Mom's Cookbook

Seasoned Brown Rice (microwave version)

2011-05-15T22:39:00.000-04:00

1 cup brown rice (uncooked)
2 TBS butter or margarine
1/2 cup chopped onion
1 can (4 oz) sliced mushrooms, drained
1/2 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp salt
1/4 tsp ground black pepper
2 bouillon cubes (vegetable, chicken, or beef)
1 TBS soy sauce
1/2 tsp paprika
1/4 tsp ground nutmeg
3 1/2 cups water

Combine in a microwave safe bowl and cook uncovered on half power until water is absorbed. (about 40 minutes to 1 hour, depending on how powerful your microwave is)

Cooking Rice in Your Microwave Oven

2010-12-14T13:48:00.003-05:00

Yes, it is possible to make great tasting rice in your microwave oven. In fact, it's my preferred method for cooking rice. While it isn't any faster than on the stove top, it is easier (you don't have to stir while cooking) and clean up is much quicker, since you can use the same bowl you cook it in to serve it and store leftovers, reducing the amount of dishes you'll have to wash...and it doesn't stick and burn to your cookware.

I have a personal preference to parboiled rice, but you can use any variety you want with little to no adjustments in the amount of water or cooking times you use, with the exception of brown rice.

Cooking rice in the microwave does require more water than on the stove top. A good rule to remember is 2 parts rice to 5 parts water. What this means is whatever scoop you are using to measure your rice, use it also to measure the water.

I have an older 700W microwave, so you may have to adjust the cooking times or the power level if you have a more powerful microwave than I do.

Use a microwave safe container or bowl that is twice as large as the amount of water you will be using. Rice expands, and to prevent boil overs, you need to make sure you give it plenty of room.

For a side dish, I usually use 1 cup of rice to 2.5 cups of water and cook it on high, uncovered for about 20 minutes.

For a main course that requires a lot of rice, I double everything, including cooking time (2 cups of rice, 5 cups of water, 40 minutes)

For brown rice the ratio is 2 parts rice to 7 parts water (1 cup of rice, 3.5 cups of water), and it needs to be cooked on medium power for about 40 minutes.

Yellow rice is easy to make. Start with the same directions for white rice and stir in 1 packet of Sazon (w/annato) for each cup of rice, before placing it in the microwave.

For a cheap and easy one dish meal, cook the rice according to the above main course directions but reduce the cooking time to 30 minutes, stir in a bag of frozen vegetables when it is done, cover and cook it another 10 minutes. Then add your choice of cooked meat, cut into thin strips. You can serve with soy sauce, hot sauce, salsa, duck sauce, tomato sauce, etc. (One of my favorite breakfast variations is yellow rice, spinach, and scrambled eggs, served with hot sauce).

Slow Cooker Pork Chops and Rice

2009-12-10T02:53:00.001-05:00

1/2 cup brown rice
2/3 cup parboiled rice
1/4 cup butter or margarine
1/2 cup chopped onion
1 can (4 oz) sliced mushrooms, drained
1 tsp dried thyme leaves, divided
1/2 tsp rubbed sage
1/2 tsp salt
1/4 tsp ground black pepper
4 to 6 boneless pork chops, cut 3/4 to 1 inch thick
1 can (10.5 oz) beef consommé (or dissolve a beef bouillon cube in 10.5 oz hot water)
1 TBS soy sauce
1/2 tsp paprika
1/4 tsp ground nutmeg

Spray slow cooker pot with non-stick cooking spray
Combine white rice, brown rice, and butter in a skillet.
Sauté over medium-high heat, stirring constantly, until rice is golden brown.
Remove from heat and stir in onion, mushrooms, 1/2 tsp thyme, sage, salt, and pepper.
Pour rice mixture into slow cooker.
Arrange chops over rice mixture.
Combine broth and soy sauce.
Pour over chops.
Combine remaining thyme, paprika, and nutmeg.
Sprinkle over chops.
Cover and cook on low for 7 to 9 hours (or high for 4 to 5 hours)

