Rice, Pasta & Eggs

Pasta

Spaetzle
Carola Schindler
April 1989 Homemaking Class

2 cups flour
3 eggs
1 tsp. salt
1/2 cup lukewarm water

Put flour in bowl.  Make a well.  Put in eggs, salt and water.  Beat with a spoon until dough shows blisters (air pockets). Bring 3 quarts salted water to boil.  Put spaetzle machine over pot and grate spaetzle into boiling water.  If you don’t have a spaetzle machine, your options are:  press dough with rubber spatula through colander, or put small quantity of dough on cutting board and chop off small pieces into the boiling water with a butter knife. When the pieces float on top, they are done--dip out with slotted spoon, put in colander and rinse with warm water.  Then put in frying pan (very low heat) with about 1 tsp. butter.  Spaetzle may be used in place of potatoes or pasta.

Spätzle
Margo Mead

1-3/4 cup all-purpose flour
1 teaspoon salt
2 eggs, beaten
1/2 to 3/4 cup warm water
2 tablespoons butter

Toasted Bread Crumbs:
1/4 cup butter
1/2 cup bread crumbs

1. Sift flour and 1/2 teaspoon salt together into a medium bowl.  Make a hollow in the center of flour and add eggs and 1/4 cup warm water.  Slowly stir the flour into the liquid.
2. Stir in remaining water, little by little, until mixture has the consistency of cookie dough.  Beat vigorously with a wooden spoon until small bubbles form.
3. Fill a large saucepan half full of water and add 1/2 teaspoon salt.  Bring to a boil over high heat. Scoop up small pieces of dough with a wet teaspoon and drop into water. Cook only enough spaetzle at one time to fill the pan without touching.
4. Boil, uncovered, for 6 to 8 minutes or until tender.  Remove from water with slotted spoon and drain in a colander.
5. When all of spaetzle is done, rinse with cold water and drain well.
6. To make toasted bread crumbs, melt 1/4  cup butter in a medium frying pan over medium heat.  Add bread crumbs and cook, stirring constantly, until golden brown.  Remove from heat and set aside.
7. Just before serving, place spaetzle in a medium saucepan with 2 tablespoons butter. Cook, stirring constantly, over low heat until butter is melted. Sprinkle with toasted bread crumbs.
Serves 4

Rice

Chinese Fried Rice
Dee Dee Barney
September 1988 Homemaking Class

6 slices bacon, cut in 1/2" strips
2-3 c. cooked rice
2 Tbsp. shoyu or more to taste
4 green onions, chopped fine
1 egg, scrambled and diced
Any other bits of meat you may have on hand.  Ham, pork, chicken, beef, bologna, spam (opt.)
I like to grate a little carrots in to add color and it helps the taste too.

Sauté bacon bits until almost done.  Add rice and stir until separated.  Add shoyu, green onions and stir well.  Add bits of meat and egg and mix well.  Serve and enjoy.

SPICED-UP RICE
February 1990 Ensign
Relief Society General Board

2 cups water
1/2 to 1 tsp. salt
1 cup brown or white rice

Bring water to a boil.  Add salt, then stir in rice.  Reduce heat to lowest setting, cover the saucepan, and cook white rice for 25 minutes, brown rice for 50 minutes.

Variations:
Cook rice in beef or chicken broth instead of water.
Add one of the following herbs while cooking:  1/8 tsp. dried thyme, oregano, sage, rosemary, basil, or savory; 1/2 tsp. celery seeds or dried dill; seasoned salt instead of salt; 3/4 tsp. dried marjoram; 2 tsp. poppy seeds; or one small bay leaf.
Substitute vegetable juice cocktail or tomato juice for 1 cup of the cooking water.
Use 1/2 cup fruit juice (orange, apple, cherry, pineapple, etc.) in place of 1/2 cup of the cooking water.
Add a few drops of flavored extract (orange, lemon, almond, or vanilla) to the water.
Dress up rice after cooking by adding sliced mushrooms, sauteed onions, crisp bacon pieces, toasted slivered almonds, grated cheese, sour cream or chopped chives.

