Oatmeal Food Storage Recipes

Try these tasty ideas for adding oats to your diet:
•    Substitute rolled oats for up to one third of the flour in breads, cookies, cakes and muffins.
•    Add rolled oats to meat-based recipes such as meatloaf or meatballs.
•    Use quick oats as breading for fish and chicken.
•    Add a few tablespoons of raw rolled oats to yogurt along with a serving of nuts and cut-up fruit.
•    Use low-fat milk instead of water when cooking oatmeal. This adds extra protein and calcium, and lends a nice creamy taste.
•    Add 1 cup of steel-cut oats and 4 cups of water to a crock pot. Cook on low overnight. Wake up to a hot, wholesome, ready-to-eat bowl.
•    Top oats with:
•    Cranberries, walnut pieces and a drizzle of honey
•    Raisins, cinnamon and a sprinkle of brown sugar
•    Chopped pecans and diced apples
•    A spoonful of plain yogurt and diced peaches or all-fruit jam
•    Cinnamon or berry applesauce
•    Natural peanut or almond butter
•    Ground flaxseed and dried cherries
Remember that to reap the most benefits, use oats as a part of a healthy diet that includes fruits, vegetables, beans, lean proteins and other wholesome grains.
The Storehouse offers “Quick” Oats and “Regular” Oats.  Basically, “Quick” Oats are cut into smaller pieces to shorten the cooking time.  But that can result in mushier oatmeal or oatmeal cookies that are smoother, but also can be more runny and flat.
“Regular” Oats cook up into a more fluffy oatmeal and the cookies a lighter and more chewy texture.  It’s a personal preference.
So, plan to add rolled oats to your food storage and try using them frequently in some new recipe (see many listed below.)

Prep and Cook Time: 15 minutes ??


2-1/4 cups water
dash salt
1 cup regular rolled oats

•    Combine the water and salt in a small saucepan and turn the heat to high.
•    When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes.
Oatmeal is one of the healthiest things to eat.  The toppings are endless; here are a few ideas:

Honey, molasses, brown sugar and maple syrup
Cinnamon, nutmeg, coconut flakes
Dried fruits:  apricots, raisins, etc.  Costco has bags of dried fruit also.
Can use the DH apples from the Storehouse; also any FD fruit, either straight or reconstituted.
Powdered milk mixed into the oatmeal before adding milk gives an ever richer taste.
Vanilla extract
Can stir in peanut or almond butter.


Ingredients:?2 c. quick oats?1/2 c. brown sugar?1/3 c. raisins?1 T. chopped pecans?1 t. baking powder?1-1/2 c. skim milk (or 4-1/2 T non-instant, non-fat dry milk and 1-1/2 c. water) ?1/2 c. applesauce?2 T butter, melted (or Red Feather Canned Butter or butter powder)?1 large egg, beaten (or 2 T dry egg powder and 4 T water)
Directions:?Preheat the oven to 375 degrees. Combine the first five ingredients in a medium bowl. If using dry milk and dry eggs, add those powders to the dry ingredients. Combine the milk (or water), applesauce, butter, and egg (or water) in a separate bowl. Add wet mixture to dry ingredients; stir well. Pour into a greased 8? square baking dish. Bake for 20-25 minutes or until just set. Makes 4-5 servings.

Fried Oatmeal Recipe
Leftover oatmeal? Try this, or when next you make oatmeal for breakfast, make plenty
of extra.
Put leftover oatmeal in a square freezer box to the depth of about 3 inches. Mash down and freeze. To use, take out of freezer and let it set on the counter for about 15 to 20 minutes until it is just firm enough to cut with a sharp knife or electric knife. Cut into slices, about 1/4 inch thick.
Lightly coat with flour. Spray skillet with PAM or equivalent. Lightly brown each side of the slice of oatmeal and allow to warm through (Don’t walk away) .Serve with pancake syrup and powdered sugar or a spoonful of brown sugar or nuts sprinkled over top. You can also do this with just refrigerating the oatmeal, but the freezer method gives nice firm slices. Try putting a spoonful of leftover oatmeal into your next loaf of bread to add texture and moisture. .
Let it cool down and then let man’s best friend eat your leftover oatmeal. They love it

Creamy Corn And Oat Soup
Creamy Corn And Oat Soup is one dish whose secret is still a mystery for many. This recipe is going to demystify that for you.

