In this issue:

Thursday's Diabetic Recipe: *Rice Pilaf*
Requests & Replies from Subscribers:   Dough Boys

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* Exported from MasterCook *

Rice Pilaf

Recipe By : Real Food for Real People
Serving Size : 12             Preparation Time :0:00
Categories : Rice                     Side Dish
Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Long-Grain White Rice
2 tablespoons Vegetable Oil
3/4 ounce Onion -- minced
28 fluid ounces Chicken Stock -- hot
1 Bay Leaf
2 sprigs Thyme
1/2 teaspoon Salt
1/4 teaspoon Black Pepper -- freshly ground

Sort the rice and rinse in cool water if necessary or desired. Drain thoroughly.
Heat the oil in a heavy-gauge pot over medium heat. Add the onion and cook,
stirring frequently, until tender and translucent, 5 to 6 minutes. Add the rice
and sauté, stirring frequently, until coated with oil and heated through, 2 to 3
minutes. Add the heated stock to the rice. Bring to a simmer, stirring the rice
once or twice to prevent it from clumping together or sticking to the pot bottom.
Add the bay leaf, thyme sprigs, salt, and pepper. Cover the pot, and place it in
a 350°F oven (or leave it over low heat on the stovetop). Cook without disturbing
until the grains are tender to the bite, 15 to 20 minutes. Remove from the heat
and let stand for 5 minutes. Uncover and fluff with a fork to separate the grains
and release the steam. Remove any remaining bay leaf. Adjust the seasoning with
salt and pepper and serve immediately (or keep hot until serving.)


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 164 Calories; 3g Fat (14.5% calories from
fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 97mg
Sodium.

Exchanges: 2 Grain(Starch); 0 Vegetable; 1/2 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
I have some fresh beets and would like recipes to hide the taste of them. I
don't like them boiled with butter! Thank you for any help!

Barrie
    

  
While in London recently, we bought some "caramel bars" at two different shops.
They looked like peanut butter bars, but no peanut butter. The bottom layer was
sort of like a thick graham cracker crust, next a thin layer of caramel flavor,
topped off with a layer of chocolate. We would really like a recipe for these.

Kay May
   

Does anyone have a recipe for cookies like the Little Debbie's Oatmeal Cream Pies?
These are great, but they are so full of fat, and I would like to try to make a
more healthy alternative. Thanks for your help.

Anita
  

~ Subscriber Responses ~
 

 
This is for Geary, it's a very tasty chick pea recipe. You can mix up the spices
if you like.

Maria                        Maria721@aol.com
 
1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
salt (optional)
garlic salt (optional)
cayenne pepper (optional)

Preheat oven to 450 degrees F (230 degrees C). Blot chickpeas with a paper towel
to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with
salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and
bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last
few minutes to avoid burning.
 

Recipe Omission Alert:

Hi Kaylin,

I could not believe that I left out the sugar from my recipe for Arborio Rice
Pudding! What is just as bad is that I had grabbed the new family cookbook I
assembled for a reunion, and it was missing there too! The amount of sugar should
be 1/3 cup of regular white sugar.

Thanks for printing this omission correction, and thank you for such a fine
newsletter!

ksleann@wtciweb.com
 

Re: Cooking dough over the fire

Oh you have my attention here! One of my favorite (ok the kids got me hooked)
foods are "dough boys".

Get a clean stick or heavy dowel. Wrap the dough over the stick in a cone type
shape. cover with foil ( I spray with Pam) and toast over the fire much like a
marshmallow. Peek now and then until browned. Remove from the stick and fill with
jam, or sugar/cinnamon/butter.

Do the same with crescent dough, fill with vanilla pudding and drizzle with some
chocolate and VOILA! you have an éclair.

Enjoy.

If you or anyone else is interested in a bread in the Dutch oven (no Knead), let
me know.

Caryn                         c_quaker@yahoo.com  
 

For Connie who wanted to cook bread while camping.

I have cooked bread from Bisquick in a frying pan over an open fire many times.
Its called a hoecake. If you search the internet for "hoecake" you can find both
flour and cornmeal recipe versions.

But, by far the best thing to do is just cook it in an oven --- a cardboard box
oven to be precise. This link (www.macscouter.com/cooking/BoxOven.pdf
instructions by By Lynn Baird, Head, Access Services, University of Idaho
Library, Moscow, ID 83844 bairdl@osprey.csrv.uidaho.edu) is a pdf document that
has instructions of making and using several types. They are easy to make, and
you can cook anything in them that you can cook in your over at home. Yeast
bread rolls is one of my favorites.

Jim Stone                          Jim.Stone@Milliken.com
 

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