MEXICAN RICE
Fran Birch, Beaverton 3rd Ward

3 Tbsp. vegetable oll
2 cups uncooked rice
2 cloves garlic
1 med. onion, slivered
1 quart (16-oz. can) whole or stewed tomatoes
2 chicken bouillon cubes
1-1/2 tsp. salt
1/2 tsp. cumin seed
1 tsp. chili powder

Fry uncooked rice in oil until solid white and light brown. Add garlic, onion, tomatoes, bouillon cubes, chili powder, salt and cumin seed. Add additional water to completely cover rice. Bring to a boil, then turn to simmer for 20 minutes, covered. Do not lift lid to check the rice.

BLACK BEANS, CHEESE AND BROWN RICE CASSEROLE
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

1-1/2 cups uncooked brown rice
2 Tbsp. vegetable oil
3 cloves garlic, pressed
1 large onion, chopped fine (1 cup)
1/2 cup diced green pepper (1 medium)
2 cups cooked black beans (1 cup raw)
8 oz. ricotta cheese
1/4 cup milk
2 cups grated cheddar cheese, divided (8 oz.)
Tabasco sauce to taste (optional)

Cook rice according to package directions. Heat oil in sauté pan over medium heat. Add the garlic, onion and green pepper and cook until onion is clear but not brown. Stir into beans, then mix with rice. Stir the milk into the ricotta cheese, then blend 1-1/2 cups of the cheddar cheese into this mixture. Place a layer of the bean mixture in the bottom of a 2-qt. casserole. Cover with a layer of the cheese mixture. Alternate layers, ending with a final layer of beans and rice. Add Tabasco sauce as desired. Bake 30 minutes at 350°F. Just before serving, sprinkle the remaining 1/2 cup of cheddar cheese on top of the casserole and allow to melt. Makes 6 servings.

BEAN-RICE BURGERS
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

1 16- to 20-oz. can red kidney beans, drained
1 cup cooked brown rice, cooled
1 cup soft bread crumbs
1/4 cup chopped onion
1/2 tsp. salt
1 egg, lightly beaten
barbecue sauce

Place kidney beans in a medium bowl; mash with a potato masher (may not be completely smooth). Stir in remaining ingredients except barbecue sauce. Shape into 6 patties; chil. At serving time, place patties on oiled grill; brush with barbecue sauce and cook until browned, about 5 minutes on each side, brushing again with sauce after turning. Makes 3 servings.

Eggs

CHEESE-BACON SOUFFLÉ
Margo Mead

6 Tbsp. butter or margarine
4 Tbsp. flour
1 tsp. salt
2 cups (or 1 can) evaporated milk
6 eggs, separated
1/2 cup crumbled, fried bacon

1 hour and 20 minutes ahead:  Preheat oven to 350°.  Grease 3-quart soufflé dish or casserole.  In 2-quart saucepan over medium heat, into hot butter, stir flour and salt until smooth.  Gradually stir in undiluted milk and cook, stirring constantly, until mixture is thickened.  Stir in cheese; heat until melted.  In small bowl, with wire whisk or fork, beat egg yolks slightly.  Stir in a small amount of hot cheese sauce; slowly pour egg mixture back into cheese sauce, stirring rapidly to prevent lumping.  Cook over low heat, stirring, until mixture is thickened, about 1 minute.  Set aside.  In medium bowl, beat egg whites at high speed until stiff peaks form.  Fold cheese mixture and bacon into egg whites.  Pour into dish; bake 40 to 50 minutes until puffed and golden brown.  Makes 6 servings.

Crab, Chicken, or Turkey Soufflé
Ann Chandler
November 1989 Homemaking Class

8 slices white bread.
3 cups chopped celery
1 cup mayonnaise
4 eggs, beaten
3 cups milk
3 cups cooked meat (crab, chicken, or turkey)
1 cup chopped onion
1 tsp. salt
1/8 tsp. pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup grated cheese
Paprika