2 c. fresh or frozen com kernels                            ¼ tsp. black pepper
1 c. rolled oats                                                          Pinch of salt
½ c. chopped onion                                                 2 T. chopped fresh parsley
2 garlic cloves, minced

In a medium-size saucepan combine the corn, oats, onion, garlic, pepper, salt and 3 ½ c. of water. Bring the mixture to a boil over medium heat, reduce the heat to low and simmer 15 minutes. If a thinner soup is preferred, add up to ½ c. of water.
Remove the pan from the heat, stir in 1 T. of the parsley and divide the soup among 4 bowls. Sprinkle the soup with the remaining parsley.

Oatmeal Pancakes

Prep Time:  15 Min                 Servings:  6

2¼ c. quick-cooking oats
1½ c. all-purpose flour
1½ tsp. baking soda
1½ tsp. brown sugar
1 tsp. cinnamon (optional)
A dash of nutmeg (optional)
A dash of cloves (optional)
2 mashed bananas (optional, but makes the batter really fluffy)
3 eggs
3 c. buttermilk (or can substitute skim, regular, or whole milk without a problem)
½ c. and 1 Tbsp. butter or margarine, melted
Mix dry ingredients together.  Mix eggs, buttermilk, melted butter and mashed bananas together in mixing bowl.  Gradually stir in dry ingredients, do not over mix.  Heat griddle, pour pancakes with 1/3 cup batter.  Flip when bubbles on top of batter start to break.  Remove from griddle and top with favorite topping.  Eat while nice and warm.

White Chocolate-Dipped Oatmeal-Cranberry Cookies

Prep: 46 min.; Cook: 11 min. per batch       Yield: about 4 dozen

1  cup  butter or margarine, softened
1  cup  firmly packed light brown sugar
1/2  cup  granulated sugar
1  large egg
1  tablespoon  vanilla extract
2  cups  all-purpose flour
1  teaspoon  baking soda
1/2  teaspoon  baking powder
1/2  teaspoon  salt
2  cups  sweetened dried cranberries (we tested with Craisins)
1 1/2  cups  pecan pieces, toasted
1 1/4  cups  uncooked quick-cooking oats
3  (4-ounce) white chocolate baking bars, coarsely chopped (we tested with Ghirardelli)
3  tablespoons  shortening

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla, beating until blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cranberries, pecans, and oats.
Drop dough by heaping tablespoonfuls 2″ apart onto lightly greased baking sheets.
Bake at 375° for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.
Microwave white chocolate and shortening in a medium-size microwave-safe bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper; let stand until firm.
*Variation:  Add a bag of white chocolate chips to the batter instead of dipping the cookies in melted white chocolate.

Coconut Oatmeal, Chocolate Chip Cookies
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup unsalted butter
1 egg
1/2 teaspoon vanilla
1 cup oats, old fashion?1 cup shredded coconut?1 cup semi-sweet chocolate chips?Preheat oven to 350. Sift together flour, baking powder, baking soda, and salt into a bowl. Cream together sugars and butter with a mixer. Add egg and vanilla and beat until smooth, about 2 minutes. Stir in oats and coconut. Add in chocolate chips. Shape to form 1 inch balls. Place on ungreased cookie sheet about 2 inches apart and bake 12 minutes or until tops are golden. They will still be soft, but don’t worry. They harden as they sit.

