Starting with hot, cooked rice...

• Sprinkle with fried scallions, shallots, garlic, or ginger.
• Stir in grated Parmesean cheese and sauteed onions.
• Season with toasted sesame oil or tamari.
• Stir in chopped dried fruit and toasted nuts.
• Add grated lemon zest, chopped fresh mint, a dab of butter and cooked peas.
• Stir in peanut butter and chopped scallions; sprinkle with chopped peanuts.

When preparing...

• Saute garlic, add rice and cook in chicken broth.
• Add whole cloves and a stick of cinnamon while cooking rice.
• Substitute a combination of chicken broth and white wine for water.
• Cook rice with a few saffron threads; stir in cooked peas.
• Cook with shiitake mushrooms for an earthy, smoky flavor.

For free recipes log onto: www.mahatmarice.com

Labels: Basics, food storage, rice

1 lb. hot sausage or bacon/sausage, cooked and crumbled and set aside (save grease)

Make a roux by mixing/melting butter, grease, and flour over medium heat:

8 Tbsp. butter
2 Tbsp. reserved sausage grease (call it drippings if it makes you feel better about it- you can leave it out, but it won't taste as good.)
10 Tbsp. flour

Slowly add 4 cups milk while stirring constantly, so you don't get lumps.
Cook over medium heat, add salt, pepper, and garlic salt to taste (I'd guess 1/2 to 1 tsp of each, take it slow and test along the way.) Add drained sausage.

Since I don't usually use a recipe my gravy comes out different every time. With our large family I make 4 cups of gravy. If that is too much for you, you can certainly halve the recipe, but you can also pour any leftover into a freezer bag or container and freeze it. With a roll of biscuits and some scrambled eggs, you can have a meal ready in minutes!

Labels: breakfast, food storage, freezer, OAMC

Make 1 recipe bread dough (I add a tablespoon each of minced onion,and italian seasoning or oregano to bread dough with the warm water). Let rise once, then punch down and roll out into greased jelly roll pan. Poke about every 2 inches with fingers to leave indentions, brush with olive oil, sprinkle with kosher salt and rosemary. Let rise until doubled. Bake 15 to 20 minutes in 400 degree oven.

Got leftovers? Slice in half, butter insides and toast under broiler, top with pizza fixings, or makes an amazing bun for burgers or deli sandwiches!

Labels: bread, food storage, yeast bread

2 Tbsp. shortening
1 onion, diced
1/4 tsp. garlic salt
1 lb. hamburger
4 tsp. salt
1 Tbsp. sugar
1 Tbsp. chili powder

Cook the preceding ingredients. Then add:

1 bay leaf
1/2 cup raw rice
2 1/4 c. tomato juice
1 c. water

Put bay leaf in bottom of greased casserole dish. Layer hamburger mixture and rice. Pour tomato juice and water over. Bake covered 1 hour at 350 degrees F. Can cook up to 2 hours, but must add more water.

Labels: casserole, food storage, Mexican, OAMC, rice

Use 4 cups pinto beans. Sort beans to remove any bad beans and rocks. Put beans in a large (6 quart) kettle. Cover with water and let soak overnight. About 4 hours before serving time start beans cooking. Bring to a rapid boil then reduce heat. Boil gently, covered. Check water level and add boiling water as needed. After cooking, salt to taste.

Grandpa Christensen's favorite food out at the ranch was good old pinto beans. "We were pretty well brought up on beans," quoted Grandpa.

Note: Add anything you want after cooking. Used to add bacon or ham. Sometimes a cube of butter.

(This is the recipe from my family cookbook. I usually cook 3 cups of beans for my family of 8, in a 4 1/2 quart pan. The trick is that you can't salt or season beans until they are completely cooked - if you salt or add any acid to them before they are cooked, they will stay hard.)

Labels: Basics, beans, food storage, Mexican, soup