FOOD Meal Suggestions for Eating Fast, Easy to Prepare, Cheap and HEALTHY

In my ongoing crusade to encourage young people to avoid student loans, one of the issues that they face is how to cut back on the food budget when you are going to school full time AND working lots of hours to pay for that schooling.


In my day, I didn't have any knowledge of how to do it Healthily. My answer was to eat lots of grits, mac & cheese (the cheap boxed kind), red beans and rice (well, who could live without that wonderful dish?) and cheap (air popped) popcorn. I absolutely HATED Ramen Noodles, and since grits were no more expensive than ramen noodles, I just substituted grits for that cheap, college student's staple.


I ate more than my share of peanut butter sandwiches back then too, on that crappy, cheap white bread that stuck to the roof of your mouth worse than the peanut butter did, unless you toasted it first.


My biggest (read that: "five star meal") meal of the week was Sunday's dinner, where I would buy a Morton or Banquet TV dinner and pop it in the oven. Back then, these were the cheapest TV dinners around and cost a whopping 88 cents each when on sale, an entire $1 when they were not on sale.



Somehow, I survived years of that culinary abuse to my body, and survived to graduation and then marriage.


Marriage changed my culinary life for the better (big time), because I married a wonderful cook with a frugal streak in her. She can take a dollar and turn it into a home cooked feast.


But college kids frequently must move away from Momma and her home cooked meals in order to get their degrees.


So I'm looking for ideas that we can offer these kids who have little time to cook, need to eat cheap, and want to eat a bit healthier than I did way back then.


Over the next day, I'll post some things my wife gave me for this thread. (I can't do it all at once, because I have weeds in the garden waiting to be hoed, and a little daughter who is wanting to throw her pet chickens a Memorial Day party this afternoon).

A few bags of frozen vegetables in your little student refrigerator/freezer. Eat plain or mixed in whatever your concoctions are. How easy is that? If you're really ambitious, a head of lettuce and some other salad fixings in the refrigerator part.

Oh, and a bottle of multi-vitamins.

Red beans and Rice


This is actually a very easy recipe for a college student (or overworked adult) to cook, because it lets the crock pot do all the work:


Ingredients:


1 pound of dried red beans (you can sub another type of bean for the red beans, but I -- along with the rest of New Orleans natives -- prefer red beans)

1/4 of a cup of dried onion

1/4 of a cup of dried celery

1/4 of a cup of dried bell peppers

1 tablespoon of dried parsley

1 15 ounce can of diced tomatoes

Some left over ham crumbs, or bacon bits, or pan fried smoked sausage, or hot dogs, or fat back -- if you happen to have one or more of these. If not, then this meal is still good without meat.

Salt, pepper, onion powder, and garlic powder to taste (some people prefer to use New Orleans famous Zatarain's premixed Red Beans and Rice spice mix instead, but I find that a bit too spicy myself, and besides, it adds to the cost of the meal. But if you prefer it to spicing the beans up yourself, than go ahead and splurge.)

About 5 cups of water (you want 3 and 1/2 times the amount of water as you have dried beans, plus a bit extra to re-moisten the dried veggies)



Put all of this (EXCEPT for the tomatoes and any meat you might throw into it) in a crock pot in the morning, then turn the crock pot on (if you will be gone seven hours or less, turn it on high, more than that, turn it on low).

Let it cook all day.


When you get home, briefly open the crock pot and stir up the contents. The beans should be getting soft now, so take a big metal spoon and smash a bunch of them along side the walls of the crock pot. This is what gives New Orleans Red Beans and Rice its smooth, creamy gravy.

Close the pot back up, and if you have been cooking on the LOW setting during the day, crank it up to HIGH now.


If you have any meat to fry up, do it now. If your budget does not allow for meat, one thing you can do to give your beans a good bacon flavor without the budget to buy bacon is to buy some Imitation Bacon Bits. You can buy a fairly good sized bottle of them at the grocery store for a dollar or two, and that one bottle will give you plenty of bacon flavoring for not only red bean dishes, but for cabbage dishes, many other boiled vegetable dishes, plus they are great added into your breakfast grits -- and they do pretty good on top of a healthy lettuce salad too.

At any rate, once you have your meat ready, open up the crock pot again. Stir the contents, smash more beans (IF you need to), and then add the canned tomato and your meat at this time. Close up the pot and cook the beans for another 45 minutes to an hour.


You do not add tomato or real meat to the beans until an hour (or less) before serving, because they cause the beans to harden if you add them too soon in the cooking process.


Imitation Bacon Bits, on the other hand, CAN be added in when the other dried veggies are added to the mix, because the imitation bits will not cause the beans to harden prematurely. Alot of times, my wife adds some imitation bacon bits to the mix when she first starts to cook the beans -- even if she is going to add some meat later - so that the beans will soak in the bacon flavor while they cook.



Anyway, at this point, you just let the beans cook for that last hour or so.

About 15 minutes before you plan on serving them, pull out a box of generic Minute Rice ($1.59 for a 16 oz box at Dollar General or Aldi's) and fix it. If you have a large family, you will probably want to cook up traditional rice, which takes a bit more time and is a bit more trouble. But when I was single, generic branded Minute Rice was easier to deal with.



Serve up, and enjoy.


(If you are from New Orleans, you already know that it is a city ordinance that you MUST fix this every Monday night. Has been that way for almost two centuries now. If you are not from New Orleans, try fixing it on a Monday night anyway. If you live alone, it will provide you with left overs that you can fix several more times over the course of the week.)


Very cheap, easy to make -- and EXTREMELY delicious ! (Which is why it is considered a gourmet dish down in New Orleans -- and they KNOW good eating in that city!)


BTW -- Honeyville Grains is a great place to buy cans of dried onion, dried celery, and dried bell peppers, and they run sales once a month where you can buy things at 10% to 15% off their regular price with a flat $4.50 shipping cost.

One can of dried onion, or dried celery, or dried bell peppers can easily last my wife six months to a year -- and she uses this stuff ALOT!

Which makes this meal a very cheap meal, even with the inclusion of the dried veggies....

New England Boiled Dinner


1/2 to 1 head of cabbage (how much cabbage depends on how many people you want to feed)

1 to 4 fresh carrots

1 medium, sliced onion

1 or 2 large potatoes, diced

Some left over ham bits, a bit of smoked sausage, left over bacon bits or bacon drippings, or even just some cheap, imitation bacon bits

Salt, pepper, onion powder and garlic powder


Put all the veggies, plus the meat bits or imitation bacon bits into a big pot.

Cover the pot, and cook it at medium/high heat until all the veggies are done.


Drain.


Serve the dish hot with some real butter or margarine on top.

Corn Sticks

2 cups baking mix (like Bisquick or your own homemade version)
1 (8 oz.) can cream-style corn
2 T. minced onion
melted butter

Combine biscuit mix, cream-style corn, and onions. Place dough on floured surface and cut into 3 x 1 inch strps. Roll in melted butter. Bake at 400 degrees F for 15 minutes.

Frozen veggies are healthier than canned veggies, so if you have freezer space, this is something to keep in mind. Frozen veggies go on sale towards the end of the summer, so that is a good time to stock up. Of course, any time they go on sale is a good time to stock up on them.


My wife's favorite mixed veggie dish:

1 bag of Frozen green beans
1 bag of Frozen, sliced carrots
1 bag of Frozen corn or creamed corn
Frozen onions (only a part of a bag, for flavoring)
Salt and pepper to taste


Cook this all together, and top with a pat or two of real butter or margarine


You can east this as a main dish, or as a side dish, with some cheap meat (maybe a small hamburger patty, or a single pork chop)


Of course, if you are only cooking for one or two people, you will have planty of this to have later in the week.

Remember, leftovers are easy to reheat in a microwave with a pat or two of butter on top.

Ham-Cheese Biscuits

2 c. biscuit mix
½ c. minced cooked ham
½ c. shredded cheese
2/3 c. milk

Combine first 3 ingredients in a medium bowl, stirring well. Sprinkle milk over dry mixture, stirring just until moistened. Pat dough out onto a flour surface to ½ inch thickness.

This one is pretty darn good, easy and very inexpensive when eggplant is on sale. http://www.rachaelraymag.com/recipe.../budget-recipes/linguine-with-eggplant-ragout Personally I find it tastier with chunks of Italian sausage or a pinch of red pepper flakes.

Eggplant Ragout.

4 servings Prep: 10 mins Cook: 1 hr
Ingredients

2 eggplants (about 2 pounds)
1 pound linguine pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1 14 1/2 ounce can chopped tomatoes
Salt and pepper
1/3 cup chopped fresh basil

Directions

Preheat the oven to 350 degrees . Pierce the eggplants all over, place on a baking sheet and cook until very soft, about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.
Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes. Stir in the eggplant; heat through. Season with salt and pepper.
Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.

Drunk Biscuits

3 ¼ c. biscuit mix
¼ t. salt
1 t. sugar
1 2/3 c. beer

Combine all ingredients and spoon into 12 sprayed muffin cups. Bake at 400 degrees F for 15 to 20 minutes or until biscuits are golden brown.

Buttered Popcorn Bread

1 package yeast
1 1/2 cups warm water
1/4 teaspoon ginger
1/4 teaspoon granulated sugar
2 1/2 cups flour
2 teaspoons wheat germ
1 tablespoon butter flavoring
1 1/4 teaspoons salt
1 tablespoon oil
5 cups popcorn, crushed

Dissolve yeast in warm water; set aside. In a bowl, combine ginger, sugar, flour, wheat germ, butter flavoring, salt and oil. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in crushed popcorn (reduces to about 2 1/2 cups). Allow to rise, covered, in a warm place for 2 hours. Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour. Bake at 350 degrees F for 20 to 30 minutes, or until golden brown. Serving size: 8

Fry Biscuits

3 cups self-rising flour
3/4 to 1 cup cold water to make a soft, but firm dough
2 tablespoons Canola or another polyunsaturated oil

Preheat oil in a cast iron skillet. Mix the flour and water together as you would for fry bread. After mixing, add enough flour to knead the dough without making the dough too "dusty". Put some flour on your fingertips and flatten the dough into thin "biscuits" about 3/8 to 1/2 inch thick. Drop them into preheated oil. Fry on each side for about 2 minutes. Remove to a paper towel to drain. Let cool, then top with confectioners' sugar, jam or jelly.


Fry Bread

2 cups flour
1/2 cup nonfat dry milk
1 tbs. baking powder
3/4 teaspoon salt
3/4 cup lukewarm water

Stir and knead dough on floured board - cover and let stand for 15 minutes. Cut up into 8 sections - flatten out to 2 inches thick. Melt crisco or comparable vegetable oil in a dutch oven so there is about 2 inches depth of oil. Then drop sections of dough into the hot oil to fry about 2 minutes or until done. It’s like cooking donut holes. Roll in cinnamon and sugar.


Guy Bread

3 cups self-rising flour
1 beer

Mix together Put in loaf pan Bake at 350 F for 45 minutes

Lazy Man's Bread

1/4 cup shortening
2 cups self-rising flour
1 1/2 cups milk

Preheat oven to 450 degrees F. Place 1 tablespoon of shortening in an 8-inch cast iron skillet and place in oven to heat up. In a medium bowl, combine remaining shortening, flour and milk, mixing well. Pour immediately into hot skillet and return to over and bake for about 15 minutes until crusty brown.

Mayonnaise Biscuits

2 cups self-rising flour
2 tablespoons mayonnaise
1 cup sweet milk (made from canned or powdered)

Mix well. Bake at 375 degrees F in a greased muffin tin for 15 minutes or until brown.