Apple Oatmeal Muffins
1 ¼ cup wheat flour (or split and use half all purpose)
1 cup oatmeal
2 t. baking powder
3 t. cinnamon
1 t. baking soda
1 ½ t. nutmeg
½ t. salt
2 eggs (1/4 c. whole egg powder + ½ c. water)
2 T. honey
¼ cup oil
½ cup milk (1 ½ T dry milk powder + ½ cup water)
2 cups dehydrated apples, reconstituted  (and or raisins…I use ½ and ½)

Soak oatmeal, raisins and apples together in warm water for about 10-15 minutes.
Mix all dry ingredients together, including the egg and milk powder.  Set aside.
Whisk honey and oil together and the “soaking” water, which would be 1 cup total water, from the egg and milk powders.  Stir the wet into the dry just until moistened.  Fold in the oatmeal, raisins and fruit.
Bake 350 for about 15 minutes.

Oatmeal Buttermilk Muffins
1 cup oatmeal
½ cup brown sugar
1 t. baking powder
½ t. baking soda
1 t. salt
½ cup whole wheat flour
½ cup all purpose flour
4 T buttermilk powder
1 T whole egg powder
1/3 cup oil
1 cup + 2 T boiling water

Soak oatmeal with water and let stand about 25 minutes.  Mix together remaining dry ingredients with whisk.  Add into oatmeal mixture along with the oil.  Stir just until moistened.  Bake at 350 for about 20 minutes.

Peach Crisp

6 cups sliced peaches, fresh or canned
1 cup rolled oats,
3/4 cup flour,
3/4 brown sugar,
1/2 cup butter or margarine

Heat oven to 375.  Place peaches in an ungreased, 12 by 8 baking dish.  In a large bowl, combine oats, flour, brown sugar and butter until crumbly.  Sprinkle mixture evenly over peaches. Bake for 25-35 minutes.  Top with whipped cream.

Homemade Granola

1 c. sliced almonds (or try cashews, walnuts, pecans, etc.)
5 c. oats (quick or old fashioned)
1 c. shredded coconut
1 c. raisins (or any dried fruit)
1/4 c. sesame seeds (optional)
1/4 c. sunflower seeds (optional)
1/2 c. flaxseed (optional–good for you & gives a nice crunch)
1/2 c. REAL maple syrup
1/2 c. honey
1/3 c. canola oil
1 tsp. vanilla

Mix all dry ingredients together in a large bowl.  In a smaller bowl combine wet ingredients.  Mix wet ingredients into dry until all are covered in the honey mixture. You don’t want it very sticky, just enough to keep the granola together.

Place granola on a baking sheet (don’t spray) and put in the oven at 150-170?F bake for 1-2 hours (or until COMPLETELY dry and crunchy). Every 30-40 minutes take the granola out of the oven and stir around to make sure all of the granola is evenly cooked.

You can also put the granola in a dehydrator for 3-4 hours on medium heat until dry.
By not cooking the granola at a high temperature you are keeping all of the nutrients and healthy enzymes intact–it is a nice healthy way to eat your grains. Let granola cool and then store in an airtight container.
Granola will last for several months in your pantry (as long as it is completely dry).
Try serving over a nice Greek yogurt for a yummy, healthy and filling breakfast or snack.

