SPANISH RICE

SPANISH RICE

Clea Beach

SPANISH  RICE    

SOURCE:  Clea Cluff Beach

Shared by Connie Richardson

1 C Ground Beef                        2 cans Tomato Sauce

2 T Dehydrated Onion                3 C Water

2 C Rice                                   2 Beef Boullion

2 t Salt                                      2 t Cumin

2t Chili Powder                          2 t Garlic Powder

Cook ground beef with onion until no longer pink.  Add rice and cook until it turns white.  Add remaining ingredients.  Bring to a boil and simmer 10-15 minutes.  Turn off heat and remove lid and let dry out.

You can combine ingredients and cook in a rice cooker.

ENCHILADA SAUCE

ENCHILADA SAUCE 

Clea Beach's Recipe

ENCHILADA SAUCE (Clea Beach) ****

1 ¾ C flour

Oil

2 quarts water

½ t oregano

¼ t cumin

1 t garlic

1T sugar

1T vinegar

1/8 t accent

6 beef bouillon

1t onion

1 (46 oz) can tomato juice

1 (20 oz) can enchilada sauce

Salt & pepper to taste

In a large pot, combine water, spices, bouillon, vinegar & onion and bring to a boil to dissolve bouillon.  While heating, brown flour in oil until bubbly.  Add liquid to flour mixture and whisk to keep smooth.  Add tomato juice and enchilada sauce.  Salt and pepper to taste.

STRAWBERRY BALSAMIC VINAIGRETTE DRESSING

STRAWBERRY BALSAMIC VINAIGRETTE DRESSING

Ingredients:

1 cup of strawberry puree

¼ cup balsamic vinegar

1 tsp dijon mustard

2 TBS extra virgin olive oil

1 TBS honey (add a little more if needed, depends on the sweetness of the strawberries)

1 TBSP finely chopped green onions

2 tsp fresh lemon thyme or ½ tsp dried thyme

¼ tsp fresh ground pepper

a pinch of kosher salt

Puree strawberries in blender until you have 1 cup of puree.  Add remaining ingredients in blender and combine until smooth.

HAMBURGER SOUP

HAMBURGER SOUP

2 large potatoes, peeled and diced
3 large carrots, peeled & diced
1 C frozen or canned peas
1-3 medium onions, chopped
1 lb ground beef
2 stalks celery, diced
1 1 oz can tomato soup
2 T beef soup base
2 C water

Layer ingedients in order given and salt and pepper each layer.
Cook in crock pot 4-5 hours or simmer for 1 hour in a stock pot.

THAI PEANUT NOODLES

THAI PEANUT NOODLES

Ingredients

2 3/4 cups uncooked fine egg noodles (6 oz)

1/4 cup creamy peanut butter

1/2 teaspoon finely chopped gingerroot

1/4 teaspoon crushed red pepper flakes

1/4 cup soy sauce

1/4 cup water

1 tablespoon vegetable oil

2 cups small fresh broccoli florets

1 1/2 cups sliced fresh mushrooms (4 oz)

1 cup ready-to-eat baby-cut carrots, quartered lengthwise

1 medium bell pepper (any color), cut into thin bite-size strips

1 package (9 oz) frozen diced cooked chicken, thawed

1/4 cup coarsely chopped dry-roasted peanuts

Directions

• 1 Cook and drain noodles as directed on package; cover to keep warm.
• 2 Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.
• 3 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot.
• 4 Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.

CHICKEN POT PIE SOUP

Chicken Pot Pie Soup

Rating: 5

Prep Time: 10 minutes

Cook Time: 19 minutes

Yield: 6

Ingredients

• 2 cup chicken, cooked and diced
• 3 Tbsp unsalted butter
• 1/2 yellow onion, diced
• 3 celery stalks, diced
• 1 cup fresh broccoli florets, chopped
• 1/4 cup all purpose flour
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1 cup milk (I used skim)
• pinch of crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 cup cheddar cheese, shredded
• 1/2 package pie crust (I used Pillsbury), thawed

Instructions

1. In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes.
2. To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven.
3. To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips. ENJOY!

MUDDY BUDDIES

MUDDY BUDDIES

9 cups Corn, Rice, Wheat, or Chocolate Chex cereal (or combination)

1 cups semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

• 1. Into large bowl, measure cereal; set aside.
• 2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• 3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.