Maple Syrup Biscuits

2 1/4 c. biscuit mix (brand like Jiffy or Bisquick)
2/3 c. milk (from canned or powdered)
1 1/2 c. maple syrup (can use maple flavored pancake syrup as well)

Combine biscuit mix and milk. Stir just until moist. On floured surface, roll dough to 1/2 inch thickness. Cut into 2�� diameter biscuits. Pour syrup into a 7 / 11 inch baking dish. Place biscuits on top of syrup. Bake at 425 degree F oven for 13 to 15 minutes or until biscuits are golden brown.

My college age son sometimes craves these things and I've caught him during an "all nighter" up at 3:30 am cooking them for himself.

Pizza Pancakes

2 c. baking mix (like Bisquick brand or Jiffy brand)
2 t. Italian seasoning
2 eggs (or substitute of your choice)
1 cup milk (from canned or powder)
1/2 c. shredded mozzarella cheese (if you have it, or try a canned cheese, or just leaving it out)
1/2 c. chopped pepperoni
1/2 c. chopped tomatoes (from canned)
1/4 c. chopped green pepper (or equivalent in dried chopped onion)
1 (8 oz.) can of pizza sauce, warmed

In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook as you would any pancake. Serve with pizza sauce. Yield: about 14 pancakes

Sweet Potato Biscuits

1 (16 oz.) can sweet potatoes, drained
1 T. sugar
¼ c. milk
1 ½ c. biscuit mix

In mixing bowl, mash sweet potatoes, add sugar and milk and beat until creamy. Stir in biscuit mix with fork until most lumps are gone. Pour mixture onto floured wax paper and knead 5 or 6 times. Press down to about ½ inch thick and cut out biscuits with biscuit cutter or small glass. Bake at 450 degrees for 10 to 12 minutes on ungreased baking sheet.

Something my wife said to make sure I post:


Pork chops are a more expensive way of buying "the other white meat."


If you watch the grocery store circulars, every now and then they sell Pork Loin on sale at rediculously low price per pound. She bought one for $1.59 per pound just last week.

The thing is, you have to buy the huge piece of meat to get that really low price.

But most stores allow their in store butcher to slice that boneless piece of meat up for you, in whatever thickness you want it sliced to. And then they will repackage it for you in one huge package. When you get home, you can repackage it into smaller packages and put it in the freezer to provide meat for many meals. She bought a pork loin last week for about $18 (had it sliced 3/4 of an inch in thickness), and she said she repackaged it into smaller packages suitable for the three of us. She got NINE packages of meat, with three "boneless pork chops" per package, out of that one large Pork Loin.


Nine meals of meat for three people -- not bad for $18 bux plus tax.


Also, "pork steaks" are also a pretty cheap cut of meat. Alot cheaper than buying pork chops.


You can buy pork steaks in smaller packages. You are not bound to buying the entire pork loin and having it sliced for you to get the better price, if you buy pork steaks instead.

"Preheat oven"? What college student is going to want to hang around baking when they can be out partying (or if they're actually going to use that education for something, studying). A crock pot is a better idea but a busy student is going to want something they can shove in the microwave and eat 5 minutes later. Ideas?

Here's another one my son likes when it is getting close to exam time but he is also having to work full time.

Hudson Bay Bread

16 T. (also known as 2 sticks) of butter or margarine (or the equivalent substitute of your choice)
1 1/2 c. sugar
6 c. rolled oats
2/3 c. honey
1/2 c. raisins (could also substitute craisins and/or dried cherries)
1/2 c. peanuts (or you can leave them out if there are allergies)

In a large pan, melt butter. Add sugar and stir. Add 3 cups of the oats and stir. Heat the honey until it becomes a runny liquid, then add it to the bowl along with the raisins, peanuts and the rest of the oats. Mix by hand. Place in an ungreased baking pan (roughly 15″ x 10″ x 1″). Bake at 350 degrees F until golden brown. This is about 25 minutes. Important step: Allow to cool 10 minutes before cutting. After cutting, allow to cool another 10 minutes and then flip out of the pan. Let the bread cool completely before wrapping. This is very feeling and sticks with you a while. Can be used as a “bread” or as a “snack” depending on personal preference. Can also substitute as a breakfast meal though I wouldn’t want to dine exclusively on it.

I put some chicken or porkchops in a crockpot and add barbacue sauce.. Instant potatoes are cheap . Pancakes go along way,

Tuna salad and egg salad sandwiches.

Easy-peasy. Cheap.

With summer coming up, here is a family favorite:


Fresh, yellow, summer squash and/or zucchini, sliced into 1/3 of an inch thick disks

Sliced onion about 1/4 of an inch thick, with the rings separated

Some imitation bacon bits

Some real butter or else olive oil


Get out a fry pan or stir frying pan and heat up the butter or oil. Just enough to stir fry it.


Then put the veggies in it, plus the imitation bacon bits, and stir fry it. My wife adds a fourth to a half of a cup of water as she's frying it, both to cut back on the amount of oil or butter needed, plus to make it "fry up" moister yet with less oilyness to it.

This doesn't take long to cook up, and when you are finished, it is some great eating.

FarOut said:

"Preheat oven"? What college student is going to want to hang around baking when they can be out partying (or if they're actually going to use that education for something, studying). A crock pot is a better idea but a busy student is going to want something they can shove in the microwave and eat 5 minutes later. Ideas?

Click to expand...

Depends on what their dorm is like? Some allow cooking in their room and some don't. I know alot are going towards the "not" end of the scale due to fire hazard and insurance issues ... not to mention bug issues.

If you can't get a student to think ahead to preheat an oven I seriously doubt they'll think far enough ahead to operate a crock pot.

Microwave would be something like instant soups and the like ... or maybe rice with canned beans to go on top.

Stir Fry... you can buy stir fry (frozen) veggies for under two bucks. Or... mushrooms, onions, fresh broccoli...
Rice... instant or regular ... it's cheap.

Baked potatoes with butter or margarine.

Fried Potatoes

Camp Rice Pudding

1 C instant rice
1 tsp cinnamon
1/4 C dried fruit
1/4 tsp salt 2 Tbsp sugar

Boil 1 C water and stir in the ingredients. Cover and wait 5 minutes.


Skillet Cobbler

2 cans pie filling
1 white or yellow cake mix
3 tablespoons butter
1 cup 7-Up®

Pour the pie filling into a cast iron skillet. Sprinkle the cake mix over the pie filling. Slice butter over the top, the pour the 7-Up® over everything. Bake at 350 degrees F for about 35 to 45 minutes.

mzkitty said:

Tuna salad and egg salad sandwiches.

Easy-peasy. Cheap.

Click to expand...

Something to remember about tuna salad: There are lots of things you can add to tuna salad, to add a bit of extra flavor and "zing" to it.


Some of the many things you can add to your tuna salad as you are mixing it, include:


Chopped sweet or else dill pickle (or pickle relish)

Chopped, pealed apple

Chopped, seedless grapes

Chopped onion

Chopped celery

Imitation bacon bits

Real bacon bits



Believe it or not, a few weeks ago, we had so many strawberries coming out of the garden that we didn't know what we were going to do with them all.

So my wife actually chopped up some strawberries and put them in our Tuna Salad!

And it was GREAT!


Just put whatever you have hanging around in your tuna, and it will help that salad to spread further and taste better.

Cherry Salad

1 c. cherry pie filling
1 c. chopped nuts
1 (20 oz.) can crushed pineapple
1 lg. carton cool whip (or env. Of Dream Whip made up)
1 can sweetened condensed milk

Drain pineapple. Mix all ingredients first -- then the Cool Whip last. Serve chilled.

Baked Barley

1 c Barley
1 Onion, chopped fine
2 c Vegetable stock

Mix barley and onion with 1 cup boiling stock in pan or casserole with tight fitting cover. Bake in 300 degree F oven for 45 minutes. Add second cup of hot stock and continue baking 30 to 40 minutes or until barley is soft and mixture is almost dry. Makes 4 to 6 servings. Variation(s): Add 2 tablespoons minced parsley; 1/2 to 1 teaspoons of your favorite herbs.


Barley Mushroom Skillet

1 cup pearl barley
1 can fat-free chicken broth, about 14 1/2 ounces
2 cups water
2 tablespoons vegetable oil
3 cups sliced mushrooms (use canned from grocery store)
1 clove minced garlic (or equivalent dried, minced garlic)
1 small onion, diced (or equivalent dried, chopped onion)
3/4 teaspoon lemon pepper (in the seasoning aisle of the grocery store)
1/4 teaspoon dried basil
salt to taste

Place barley on jelly roll pan and bake for 15 minutes at 350 degrees or until light golden brown. Combine water and broth in medium saucepan. Bring to a boil over high heat then add toasted barley. Reduce heat, cover, and simmer 45 minutes or until barley is tender, stirring occasionally to prevent sticking. Drain, reserve broth for breadmaking or other cooking. Set barley aside. Heat oil in large skillet over medium heat. Saute mushrooms, garlic, onion 5–7 minutes or until tender. Add barley, lemon pepper, and basil. Cook and stir until heated through. Add salt to taste. Serves 4.


Festive Barley Bake

¾ c. barley
1 stick butter, melted
2 c. canned chicken broth
1 sm. Can of sliced mushrooms, drained
1 sm onion, chopped
¼ c. slivered almonds
1 sm. Can minced pimento

Saute barley in butter in large skillet until golden brown, stirring constantly. Add chicken broth, mushrooms and onion, mixing well. Bring to a boil. Pour into baking dish. Bake covered at 350 degrees for 1 hour, stirring occasionally. Stir in almonds and pimento. Bake uncovered for 15 minutes longer. Yields about 6 servings.


Toasted Barley with Mixed Vegetables

1/2 cup uncooked barley
1 can (14 ounces) chicken broth
1/2 cup chopped red onion
1/4 cup chopped fresh mushroom
1/4 cup chopped carrot
1/4 cup chopped green bell pepper
1 tablespoon chopped fresh dill weed or 2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium green onions, chopped (1/4 cup)

Heat oven to 350°F. Spray 10-inch skillet and 2-quart casserole with cooking spray. Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown. Stir in remaining ingredients except green onions; heat to boiling. Spoon mixture into casserole. Cover and bake about 50 minutes or until vegetables are tender. Sprinkle with green onions.

Bloody Mary Rice

12 ounces Bloody Mary Mix
1 cup water
Tabasco Sauce to taste
4 strips bacon, cooked and crumbled
6 tablespoons butter
1 teaspoon chopped garlic
1/2 cup chopped onion
2 stalks celery, chopped
1 cup long grain rice

Combine Bloody Mary Mix, water, Tabasco Sauce, crumbled bacon, butter, garlic, onion, and celery and bring to boil. Add rice, reduce heat to simmer, cover and cook about 25 minutes until all liquid is absorbed.


Bombay Rice and Lentils

1/2 Onion,medium-size,chopped
2 tb Salad oil
1 c Rice,brown,uncooked
1 tb Tomato paste
2 1/2 c Water
1/4 ts Cinnamon
1/4 c Lentils,uncooked
1/2 ts Salt,seasoned
1/2 c Raisins
1/2 c Pinenuts

Saute onion in oil in large skillet until soft. Add rice; cook, stirring, several minutes. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice. Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. Stir in seasoned salt, raisins and pinenuts. Grease an 8-inch-square baking dish; pour in rice mixture. Cover and bake in preheated 350�ŒF. oven 20 to 30 minutes.


Breakfast Rice

½ cup instant rice
½ cup powdered milk
½ cup chopped dried fruit
1/3 cup chopped walnuts or pecans
2 ½ tablespoons brown sugar
½ teaspoon ground cinnamon
1/8 or less teaspoon salt
1 cup hot water

Combined all dry ingredients in a heavy ziplock bag. To cook, add 1 cup of boiling water into the baggy. Zip up and set aside for 10 minutes.