Soothe Dry or Irritated Skin
But what happens when you have too much of a good thing, or you just don’t get around to eating it and your oatmeal gets old and stale in your cupboard? Don’t throw it out! It has many great uses besides filling up your family.
Many people swear by oatmeal as a natural remedy to acne. One easy recipe is to cook up the oatmeal, let cool until lukewarm, then apply to the affected areas. Let stand for several minutes, then rinse.
Some people prefer to use oatmeal-based scrubs. Others bathe with “colloidal oatmeal,” which is made by mixing oatmeal that has been ground into a very fine powder in water.
People have been using oatmeal to promote healthy, beautiful skin for a long time. It can provide soothing relief from sunburn, poison ivy or other irritations, and is said to heal skin and open pores. In fact, many moisturizers and beauty products on store shelves contain oatmeal for its benefits, sometimes ground up and sometimes in flake form.
Oatmeal Face Mask
2 Tbs. rolled oats?1 tsp. honey?2 Tbs. warm water??Blend oats into a medium powder, mix with warm water and honey. Spread on face and leave for 10-15 minutes before gently washing off with warm water to uncover fresh and supple skin.
A Home Remedy for Treating your dog’s Dry Itchy Skin
Things you need:
•    Oatmeal, The amount of oatmeal you need is largely depending on the affected area.
•    Old clean tennis sock
•    Aluminum foil
•    Wash cloth
•    Pour lukewarm water into a bowl of oatmeal.
•    The ratio of water to oatmeal should be 50:50.
•    Stir well to form starchy texture.
You have two options to treat the itchiness. Using the sock method is less effective than using the aluminum foil.
Using the sock method.
•    Pour the oatmeal mixture into the sock.
•    Rub the affected areas in circular motion for 10 minutes.
•    Finish it off by using a wet wash cloth to clean the areas.
Using the aluminum foil method.
•    Apply the oatmeal mixture thinly over the affected areas.
•    Wrap it up with aluminum foil and leave it for 10 minutes.
•    Get your dog to stay still or lie down on his unaffected side.
•    You might want to use a heating pad over the aluminum foil for extra comfort during colder months or those who suffer stiffness in joint areas.
•    Rinse your dog with lukewarm after the treatment.
You may not see any drastic improvement after one treatment but I can assure you that your dog will scratch far less and sleep more soundly at night!
Turn It into Modeling Clay
You can also turn old oatmeal into a nontoxic crafting “clay” that delights kids and gets their creative energies flowing. The Play dough-like clay stays moist for hours, but hardens overnight, making it good for sculpting figurines, bowls, beads and other goodies you can think of.  Combine one cup of instant or rolled oats with flour and a little water. You can also add food coloring for a rainbow of possibilities.
Oatmeal Clay

Here’s the clay equivalent of comfort food: a sturdy, nubby dough that provides hours of smushing and sculpting. It dries rock hard overnight and makes convincingly Jurassic-looking figures and pretty, earthy beads.
•    1 cup rolled oats (instant or old-fashioned)
•    2/3 cup flour
•    1/2 cup water,
•    food coloring
•     Stir together all the ingredients in a large bowl, adding more flour if necessary, until the dough forms a lump. For colored clay, you can add drops of food coloring to the water before combining it with the dry ingredients.
•    Knead it on a floured surface, adding flour as needed, until it is smooth and not too sticky.
Allow finished creations to air-dry overnight. Leftover clay can be refrigerated in a Ziploc bag for up to three days.

Go Beyond Breakfast Cooking
Oatmeal is well known for imparting a yummy heartiness to breads, cookies and extending main dishes. It also works great in crusts, for meats as well as cobblers, and is a binding agent.
Here’s a tip: Replace regular flour with homemade oat flour (simply grind oats in a processor), and use that for baking pancakes and breads. You get twice the fiber, so you feel fuller and get fewer calories.
Leftover- Oatmeal Bread

•    2 c room temperature leftover oatmeal
•    2 cups warm water
•    2 1/4 t. yeast or one envelope
•    1/4 c. molasses or honey
•    1/4 c. melted butter
•    2 cups whole wheat flour
•    4-5 cups bread flour
•    2 t. salt
Directions: Mix oatmeal, water, yeast, molasses and one cup of the whole wheat flour until well blended. Let rest for 20 minutes. After 20 minutes add butter, the other 1 cup whole wheat flour and 3 cups bread flour. Mix well and let rest for an additional 20 minutes. Mix in salt and knead in additional bread flour until the dough is just slightly sticky, but pulling away from the bowl. I knead mine in my kitchen-aid mixer for about 5 minutes. I dust the top of the dough with flour, cover and let rise until double, about 1 hour. Punch down dough and form into 2 large loaves or 3 medium loaves. Put into greased loaf pans, dust top with flour and few flakes of oatmeal, cover and let rise until double, about 1 more hour. Bake at 375 degrees for 30-45 minutes, depending on the size of your loaves.

