Archive for April, 2007

UPS91’s Pinto Bean Cake

April 18, 2007 at 8:57 pm · Filed under Beans, Sweets

1 can pinto beans,(about 2 cups), drained and reserve liquid
1 stick butter
1 1/2 cups sugar
2 eggs
1 cup self-rising flour
1/2 tsp salt
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp allspice
3 cups diced apples
1 cup raisins
1 tsp vanilla
1/2 cup nuts (pecans or walnuts are great)

Preheat oven to 350 degrees. Grease 13×9 pan.

Put drained beans in blender or food processor. Puree. Empty into small bowl and set aside. Cream stick of butter in large bowl. Add sugar. Blend well. Add beans to the creamed mixture. Mix well. Add eggs. Beat until well blended. Set aside.

In another bowl, sift together, flour, salt, baking soda, and spices. Add dry ingredients to bean mixture. Mix until blended. Add diced apples, vanilla, raisins and nuts. Pour into 13×9 pan and bake at 350 for an hour.

Icing:
Reserved bean juice
1 lb powdered sugar
1 stick butter
1 tsp vanilla
1 TBS milk

Cream butter, powdered sugar, vanilla and milk. Add bean juice until spreading consistancy.

Original recipe

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Coconut Rice

April 15, 2007 at 3:41 pm · Filed under Rice, Side dishes, Vegan

This is an incredibly simple way to make white rice into something a little bit exotic & totally delicious. Makes a nice accompaniment to a spicy or strongly flavored entree.

The book says, “The floral fragrance and subtle flavor of Thai jasmine rice make it a delightful choice as a side dish. But adding unsweetened Thai coconut milk makes it even more appealing, contributing a bit of creaminess and more perfume to the aroma. This is a long-grain rice that cooks up nice and fluffy, with distinct grains. It does need a longer resting time (20 minutes) than a short-grain rice requires, but that will ensure absolutely perfect rice every time. Coconut rice is a fine accompaniment to pork saté with spicy peanut sauce, chicken with cashews, or oven-roasted barbecued ribs.”

Makes about 7 cups; Serves 6 to 8

2 cups Thai jasmine rice or other long-grain rice
1 can (13 or 14 ounces) coconut milk, preferably a Thai brand
3 1/2 cups water

1. Combine the rice, coconut milk, and water in a small, heavy saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer, without removing the cover, until all the liquid is absorbed, 20 minutes.

2. Remove the pan from the heat and let it stand, covered, for 20 minutes more before fluffing and serving.

From “Staff Meals from Chanterelle” by David Waltuck and Melicia Phillips.

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Prize-Winning Meatloaf

April 13, 2007 at 5:55 am · Filed under Meat

“Developed in the Quaker® Kitchens in the 1950s, Prize-Winning Meatloaf remains one of our ‘most requested’ recipes. Using oats in place of bread crumbs gives this meatloaf a moist texture and adds a nutrition boost of B vitamins, protein, and fiber. Warm and deliciously hearty, this is a recipe your whole family will love!”

1-1/2 pounds lean ground beef
1 cup tomato juice or tomato sauce
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 egg or 2 egg whites, lightly beaten
1/4 cup chopped onion
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper

1.  Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan.
2.  Bake 1 hour to medium (160°F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing. Servings: 8

Variations: Customize meatloaf by adding one of the following to meatloaf ingredients:

  • 1/2 cup frozen (thawed) or canned (drained) corn
  • 1/2 cup chopped green or red bell pepper
  • One 2-1/2-ounce jar sliced mushrooms, drained
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley or cilantro
  • Sprinkle top of baked meatloaf with 1 cup shredded cheese. Return to oven for 3 minutes to melt cheese.
  • Spoon heated prepared spaghetti sauce, pizza sauce, barbecue sauce or salsa over each serving.

Quaker

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