Buttered Pecan Rice

2 1/2 cups water
1 cup rice, uncooked
1 teaspoon salt
3 tablespoons butter
2 teaspoons lemon juice
1/4 teaspoon pepper
2/3 cup coarsely chopped pecans
2 to 3 scallions, thinly sliced
Pecan halves (optional)

Bring water to boil in medium saucepan. Stir in rice and salt. Cover tightly and simmer 20 minutes. Stir in butter, lemon juice and pepper. Let stand covered until all liquid is absorbed (about 5 minutes). Add pecans and scallions; mix well. Garnish with pecan halves, if desired. Makes 6 servings.


Caramel Rice Pudding

3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon

Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sugar and cinnamon in cooker. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding. Sprinkle pudding with sugar and cinnamon. Serve warm


Caribbean Rice

2 c Hot cooked rice
11 oz Canned mandarin oranges drained, coarsely chopped
8 oz Canned crushed pineapple - drained
1/2 c Chopped red pepper
1/2 c Slivered almonds; toasted
1/2 c Unsweetened grated coconut toasted*
1/3 c Sliced green onions
2 tb Mango chutney
1/4 ts Ground ginger

Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium-high heat. Stir and cook until ingredients are blended and thoroughly heated. Serve with grilled or broiled shrimp. To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300 degrees F. for 1 minute.


Cashew Rice

1 tb Butter or margarine (or use your substitute of choice)
1/2 c Converted rice
1 c Chicken broth
1/4 c Sliced green onions (or equivalent in dried chopped onion)
2 tb Chopped cashews
Salt
Freshly ground pepper (or just regular pepper)

Melt butter in medium pan. Add rice and saute 1 to 2 minutes over medium heat until grains are glossy. Add chicken broth and bring to boil. Reduce heat to low. Cover and simmer until rice is tender, 18 to 20 minutes. Stir in green onions and cashews. Season to taste with salt and white pepper. Makes 2 servings.

Chicken Rice Almondine

4 cups water
1 6 once can, chicken
4 cups instant rice
1/2 tsp onion salt
1/2 tsp celery salt
2 tsp chopped dried onion
1 pkg slice almonds (2 3/4 oz)
2/3 cup raisins

Place chicken and water in pot, bring to boil. Add remaining ingredients, bring to boil. Remove from heat. Let sit for 10 minutes. Fluff with fork and serve.


Chicken Flavoured Rice Mix

4 cup Uncooked Long Grain Rice
1 t. Salt
2 t. Dried Parsley Flakes
4 T. Instant Chicken Bouillon
2 t. Dried Tarragon
1/4 t. White Pepper

Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as Chicken-Flavoured Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix.

CHICKEN-FLAVOURED RICE: Mix 1 1/3 cups CHICKEN-FLAVOURED RICE MIX with 2 cups cold water and 1 T butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings.


Chinese Shrimp Fried Rice

2 Tbsp. oil
2 large onions, chopped (or use equivalent in dried chopped onion)
2 cups cooked rice
1 to 2 Tbsp. soy sauce
1/2 tsp. salt
2 cups popcorn Shrimp, canned is fine (I prefer using canned shrimp for this … less mess)
1 cup bean sprouts (make your own, or get them canned)

Heat oil in saucepan and cook onions until tender. Add the rice, soy sauce, and salt; mix well. Stir in Shrimp and place in lightly buttered casserole dish. Add bean sprouts. Bake at 350 F until heated through. Serve hot.


Cocoa Rice Pudding

1 1/2 c Cooked rice;
1/4 c Cocoa;
3 tb Granulated sugar replacement (or the equivalent in regular sugar)
1 ts Vanilla extract;
2 Eggs; separated (or use powdered eggs, whole and white)
1/8 ts Salt;
1/4 ts Cream of tartar;

Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl. Stir to blend completely. Beat egg whites with salt and cream of tartar into stiff peaks. Gently fold eggs whites into cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350 degrees for 15 or 20 minutes or until pudding is set.


Creole Beans And Rice

1/2 c Rice, long grained white
1 c Red kidney beans, canned rinsed and drained
1/4 c Chicken stock, defatted low salt
Red pepper sauce to taste
1 ts Olive oil
Salt and pepper; to taste

PLace rice in a strainer and rinse under cold water. Bring a large pot with 2–3 quarts of water to a boil. Add rice and boil, uncovered for about 10 min. test a grain; rice should be cooked through but not soft. Drain in a colander. Run hot water through rice and stir with a fork. Heat beans, chicken stock,and hot pepper sauce in a saucepan or microwave oven. Mix beans and rice toegether. Add oil and salt and pepper to taste.


Curried Rice Pilaf Mix

3 c Long-grain white rice; uncooked
1 c Chopped dried apples
1/2 c Currants (could substitute raisins)
3 tb Chicken-flavored instant bouillon
1 1/2 ts Curry powder
1/2 ts Garlic powder
1/4 ts Allspice

In medium bowl, combine all ingredients. Store in airtight container. To prepare: Combine 2/3 cup Mix in 1 1/2 cups water. Bring to a boil. Cover, simmer over low heat 14 - 18 minutes.


Eggnog Rice Pudding

2 T. Cornstarch
2 c. Cooked Rice
1 quart Eggnog
1 dash Nutmeg

In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, (about 10 minutes). Pour into serving dishes. Garnish with nutmeg.


Orange Rice

2 cup(s) Instant Rice
1 1/2 cup(s) orange juice
1/2 tsp. ground ginger
1/2 cup(s) water
1 can(s) mandarin oranges drained

Place orange juice and water in a 1 to 2 quart saucepan. Heat to boiling. Stir in ginger and rice. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fold in oranges and chill. Can be molded for salad. Serve on bed of lettuce.


Mexican Chocolate Rice Cream

1 cup Rice, cooked
2 1/2 tsp. cornstarch
1 cup skim milk
cinnamon ground, as desired
1 1/2 Tbsp. cocoa powder unsweetened
3/4 tsp. vanilla
3 Tbsp. sugar

Combine first 3 ingredients in small saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in rice and vanilla. Spoon into serving dishes. Serve warm or chilled, sprinkled with cinnamon.


Easy Cherry Delight

1/2 cup(s) CONVERTED Rice
4 cup(s) milk
1 cup(s) pecans coarsely chopped
1 1/2 cup(s) non-dairy whipped topping
1/2 Tbsp. butter
1 can(s) cherry pie filling
1 package(s) cream cheese
2 package(s) vanilla instant pudding & pie filling mix
1 cup(s) confectioner's sugar sifted
1/2 tsp. salt
1 cup(s) flour

Preheat oven to 350 F. Prepare rice according to package directions for 1/2 cup. Cool. Lightly butter a 13" x 9" pan. Combine flour and butter or margarine in a bowl. Cut butter or margarine into flour with knives or pastry blender until mixture resembles fine crumbs. Add pecans and mix well. Press in an even layer into buttered pan. Bake until lightly browned, about 20 minutes. Cool. Beat cream-cheese and non-dairy whipped topping until smooth. Add confectioners' sugar, stirring until free of lumps. Spoon cream-cheese filling over cooled crust. Prepare instant pudding according to package directions. Fold into rice. Spread rice pudding over cream-cheese filling. Chill until firm. Spoon cherry-pie filling over pudding; chill. Just before serving, garnish each serving with a dollop of non-dairy whipped topping.


Honey and Lemon Fruit

1 cup(s) CONVERTED® Rice
1/4 cup(s) yogurt
1 apple(s) red, unpeeled, chopped
1/2 cup(s) pecans or almonds, chopped
1/4 cup(s) Honey or to taste
2 oranges peeled and diced
3 cup(s) fruit assorted, diced
1/4 cup(s) lemon juice

Cook the rice according to pack directions and chill well. Combine the rice, honey and lemon juice in a large bowl and mix well. Add the fruits and nuts and then yogurt as needed to bind the ingredients together. Chill thoroughly then serve.


Harvest Pumpkin Rice Pudding

1 cup(s) CONVERTED® Rice
2 cup(s) milk scalded
1 cup(s) walnuts coarsely chopped
1/2 pint(s) heavy cream whipped
1/2 tsp. nutmeg
1 1/4 tsp. cinnamon
1 can(s) pumpkin
3/4 tsp. ginger
1 cup(s) dates coarsely chopped
3/4 cup(s) brown sugar
4 egg(s) (or substitute of choice)

Cook rice according to package directions. Cool to room temperature. Beat eggs in mixing bowl. Blend in pumpkin, sugar, cinnamon, ginger and nutmeg. Gradually stir in milk. Add rice and dates; mix well. Pour into buttered, shallow 2-1/2-quart baking dish. Bake at 325 F for 35 minutes. Carefully sprinkle walnuts over top of pudding. Bake 10 minutes longer. (Center will look quite soft.) Let cool 1 hour. Serve warm with sweetened whipped cream.


Glazed Rice Pudding

1 cup(s) CONVERTED® Rice
4 cup(s) milk (fresh, canned, or powdered)
1 tsp. vanilla extract
2 tsp. butter (or equivalent of your choice)
1 stick(s) cinnamon stick
2 cup(s) water
1/4 cup(s) raisins
2/3 cup(s) sugar

Combine rice, water, cinnamon stick and peel of 1/2 lime. Bring to the boil, reduce heat, cover and simmer for 15 minutes. Stir in milk and sugar and continue to cook for 25 minutes or until mixture thickens slightly. Remove from heat, discard rind, cinnamon stick and vanilla bean. Stir in the egg yolks and raisins. Spoon mixture into individual oven proof dishes, dot the top with butter and grill under the broiler until lightly brown.


Brown Sugar Baked Pudding

1/2 cup(s) CONVERTED® Rice
2 cup(s) milk
1 Tbsp. maple syrup
1 cup(s) cream
1/4 cup(s) brown sugar

In a buttered casserole dish, combine the rice, sugar, milk and cream and syrup. Combine ingredients well. Bake uncovered in a 325ºF oven for 1 1/2 - 1 3/4 hours, or until most of the liquid has been absorbed. To Serve: Spoon into individual dessert glasses/plates. Finish as desired with cream and/or sugar and appropriate garnishes.


Chocolate Almond Rice

1/4 cup(s) CONVERTED® Rice
2 cup(s) milk
chocolate grated, garnish
2 Tbsp. butter
1/8 cup(s) blanched almonds garnish
2 oz. plain chocolate
1/4 cup(s) sugar

Bring milk to the boil, add rice and sugar and simmer over very low heat, stirring occasionally, for 1 hr. 15 min. or until rice is creamy and milk absorbed. Grate chocolate. Cool rice slightly, then stir in chocolate and butter. Turn into serving dish and allow to get completely cold. Split and lightly toast the almonds. Garnish pudding with almonds and a little extra grated chocolate.


Chocolate Rice Velvet

1/2 cup(s) CONVERTED® Rice
1 1/2 tsp. gelatin
whipped cream sweetened
2 egg whites
1 1/2 cup(s) half-and-half
chocolate pieces garnish
1 1/3 cup(s) water
1/4 tsp. salt
1/4 cup(s) sugar divided

In 2-quart saucepan over high heat, heat water to boiling. Stir in rice, 2 tablespoons of the sugar and salt; reduce heat to low. Cover; cook 20 to 25 minutes or until rice is very tender and all water is absorbed. Sprinkle gelatin over half-and-half. Let stand 5 minutes; stir. Add gelatin mixture and 1/2 cup chocolate pieces to rice mixture; mix well. Heat to boiling over medium heat, stirring constantly. Remove from heat. Pour into medium bowl; cool slightly. Cover; refrigerate at least 3 hours, stirring occasionally. In small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form. Gently fold into rice mixture. Spoon into dessert dishes. 5. Garnish with cream and chocolate pieces. Serve immediately or cover and refrigerate until serving time.