Oatmeal Prize Winning Meat Loaf
1-1/2 pounds lean ground beef or turkey ?3/4 cup rolled Oats ?3/4 cup finely chopped onion ?1/2 cup catsup ?1 egg, lightly beaten ?1 tablespoon Worcestershire sauce?2 cloves garlic, minced ?1/2 teaspoon salt ?1/4 teaspoon black pepper ??Directions:
Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Spray loaf pan with non-stick spray, place ingredients into loaf pan.??Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing. ??As good as the meatloaf is, it would not be complete without the sauce. Twenty minutes before it‘s done, drain off the grease. Then cover the meatloaf with sauce:
Mix and heat (do not boil) 1/2 cup of grated onion, 1 cup of ketchup, 4T of brown sugar, 4T vinegar, 2T Worcestershire Sauce
I always make a double batch to spoon extra over each slice of meatloaf. ??Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.

A brief history of rice
The origins of rice have long been debated. The plant is of such antiquity that the exact time and place of its first development will perhaps never be known. It is certain, however, that domestication of rice ranks as one of the most important developments in history. Rice has fed more people over a longer period than has any other crop.

Evidence for rice production across Thailand and other parts of Asia dates back thousands of years.
Pottery shards bearing the imprint of both grains and husks of cultivated rice species  were discovered in the 1960s at Non Nok Tha in the Korat area of Thailand. Rice plant remains from 10,000 B.C. were discovered in Spirit Cave on this Thailand-Myanmar border. In China, extensive archeological evidence points to the middle Yangtze and upper Huai rivers as the two earliest places rice was cultivated in the country. Rice and related farming implements dating back at least 8,000 years were found there and rice cultivation seems to have spread down these rivers over the following 2,000 years.
From early, perhaps separate, beginnings in different parts of Asia, the process of diffusion has carried rice in all directions and today it is cultivated on every continent except Antarctica
Within the last 2,000 years, dispersal and cultivation of the cultivated rice varieties in new habitats have further accelerated the diversifications process. Today, thousands of rice varieties are grown in more than 100 countries.

Rice and food security

Sufficient and affordable rice equates to ?political and food security across Asia.
One fifth of the world’s population—more than a billion people—depend on rice cultivation for their livelihoods. Asia, where about 90% of rice is grown, has more than 200 million rice farms, most of which are smaller than 1 hectare. Rice-based farming is the main economic activity for hundreds of millions of rural poor in this region. In Africa, rice is the fastest growing staple. This increase in the demand for rice is also true for Latin America and Caribbean countries.
In most of the developing world, rice is equated with food security and closely connected to political security. Changes in rice availability, and hence price, have caused social unrest in several countries.
To keep rice prices stable and affordable at around $US300 a ton the International Rice Research Institute estimates that an additional 8-10 million tons of rice needs to be produced every year.
The challenge, above anything else, is to produce this additional rice with less land, less water, and less labor, in more efficient, environmentally-friendly production systems that are more resilient to climate change, among other factors.

Rice Nutritional Benefits:
•    Excellent source of carbohydrates.
•    Good energy source.
•    Low fat, Low salt, No cholesterol.
•    A good source of vitamins and minerals such as thiamine, niacin, iron, riboflavin, vitamin D, calcium, and fiber.
•    Low sugar.
•    No gluten.
•    No additives and preservatives.
•    Contains resistant starch.
•    Non-allergenic.
•    Cancer prevention and diet.
•    Rice is a low-sodium food for those with hypertension.
•    It is a fair source of protein containing all eight amino acids.

