Copyright Michael Coatesworth.

Last revised: February 04, 2008

Time for a Cuppa!

The Magazine

For all the Family

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Weird and Wonderful Recipes

From around the world

United States of America

Bette Compton's Dinner

Stefaniches Bean Salad

Drain:
1 can green beans
1 can yellow wax beans
1 can red kidney beans

You'll need:
1/2 cup chopped green pepper
2 T. finely chopped onion
1/4 cup sugar
2/3 cup vinegar
1/3 cup salad oil
1 tsp salt
1/2 tsp. black pepper

Place the beans into a large bowl and mix the remaining ingredients in a qt jar, and Cover and shake well.
Pour over beans, and mix gently
Chill overnight or for several hours.
6-8 servings

Apricot Chicken

4-6 large split chicken breasts (bone in)
1 16 oz jar (or less) of apricot preserves... any brand
1 small bottle of Wishbone Russian dressing
1 pkg. Lipton onion soup mix (1 envelope)

In a bowl combine the preserves, dressing and soup mix.
At 350 degrees bake chicken for approximately 30 minutes.
Take from oven, and pour mixture over chicken breasts.
Continue to bake for another 20 minutes or until done.

Tracy's Buns

1 package of buttermilk biscuits (10)
1/4 cup butter, melted
1/4 tsp. minced onion
1/2 tsp. dill week
1/4 tsp parsley flakes
1 T. parmmesan cheese

Mix all the herbs in melted butter, and put in 8x8 inch pan.
Cut each biscuit in 4 pieces and dip the pieces in the butter and roll around until well coated.
Place in same pan and bake at 400 degrees for 12 minutes.

Butterscotch Chocolate chip cake

1 box white cake mix
1 sm. pkg. butterscotch pudding (not instant)
1/2 cup oil
1 small pkg. (6 oz.) chocolate chips
1 cup or more chopped walnuts

Cook pudding until thick and add to dry white cake mix.
Add oil.
Place in a greased 8x11-inch pan and top with chocolate chips and nuts.
Bake at 350 degrees for 30 minutes.

test for doneness.

*****

Everything burgers

Ursula T Gibson

This is a recipe designed to clear up leftovers in your refrigerator.
It is for four people, but can be reduced or expanded as needed, and it can be salt-free, if desired.
Preparation time: about 20 minutes;
cooking time: depending on quantity, but about 20 minutes per pan-full.

1/2-pound fresh ground beef -- round, chuck, and flank are fine.
If you grind your own meats, you want one-quarter inch diameters or less.
2 eggs
1-cup fine breadcrumbs
1 onion (either sweet or tangy)
1 1/2 cups any chopped vegetables: fresh or already-cooked leftovers (like peas, beans, tomatoes, carrots, Bell peppers, chilli peppers, cooked potatoes, and so on, (but not cabbage, rutabaga, or eggplant).
Chop into rough pieces not larger than 1/4-inch big.
1 tablespoon Oregano
1/2-teaspoon cinnamon
1/2-teaspoon ground sage
1/2-teaspoon basil
salt if desired (but it can be added at the table)
NO pepper, please!
Butter/margarine for frying.
DO NOT USE OIL!

Mix the meat, eggs, and breadcrumbs.
Add all vegetables and spices and incorporate them thoroughly in the meat mixture.
Add herbs and spices and mix again.
Shape into patties that are about half an inch thick and three inches in diameter.

Heat frying pan; melt butter/margarine (not OIL) until the sizzle stops.
Add patties with room to allow turning with a spatula.
Braise each side for 10 minutes, adding butter/margarine as needed.
Place finished everything burgers on plate to maintain heat, and finish cooking the rest of the mix.
These can be micro waved to even heat for 35 seconds, or frozen, or just stored in the refrigerator for sandwiches.

The flavour varies from time to time, depending on what vegetables are included.
If more breadcrumbs are needed to maintain consistency, add them cautiously so that the burgers will not be too dry.
Since this is an entire meal in itself, no additional side dishes except dessert are needed, unless you want to add potatoes or pasta of some kind to make the plate look pretty.