Mocha Rice Pudding

1/3 cup(s) CONVERTED® Rice
1 cup(s) milk
1 Tbsp. butter cinnamon
1/3 cup(s) corn syrup dark
1/2 tsp. vanilla
1 1/2 cup(s) coffee strong
1/8 tsp. salt
2 egg(s) well beaten
1/3 cup(s) sugar

Place uncooked rice and coffee in double boiler. Cook approximately 35 minutes or until rice is tender. Add butter or margarine and combine thoroughly with remaining ingredients. Pour into buttered 1-quart baking dish. sprinkle with cinnamon and set in pan of warm water. Bake in 350 F. oven for about 50 minutes or until knife inserted in center comes out clean. Serve warm or cold, with whipped or light cream.


Lemon Rice Pudding

3/4 cup(s) CONVERTED Rice
2 tsp. cornstarch
1 tsp. lemon zest finely grated
2 tsp. butter
1 cup(s) light cream
1/3 cup(s) white sugar
1 1/2 cup(s) water
1 Tbsp. lemon juice
1/4 tsp. salt

Mix Rice in water, butter and lemon juice in a microwaveable casserole dish. Cover and microwave on HIGH for 5 minutes. Stir. Cover and microwave on MEDIUM-LOW for 20 minutes. Allow to stand for an additional 5 minutes. Meanwhile, mix cream, sugar, corn starch, egg (if using) and lemon zest in a separate bowl. Stir cream mixture into hot rice, cover and microwave on MEDIUM-LOW for 8 minutes. Stir and cool slightly (covered) before spooning into serving dishes. Rice pudding can be eaten warm or cooled. Garnish cooled rice pudding with whipped cream, or serve with cold milk poured over. Yield:4 servings


Creamy Fruit Of The Season Rice Salad

1 cup(s) CONVERTED® Rice
1 cup(s) dressing
2 cup(s) celery sliced
4 green onions sliced

CHOICE OF SEASONAL FRUIT: apple(s) diced, strawberries, bananas sliced, pineapple, green grapes washed and halved, mixed nuts of choice, orange diced, melon balls

Cook rice according to package directions. Chill. Combine rice, dressing, celery and onion; mix. Chill well. Stir in choice of fruit and nuts just before serving.


Berry Lemon Rice Cream

1 cup(s) Rice, cooked
1/2 cup(s) strawberries sliced
1/2 tsp. lemon peel shredded
1 carton(s) lemon yogurt (or equivalent)

Cook rice according to package directions. Set aside to cool. Combine rice, yogurt and lemon peel. Spoon into two stemmed glasses or dessert dishes. Cover and refrigerate until ready to serve. Top with berries.


Antonia Rice Dessert

8 oz. CONVERTED® Rice
1 1/2 cups white wine
3 Tbsp. almonds blanched
4 Tbsp. dried fruit mixed
2 lemon thin peel strips
1 whole oranges sliced for garnish
3 1/2 Tbsp. sugar

Cook rice in boiling water as directed for 3-4 minutes. only. Drain. Simmer with wine, lemon peel and 1/2 Tbsp. sugar for a further 10 min. or until just tender. Remove lemon peel. Add remaining sugar and dried fruit. Shred almonds. Mix well and add a little extra wine and sugar, if needed. Arrange in individual dishes and garnish with orange slices. Serve cold with natural yogurt, if desired.


Apple Cinnamon Rice

1 cup CONVERTED® Rice uncooked
1/2 cup unsweetened apple juice
1 cup water
1 tsp. cinnamon, ground

Combine apple juice and water in saucepan and bring to a boil. Add rice and cinnamon stick. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed.


Apple Rice Cobbler

3 1/2 cups Rice, cooked
1/8 tsp. nutmeg ground
1/8 t. cinnamon ground
1/2 cup dairy sour cream
1 package vanilla instant pudding & pie filling mix
2 1/2 cups water
1 can apple pie filling
1 1/2 tsp. lemon juice
1/3 cup raisins

Prepare pudding according to package directions using 2-1/2 cups milk. Fold cooked rice, sour cream, cinnamon and nutmeg into hot pudding; set aside. Combine apple pie filling, raisins and lemon juice; mix well. Spoon about 1/3 cup of the pudding into 8 parfait or dessert dishes; top with about 1/4 cup of the apple mixture. Spoon remaining pudding on top of apple mixture. Sprinkle with cinnamon, if desired. Serve warm or chilled.


Any Rice Fruit Fluff

1 1/2 cups Rice, cooked and chilled
1 cup whipped topping
1/4 cup pecans chopped
2 Tbsp. granulated sugar
2 cups fruit cocktail drained

Add fruit and pecans to chilled rice. Fold sugar gradually into whipped topping. Fold into rice mixture before serving.


Aloha Rice Medley

1 cup CONVERTED® Rice
1/4 cup coconut toasted
1 Tbsp. margarine
1 can pineapple chunks
1 tsp. salt

Drain pineapple, reserving juice. Add enough water to juice to equal 2 1/2 cups. Bring to a boil in medium saucepan. Stir in rice, margarine and, if desired, salt. Cover tightly and simmer 20 minutes. Stir in pineapple. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Sprinkle with coconut.


A Berry Delicious Dessert

1 cup(s) CONVERTED® Rice
2 tsp. cornstarch
1 package(s) non-dairy whipped topping
1 package(s) raspberries
1/4 tsp. almond extract
1/4 cup(s) almond slivers toasted
1 Tbsp. cherry brandy
2 1/2 cup(s) water
1/4 cup(s) sugar

Bring water to a boil in medium saucepan. Stir in rice and sugar. Cover tightly and simmer until all water is absorbed, about 30 minutes. Meanwhile, drain raspberries, reserving liquid. Blend cornstarch and 2 tablespoons of the raspberry liquid in small saucepan. Add remaining raspberry liquid and, if desired, Brandy. Cook over medium heat, stirring constantly, until thickened and clear. Gently stir in raspberries. Cover and chill. Transfer rice to large bowl. Cover and chill several hours. Just before serving, fold whipped topping, almonds and almond extract into rice. Top with raspberry sauce.


1-2-3 Tropical Pudding

2 cups CONVERTED Rice
1 quart milk
2 cups whipped topping
1/2 cup coconut
2 packages vanilla instant pudding
1/4 cup pecans
1 can pineapple

Prepare pudding with milk according to package directions. Stir in rice, crushed pineapple and coconut. Fold in whipped topping. Spoon into individual serving dishes and chill for 1 to 2 hours; garnish with pecans before serving.


Brown Rice Pudding Souffle

1 cup Brown Rice, cooked
1 Tbsp. butter
1 dash nutmeg
1/4 tsp. cinnamon
2 3/8 tsp. vanilla
3 1/4 Tbsp. molasses
2 Tbsp. flour
3 each egg(s) separated
3/8 cup(s) raisins
3/4 cup(s) milk
3/8 cup(s) walnuts chopped

In a sauce pan, melt the butter over a low heat and mix in the flour. Cook until the mixture comes clean from the side of the pan. Add the milk, molasses, cinnamon, nutmeg and vannilla; bring to a slow simmer. Pour some of the mixture into the egg yolks, mixing quickly, then fold into the remainder of the base. Bring to a simmer but do not boil, remove from heat. Add the rice, walnuts and raisins. Whip the egg whites till they form stiff peaks, then fold the base into them slowly but completely. Pour into a 1 1/2 quart souffle dish that has been greased and coated with granulated sugar. Bake in a 375 F oven for about 30 minutes.


Fragrant Coconut Rice

2 tb Peanut oil
1/2 lb Finely chopped onion (equivalent in dried chopped onion)
2 c Long-grain rice, cooked
1 ts Tumeric
2 ts Salt
2 c canned coconut milk (available usually in the international aisle at your grocer)
2/3 c Stock (chicken or vegetable)
2 Whole cloves
1 Whole cinnamon stick
2 Bay leaves

Heat the oil in a large casserole until moderately hot. Add the onion and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes. Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon, and bay leaves. Turn the heat as low as possible and let the rice cook undisturbed for 20 minutes. It is ready to serve when the rice is cooked.


Fruited White and Wild Rice Salad

1 1/2 c White rice; uncooked
1 1/3 c Wild rice; uncooked
1 c Chopped celery (could leave out if you had to, mostly appears to add texture)
1 c Green onions; thinly sliced (could use dried chopped onion or dried chives)
3/4 c Dried cranberries
3/4 c Dried apricots; snipped

Dressing:
1/4 c Chicken broth
1/4 c Red wine vinegar
1/4 c Olive oil
2 ts Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1 c Pecans; toasted & chopped

Cook rice separately according to directions on packages. Drain wild rice well. When cool stir in celery, green onions, dried cranberries and dried apricots. Cover and refrigerate. Combine ingredients for dressing in a covered jar and shake well. Refrigerate. Shake dressing to mix. Pour over rice mixture. Add pecans and toss to coat and mix.


Heavenly Hash

2 c rice
4+ c water
1 pk onion soup mix
1 can kernel corn
1 can Spam, or other canned meat

Put the rice, onion soup mix and the water in a pan (use a little more than 4 cups to make up for the soup mix). Do not add any salt to the water; there is enough in the soup mix. When the rice starts to boil, cover and let simmer for 15 minutes. While the rice is simmering, cut up the Spam. After the rice is done, add the corn and Spam. Feel free to add any other leftovers from previous meals (e.g., bacon, sausage, peas, etc.).


Honey and Nut Rice

2 tb Butter or margarine (or equivalent substitute)
2 md Celery stalks; sliced (leave out if you don’t have)
1 md Onion; chopped (or equivalent dried chopped onion)
3 1/2 c Cooked long-grain rice
1 c Coarsely chopped walnuts; toasted
2/3 c Raisins
3 tb Honey
3 tb Lime juice
1 tb Olive oil
1/4 ts Salt
1/4 ts Ground cinnamon
1/4 ts Pepper

Melt butter in a Dutch oven; add celery and onion, and saute until tender. Remove from heat. Stir in rice, walnuts, and raisins. Combine honey and next 5 ingredients; toss with rice mixture. Makes 8 to 10 servings

Brown Rice Apple Crisp

2 tbsps margarine (or appropriate substitute)
1 cup Long Grain Brown Rice
vegetable cooking spray
2 cans (20 oz, each) Pie-Sliced Apples, undrained
1 tbsp lemon juice (from bottle is OK)
1 cup brown sugar, packed (divided)
2 tsp ground cinnamon
1 1/2 cups uncooked rolled oats
1/2 cup raisins
1/2 cup walnuts, chopped

Preheat oven to 350º F. Prepare rice according to package directions. Spray shallow 3 quarts baking dish (13 x 9) with cooking spray; set aside. Combine cooked rice, apples, lemon juice, ½ cup brown sugar and cinnamon in prepared dish. Combine oatmeal and remaining ½ cup brown sugar in medium bowl; cut in margarine until mixture resembles course crumbs. Stir in raisins and nuts. Sprinkle over rice mixture. Bake until heated, about 20 minutes. Serve warm


Brown Rice Primavera

1 cup Long Grain Brown Rice
1 tbsp olive oil
1 medium onion, chopped (or equivalent in dried chopped onion)
1 garlic clove, minced (or equivalent in dried minced garlic)
1 cup carrots, sliced (from canned)
1/2 cup green peas (from canned)
6 spears asparagus, cut into 1-inch pieces (from canned)
1 tomato, chopped (from canned)
1 cup mild cheddar cheese, grated (or appropriate substitute such as Velveeta or canned cheese)
1 cup fresh parsley, chopped (or equivalent in dried … or leave out if more appropriate)

Prepare rice according to package directions. Heat oil in a skillet over medium heat. Add onions and garlic. Sauté 2 to 3 minutes. Add carrots, peas and asparagus. Sauté 5 minutes. Add tomato. Toss in cooked brown rice. Toss. Add cheese and parsley.


