Savory Rice

1 cup long grain brown rice, cooked (makes 3-4 cups)

2 Tablespoons butter
1 medium onion chopped
1 stock celery chopped
1 cup sliced mushrooms
1/4 teaspoon poultry seasoning
salt and pepper to taste

Melt butter and sauté onions and celery until tender crisp. Add mushrooms sauté until tender.
Stir in prepared rice and seasonings. Heat through.

Wonderful Sourdough bread stuffing

2 ½ loaves sourdough bread, cubed, and toasted in 325° oven for 25 minutes until crisp and golden brown.

5 tablespoons butter

1 large onion, chopped

1 lb mushrooms, chopped

2 cups celery

12 cloves garlic

Sauté in frying pan until vegetables are soft and golden brown, about 25 minutes.

Mix in a Large bowl:

bread cubes

sautéed vegetables

2 jars (6 oz each) marinated artichoke hearts drained and chopped.

1 ½ cups grated Parmesan cheese

1 ½ teaspoon dried rosemary

1 Tablespoon poultry seasoning

¾ teaspoon salt

1/2 teaspoon pepper

2 large eggs beaten

4 cups chicken broth

Mix together. Grease a slow cooker and cook on low for 4 to 5 hours (and no more) stirring every hour.

Corn Bread

1 cup finely ground cornmeal
1 cup flour
½ cup sugar
1 Table spoon baking powder
1 teaspoon salt
½ cup oil
1 egg
1 cup milk

Mix dry ingredients together then add wet ingredients. Mix together till just mixed.
Pour in a 8” pan.
Bake at 400 for 25 minutes

This is a family favorite!

Creamy Rice Pudding

Serves 6

Combine in top of a double broiler:

¼ cup rice (I used white)

2 cups milk

Cook uncovered 45 minutes or until rice is tender (I put a lid on half way through cooking time, it helped to cook faster)

Beat together:

2 eggs

6 Tablespoons sugar

¼ teaspoon salt

Stir into hot rice mixture and cook 3-4 minutes, while stirring constantly.

Remove from heat and add:

1 teaspoon vanilla

½ cups raisins- optional

Taken from More- with- Less Cookbook

Split Pea Soup with Fresh Vegetables and Herbs

Serves 6

~

2 cups Split peas, rinsed and drained

4 cups water

3 bay leaves

1 Tablespoon extra virgin olive oil

1 medium onion, diced

4 cloves garlic, crushed

2 medium carrots, diced

2 stalks celery, diced

1 medium red bell pepper, diced

1 Tablespoon dried thyme

1 teaspoon dried rosemary, ground

1 teaspoon sea salt

2 to 3 cups vegetable stalk

¼ cup fresh basil, chopped

½ cup Italian parsley, chopped

1 Tablespoon white wine vinegar

½ teaspoon fresh ground black pepper

1. Place the split peas in a pot with the water and bay leaves. Cover, and simmer on medium-low heat for 45 minutes, stirring occasionally.

2. In a large skillet heat the olive oil over medium heat. Add the onion and garlic and cook until it begins to soften, about 3-5 minutes. Add the carrots, celery and red bell pepper. Sauté-stir for a minute then add the dried thyme, rosemary and sea salt; sauté about 3-5 minutes more.

3. Add vegetables to cooked split peas. Then add the vegetable stock, stir well, and simmer over medium-low heat until the vegetables are tender. Add the fresh basil, parsley, white wine vinegar, and black pepper. Adjust salt and seasonings if necessary.

*Taken from the Whole Life Nutrition Cookbook

Creamy Lentil Soup

It may not be pretty, but it’s incredibly good.

Serves 12 (This is doubled from the original recipe)

4 cups Lentils

4 cups sliced Carrots

4 cups chopped onions

8 cups water

15 oz (2 cups) tomato sauce (I like to add a bit more)

1 cup uncooked rice

2 teaspoons salt

1 teaspoon pepper

4 Chicken bouillon cubes or 4 Tablespoons Chicken Seasoning

Sauté onions and carrots in butter, (for extra flavor) till tender (you can skip this step and just add the onions and carrots along with the other ingredients to the soup pot) . Combine all ingredients in a medium pot. Bring to boil and simmer till rice and lentils are soft, about ½ an hour. Pierre with 8 cups of milk. Return to pan and heat till warm and serve.

Recipe from Quick Cooking

Seasoned ground turkey

My family eats ground turkey in place of ground beef. Mainly because of health issues. I found this recipe and really like it because it gives the meat more flavor.

Mix together thoroughly and brown in skillet being careful not to overcook (ground turkey cooks faster than ground beef):
1 lb ground turkey
1/8 tea nutmeg
1/8 tea thyme leaves
1/8 tea garlic powder
1/8 tea sage
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup or tomato sauce

Convenience Tip:
Blend 2 Tablespoons each of the dry spices/herbs and store in a tightly covered jar to save measuring each on every time. Use ½ teaspoon per 1 lb. ground turkey; write this on container including amount of ketchup or Worcestershire sauce per pound.

*Taken from Sue Gregg’s Main Dishes Cookbook