Professors in the Department of Nutrition, Dietetics and Food Science at BYU found that when canned and stored properly, food such as wheat and rice can last more than 30 years.
In December of 2001, Oscar Pike, a BYU professor of food science, and his colleagues requested in a Church News article that Church members send samples from their food storage to BYU for testing.
“We knew that there were many members of the Church who had stored food and were now asking if it was still good,” he said.
Their team tested the sensory quality and nutritional value of low-moisture foods including wheat, white rice, corn meal, pinto beans, apple slices, macaroni pasta, rolled oats, potato flakes and powdered milk. All samples were packaged in #10 cans with low oxygen levels and had been stored at room temperature or below.
“Generally speaking, the foods retained their sensory and nutritional quality and they could be stored for an emergency for a much longer period than previously thought,” he said.

Basic White Rice
Luckily, rice is so easy to make, you can became a real pro after making it one time.

•    4 cups water
•    2 cups uncooked white rice
•    Optional: 1 tsp. salt, 1 Tbs. butter
In a medium saucepan, bring 4 cups of water to boil. Add rice, (salt and butter), stir with a fork to ensure rice is level and covered in water.?Cover pan with lid and reduce heat to low and allow to simmer for about 20 minutes. Tip: Do not lift the cover until the time is up. The trapped steam cooks the rice. If you let it escape, your rice will not cook properly.

Remove from heat, let stand covered for another 10 minutes then fluff with fork.  Keep any leftovers for use as breakfast (warm with milk, sugar, cinnamon and touch of butter), add to soups or casseroles, etc.

Breakfast Rice
1 cup uncooked rice
4 cups water
6 T dry milk
½ – ¾ cup sugar
1/8 t. salt

Bring water and rice to boil; lower heat and simmer 15 minutes covered.  Turn off heat and let stand 30 minutes to steam.  Add milk powder, sugar and salt and bring to boil again and cook until it thickens, stirring constantly.  Will thicken more as it cooks.  Add cinnamon and any dried fruit if desired.

Curried Lentils & Rice

Ingredients:?2 c. long-grain white rice?1 T. vegetable or canola oil?1 T. curry powder?1/2 tsp. onion powder?4 c. water?1 c. lentils (red or brown)?1 tsp. honey?1 T. Balsamic vinegar?1 tsp. salt
Directions:?In one saucepan, cook rice according to package directions. In second large saucepan, heat oil & stir in curry powder & powdered onion over medium to medium-high heat. Heat the spiced oil mixture for approx. 2 minutes while stirring. Quickly add the 4 cups of water and lentils, stir & bring to boil. Reduce heat, cover and simmer for 20-25 minutes or until the lentils are soft. Remove from heat and stir in the honey, balsamic vinegar & salt. Serve spooned over rice. May garnish with sour cream (from powdered) or salsa (if desiring a dairy-free alternative.

Old Fashioned Rice Pudding In Crock Pot
2 1/2 c. cooked rice ?1 1/2 c. evaporated milk or scalded milk ?2/3 c. brown or white sugar ?3 tbsp. soft butter ?2 tsp. vanilla ?1/2 to 1 tsp. nutmeg ?3 eggs, beaten ?1/2 to 1 c. raisins??Thoroughly combine rice with rest of ingredients. Pour into a lightly greased crock pot. Cover and cook on high for 1 to 2 hours or on low for 4 to 6 hours. Stir during first 30 minutes of cooking. Serves 4 to 6.

Fried Rice
3 T. oil?3 cups cooked rice?2 T. soy sauce?3 eggs, slightly beaten (fresh eggs or reconstituted dehydrated eggs)?1/2 c. peas, fresh, frozen or dehydrated and reconstituted?1/2 c. diced carrots, fresh or dehydrated and reconstituted ??Heat oil in a large skillet. Add cooked rice. Stir fry until rice is hot and mixed with oil. Add soy sauce; mix well. If rice is dry add 1/4 cup water; stir and cook gently until water is absorbed. Stir in carrots and peas. Make a well in the center of the rice mixture by pushing rice to the edges of the skillet. Pour beaten eggs into the well. Quickly scramble, scraping bottom of skillet to prevent too much sticking. Stir cooked eggs into rice mixture, breaking into small pieces. Makes 4-6 servings.??Optional: Diced red peppers, small pieces of seasoned meat or wheat meat or diced spam may be added for variety.