Chutney Brown Rice

1 cup Long Grain Brown Rice
1 cup onion, chopped (or equivalent in dried chopped onion)
1 cup celery, chopped (can leave out if you don’t have it)
1/4 cup margarine
1/2 cup water chestnuts, chopped (from canned)
1/2 cup flaked coconut (from package or can)
1/2 tsp fresh grated ginger
1/2 cup mango chutney (can be found in the jams and jellies section at most grocery stores)
1/4 cup golden raisins
1 tsp curry powder

Prepare rice according to package directions. Sauté onions and celery in margarine. Add remaining ingredients and cooked rice. Heat through.


Fruited Breakfast Rice Crunch

2 cups CONVERTED® Rice
2 cups yogurt plain
1/2 cup Honey or to taste
1 tsp. cinnamon
1 quart granola
3 cups banana sliced
2 cups orange wedges

Cook the rice according to package directions and chill. When the rice is cold, fold in all other ingredients.


Mandarin Rice Pudding

2 1/2 c Cooked rice
1 c Undiluted evaporated milk
1/2 c Mandarin orange liquid (can)
1/2 c Light brown sugar
3 tb Butter; melted
1 ts Vanilla
3 Eggs; beaten
1/2 c Raisins
1 c Drained mandarin orange sections

Combine rice with all ingredients except orange sections. Mix well. Lightly butter slow cooker. Pour in rice mixture. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir during first 30 minutes. During last half-hour, stir in orange sections.


Nutted Wild Rice

1/2 c Golden raisins
2 tb Red wine vinegar
1/4 c Water
1/2 c Wild rice
2 1/2 c Low-sodium chicken broth, boiling, divided
1/2 c Brown rice
1/2 c Slivered almonds
1/4 c Chopped fresh parsley (or equivalent of dried chopped parsley)
Salt and pepper, to taste

Place raisins, vinegar, and water in small saucepan, bring to a boil; reduce heat and simmer 5 minutes. Set aside. Combine wild rice and 1 1/4 cups stock; cook, covered on top of double boiler over simmering water, 1 hour. Place brown rice and remaining stock in saucepan. Bring to a boil. Reduce heat to low and simmer until all water is absorbed, about 50 minutes. Toast almonds over low heat until lightly brown. Combine wild rice, brown rice, raisins, almonds, and parsley in large mixing bowl. Season to taste with salt and pepper.


Pizza Rice Pie

2 2/3 cups cooked rice
1/3 cup minced onion
2 eggs, beaten
2 tablespoons melted butter
1 (8 ounce) can tomato sauce
1/4 teaspoon oregano
1/4 teaspoon basil
1 cup shredded mozzarella cheese
Pepperoni, sliced
1/2 cup sliced stuffed olives

Mix together rice, onion, eggs, and melted butter. Line a 12-inch pizza pan with rice mixture and bake 12 minutes at 350 degrees F, or until set. Spread tomato sauce with cheese over rice crust. Sprinkle with spices and cheese. Top with pepperoni and olives. Bake at 350 degrees F for 20 to 25 minutes. After removing from oven, allow to stand a few minutes before serving.


Ranch Rice

1 cn Beef broth
1 can French onion soup, undiluted
1/2 c Margarine; (1 stick or equivalent in substitute of your choice)
1 small can Mushrooms
1 c Regular rice; uncooked

Mix all ingredients in a casserole. Bake at 350 F. for 45 minutes to 1 hour. Alternative if you have electric: cook in slow cooker until rice is done.


Rice and Beans

2 cups of rice
2 large cans of red kidney beans
1 small can ‘little white beans’
1 48oz. jar of spaghetti sauce

Season to taste with chili powder and garlic. Cook rice. Add rest of ingredients and simmer until it’s hot or until you’re ready to eat. Stir and add a little water as needed. Feeds 6–8 people well.


Bombay Rice Stuffed Onions

1 cup(s) CONVERTED® Rice
1 cup(s) orange juice for glaze
3 Tbsp. butter or margarine softened, for glaze
1 tsp. orange peel grated
2 Tbsp. bourbon
1/2 cup(s) golden raisins
1/4 tsp. mace
1/2 cup(s) pecan halves
6 medium onion(s)
2 1/2 cup(s) water
2 Tbsp. brown sugar for glaze
1 tsp. salt
1 Tbsp. flour for glaze
1 cup(s) carrot(s) shredded

Soak raisins in bourbon at least 30 minutes. Cook onions in boiling salted water just until tender, 10 to 12 minutes. Drain and cool slightly. Cut a slice from the top of each onion and remove all but 3/4-inch of the shell. Chop the pulp; measure 1/2 cup (reserve remaining pulp for soup or stew). Sauté 1/2 cup pulp in butter in 10-inch skillet until golden. Add rice; cook and stir over low heat until rice is golden, about 3 minutes. Add water and salt. Bring to a boil. Cover tightly and simmer 20 minutes. Remove from heat. Stir in raisins, carrots, orange peel and mace. Place onions in buttered baking dish. Mound about 1/2 cup rice mixture in each onion; top with pecan halves. Spoon Orange Glaze over each onion. Bake uncovered at 350 F until hot, 10 to 15 minutes. "ORANGE GLAZE":Heat orange juice in small saucepan. Combine butter and flour; stir into orange juice. Add brown sugar. Bring to a boil; stirring constantly. Reduce heat; cook and stir until slightly thickened.


Barbecued Rice

1 cup CONVERTED® Rice
1/2 cup barbecue sauce
2 Tbsp. butter or margarine
1/2 cup green pepper chopped
1/4 cup pimiento chopped and drained
1 package lima beans thawed and drained
1/2 cup onion(s) chopped
2 1/2 cups water
1 tsp. salt

Saute green pepper and onion in butter in 10-inch skillet until onion is tender. Add water; bring to a boil. Add rice and salt. Reduce heat; cover tightly and simmer 20 minutes. Remove from heat. Stir in barbecue sauce, lima beans and pimiento. Let stand covered until liquid is absorbed, about 5 minutes.


Black-eye Peas and Rice

1 Onion (or equivalent in dried onion)
Water/broth for saute
1 15 oz can peeled tomatoes, drained
1 15 oz can Black Eye Peas, drained
2 c Cooked white rice
Salt, pepper, garlic powder for seasoning

Chop the onion and saute it in a good size frying pan with the broth. If you are using fresh tomatoes, add them and cook until they are soft. Stir in the remaining ingredients and heat through.
Makes about 3–4 servings, as a main course casserole


Rice Cakes

3 cups cooked rice
2 eggs, beaten well
3 tablespoons flour
1/2 cup milk
1 teaspoon salt

Blend beaten eggs into cooled, cooked rice; add flour and milk. Drop by spoonsful onto hot griddle, pressing with pancake turner into desired size and thickness. Cook until brown on both sides. Serve with butter and syrup as hot cakes or as a side dish.


Rice Fritters

1 cup arborio rice
2 1/2 cups water
1 teaspoon salt
1 cup dark, seedless raisins
1/2 cup pine nuts or slivered almonds
2 teaspoons freshly grated lemon rind (if you have it, other wise skip it or use dried)
6 eggs, slightly beaten (substitute powdered eggs or some other substitute from a previous post on egg substitutes)
1 cup olive or other vegetable oil

Place rice in saucepan with the water and salt and bring to boil. Lower heat to simmer, cover, and cook, without stirring, for 30 minutes, or until rice is well done and quite dry. Remove from heat, and add raisins, nuts, and lemon rind, and stir. Cool for at least 1/2 hour and then add the eggs, mixing well. Heat half the oil in a large frying pan. Drop rice mixture into oil by the rounded tablespoonful. Fry two to three minutes on each side; fritelle should be golden brown. Drain on paper towels. The frittelle can be rolled in sugar or sugar and cinnamon, and eaten for dessert.


Rice Patties

1 1/2 cups leftover cooked rice
2 eggs, blended with 2 tablespoons water
2 teaspoons instant onion soup mix
1/4 cup shredded sharp cheese

Mix together all ingredients; form into patties. Fry in vegetable oil.
Makes 8 to 9 patties.


Italian Rice Balls

6 cup(s) CONVERTED Rice, cooked
1 1/2 cup(s) parmesan cheese
1 1/2 tsp. Italian seasoning
15 oz. ricotta cheese
4 clove(s) garlic minced
1 cup(s) half and half
2 Tbsp. chopped parsley
bread crumbs as needed
3 tsp. salt
3 egg(s)
1 tsp. black pepper crushed
1 bunch(es) green onions minced

Combine the first 11 ingredients and mix well. Form into ball 1 inch in diameter and then roll in the bread crumbs. Deep fry at 350 F until golden brown.


Rice Roast

2 cups cooked rice
2 cups ground whole wheat
3/4 cup pecans or peanuts, broken
3 tablespoons minced onion
2 eggs, beaten
3/4 cup grated cheese
2 tablespoons chopped pimento
2 tablespoons green bell pepper
2 cups canned or freshly-cooked tomatoes
1 teaspoon salt
1/8 teaspoon paprika

Mix well, form into a loaf and bake 1 hour at 325 degrees F. Sprinkle grated cheese liberally over loaf a few minutes before removing from oven, then serve hot.


Super-Easy-I’ve-Had-A-Long-Day-Let-The-Teenagers-Cook-Casserole

Any seaoned boxed rice mix Any canned meat, diced or chopped Any canned or dehydrated veggies Optional, your choice of condensed soup

Endless ability to mix and match the above to create new and sometimes unusual combinations. Basically just follow the directions on the box of rice. Then add the meat … either before or after cooking the rice, depending on the meat being used. After the rice mixture is complete, add one or more canned veggies (or rehydrated ones). Mix and hit thru.

You could also add a can of condensed soup. If you have a mexican/spicy rice mix use a tomato based soup. Wild rice mixes go good with a cream type soup such as mushroom. If the rice isn’t seasoned enough or you are starting with a plain white rice add a seasoning packet such as taco seasoning, fajita seasoning, cheese & broccoli (from Knorr), onion soup mix, gravy mix, etc.


Ellu Chaadam (Sesame Rice)

(This recipe has some serious heat to it. You could make it without all the chilies or with fewer to accommodate your “heat” preference.)

2 cup Rice
5 Red chilies
1/2 c White sesame seeds
1 tb Cashew nuts; deep fried
4 tb Ghee
Salt; to taste

Cook rice till just done. Spread on a flat dish. Add salt and allow to cool. Roast sesame seeds and red chilies til brown and pound coarsely. Add to rice along with cashewnuts, oil and ghee. Mix well and serve.


Red Rice

1 (16 oz.) pkg. sliced smoked sausage
2 (10 oz.) cans diced tomatoes
3 c. chicken broth
2 t. Creole seasoning
1 ½ c. uncooked, long grain rice

Saute sausage until brown. Stir in tomatoes, broth, and seasonings and bring to a boil. Stir in rice, cover and reduce heat. Simmer 25 minutes, uncover and cook until liquid absorbs.


Brown Rice

1 cup rice (not instant)
1 (10 oz.) can French onion soup
1 (15 oz.) can beef broth
3 T. butter, melted

Place rice in casserole dish and pour soups and butter over top. Bake covered at 350 degrees F for 45 minutes.


