William Penn Life, 2014 (49. évfolyam, 1-12. szám)
2014-06-01 / 6. szám
Photo of Broccoli & Rice Cassorle © Can Stock Photo Inc./StephanieFrey Chicken & Rice Liver, gizzard neck and wings from one whole chicken I small white onion, diced I teaspoon Hungarian paprika I tablespoon lard Vi cup white rice, washed Salt & pepper to taste Brown the onion in the lard, then add the paprika. Brown the chicken parts and add salt and pepper to your taste. Adjust seasoning before the dish is ready to be served. Add enough water to cover the chicken and cook until almost tender. Add the rice and enough water to cover so the rice may cook until tender. Stir occasionally and garnish with additional paprika before serving hot to your guests. Broccoli & Rice Casserole % cup butter 20 ounces chopped broccoli, fresh or frozen Vi cup chopped white onions 1 cup long-grain rice 2 cups water I can cream of chicken soup 8 ounces of Cheez Whiz® or spicy nacho cheese dip Cook the rice in two cups of water for 15 minutes. Cook the broccoli and squeeze or drain to remove all of the water. Melt the butter in a skillet and sauté the onions. Add the cheese and soup stirring well. Add the rice and the broccoli and mix well. Bake uncovered in a 9 x 13-inch buttered casserole dish at 350°F for 15 minutes. Sprinkle with paprika and serve hot to your guests. (You may substitute cream of mushroom soup to keep this dish meatless. Pictured at top, right) Keresztmama’s Rice Cake I quart whole milk 1 cup sugar V* cup white rice 'A pound butter 3 eggs separated 2 tablespoons vanilla extract Vi stick margarine Combine the milk, rice and A cup sugar and cook until tender, about 15 minutes, then cool thoroughly. Cream the butter and margarine. Add the yolks, vanilla and cooled rice mixture. Beat egg whites with remaining 3A cup sugar and fold into the rice mixture. Butter and flour a 9 x 13-inch baking pan. Pour mixture into pan and bake in 350°F preheated oven for 40 minutes or until slightly golden. May be served warm or cold to your guests. Classic Rice Piláf I ounce clarified butter I ounce olive oil Vi cup diced white onion I bay leaf 16 ounces long grain rice I quart boiling chicken stock Salt & white pepper Heat the butter and oil in a heavy sauce pot with a lid. Add the onion and bay leaf, then sauté until the onion is tender but not brown. Add the and stir to coat it completely with the hot fat, but do not allow rice to brown. Pour in the boiling stock and season with salt and pepper. Cover the pot and place in the oven at 350°F and bake for 20 minutes. Rice is done when all the liquid is absorbed. Fluff with a fork, adjust seasoning to your liking and serve hot to your guests (pictured at bottom, left). For the Magyar version, substitute lard for the olive oil and add: 3 chopped garlic cloves I tablespoon of paprika I pint chicken stock and I pint chopped tomatoes with juice. Garnish with fresh chopped parsley or minced green peppers, then serve hot to your guests. Pineapple Rice I cup cooked rice I bag miniature marshmallows I medium can (16 oz.) crushed pineapple Vi cup sugar Vi pint heavy cream Soak the marshmallow pieces in the crushed pineapple for one hour. Then mix the cooked rice with the sugar and add to the crushed pineapple/marshmallow mixture. Whip the cream and stir into the entire mixture, then chill for one hour and serve to your guests in chilled bowls. m m
