Favorite Sides
Appetizers & Beverages Breads Breakfast Meals Confections & Snacks Cookies, Cakes & Pies

Desserts Fish & Seafood Main Dish Meals Poultry & Meat Salads Sides Soups Vegetables

Fiesta Rice
2 T oil
1 ½ c brown rice
1 small white onion, finely chopped
½ medium green bell pepper, finely chopped
3 medium tomatoes, diced
3 c chicken broth
1 t garlic salt
6-oz tomato sauce

In skillet heat oil and add rice. Toss until rice becomes golden brown. Add onion and pepper and cook for an additional 5 minutes. Add tomatoes, chicken broth, garlic salt, and tomato sauce. Let mixture come to a rapid boil. Cover and simmer on low heat for 15 minutes.
Return to top of page

Ham Fried Rice
cooked rice
 
8 eggs, beaten
1 c frozen peas and carrots
½ lb diced bacon (chops most easily if partially frozen, microwave frozen bacon on defrost 1 ½ minutes)
1 bunch green onions, chopped
soy sauce to taste
  1. Stir fry scrambled eggs in frying pan.
  2. Add peas and carrots to eggs near end of cooking time.
  3. Stir fry bacon without oil in wok; don't allow to burn.
  4. Before bacon oil is gone, add rice and stir-fry until mixed.
  5. Add green onions, eggs, peas and carrots. Stir-fry to heat through.
  6. Add soy sauce.

Mushrooms and/or shrimp are also good in this recipe.

Add mushrooms at #5. Cook shrimp before bacon and remove to pan with eggs.
Return to top of page

Ham Sauce
¼ c mayo
2 T brown sugar
2 T vinegar
2 T mustard

Warm in saucepan to thicken and serve with warm ham.
Return to top of page

Perfect Rice
3 c long grain white rice
3 ½ c water
  1. With lid on pan, bring rice and water to vigorous boil under high heat.
  2. Remove lid and stir well once. DO NOT STIR AGAIN. Turn heat to medium.
  3. Boil without lid until water level barely meets rice.
  4. Return lid and simmer on low for 10 minutes--DO NOT PEEK.
  5. Remove from heat and allow to stand 5 minutes. Fluff with fork before serving.
Return to top of page

        Restaurant-Style         Refried Beans
  Recipe adapted from: foodfolksandfun.net.
3 c dried pinto beans
7 c chicken broth
½ medium white onion, finely chopped
2 t garlic powder
2 ½ t ground cumin
 
¼ c butter
½ T to 1 T salt, to taste
pepper to taste
shredded cheese to taste
cotija cheese to taste

Mix pinto beans, chicken broth, onion, garlic powder, and cumin in large crockpot. Cook on high for 9 hours.

Use an immersion blender to puree beans, Add butter, salt, pepper, and cheese.
Return to top of page