Baked Rice

2 c. uncooked rice (not instant)
½ c. butter, melted
1 can cream of celery soup
1 can cream of onion soup

Combine all ingredients plus 1 ½ cups water and mix well. Pour into buttered 3-quart baking dish and bake covered at 350 degrees F for 1 hour.


Red Rice

1 pkg. Chorizo, sliced
2 (10 oz.) cans diced tomatoes
3 c. chicken broth
2 t. Creole seasoning
1 ½ c. uncooked, long-grain rice

Saute sausage until brown. Stir in tomatoes, broth and seasoning and bring to a boil. Stir in rice, cover and reduce heat. Simmer 25 minutes, uncovered and cook until liquid absorbs.


Green Rice and Spinach

1 c. uncooked instant rice
1 can of Spinach, drained
1 onion, finely chopped
3 T. butter
¾ c. grated cheddar cheese (or equivalent of choice)

Cook rice in large saucepan. Add spinach, onion, butter, cheese and ¼ teaspoon of salt to rice. Pour into greased 2 quart baking dish and bake at 350 degrees F for 25 minutes.


Carolina Spice Rice

1 boil in the bag rice pkg.
2 T. soy sauce
1 (2 oz.) pepperoni stick
1 ½ c. water

Boil rice in water for about 10 minutes. Drain and pour cooked rice from bag into pot. Cut pepperoni stick into pieces and add to rice with soy sauce. Stir and its ready.

Canned hams, Treet, or SPAM is a college boy's friend. It usually makes enough to split with a room mate or to have two meals (maybe a third if you have a good side dish).

Breakfast “Stuff”

1 Lb. any canned meat
1 Pkg. Onion Soup Mix
1 Can Corn (drained, but save liquid for later use)
5 Large Potatoes (from canned if you don’t have fresh)
Water

Brown meat in oil. Drain. Add onion soup mix, water (approx. 1 cup), salt, pepper and potatoes. Cover and simmer until potatoes are tender. Add corn. Serves approximately 4.


Ham with Cherry Sauce Recipe

1 canned ham
1 (10 ounces) jar apple or guava jelly
1 tablespoon prepared mustard
1/3 c. pineapple juice
2 tablespoons dry white wine
1 (1 pound 5 ounces) can cherry pie filling
1/2 cup light raisins

Heat a large canned ham according to time schedule on can. Half an hour before end of heating time, remove ham from oven and score fat in diamonds. Combine one 10-ounce jar apple or guava jelly and 1 tablespoon prepared mustard. Stir in 1/3 cup pineapple juice and 2 tablespoons dry white wine. Cook and stir to boiling; simmer mixture 3 minutes. Pour 1/3 of glaze over ham. Return ham to oven for remaining 30 minutes. Spoon glaze over ham every 10 minutes. In saucepan, heat one 1-pound 5-ounce can cherrry pie filling and 1/2 cup light raisins to boiling. Stir occasionally. At end of heating time, transfer ham to a platter. Add glaze from pan to cherry sauce. Bring to boil. Spoon some over ham. Pass remainder. Yield: 3 cups sauce


Garlic Cheese Grits With Ham

1 canned ham cubed
2 cups grits
8 cups water
2 cloves garlic or garlic powder to taste
1 or 2 pounds Velveeta, depending on taste

Put water in a big pot, don’t salt water. Add ham and garlic. Bring to a boil. Add grits and keep stirring until done. Add Velveeta and let melt. This should keep without refrigeration for 24 hours for leftovers.


Spanish Ham / Rice

2 Cups of diced, cooked Ham or 1 can of SPAM, diced
1/2 Onion, chopped
1 Package of Lipton Spanish Rice Mix
1 Can Diced Tomato-save liquid
1 Can Tomato Sauce
1 Bell Pepper - diced (optional)
Salt/Pepper/Onion Powder to taste

Sauté onions, bell peppers and Ham (or SPAM) in skillet. Add Spanish Rice Mix. Use the liquid from the canned tomatoes instead of water. Add tomato sauce and seasonings to mixture. Cook till liquid is absorbed and rice is done. Makes 4 hefty servings.


Sweet n’ Sour Ham and Beans

1 - 16 oz. Canned ham
onion flakes equivalent to 4 fresh onions
1 cup brown sugar (packed)
1/2 cup vinegar
1 tsp. dry mustard
1 tsp. salt
1 tsp. garlic powder
4 cans assorted beans of your choice (green, wax, butter, red, kidney, pinto, even baked beans)
2–3 T vegetable oil
2 tsp. soup base (or to taste) water

Saute onion flakes in oil. Add brown sugar, vinegar, mustard, salt, and garlic powder. Simmer 5 min. Add beans (with liquid if desired). Dice ham and add to mixture. Add as much water or as necessary to cover beans. Add soup base. Cover and simmer 1/2 hour or so. Serve as is or over rice.


Ham Patties

2 c. cooked ground ham
2 eggs, slightly beaten
1 c. cracker crumbs

Combine ham, eggs, cracker crumbs and a little pepper and shape into patties. Place a little oil in heavy skillet and saute patties until golden brown.


Supper in a Dish

2 bags instant boil in bag rice
1 ½ c. cubed cooked ham
1 ½ c. shredded cheddar cheese (or equivalent)
1 small can green peas

Prepare rice according to package directions. In large bowl, combine rice, ham, cheese, and peas. Pour into 3 quart baking dish and bake at 350 degrees F for 15 to 20 minutes.


Praline Ham

½ inch ham slices (about 2 ½ lbs.)
½ c. maple syrup
3 T. brown sugar
1 T. butter
1/3 c. chopped pecans

Heat ham slices in shallow pan at 325 degrees for 10 minutes. Bring syrup, sugar, and butter to boil in small saucepan and stir often. Stir in pecans and spoon syrup mixture over ham. Warm another 20 minutes.


Peachy Glazed Ham

1 (15 oz.) can sliced peaches in light syrup with juice
2 T. dark brown sugar
2 t. dijon-style mustard
½ inch ham slices (about 1 lb.)

Drain peaches, reserve ½ cup syrup in large skillet and set peaches aside. Add sugar and mustard to skillet, bring to a boil over medium-high heat and cook 2 minutes or until slightly reduced. Add ham and cook 2 minutes on each side. Add peaches. Cover and cook over low heat for 3 minutes or until peaches are thoroughly heated.


Excellent Orange Sauce for Ham

2/3 c. orange juice
1/3 c. water
2 T. brown sugar
1 ½ T. cornstarch
1/3 c. light raisins

Mix all ingredients in saucepan. Heat and cook, stirring constantly, until sauce thickens and is clear and bubbly. Serve with pre-cooked ham.


Pineapple Sauce for Ham

Pre-sliced, pre-cooked ham
1 (15 oz.) can pineapple chunks with juice
1 c. apricot preserves
1 ¼ c. packed brown sugar
¼ t. cinnamon

Place ham slices in shallow baking pan. In saucepan, combine pineapple, preserves, brown sugar and cinnamon and heat. Pour sauce over ham slices and heat.


Hawaiian-Roni

1 canned ham, cut into 1-inch pieces
1/4 cup teriyaki sauce
1 (6.2-ounce) package RICE-A-RONI® Fried Rice
1/4 cup chopped onion
2 tablespoons margarine or butter
1 (8-ounce) can pineapple chunks in juice, drained, reserving 1/4 cup juice
1 cup sliced carrots (from canned)
1/4 cup slivered almonds, toasted

In small bowl, combine ham and teriyaki sauce; set aside. In large skillet over medium heat, saute rice-vermicelli mix and onion with margarine until vermicelli is golden brown. Slowly stir in 1 cup water, reserved 1/4 cup pineapple juice, carrots, pork mixture and Special Seasonings; bring to boil. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until rice is tender and pork is no longer pink inside. Stir in pineapple chunks. Cover; let stand 5 minutes before serving. Sprinkle with almonds.

Boneless, skinless chicken breasts can be had for as little as $1.98 a pound when on a good sale. Or you can just buy any cut of chicken, and this recipe will still work.


If you have an oven (it is true what somebody said about college kids living in dorms not having an oven available to them), then try this recipe:


Put your chicken in a single layer in a 9 by 13 inch glass pan (use metal pans only if that is all you have -- but cut the oven temp back 25 degrees if you do)

Open up a can or two of cream of mushroom or else cream of chicken soup, and in a separate bowl, mix the cream soup with an envelope of dry onion soup mix. Mix it really good, then add in a half of a cup to 3/4 of a cup of water to that. Mix the water in well.


Then pour the soup mixture over the chicken, to provide a cream sauce to cook over the raw meat. Take aluminum foil and cover the pan completely, so that the meat can bake in the steam as it is cooking.


Pre heat your oven to 350 degrees (325 if you are using a metal pan).


Stick it in the oven for an hour or so until it is done. (If you crowd meat in the pan, it will take a bit longer to cook than if none of the pieces touch each other)

Take it out, and serve it with some hot noodles or minute rice, and maybe a can of cheap green beans or a green salad.



BTW, I noticed that somebody said something about kids forgetting to preheat ovens.

That's no problem -- just stick the dish into a cold oven, and lengthen the amount of time you cook it by about eight minutes.

My wife does that all the time, LOL.

It's no problem whatsoever.

Canned chicken is also a good thing to have on hand. Save it for Sunday dinner and then there will be enough for Monday's lunch.

Camp Chicken Diablo

One small can chicken (about 5 oz.)
One cup dry instant rice
One packet tomato soup mix
One-half teaspoon chili powder
Any other spices, as desired

Mix the dry ingredients at home and store in a recycled plastic bag. In camp add enough boiling water to prepare the rice (about 1 cup) plus another ½ cup (so about 1 1/2 cups in all). Stir in the chicken and warm the rice/soup/spices/chicken over the camp stove burner. Serves 1


Cheesy Chicken & Rice Tortillas

Lipton Spanish Rice (add water and butter only kind)
1 small can cooked white chicken
Flour tortilla shells
sharp cheddar cheese
squeeze butter

Cook the Spanish rice as directed on the packaging using the squeeze butter. Drain the chicken and stir in a few minutes before the rice is done. Heat tortilla shells. Slice some sharp cheddar. Pile your rice mixture and cheese into a shell and enjoy!!! NOTES: Left over flour tortilla shells can be fried with a bit of butter and sprinkled with a cinnamon sugar mixture. Yum! Yum! preparation time - 20 minutes tops! Serves one or two


Chicken Spaghetti

1 pound spaghetti
1 can cream of chicken soup
1 can nacho cheese soup (or cheddar cheese soup)
1 can tomato soup
1 can white chicken (like in a tuna can)

Cook and drain spaghetti and return to large pot. If water is scarce, save the water. Add canned ingredients, warm and serve.


Chile Chicken Enchiladas

2 c. cooked chicken (diced, chopped, whatever)
1 ½ c. shredded Monterey Jack cheese (or equivalent in canned cheese)
½ c. sliced roasted bell peppers (from a jar)
1 can (4.5 oz.) chopped green chiles
1 c. sour cream (fresh, powdered, or made from evaporated milk)
8 flour tortillas (store-bought or fresh made)
1 ½ c. shredded cheddar cheese (or equivalent in canned cheese)

Heat oven to 350 degrees F. Spray 13” x 9” glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, roasted peppers, chiles, and sour cream. Spread about 2 teaspoons enchilada sauce on each tortilla. Tope each with ½ c. of the chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top with any remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cookin spray; cover baking dish with foil, sprayed side down. Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Optional: serve with additional sour cream.


