JAPANESE OR CHINESE RICE

Wash one cup of rice, rubbing it through
several waters until the water runs clear. Put in porcelain-lined
stewpan with a quart of soup stock and bay leaves and boil twenty
minutes. The stock must be hot when added to the rice. Shake the kettle
in which it is cooking several times during the cooking and lift
occasionally with a fork. Do not stir. Pour off any superfluous stock
remaining at the end of twenty minutes, and set on the back of the stove
or in the oven, uncovered, to finish swelling and steaming. Just before
serving add one cup of hot tomato juice, a quarter cup of butter, a
tablespoon chopped parsley, a dash of paprika, and one tablespoon of
grated cheese. Serve with grated cheese.

Pulled Pork Recipes

STUFFED BEEFSTEAK. E. H. W.

Take a flank or round steak and pound well; sprinkle with pepper and

salt. Make a plain dressing; spread it on the steak; roll it up; tie

closely, and put in a skillet with a little water and a lump of butter

the size of an egg; cover closely and let it boil slowly one hour;

then let it brown in skillet, basting frequently. When done, dredge a

little flour into the gravy, and pour over the meat.

Pumpkin Shake Recipe

1 package (8-ounces) spaghetti

Oil for deep frying

Cook spaghetti as package directs. Run cooked spaghetti under cold water; drain. Gently toss spaghetti with a little oil. Over index fingers, fold five or six spaghetti strands in half. Drape folded spaghetti over edge of 7- x 3-1/2-inch sieve, so that loops fall to outside of sieve and ends into center. Continue to place folded spaghetti (5 to 6 strands at a time) around edge of sieve. Intertwine ends of spaghetti in center to form a woven pattern that will make the noodle basket stronger and prevent spaghetti from separating during frying. Extra spaghetti can be added in center of sieve to reinforce pattern. When basket is complete, place another sieve on top to hold in place.

In large saucepan, pour enough oil to cover sieve; over medium-high heat, heat to 375oF or until a small piece of spaghetti sizzles and turns golden when placed in oil. Submerge sieves, with spaghetti between, and deep-fry until noodle basket is lightly browned; remove and drain on paper towels.

Makes 1 large basket or 3 small baskets (4 x 2-1/4)

Note: To make smaller baskets, drape spaghetti over a sieve measuring 4 x 2-1/4-inches; repeat for 3 baskets.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

Quick Chicken Soup with Napa Cabbage