Rice and Pasta

RICE A RONI
½ cup uncooked spaghetti, broken into
1 inch pieces
¾ cup uncooked white rice
14 ½ ounces broth-any flavor
2 Tablespoons butter or margarine
Salt and pepper to taste

In medium skillet sauté broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
Add rice, stirring until the rice is well coated with the butter and spaghetti browns a little more.
Carefully pour in broth.
Simmer until liquid is absorbed.

PERFECT WHITE RICE
1 cup long grain rice
2 cups water
1 teaspoon salt
1 teaspoon butter (optional)

In a sauce pan with a good fitting lid bring water, salt and butter to a boil.
Add rice and stir.
Cover and reduce heat to medium low.
You will know that the temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
Cook for 20 minutes.
DO NOT LIFT LID!
The steam that is trapped inside the pan is what allows the rice to cook properly.
Remove from heat and fluff with fork.
Serve!

ALTON BROWN’S BAKED BROWN RICE
1 ½ cups long grain brown rice
2 ½ cups water
1 Tablespoon unsalted butter
1 teaspoon salt

Preheat oven to 375° F.
Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
Place the rice in a 8” casserole dish. Pour the boiling water mixture over the rice and stir.
Cover with foil and bake on the middle rack for 1 hour.
Fluff with fork and serve.
This rice also refrigerates and reheats fairly well, but its best freshly made.

FETTUCCINE CARBONARA
Cooked Fettuccine noodles
2 ½ cups water
1 cup Super Quick White Sauce Mix
½ cup Parmesan cheese
½ (2 oz) jar bacon pieces

Combine water, white sauce mix, and cheese in saucepan. Bring to boil, whisking constantly; simmer 1 minute. Add bacon. Serve immediately over hot noodles.
Serves 4-6
*This recipe from FOOD STORAGE IN A NUTSHELL.


FREEZER RICE
Cook a large quantity of rice.
Divide into storage containers.
Freeze. Will store in freezer for up to 6 months.
To reheat; place in cup sized portions in a saucepan. Add 2 Tablespoons liquid (water, broth…) for each cup of rice. Cover and heat about 5 minutes or till the rice is heated through

CHICKEN TETRAZZINI (or turkey)
Make White Sauce:
½ cup butter
½ cup flour
1 cup whipping cream or canned milk
2 cups chicken broth
½ teaspoon pepper
Then add:
4 cups cubed, cooked turkey or chicken
14 oz. spaghetti, broken, cooked, strained
1 can sliced mushrooms
Pour into baking dish.
Top with ½ cup grated Parmesan Cheese.

Bake at 350 for 30 minutes.
(This is a good recipe to make ahead of time and refrigerate. Allow a little extra time to heat through)
Serves 8-12

QUICK WHITE SAUCE MIX
2 cups instant dry milk
2 cups powdered butter, sifted
4 cups flour
4 teaspoons chicken bouillon
2 teaspoons salt
Mix and store in covered container label and date. Use within 6 months.

Thin Sauce: Whisk 1/3 cup mix into 1 cup water. Continue stirring over medium high heat until boiling. Let simmer 1 minute.
Medium Sauce: 1 cup water with ½ cup mix.
Thick Sauce: 1 cup water with ¾ cup mix.
*This recipe from FOOD STORAGE IN A NUTSHELL.

ITALIAN PASTA SALAD
4 cups cooked and cooled any shape pasta
bottled Italian Salad Dressing
Any kind of chopped veggies

Combine pasta and vegetables, pour dressing over and toss. Chill, stir and serve. Variation mix ½ cup mayo with Italian Salad dressing.

BAKED SPAGHETTI
1 cup chopped onion*
1 cup chopped green pepper*
1 Tablespoon butter
1 28 oz can tomatoes with liquid
12 oz. spaghetti cooked and drained
¼ cup water
1 4 oz can sliced or chopped mushrooms with juice
1 2 ¼ can drained olives
2 teaspoons dried oregano
1 lb. ground beef-browned
1 cup cream of mushroom cup
1 cup grated cheddar cheese
¼ cup grated Parmesan cheese.

Saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano. Add beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13 X 9 pan. Top with half of the vegetable mix. Sprinkle with 1 cup cheddar cheese. Repeat layer. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 30-35 minutes. Serves 8-12
*May use dehydrated

FETTUCCINE CARBONARA
Cooked Fettuccine noodles
2 ½ cups water
1 cup Super Quick White Sauce Mix
½ cup Parmesan cheese
½ (2 oz) jar bacon pieces

Combine water, white sauce mix, and cheese in saucepan. Bring to boil, whisking constantly; simmer 1 minute. Add bacon. Serve immediately over hot noodles.
Serves4-6
*This recipe from FOOD STORAGE IN A NUTSHELL.