Offered and time-tested by UrsulaTG@aol.com

*****

Curried Rice Salad

3 c cold cooked rice (NOT long-grain)
1 c chopped celery
1 tsp instant minced onion
1 tsp curry powder
1/2 tsp dry mustard
3/4 tsp salt
Dash of pepper
3/4 c mayonnaise
Juice of 1/2 lemon, strained
1 c finely chopped fresh pineapple (or drained, diced, canned)
Chopped toasted cashew nuts
Lettuce

Toss Together lightly all ingredients except crisp lettuce leaves
Sprinkle with cashew nuts

*****

Kalo-Lau-Aiia (Hawaiian Rice Spinach Salad)

3 c cooked rice (mixed rice with wild rice is best)
1 c chopped tomatoes
1 c chopped cooked spinach
1/2 c chopped onions
1/2 c vinaigrette dressing
Tabasco and sesame oil to taste
Grated coconut

Mix all ingredients and refrigerate for 1-24 hours
Sprinkle with grated coconut before serving

*****

Mandarin Rice Salad

3 c cold cooked rice
1 can (16 oz) mandarin orange segments, drained
1 1/2 c diced green pepper
3/4 c sour cream
1 tbsp lemon juice
1 tsp salt
1 tsp pepper

Blend all ingredients thoroughly
Chill
Serve on salad greens and sprinkle with sliced almonds
Makes 6 servings

*****

Seafood Rice Salad

1 pack (8 oz) frozen cooked shrimps
1 can (6 to 7 oz) tuna, drained
2 c cooked rice
1/2 c each finely chopped onions and sweet pickles
1 1/2 c thinly sliced celery
1/4 c sliced pimientos
3 hard-cooked eggs, chopped
1 tbsp lemon juice
1 c mayonnaise

Combine all ingredients and toss lightly
Season to taste
Chill
Serve on salad greens
Garnish with tomato wedges, if desired
Makes 6 servings

*****

Green Rice

3 c cooked rice
2 eggs, well beaten
1/4 c butter
1/4 c sharp cheese, grated
1/2 tbsp chopped onion
1/3 c parsley, minced
2/3 c spinach, minced
1/4 tsp salt

Combine all ingredients
transfer to a greased and floured 2-quart casserole (8-inch)
Bake at 325 degrees F (moderate oven) for about 45 minutes
Serve hot with meat, creamed chicken, fish, or vegetables
Serves 8

*****

Chilli Rice

1 c chopped onion
1/4 c margarine
4 c hot cooked rice
2 c sour cream
1 c cottage cheese
1 bay leaf, crumbled
1/2 tsp salt
1/8 tsp pepper
3/4 c green chillies, chopped
2 c cheddar cheese, grated
Pinch of chopped parsley

Cook onion in margarine until soft, but not brown
mix with rice, sour cream, cottage cheese, bay leaf, salt, and pepper
Drain
In a large buttered casserole, spread 1/3 rice mixture, 1/3 chilli, and 1/3 cheddar cheese
Repeat twice
Bake uncovered for 25 minutes at 325 degrees F
Garnish with parsley
Serves 10-12

*****

Texas Hash

1 1/2 lb lean ground beef
2 c chopped onions
2 c chopped green pepper
1-2 tbsp chilli powder
1 tbsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 c (16 oz) canned tomato
3 c cooked rice

Sauté beef, onions, green pepper, and seasonings until meat is no longer pink and vegetables are tender
Stir frequently to crumble meat
Add tomato and rice
Spoon into a buttered 2-quart casserole
Bake at 350 degrees F for 25 minutes or until thoroughly heated
Makes 6 to 8 servings

*****

Chicken Jambalaya

1 bouillon cube
1 c white wine
1/2 tsp basil
1/2 tsp thyme
1 small bay leaf
1/2 c chopped onions
1/4 c chopped green
1 c raw rice
1/2 c lean ham, cubed
1 c canned tomatoes or tomato sauce
3 chicken breasts, split and skinned
1/4 c chopped parsley pepper

Preheat oven to 350 degrees F
In a saucepan, bring to a boil the bouillon, wine, herbs (basil, thyme, bay leaf), onion, and pepper
Place rice, ham, tomatoes, and chicken in a large casserole and pour herb sauce over all
Cover tightly and bake for 25-30 minutes
Add parsley
turn heat off and allow casserole to remain in the oven for 10-15 minutes
Enough for 6 servings, with 350 calories per serving