16 Bean Soup

2008-06-14T12:19:00.006-04:00

1 lb dried beans (16 bean mixed variety)
1 medium onion (chopped)
2 cloves of fresh garlic (chopped)
4 stalks of celery (chopped)
3 lbs of fresh carrots (chopped)
8 vegetable boullion cubes
12 cups of water
1 tsp Italian seasoning
¼ tsp ground black pepper
½ lb small uncooked pasta

Place dried beans in a medium sized saucepan and add enough water to cover them.
Heat to boiling and boil for 2 minutes.
Turn off the pot and let it stand for 2 hours.
Drain the beans and rinse them well.
Place the beans in a large 8 quart stock pot.
Add the rest of the ingredients (except pasta) and the 12 cups of water.
Heat to boiling.
Turn heat down and simmer for 90 minutes.
In a seperate pot, cook pasta, according to package directions, and drain.
Add pasta to soup and serve.

Pink Lemonade Cookies

2008-03-15T10:28:00.002-04:00

These are probably the 'juciest' cookies you will ever taste. They are very soft and should be stored in a tightly covered container, separate from other cookies.

2 sticks butter, softened
1 cup sugar
2 eggs
3 cups flour
1 tsp baking soda
6 oz. can frozen pink lemonade concentrate (thawed)

Combine the butter and sugar and beat till fluffy with an electric mixer.
Add the eggs and beat well.
In a separate bowl, combine flour and baking soda.
Add ¼ of the flour mixture to the batter and beat well.
Beat in ½ cup of the lemonade, reserving the rest.
Add the remaining flour mixture and beat till well mixed.
Drop by teaspoonful onto a cookie sheet, leaving enough space between between them for spreading while baking.
Bake at 375°F for about 10 to 12 minutes.
Cool 10 minutes
With a pastry brush, brush tops of cookies with remaining lemonade and sprinkle with sugar.

Chocolate Walnut Crumb Bars

2008-03-14T13:14:00.004-04:00

1 cup (2 sticks) butter, softened
2 cups flour
½ cup sugar
¼ tsp salt
2 cups (12 oz package) semi-sweet chocolate chips, divided
1¼ cups (14 oz can) sweetened condensed milk
1 tsp vanilla extract
1 cup chopped walnuts

Beat butter in a large mixing bowl till creamy.
Beat in flour, sugar, and salt until crumbly.
With floured fingers, press 2 cups crumb mixture onto bottom of a greased 13x9 baking pan.
Reserve remaining mixture.
Bake in preheated 350°F oven for 10 to 12 minutes or till edges are browned.
Warm 1½ cups chocolate chips and sweetened condensed milk in small saucepan over low heat, stirring till smooth.
Stir in vanilla.
Spread over hot crust.
Stir walnuts and remaining chocolate chips into reserved crumb mixture.
Sprinkle crumb mixture over chocolate filling.
Bake in 350°F oven for 25 to 30 minutes or till center is set.
Cool in pan on a wire rack.
Cut into bars.

Amish Friendship Bread

2008-03-02T06:52:00.001-05:00

This is a recipe that is meant to be shared among friends, in a chain. If you are beginning the chain, you will begin the recipe at Day 0.

At Day 10, you will give starter bags to 2 of your friends, with instructions from Day 1 thru Day 10, for them to continue the chain.

CAUTION: Do not use a metal spoon or bowl and do not refrigerate the mix!

__ Day 0: In a large bowl combine the following:

1 cup flour
1 cup sugar
1 cup milk

Stir with a wooden spoon.

Pour into a 1 gallon resealable plastic bag and seal.

Only give away the instructions below the line. You will not need anything above the line unless you break the chain by giving away all 3 of the starter bags on Day 10.

CAUTION: Do not use a metal spoon or bowl and do not refrigerate the mix!

