal_skillet_on_rice

RICE RING

3 cups hot cooked rice
1/4 cup butter or margarine
1/4 tsp. nutmeg
2 Tbsp. chopped parsley, if desired

Grease a small ring mold lightly. Combine all ingredients; turn into ring mold. Pack down with a spoon. Let stand about 2 minutes. Unmold on a serving dish. Or, turn rice mixture onto a serving dish and shape into a ring, using 2 spoons.

RICE-CARROT RING: Combine 3 cups hot cooked rice with 1/4 cup melted butter or margarine. Add 1 cup cooked shredded carrots and 1 Tbsp. minced sautéed onion; season to taste with salt and pepper. Turn mixture into a greased ring mold; pack down with a spoon. Let stand several minutes and unmold. Makes 4 servings.

SKILLET VEAL ON RICE

1 lb. boneless veal, shoulder or rump
2 Tbsp. fat or cooking oil
2 Tbsp. salt
Dash pepper
1/2 cup hot water
1 can (11 oz.) condensed mushroom soup
1 can (3 oz.) sliced mushrooms
Hot Rice Ring
Paprika

Cut veal into 1 1/2-inch cubes. Heat fat in a skillet. Add veal and brown on all sides, stirring often to brown meat evenly. Sprinkle with salt and pepper. Add water and bring to a boil; reduce heat and simmer, covered, 1 hour, or until tender.

Stir in undiluted mushroom soup. Drain the mushrooms, reserving liquid; stir mushrooms into meat mixture. Heat and stir will. Thin gravy with liquid from mushrooms, if necessary. Serve in Rice Ring garnished with paprika. Makes 4 servings.


Published by–COOKINDEX–Division of H.S. Stuttman Co., Inc, New York © Copyright 1958 Tested Recipe Institute, Inc. New York

Shrimp Jambalaya – Creole Sauce

shrimp_jambalya

1 1/2 lb. cleaned, cooked shrimp
1/4 cup butter
3 firm bananas
Salt
3 cups hot, cooked rice
2 cups Creole Sauce, below

Heat shrimp in the top of a double boiler over hot water. Melt butter in a large skillet. Peel bananas and cut crosswise into halves. Fry bananas in hot butter over low heat turning to brown evenly. Cook just until tender, or until easily pierced with a fork. Remove from heat; sprinkle lightly with salt and keep warm. Make a bed of rice on a large, heated platter; arrange bananas around edge and shrimp on top. Pour part of the sauce on top; serve remainder on the side.

Makes 6 servings.

CREOLE SAUCE


1 medium-size onion
1 medium-size green pepper
1/3 cup fat or cooking oil
1 clove garlic, peeled
1/4 tsp. chili powder
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1 can (16 oz.) tomatoes
2 Tbsp. cornstarch
2 Tbsp. water

Chop the onion and green pepper. Heat fat in a skillet. Add garlic and next 5 ingredients. Cover and cook over low heat until tender but not brown, stirring occasionally. Continue cooking, covered, over low heat for 30 minutes, stirring occasionally. Mix water with cornstarch; stir into sauce. Cook 5 minutes longer; stir constantly until thick. Remove garlic. Makes about 2 cups.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York

Paella (Spanish rice and shellfish)

paella

Cooking time: 25-30 mins.
Preparation time: 15 mins.
Main cooking utensil: skillet

For 4 people you need:
3 tablespoons oil
1 chopped onion
3 skinned tomatoes
1 cup long-grain rice
pinch saffron powder
1 1/2 cups chicken stock
seasoning
1 small green sweet pepper
3/4 – 1 lb white fish, preferably skate or other firm textured fish
1 cup cooked shrimp, peeled and deveined

Garnish:
few shrimp in their shells
chopped parsley

1. Heat the oil in a large skillet, fry finely chopped onion and large pieces of tomato for a few minutes.

2. Add the rice, turn in the oil, then add the saffron blended with the chicken stock. Season well.

3. Simmer gently for 5-10 minutes.

4. Add the chopped green pepper, removing seeds and core, add the fish in pieces.

5. Cook until both the fish and rice are soft.

6. Add the shrimp; heat for a few minutes only.

7. Garnish with shrimp and parsley.

TO SERVE: As soon as possible with salad. No potatoes are needed.

TO VARY: A more authentic paella is made by adding 1-2 crushed cloves of garlic, tiny pieces of uncooked chicken in place of white fish, and mussels and lobster as well as shrimp.


Printed in Canada © Copyright Paul Hamlyn Ltd 1967