Chicken Stew

1 - 6 oz. Can chicken chunks (NOT drained) (you can use more for a meatier stew)
1 - 8 oz can Cream of Chicken soup
1 - 8 oz can Cream of Mushroom soup
1 - can of mushrooms and stems
1 - can Sweet peas (drained)
2 to 3 cups Shredded Cheddar Cheese (or Velveeta)
2 to 3 tablespoons butter or margarine (or if not available Butterbuds or other butter substitute)

Mix all ingredients together on the stovetop and heat until the cheese is melted. This can be served over rice, egg noodles, or a baked potato.


Chicken Ranch Tacos

Corn flour tortillas/taco shells (store-bought or homemade)
3 c. cooked chicken (shredded, chopped, whatever)
1 pkg. of taco seasoning mix
½ c. prepared ranch dressing

Prepare taco shells. In a medium bowl, place chicken. Sprinkle with taco seasoning mix, toss gently to coat. Heat thoroughly. After heated, stir in ½ c. dressing. Spoon warm chicken mixture into taco shells. Top with whatever “normal” toppings that you have … chopped tomatoes (could drain canned chopped tomatoes for use), lettuce, cheese (canned or shredded), sour cream (fresh, powdered, made from evaporated milk), etc.


Chicken Stroganoff

1 8-ounce package of noodles
1 packet of onion soup mix
4 tablespoons sour cream (made from dry mix)
1 6-ounce can chicken
1 small can sliced mushrooms water

Bring water to boil. Add onion soup mix and stir until dissolved. Add noodles and cook and stir until tender (8–10 minutes). Drain noodles (try to keep as much onion as possible). Combine with sour cream, mushrooms, and chicken.


Hot Chicken Sandwiches

1 can boned chicken
1 cup chopped celery
1/4 cup sliced ripe olives
1/4 cup shredded jack cheese,
1/4 cup mayonnaise
1 tsp. dry onion flakes
hamburger buns

Combine 1 can boned chicken, 1 cup chopped celery, 1/4 cup sliced ripe olives, 1/4 cup shredded jack cheese, 1/4 cup mayonnaise, 1 tsp. dry onion flakes, and spread on hamburger buns. Wrap in double heavy foil and heat over coals 15-20 min.(serves 3-4)


Chicken With Apples

4–6 apples (or use canned apples)
2 cans chicken
Several garlic cloves
1/8 tsp ground clove
1/4 cup ± sugar
Bread crumbs
Butter (or butter substitute of your choice)

Spray cooking pan with nonstick spray or some equivalent thereof. Core and slice apples and place in pan. Sprinkle with sugar. Open cans of chicken and drain. Crush garlic cloves and mix into chicken. (Note: could also substitute minced garlic, either from a jar or dried and minced from the spice rack). Cover apple slices with chicken. Sprinkle ground clove over chicken. Cover with bread crumbs. Dot with butter. Place pan in 350 F degree oven. Cook until apples are soft and chicken is warm. This won’t be long if you use canned chicken, longer if you use fresh apples.


Hawaiian Enchiladas

1 - 15 ¼ ounce can pineapple tidbits in juice
1 cup thinly sliced carrots (from canned or dehydrated)
½ cup dried apricots, chopped
1½ cup chicken, cooked and chopped (or use canned chicken)
½ cup slivered almonds
2 cups finely shredded cheese (or from cheesy-salsa)
8 - 8 inch flour tortillas
2 tablespoons flour
1 teaspoon ground mustard
½ tsp salt
2 cups skim milk (made from dry or evaporated)
6 eggs, beaten (or egg substitute or powdered)
¾ cups sweet and sour sauce

Drain pineapple well and discard juice. Steam carrots about 3 minutes, until crisp and tender. Mix together pineapple, carrot, apricot, chicken, almonds and 1 ½ cups cheese into a dish. Make a straight cut down tortillas, about 1″ from edge. Discard the small pieces. Spoon filling equally among tortillas, parallel to cut edge. Starting with cut edge, tightly roll up each tortilla and place seam side down in a greased 9 x 13 x 2 baking dish. Mix together flour, mustard, and salt. Add small amount of milk and stir until smooth. Stir together flour mix, remaining milk and beaten eggs. Pour over filled tortillas in baking dish. Cover and refrigerate 8 - 12 hours. Remove from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350ºF. Cover loosely with aluminum foil and bake 25 minutes. Remove foil and bake another 10 minutes. Remove from oven and spread sweet and sour sauce on each enchilada. Sprinkle remaining ½ cup cheese over all. Bake another 5–10 minutes until cheese is melted. Serve warm.


Lemon Chicken With Capers

1 can (10 to 12–1/2 ounces) chicken, drained
1/4 cup all purpose flour
Salt and pepper, to taste
3 tablespoons olive oil
6 tablespoons chicken broth
2 tablespoons lemon juice
1 tablespoons capers, drained
4 ounces spaghetti, cooked

Break chicken into bite-size pieces but do not flake it. Mix flour, salt and pepper. Coat chicken with seasoned flour. Heat oil in a heavy skillet on medium-high. Brown coated chicken until golden. Remove from pan and keep warm. Add chicken broth, lemon juice and capers. Boil rapidly to reduce to about 1/4 cup. Remove from heat. Add chicken and stir to coat chicken with the sauce. Serve over cooked spaghetti. Serves 2.


Speedy Layered Chicken Enchilada Pie

8 flour tortillas (store-bought or homemade)
2 c. cooked chicken (fresh or canned)
½ c. cooked instant rice
2 c. shredded Monterey Jack cheese (or equivalent in canned cheese)
1 can black beans, rinsed and drained
1 can (19 oz) enchilada sauce (or two small cans)
1 can whole kernel corn (or shoepeg white corn)
1 c. thick n’ chunky salsa
2 T. chopped onion (or equivalent in dried chopped onion)
sour cream, if desired (fresh, powdered, or made from evaporated milk)

Heat ove to 350 degrees F. Spray 9” square baking dish with cookin spray. Cut five of the tortillas in half. Cut remaining tortillas into 2 ½ inch wide strips. In large bowl, mix chicken, rice, 1 cups of the cheese, the beans and 1 cups of the enchilada sauce. Layer for tortilla halves in bottom of baking dish. Top with ¼ cup enchilada sauce and half of the chicken mixture. Top with 2 tortillas halves; fill in empty spaces with 3 tortillas strips. Spoon corn over tortillas. Spring salsa over corn. Layer with 2 tortillas halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortillas halves and strips, enchilada sauce, cheese and 2 T. onions. Bake uncovered for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream if desired.


Zesty Chicken and Rice Casserole

2 cups water
3 Chicken Flavor Bouillon Cubes
3/4 cup long-grain white rice
2 tablespoons butter or margarine
2 large cans of chunk chicken, drained
1 can Campbell’s Pepperjack soup
1 can (12 fluid ounces) Evaporated Milk
1/2 cup finely chopped red onion (or equivalent in dried chopped onion)
2 large eggs, lightly beaten (or appropriate substitute)
3 tablespoons chopped fresh cilantro (or equivalent in dried)

PREHEAT oven to 350° F. Lightly grease 2-quart casserole dish. BRING water and bouillon to a boil in medium saucepan. Add rice and butter; cover. Reduce heat to low; cook for 15 to 20 minutes or until rice is almost tender and most of liquid is absorbed. COMBINE prepared rice, chicken, cheese, evaporated milk, onion, eggs and cilantro in prepared casserole; stir well. BAKE for 40 to 45 minutes or until bubbly and edges are golden.


Quick Chicken a la King

1 can (10 3/4 oz) cream of mushroom soup
1/2 cup milk
1 can (12 1/2 oz) chunked chicken, drained
1 can (8 1/2 oz) peas, drained
Dash of pepper

In a sauce pan, combine soup and milk. Stir until smooth. Add chicken, peas, and pepper. Heat thoroughly. Serve over rice. Makes 4 to 5 servings.


Camper’s Potluck

2 cans of mixed vegetables
1 can chicken
2 c. instant brown rice
1 pkg. dried onion soup mix
1/2 t. ground cayenne
1 T. margarine (or equivalent)
3 c. water (more if needed - start with using the liquid from the cans of mixed veggies and chicken)

Mix everything together in a pot. Bring mixture to a boil and heat thoroughly. Serve with crackers, cornbread, flat bread, etc.


Tuscan Chicken and Vegetables

1 can (13 ounces) chicken, drained and shredded
1 can (14–1/2 ounces) zucchini in tomato sauce
1 can (8 ounces) tomato sauce
1 can (15–1/2 ounces) cannelini beans (white kidney), rinsed and drained (or 2 cups cooked white kidney beans)
2 tablespoons dried onion
1/4 teaspoon dried minced garlic
1/2 teaspoon dried thyme
Parmesan cheese

Combine all but the Parmesan cheese in a large saucepan. Heat thoroughly, cooking for about 15 minutes. Serve with Parmesan cheese. Serves 4.


White Chicken Chili

1 large onion, chopped (about 1 cup) (or equivalent chopped)
1 clove garlic, finely chopped (or equivalent)
1/4 cup butter or margarine (if you opted to saute onions and garlic, otherwise don’t worry about it)
2 large cans chicken
3 cups chicken broth
2 tablespoons snipped parsley (or equivalent dry parsley flakes)
1 tablespoon dried basil leaves
2 teaspoons ground red chiles (or red pepper flakes to taste)
1/4 teaspoon ground cloves
2 (16 ounce) cans great northern beans
1 can white shoe peg corn, drained

Sauté onion and garlic in butter over low heat, stirring until lightly browned. Stir in remaining ingredients. Heat to a boil. Reduce heat and simmer 1 hour, stirring occasionally. Makes 6 servings (1 1/2 cups each).


Stuffed Hawaiian Chicken Puffs

1 (28 oz.) can petite diced tomatoes
2 (20 oz.) cans crushed pineapple in own juice, drained
½ c. cider vinegar
1 pkg. Ball Simple Creations Fruit Salsa Mix
1 (17.3 oz.) box puff pastry sheets
1 c. shredded cooked chicken
¾ c. fancy shredded Mexican cheese
Chili powder

Thaw pastry sheets at room temperature for 20 minutes; do not unfold. Combine tomatoes, pineapple, vinegar and fruit salsa mix in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes; reserve 1 cup salsa. Refrigerate or freeze remaining salsa for another purpose. In a medium bowl, combine reserved salsa, chicken and cheese. Preheat oven to 350 degrees. Unfold 1 pastry sheet on lightly floured surface. Roll into 12 x 12 inch square. Cut into nine 4 inch squares. Repeat for second pastry sheet. Place 1 tablespoon of chicken mixture into each pastry square. Fold over one corner to match the opposite corner. Pinch all sides to secure. Sprinkle tops with chili powder. Bake at 350 degrees for 15 minutes, or until tops are golden brown. Yield about 16 puffs.


Chicken with Chinese Ginger Lemon Sauce

Dash of Five Spice powder, granulated garlic, black pepper
½ tsp powdered ginger
1 tsp dry onion
1 cube chicken bullion, crushed (low sodium can be used)
1 tsp brown sugar
½ tsp lemonade powder
½ tsp cornstarch
Also take:
a 7oz pouch chicken (could substitute a small can of chicken)
1 pkg soy sauce

In camp combine all but meat with ¼ cup boiling water and shake to mix well. Add meat and put in a cozy for 10 minutes. Serve over instant rice, or mashed potatoes.