Thai Pineapple Fried Rice with Shrimp (or Chicken)
Makes 2 servings.
2 cups of cooked white rice (Prefer Jasmine but long grain white rice works well)
1/3 of a fresh pineapple, or a small tin of pineapple chunks drained
1 cup of medium cooked shrimp or two small chicken breasts cut into strips
½ cup whole raw cashew nuts
a stalk of lemon grass
3 chopped spring onions
2 cloves of garlic,
wedge of ginger
1 egg
2 Tbs soy sauce,
2 Tbs sesame oil
a dash of chilli sauce
chopped coriander

If using tinned pineapple, drain it of all the juice and be prepared for a much sweeter, less fragrant dish than when you use fresh pineapple.
•    Clean and dry shrimp or cut chicken into strips, finely chop the garlic and ginger. Stir fry in a little canola oil (not the sesame oil) using a hot wok or large skillet and add the lemon grass stalk. Season with a dash of soy sauce. (Do NOT overcook shrimp or chicken)
•    Add the cooked rice to the wok. Stir to break up, add a dash of chilli sauce. Stir until rice is hot.
•    Make a “well” in the middle of the rice so you can see the bottom of the wok. Bring the heat right down and crack an egg into the well. Whisk roughly with a pair of chopsticks. Allow the egg to set halfway, then fold the rice into the egg and give everything a good mix.
•    Add the pineapple roughly chopped. Sprinkle over the crushed cashew nuts and chopped spring onions. Season with salt and pepper and a little sesame oil. Mix thoroughly.
•    Turn off the heat, remove the lemon grass stalk, add chopped coriander, mix and serve.

Hawaiian Fried Rice

2 cups long grain rice,
4 cups chicken broth
2 packages onion soup mix
1 cup slivered almonds
1 cube of margarine.
Mix rice, broth, onion soup mix, and almonds together.    Pour into 9X13 glass baking dish.
Cut margarine into little cubes and place on top of mixture.  Cover with foil, and bake at 350 for 1 hour.  Great with pork or chicken.

Pantry Soup Mix

/2 cup split green peas?1/2 cup lentils?1/4 cup dried onion?1/4 teaspoon dried minced garlic?1/3 cup pearl barley?1/3 cup long grain white rice?1 teaspoon salt?4 beef bouillon cubes
Combine ingredients and add to 2-1/2 quarts boiling water.  Return to boil.  Cover; simmer about 1 hour or until peas and lentils are tender.
VARIATIONS:  Dried vegetables may be added to the mix.  Increase water, adding twice as much water as dried vegetables when cooking.  A can of chopped green chilies or 8 ounces (2 cups) of beef, sausage, or ham may also be added.  One or 2 cans of mixed vegetables may be added the last 15 to 30 minutes of cooking.
Pantry Soup Mix can be assembled ahead of time and stored in an airtight container.  It can also be layered in jars or cellophane bags and used as gifts.

1 c. cooked white rice, cooled?1/3 c. sugar?1 (13 1/2 oz.) can crushed pineapple, drained?1/2 tsp. vanilla?1/2 c. miniature marshmallows?2 tbsp. chopped maraschino cherries?1 c. whipping cream, whipped to stiff peaks and sweetened with 2 Tbs. powdered sugar (frozen whipped topping works as well)
Mix ingredients all together. Fold whipped cream into rice mixture. Serves 6.

1 qt. milk?1/2 c. sugar?1/2 tsp. salt?3/4 c. long grain rice ?2 beaten eggs?1 tsp. vanilla?1/2 tsp. lemon extract?Dash of nutmeg?Raisins (opt.)
Bring milk to just to boil in heavy sauce pan and add sugar, salt and rice. Cook on low 1 hour. Take off heat and stir in beaten eggs, vanilla, lemon extract and nutmeg. Add raisins if desired.

