Ingredients
2 cups long grain rice
13.5 oz. can coconut milk
1 cup chopped green onions
15.5 oz can Goya dry pigeon peas (find near canned beans)
2 Tbsp. butter
Directions
Drain and rinse peas, saving juice. Combine coconut milk, juice from peas, and enough water to make 4 cups of liquid. Pour into saucepan. Add rice and simmer covered, stirring occasionally, until most of the liquid is absorbed. Mix in green onions, pigeon peas, and butter. Add salt to taste. Serves 6 to 8.
Ingredients
16 oz. bag wide egg noodles
4 eggs, beaten
1/2 cup sugar
1/2 lb. butter, melted
1/4 tsp. cinnamon
20 oz. can crushed pineapple, drained
Juice from a fresh lemon
Cinnamon sugar
Cornflake crumbs
Directions
Preheat oven to 350 degrees. Cook the noodles in boiling water for 8 minutes, then drain and rinse under cold water. Stir a few noodles into the beaten eggs. Pour eggs into bowl with noodles and mix. Add sugar, melted butter, cinnamon, drained pineapple, and lemon juice. Stir until blended. Pour into a greased 9x13x2 inch baking pan. Sprinkle cornflake crumbs and cinnamon sugar on top. Bake for 50 minutes or until browned and bubbly. Optional: Cut butter to ¼ pound and add one pint sour cream; Add one tsp. vanilla instead of lemon juice; or Add 1⁄2 cup golden raisins.
Ingredients
3 lb. bag of petite red potatoes
1 Tbsp. fresh chopped garlic
1 large onion, sliced
0.75 oz. package fresh rosemary, stemmed and chopped
Olive Oil
Directions
Preheat oven to 400 degrees. Clean half of potatoes and cut into quarters. Store the rest for another use. Put the cut potatoes into a large bowl. Mix in garlic, onions and rosemary. Add enough olive oil to moisten. Spread onto greased 9x13x2 inch baking sheet. Bake on the next up-from-bottom rack for 30 to 45 minutes or until potatoes are browned and fork-tender. Serves 4.
Ingredients
3 large sweet potatoes, peeled
8 Tbsp. canola oil
3 tsp. minced garlic
2 large red onions, peeled
2 Tbsp. chopped fresh rosemary
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees. Cut potatoes lengthwise and then into one inch cubes. Mix with 6 Tbsp. oil and minced garlic. Spread on greased, foil-lined baking sheet. Meanwhile, cut onions lengthwise and then crosswise into chunks. Mix with remaining 2 Tbsp. oil and spread on another greased, foil-lined baking sheet.
Put potatoes on center rack and onions on bottom rack. Roast for 30 minutes. Halfway through, turn both batches and sprinkle rosemary on potatoes. When both vegetables are tender, remove from oven and toss together in a bowl. Sprinkle cheese into mixture before serving. Serves 4 to 6.
Ingredients
1/2 cup unsalted butter
1 medium onion, chopped
8 oz. wild rice
2 Tbsp. pearl barley
28 oz. beef broth
1/4 tsp. dried thyme
8 oz. sliced mushrooms
Directions
Melt ¼ cup butter in 2 quart microwave casserole on high. Add onion and cook uncovered on high until soft, about 1 minute. Add rice, barley, beef broth, and thyme. Cover tightly and cook on high for 25 minutes. Stir and cook on medium setting for about 40 minutes, or until most liquid is absorbed.
Melt remaining ¼ cup butter in shallow 10 inch microwave dish on high. Add mushrooms. Cook uncovered on high until mushrooms are tender, about 4 to 5 minutes. Stir mushrooms into cooked rice and barley mixture. Serves 6.