Oven Method
by
Nana Paquette
....Sort through beans to check for pebbles, cover with water
and soak overnight
In the morning throw out any still floating beans and drain
saving 1 cup soaking water
1 lb. DRIED BEANS - Kidney or Navy
....Stud the onion with the cloves and place in bottom of
bean pot with the salt pork
1 Whole ONION
3 Whole CLOVES
1 piece SALT PORK
Spoon the beans into the pot over the salt pork and the onion
....Combine the rest of the ingredients and pour over the
beans
2 tsp. DRY MUSTARD
3 T. KETCHUP
3 T. MOLASSES
Dash Black PEPPER
1/2 C. Brown SUGAR
1 C. Soaking WATER
1 tsp. Baking SODA
Top the bean pot with boiling water to cover the beans
Cover tightly and place bean pot into a pie pan
Bake at 300 degrees F. for 6 hours
NOTE:
To make sure the beans stay moist every hour or so you may need to add some
boiling water to the bean pot making sure
there is always a little water floating on top of the beans.
Crock Pot Method:
by
April
Using the same ingredients and the same order of placement
put everything into a 4 quart Crock Pot.
Cook on HIGH for 2 hours and on LOW for 6 hours
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by
April
....In a saucepan cook and stir until wilted
1 T. BUTTER
1/2 C. finely chopped ONION
1/2 tsp. minced GARLIC
....ADD....Bring to a boil
2-1/2 C. CHICKEN BROTH
1. BAY LEAF
....ADD....Stir well
1 C. BROWN RICE
Cover tightly and let simmer 45 minutes
Do not remove lid until the 45 minutes are up
Remove bay leaf, fluff with fork and serve
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by
April
....Saute in a Dutch oven
1 T. CANOLA OIL
1/2 med. ONION, chopped
1 CARROT, chopped
1 CELERY Stalk, chopped
....ADD....Bring to a boil
1-1/2 C. WATER
1 C. CHICKEN BROTH
1/2 tsp. SEASONED SALT
....ADD....Cover tightly
2/3 C. uncooked BROWN RICE
Reduce heat....Simmer 1 hour or until liquid is gone
DO NOT remove lid until 1 hour has elapsed
....Stir in and toss well just before serving
1 T. PARSLEY
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by
April
....Cook in a Dutch oven until opaque
1 C. BROWN RICE
2 T. CANOLA OIL
....ADD....saute 2 minutes
1 C. chopped ONION
1-1/2 C. shredded CARROT
....ADD....Bring to a boil....Cover and simmer 30 minutes
1 tsp. PAPRIKA
1/8 tsp. OREGANO
1/8 tsp. THYME
1/4 tsp. RED PEPPER
2-1/2 C. CHICKEN BROTH
....ADD....Stir in....Cover and simmer another 15 minutes
1-1/2 C. BROCCOLI cut in bite size pieces
1 C. CAULIFLOWER cut in bite size pieces
16 oz. can Fancy STEWED TOMATOES, drained & cut up
Toss well just before serving
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by
April
Makes about 2 cups
....In a skillet....Lightly brown while stirring often
1/2 C. Fine Egg NOODLES, broken in pieces
2 T. BUTTER
....ADD and bring to a boil....Stir....Cover and lower heat
1 T. Watkins CHICKEN Granules
2-1/4 C. WATER
1/2 C. uncooked White RICE
Cook 20-25 minutes or until liquid is absorbed
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by
April
....In a dutch oven lightly brown
the rice
1-1/2 C. White RICE, uncooked
1/4 C. BUTTER
....ADD....Simmer TIGHTLY COVERED 20 to 25 minutes
3 C. CHICKEN BROTH
1/2 med. ONION, chopped
1/2 pkg. 16 oz. Frozen PEAS and CARROTS
1 C. sliced MUSHROOMS
Do not peak at rice until 20 minutes is up
Then you can peek and if there is moisture left cook 5 more
minutes
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By NanaApril
A glass covered sauce pan is
mandatory for this recipe
Brown Long Grain Rice
Brown Short Grain Rice
Brown Basmati Rice
1 Cup RICE......to......2 Cup WATER
....Place your measured rice in your pot
......RINSE and DRAIN with cold water at least 3 times
........ADD your measured cold water to the pot with
1 tsp. OIL
Pinch of SALT
..........Bring to a boil over high heat, uncovered
....When you can no longer see the water level
......Cover tightly and turn the heat to LOW and cook for 50
minutes
Remove from heat
....DO NOT REMOVE COVER
......Let the rice rest for at least 10 minutes
Fluff with a fork just before serving
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