__ Day 1: Do nothing.
__ Day 2: Mush bag.
__ Day 3: Mush bag.
__ Day 4: Mush bag.
__ Day 5: Mush bag.
__ Day 6: Add the following:

1 cup of flour
1 cup of sugar
1 cup of milk

Seal and mush bag.

__ Day 7: Mush bag and let air out.
__ Day 8: Mush bag and let air out.
__ Day 9: Mush bag and let air out.
__ Day 10: Add the following to the bag:

1 cup of flour
1 cup of sugar
1 cup of milk.

Stir with a wooden spoon.

Pour (3) 1 cup starters into 1 gallon resealable plastic bags and seal.

Keep 1 bag for yourself.

Give away the other 2 to friends, with a copy of these instructions.

Pour the remaining starter mix from the original bag into a large bowl and combine with the following:

1 cup oil
3 eggs
½ cup milk
1 tsp vanilla

In a separate bowl mix together:

2 cups flour
1 cup sugar
½ tsp salt
½ tsp baking powder
1 large box (or 2 small boxes) instant vanilla pudding
1 cup nuts and/or raisins and/or chocolate chips
2 tsp cinnamon
½ tsp baking soda

Add the bowl of dry ingredients to the wet mixture and mix thoroughly.

Prepare 3 loaf pans by greasing inside and coating with a mixture of the following:

¼ cup sugar
1 tsp cinnamon (some double this)

Fill loaf pans with equal amounts of batter.

Sprinkle extra cinnamon on top of loaves.

Bake at 325°F for about 50 to 60 minutes.

You can freeze or refrigerate the cooled loaves, if desired.

Go back to Day 1 with your remaining bag of starter mix and repeat.

Easy Mexican Vegetarian Enchilada Lasagna

2007-04-07T11:52:00.001-04:00

Yield: 6-8 servings

1 cup uncooked parboiled rice
2 1/2 cups water

Combine in a 5 cup bowl and microwave uncovered on high for 15 minutes or until all of the water is absorbed.

------------------------------
Filling:

1 can (16oz) vegetarian refried beans
1 jar (16oz) hot salsa
cooked rice (from above)

Combine and mix well.

------------------------------

1 can (28oz) green chili enchilada sauce (if you can't find green, the red kind is ok)
15 white corn tortillas (3 whole, the rest cut in half)
8oz each of finely shredded cheddar and Monterey Jack cheeses (combined and divided into thirds)

Place a small amount of the enchilada sauce in the bottom of a standard size lasagna pan. (this will prevent the bottom layer from becoming hard)
Place 2 halves of the cut tortillas, with the straight edges facing the outside edge of the pan, on each of the short ends of the pan, overlapping them.
Place 2 more halves on the long sides of the pan in the same manner.
Place a whole tortilla in the center of the pan.
Spread half of the filling mixture over the tortillas.
Top with 1/3 of the cheese.
Cover with more tortillas in the same manner as the first layer in Step 2.
Top with some enchilada sauce.
Spread the remaining filling mixture over the enchilada sauce.
Top with 1/3 of the cheese.
Cover with more tortillas in same manner as in Step 2.
Top with more enchilada sauce.
Top with remaining 1/3 of the cheese.
Bake in a 400F oven till it is completely heated all the way through and the cheese on top is slightly browned.(about 30 minutes)
Let it stand about 5 minutes before cutting.
Heat remaining enchilada sauce in a small saucepan.

Serve topped with remaining enchilada sauce.

Pumpkin Bread

2006-09-19T08:31:00.000-04:00

1 large can solid pack pumpkin
2 cups sugar
2 tsp vanilla
4 tsp cinnamon
2 tsp ginger
2 tsp nutmeg

Mix together above ingredients in a large bowl.

4 cups flour
2 tsp baking powder
1 tsp baking soda

Combine these dry ingredients and add to the pumpkin mixture.