Spanish Rice

This is a wonderful recipe for Spanish rice it works great as a  side dish for any Mexican dinner, but if you want to make a main dish from this rice recipe you can very easily.  Simply add 1 pound cooked ground beef or shredded chicken to the Spanish rice recipe to make a full meal.
6 Average Size Servings
8 Grams of Fat
322 Calories per Serving
Ingredients you will need:
1 Onion Chopped Well
1 Can Cut Tomato’s, 28oz.
1 Green Pepper finely chopped
6 Bacon Slices
1 Cup Water
3/4 Cup white Rice
1 Tablespoon Brown Sugar
5 Drops Hot Sauce
1 Tablespoon Worcestershire Sauce
1 Pinch Fresh Ground Pepper
1 Teaspoon Salt + 1 Teaspoon Chili Powder

Spanish Rice Cooking Directions:
In a large skillet cook bacon until crisp. Lay the bacon on paper towels to drain. Crumble the bacon and set it aside for later. Save 2 tablespoons of bacon drippings and add the finely chopped onion and finely chopped green pepper, cook until tender but still crisp. Stir in the can of tomatoes with juice, cold water, rice, brown sugar, Worcestershire sauce, salt, chili powder, pepper and hot sauce.  Reduce heat to low, cover with a tight fitting lid; simmer 30 minutes until rice is done. Top with bacon.

Spicy Almond Coconut Rice
Prep: 15 minutes?Cook: 25 minutes?Serves: 4
Plain rice is good, but this sweet and spicy version is even better.  Coconut milk, lemon zest, crushed red pepper and garlic powder transform the rice into a really special side dish.
1 3/4 cups organic Chicken Broth
1/2 cup unsweetened coconut milk
1 cup uncooked regular white rice
1 teaspoon grated lemon zest
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1/2 cup toasted slivered almonds
2 green onions, sliced (about 1/4 cup)

Heat the broth and coconut milk in a 3-quart saucepan over medium-high heat to a boil.  Stir in the rice, lemon zest, garlic powder and red pepper.  Reduce the heat to low.  Cover and cook for 20 minutes or until the rice is tender, stirring occasionally.
Stir the almonds and onions in the saucepan.

Simmered Italian Rice

Prep: 10 minutes?Cook: 25 minutes?Serves: 4
Plain rice turns into a deliciously different side when it’s cooked in broth and accented with spinach and Parmesan cheese.

1 3/4 cups Organic Chicken Broth
1 teaspoon Italian seasoning, crushed (I like the flavors of the seasoning in Four Seasons Italian Salad Dressing Mix)
3/4 cup uncooked regular long-grain white rice
1 cup chopped fresh spinach
1/2 cup grated Parmesan cheese

Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
Stir the rice and spinach in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.  Stir in the cheese.  Serve with additional shaved Parmesan cheese.


1 (8 3/4 oz.) can crushed pineapple, drained?2 tbsp. lemon juice?1/3 c. sugar?1/8 tsp. salt?1 c. whipping cream, whipped or Cool Whip?2 c. cold cooked rice?1/2 c. shredded coconut
Combine pineapple, lemon juice, sugar and salt. Fold in cream, rice and coconut. Chill for several hours. Makes 6 servings.

Cheesy Chicken and Rice Casserole

•    1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
•    1 1/3 cups water
•    3/4 cup uncooked regular long-grain white rice
•    2 cups fresh or frozen vegetables
•    1/2 teaspoon onion powder
•    4 skinless, boneless chicken breasts
•    1/2 cup shredded Cheddar cheese
•    Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
•    Top with chicken. Season chicken as desired. Cover.
•    Bake at 375 degrees F for 45 minutes or until done. Top with cheese.