Ya Gotta Empanada

1 (4.4-to 6.8-ounce) package Spanish rice mix, prepared according to package directions (Rice-a-Roni is one name brand of this type of product) 1 cup shredded cooked chicken (from canned chicken) 1 cup (4 ounces) shredded Cheddar cheese (or equivalent of your choice) 1/2 cup sliced green onions (or use dried chopped onion) 1/4 cup chopped black olives (from canned black olives) 1 (15-ounce) package refrigerated pie crust (or use your favorite pie crust mix from the store or a homemade pie crust) Directions Combine rice, chicken, cheese, onions and olives in large bowl. Spoon half of rice mixture on half of each pie crust. Fold crust over filling. Seal and crimp edges. Place on baking sheet. Bake at 400 degrees 20 to 22 minutes or until golden brown. Cut each empanada in half. Serve immediately. Makes 4 serving(s).


Lemon Velvet Chicken Rice Soup

Ingredients 4 (14 1/2-ounce) can roasted garlic chicken broth, divided 2 large lemons 3 cups cooked rice, divided 1 cup heavy cream 2 (6-ounce) packages precooked, grilled chicken strips, cut into 1/2- inch pieces 1/3 cup chopped chivesS alt and ground black pepper to taste Chives, for garnish Lemon peel, for garnish Directions Heat broth, reserving 1/4 cup, in large stockpot over medium heat until it comes to a simmer. Meanwhile, zest lemon peel; set aside. Juice lemons; set aside. In a food processor or blender, combine 1- 1/2 cups cooked rice, cream and remaining 1/4 cup broth; process until smooth. Add rice mixture, remaining cooked rice, lemon juice and chicken to broth. Simmer 5 to 8 minutes, or until heated through. Add chopped chives; cook 1 minute. Garnish with lemon peel and chives, if desired. Makes 6 serving(s).

Black beans and rice

1 pound of Kielbasa

1 or 2 onions

2 or 3 cans of black beans

1 pack of Yellow (Saffron) rice

Dice the kielbasa and brown it & the diced onions, add 2 or 3 cans of black beans with the juice.

Serve over the yellow rice.

This dish looks ugly but it tastes great!

Couple of Boy Scout recipes ... amazing what they can do with jerky when they put their mind to it. LOL!

JERKY RECIPES

Backpacker’s Beef Jery Stew

4 cups water
1 cup dried tomato pieces (about 20 slices)
1 cup beef jerky pieces (in 1/2-inch chunks)
1 cup dried peeled potato slices
1 tablespoon dried bell pepper pieces
1 tablespoon dried onion pieces
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried garlic
salt and pepper to taste
1 fresh carrot, sliced (optional)
1 cup cooked and dried short-grain rice

In a large saucepan, combine 3 cups of the water and all ingredients except carrot and rice. Let sit for 30 minutes to rehydrate. Place pan over medium heat and bring to a boil. Add carrot, if using. Simmer for 30 minutes to an hour, until jerky is tender. Meanwhile, combine rice with remaining water and bring to a boil. Remove from heat, cover, and let sit for 15 minutes to rehydrate. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes. Serve hot stew over cooked rice. Serves 2 to 4, depending on how far you hiked.


Beef Jerky Chili

4 to 6 ounces beef jerky
3 Tbsp vegetable oil
1 tsp whole cumin seed
3 to 4 Tbls chili powder
1 teaspoon Onion flakes
1/2 tsp cumin (powdered)
1/4 tsp garlic powder(not garlic salt).
1 tsp oregano water flour

Simmer jerky (torn into small pieces) and cumin seeds in moderately hot oil for one to two minutes, stirring constantly. Add chili powder, stirring until well blended. Add onion, oregano, powdered cumin, garlic, and enough water to cover. Stir to mix. Simmer one to two hours, adding water as needed. Allow chili to cool, and reheat before serving. Add a little flour mixed with hot liquid from the pot and cook to desired consistency, stirring often. To cut down on cooking time, jerky can be partially rehydrated by soaking it in a water bottle while you hike.

Salmon Croquettes was the poor man's feast when I was growing up but I've seen the prices on canned salmon and it isn't as cheap as it used to be. However, adding a can or two of canned salmon to a kids' "care package" usually gives them some good eats for a meal or two.


SALMON CURRY

1 can (10 3/4 oz) cream of mushroom soup
1/3 cup milk
1/2 teaspoon curry powder
1 can (7 3/4 oz) pink or red salmon, drained

In a sauce pan, combine soup, milk, and curry powder. Break salmon into chunks. Add salmon to sauce, stirring gently. Heat thoroughly. Serve with rice. Makes 4 servings. (Note: Tuna may be used in place of salmon. If available, saute 1 cup chopped onions in 2 tablespoons butter or margarine, then follow recipe as written.)


Salmon Patties

1 can any brand pink or red salmon (about 8–10 oz), debone, drain and reserve liquid
1/2 to 1 c. crushed saltine crackers
1 egg (may use reconstituted dried egg or Just Whites or other egg substitute)
1/4 c. chopped green peppers (or dried ones rehydrated in reserve liquid)
1/4 c. chopped onion (or dried ones rehydrated in reserve liquid)
salt and pepper to taste

Combine ingredients in a bowl and shape into 4 salmon patties. Sauté in margarine, oil or “spray vegetable oil” until brown on both sides. Serve with instant mashed potatoes, canned peas, and tartar sauce. Since refrigeration may be a problem, you can purchase single-serving-sized packets of mayonnaise from my local warehouse stores along with single-serving-sized packets of sweet pickle relish. Mayo/pickle relish makes tartar sauce


Butter & Herb Salmon Cakes

1 4-oz. pouch butter & Herb Mashed Potatoes, dry
4 cups water
1 1/2 lemons (or equivalent in bottled lemon juice)
10–12 oz. salmon filet (Star Kist makes shelf stable salmon filets)
1/3 cup celery, finely diced (from dehydrated)
1/3 cup onion, finely diced (or equivalent in dried chopped onion)
3 teaspoons mayonnaise
Pinch of cayenne pepper
3/4 teaspoon tarragon
1/2 teaspoon garlic
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
Canola oil

In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7–10 minutes, or until done. Remove with spatula. Set aside to cool. When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side) Serve hot. Makes 6 patties


Cashew & Apple Salmon Salad

1/4 cup Wish-Bone® Olive Oil Vinaigrette Dressing
2 Tablespoons each: light sour cream and light mayonnaise
1 medium Gala or Fuji apple, unpeeled, cored and chopped
1 cup chopped cucumber, unpeeled
1/4 cup each: diced red onion and seedless red or green grapes, halved
1 (7.1-oz.) pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
1 (8-oz.) package pre-washed spring mix salad greens
1/2 cup cashews

In bowl, whisk together dressing, sour cream and mayonnaise until creamy. Add the next four ingredients; blend well. Gently flake and fold in Chicken of the Sea® Salmon; set aside. Evenly divide salad greens among four salad plates; top with salmon mixture. Garnish each salad with 2 Tablespoons cashews. Serve immediately. Makes 4 servings.

Canned shrimp and canned crab are another "gourmet" option for the college kid. I know a certain young man impressed the heck out of a certain young lady by providing a meal from one of the recipes below. ROFL!

Lemon Shrimp

Shrimp (use canned shrimp)
Butter/Margarine
1 Lemon
Pepper
Lemon Pepper

Melt some butter in a cast iron skillet. When the butter is melted squeeze the juice from the lemon into the skillet. Season shrimp with pepper and lemon pepper and then fry until done.


Tortellini Salad With Shrimp

1 package (9 ounce) fresh cheese-filled spinach tortellini
3/4 cup olive oil
1/4 cup red wine vinegar
1 clove minced garlic
1/4 teaspoon dried tarragon leaves
Salt & cracked black pepper to taste
2 small zucchini, sliced
2 small tomatoes, cut into wedges
1 can (7 ounces) artichoke hearts, drained and quartered
1 can (3 1/2 ounces) sliced ripe olives, drained
1 pound shrimp, cooked, peeled and deveined
1/2 cup fresh basil leaves, chopped
2 tablespoons grated Parmesan cheese

Cook the tortellini according to package directions; drain and refrigerate until cool. While the pasta is cooking combine the olive oil, vinegar, garlic, tarragon, salt and pepper in a medium bowl. Whisk until blended and season to taste with salt and black pepper. Add the cooled tortellini, zucchini, tomatoes, artichokes, olives, shrimp and basil. Toss together. Serve garnished with Parmesan cheese. Servings: 4


Caribbean Shrimp Salsa

1 (20-oz.) can pineapple tidbits, drained
1 (3.53-oz.) pouch Chicken of the Sea® Premium Shrimp Pouch
1 large tart green apple, peeled, cored and diced (could try using a canned apple - not apple pie filling, that’s a different texture)
1 cup diced, peeled mango (could use canned)
1/3 cup chopped fresh cilantro (or use equivalent in dried)
1/3 cup seasoned rice vinegar
2 Tablespoons granulated sugar
1/2 teaspoon red pepper flakes
Tortilla chips

In a large bowl, combine pineapple, Chicken of the Sea® Shrimp, apple, mango and cilantro. In a small bowl, whisk together vinegar, sugar and red pepper flakes. Pour vinegar over fruit; tossing well to coat. Serve with tortilla chips. Makes 4 cups.


Caribbean Shrimp Salsa

1 (20-oz.) can pineapple tidbits, drained
1 (3.53-oz.) pouch Chicken of the Sea® Premium Shrimp Pouch
1 large tart green apple, peeled, cored and diced
1 cup diced, peeled mango
1/3 cup chopped fresh cilantro
1/3 cup seasoned rice vinegar
2 Tablespoons granulated sugar
1/2 teaspoon red pepper flakes
Tortilla chips

In a large bowl, combine pineapple, Chicken of the Sea® Shrimp, apple, mango and cilantro. In a small bowl, whisk together vinegar, sugar and red pepper flakes. Pour vinegar over fruit; tossing well to coat. Serve with tortilla chips. Makes 4 cups.


Seafood Delight

1 (6 oz.) can shrimp, drained
1 (6 oz.) can crabmeat, drained, flaked
1 (10 oz.) can of corn chowder or potato chowder
2 to 3 cups dry, seasoned breadcrumbs, divided

Mix shrimp, crab meat, chowder and 1/3 c. bread crumbs. Place mixture in prepared 1.5 quart baking dish and sprinkle with remaining bread crumbs. Bake at 350 degrees F for 30 minutes or until casserole bubbles and breadcrumbs are light brown.


Crab Mornay

2 (6 oz.) cans crabmeat, drained
1 c. cream of mushroom soup
½ c. shredded Swiss cheese
½ c. seasoned breadcrumbs

Combine crabmeat, soup and cheese and mix well. Pour into greased baking dish and sprinkle with breadcrumbs. Bake uncovered at 350 degrees F for 30 minutes or until soup bubbles and breadcrumbs are brown.


Crabmeat Casserole

2 (6 oz.) cans crabmeat, drained, flaked
1 (2.8 oz.) can french-fried onions, divided
1 (10 oz.) can cream of chicken soup
¾ c. cracker crumbs

In bowl, combine crabmeat, half onions, soup and cracker crumbs and mix well. Place in buttered casserole dish and top with remaining onions. Bake covered at 350 degrees F for 30 minutes.

You asked for cheap and quick. My favorite cheap dish is Hot dogs and (generic) Macaroni and Cheese. (Cut up hot dogs boiled with macaroni.) Cook a frozen vegetable with it and one can almost think it's a healthy meal.

Another quicki is flour tortillas with sliced cheese in the middle warmed in micro. A hungry, poor and cramming student will not even care that it's a little rubbery.

Homemade chicken nuggets. Cubed chicken fillets dredged in melted butter, seasoned and rolled in favorite breading.....bake on Pam sprayed foil. (I've used Corn Flakes, saltines and Italian bread crumbs. My favorite is seasoned fish fry of all things.)