Mix well to form a stiff batter.

Pour into 2 ungreased NONSTICK loaf pans.

Bake at 350°F for 1 hour

Remove from pans and cool.

While still warm, wrap loaves in wax paper and place in plastic bags.

Refridgerate.

This is fantastic for making peanut butter & jelly sandwiches. Tastes like dessert for lunch!

Fake Glass

2004-11-12T09:58:00.000-05:00

This is what is traditionally used as stunt glass in movies.

1/2 cup water (boiled)
1 cup sugar
5 TBS corn syrup

Combine and boil 6-8 minutes till 310° on a candy thermometer.

Oil a pan.

Pour in pan.

Cool 30 minutes.

Carefully lift from pan and used as desired.

What can you use this for? I had 3 ideas:

You could use it for the windows in a gingerbread house.

You could skip the gingerbread and build the whole house out of it. (imagine how awsome a glass candy house would look!)

You could use it to make some rather interesting edible Christmas decorations to hang on your tree instead of the traditional candy canes. Maybe paint them with food coloring.

I have never tried this recipe but I have had it in my book for many years. If you try it, please post a comment and let me know the results. Maybe supply some tips for working with this stuff or other ideas on what you can use it for.

Thumbprint Cookies

2004-11-12T09:31:00.000-05:00

1/2 cup margarine
1/4 cup sugar
1/4 tsp salt
1 egg
1/2 tsp almond extract

Cream together with an electric mixer for about 2 minutes.

1 cup flour

Sift into above and stir.

1 egg white
1 TBS water
1 cup chopped nuts or crushed peanut brittle

Combine egg white and water.

Roll dough into balls and dip in egg mixture.

Roll dough balls in nuts.

raspberry jam (or other fruit preserves)

Press finger in dough balls to make dents.

Fill dents with preserves.

Bake at 375° for 10 minutes on a greased pan.

Italian Pepper Butter for meats

2004-07-18T14:17:00.000-04:00

1 stick of butter or margarine
2 tsp dried parsley
2 tsp italian seasonings
1/2 tsp onion powder
1/2 tsp garlic powder
2 TBS soy sauce
1 tsp black pepper
1 TBS spicy brown mustard

Combine all ingredients in a small pot and simmer over a low flame till the spices are cooked into it.
Pour some into a small bowl and apply to meat, while it's broiling or BBQing, with a small pastry brush.
Throw away what is left in the bowl. Do not use that part again or on cooked meat or you will make people sick.
Pour the rest of what is in the pot over the cooked meat or put on the table in a small bowl.

This is good with chicken, beef, shrimp, just about any meat you would broil or BBQ. It also tastes good when you serve that meat with rice or noodles and put a little on there too.

Fettucini Alfredo

2004-07-12T08:26:00.000-04:00

1 pound of linguini (I like that better than fettucini and it's cheaper)
1 8oz block package of light cream cheese (regular makes it too heavy, fat free won't melt right)
1 stick of margarine
3/4 cup of milk
3/4 cup grated romano cheese
1/2 tsp chopped garlic (the kind that comes in a jar)
dried parsley (enough to make it look lightly speckled)

Chop up the block of cream cheese and the stick of margarine and place in a medium to small saucepan. Add the milk, garlic, parsley, and grated cheese.

Cook over a low flame stirring constantly till all ingredients are thouroughly melted and blended and smooth. Remove from flame. (it may get thick & clumpy as it cools...don't worry about it)

Cook linguini according to package directions and drain.

Add the sauce and stir till linguini is thoroughly coated.

Serve immediately.

Reheat leftovers in the microwave. Add a little milk and heat 1 minute at a time stirring in between, so it doesn't fry.

You can add things like a can of mushrooms (drained), cooked broccoli, cooked shrimp, etc., to the sauce when it's done cooking, to give it a little more pizzaz.

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2004-07-11T13:58:00.000-04:00

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