*****

Fried Rice

1/4 c chopped onions
2 tbsp chopped green pepper
2 tbsp salad oil
2 c cooked rice
1 can (5 oz) water chestnuts, drained and thinly sliced
1 can (3 oz) sliced mushrooms, drained
2 tbsp soy sauce
3 eggs, beaten

In large skillet, cook and stir onion and green pepper in oil until onion is tender
Stir in rice, water chestnuts, mushrooms, and soy sauce
Cook over low heat for 10 minutes, stirring frequently. Stir in eggs; cook and stir 2 to 3 minutes longer
Makes 4 to 5 servings (about 1/2 cup each)

*****

Baked Raisin Pilau

1/4 c butter or margarine
1 small onion, sliced
1/4 c slivered almonds (preferably blanched)
1/4 c golden raisins
1 c uncooked long-grain rice (aromatic type especially good)
2 c hot, canned, clear chicken broth, dilute if condensed

In saucepan, melt butter or margarine and sauté onion, almonds, and raisins until onion slices are golden
Add rice, mix well
Add hot chicken broth
Place mixture in greased 6-cup casserole
Cover
Bake at 375 degrees F for 25-30 minutes, or until all liquid is absorbed

*****

Creamy Rice and Cheese Bake

2 eggs, beaten
1 c half-and-half (cream and milk)
3 c cooked rice
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp powdered mustard
1/2 tsp ground black pepper
Dash of ground red pepper
1 c Swiss or cheddar cheese
2 tbsp chopped parsley

Combine all ingredients; mix well
Turn into a buttered 8- x 8- x 2-inch baking dish
Bake at 350 degrees F for 20 minutes or until firm near centre
Do not overcook

*****

Mini Rice Quiches

3 c cooked rice
1 1/2 c grated Swiss cheese
4 eggs
1/2 c real bacon bits
1 can (4 oz) dice green chillies
1/4 c each diced pimientos and snipped Parsley
1 c half-and-half
3/4 tsp each salt and ground cumin
1/8 tsp hot pepper sauce

Combine rice, 1 cup cheese, and 2 eggs, slightly beaten
Press 1 tbsp of the mixture in bottoms of 48 buttered miniature muffin cups
Bake at 400 degrees F for 15 minutes, or until lightly browned
Combine bacon, chillies, pimientos, parsley, and remaining cheese
Spoon evenly over rice layer
Blend half-and-half, seasonings, and remaining eggs
Spoon evenly into each cup
Return to oven
bake 15 minutes, or until set
Makes 48 appetizers

*****

Broccoli Frittata

2 1/2 tbsp finely chopped onions
2 tsp butter or margarine
1 package (10 oz) frozen chopped broccoli, cooked and drained
1/2 small clove garlic, crushed (optional)
1 c cooked rice
2 1/2 tbsp grated Parmesan cheese
2 eggs, slightly beaten
1/4 c milk
1/2 tsp salt
Dash of ground black pepper
1/2 c grated mozzarella cheese

Sauté onion in butter until tender but not brown
Add broccoli, garlic, rice, and parmesan cheese
mix well
Combine eggs, milk, and seasonings
Stir into rice mixture
Turn into a well-buttered shallow 1-quart casserole
Top with mozzarella cheese
Bake at 350 degrees F for 20 to 25 minutes or until set
Makes 2 servings

*****

Baked Red Beans and Rice

1 lb dried red kidney beans (2 1/2 cups)
4 c water
1 c chopped ham
2 tsp Tabasco sauce
1 large onion, chopped
2 stalks celery with leaves, chopped
1 tsp salt

Soak beans overnight in water
Pour into a large heavy pan or Dutch oven
Add remaining ingredients
Simmer for 3 hours or until beans are tender
Add water when necessary
Water should barely cover beans at the end of cooking time
Remove 1 cup of beans at the end of cooking time and mash to a paste
Add back to the mixture and stir until liquid is thickened
Serve over rice

*****

Recipes from around the world (English)

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