BAKED  RICE  WITH  GREEN  CHILIES  AND  CHEESE

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    :
   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      cup           leftover rice, cooled
    2      cups          sour cream
      1/2  pound         cheddar cheese -- shredded
    2      (4 oz.) cans  diced green chilies
    3      teaspoons     butter -- diced
      1/4  cup           grated Parmesan cheese


  Combine rice and sour cream, mixing well.  Spread 1/2 rice mixture in a
buttered 1 1/2 quart baking dish.  Sprinkle 1/2 cheddar cheese on top and add
a layer of green chilies and then top with remaining cheese.  Spread the
remaining rice mixture on top, dot with butter and sprinkle with Parmesan
cheese.  Bake at 350 degrees for 30 minutes.

 Rice Croquettes w/Parsley Sauce

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice                             Favorites
                 Vegetarian

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
           ---           -----BCROCKER OLD FASHIONED
                         CKBK----------------
                         Veg oil
    2       c            Cold cooked leftover rice
      1/4   c            Parmesan
    1       t            Parsley, snipped
      1/2   ts           Pepper
    2                    Green onions, chpd
    2                    Eggs
    2       ts           Milk
      1/2   c            Dry breadcrumbs
                         -----PARSLEY SAUCE-----
    1       tb           Butter
    1       tb           All purp flour
                         Salt and pepper
    1       c            Milk
    2       tb           Parsley, snipped

   Prepare sauce: Heat butter over low heat until melted.
   Stir in flour, salt, and pepper. Cook over low heat,
   stirring constanly, until smooth and bubbly; remove
   from heat. Stir in milk and parsley. Heat to boiling,
   stirring constantly. Boil and stir 1 min. Keep warm.
   Croquettes: Heat oil in skillet. Mix rice, cheese,
   parsley, pepper, onions, and 1 egg in lg bowl. Mix
   remaining egg and milk in sm bowl. Shape rice mixtrue
   into 12 ovals, using 1 rounded Tbsp per oval. Dip into
   egg mixture; coat with breadcrumbs. Fry 2-3 mins per
   side. Drain.
  
   This was really a nice meatless main dish but needs
   2-3 servings of vegetables around it to round it out
   as a meal. I had to thicken the sauce a bit more and I
   made 7 medium sized oval croquettes.

 RICE KUGEL

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Holiday

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1       c            Milk
    8       oz           Cream cheese -- cut up
   12       oz           Cottage cheese
      1/2   c            Butter or margarine -- divided
      1/3   c            Sugar
    1       t            Grated lemon peel
    1       t            Grated orange peel
    4                    Eggs
    3       c            Cooked leftover rice
    1 1/2   c            Crisp rice cereal
      1/4   c            Brown sugar

   Heat milk in 2-quart saucepan; add cream cheese, cottage cheese, and 1/4
   cup butter.  Stir until smooth; cool slightly.  Add sugar, orange and
   lemon peel; mix well.  Beat eggs and stir into cream sauce.  Stir in rice;
   pour into greased 8x8x2-inch baking dish.  Combine rice cereal and brown
   sugar; sprinkle over rice mixture.  Pour remaining 1/4 cup melted butter
   over top.  Bake at 350 degrees F. for 30 minutes, or until center is
   barely set.

Date Nut Rice

    2 to 3 tablespoons olive oil
    1/4 cup pine nuts
    1/4 cup slivered almonds
    2 cups leftover rice (brown rice preferred)
    2 teaspoons turmeric (ground)
    1/4 cup chopped dates

Heat olive oil in skillet. Add pine nuts slivered almonds and
precooked rice. Brown lightly and add ground turmeric. Mix well and
add chopped dates. Continue to stir and leave on medium burner 5
minutes until flavors are well blended. Serve with chicken or Pork.
Good recipe for leftover rice.

Serves 4-5.

Rice Muffins

1  cup flour

1 tsp baking powder

1 egg

1 Tbls shortening

1 tsp salt

1 tsp sugar

1/2 cup leftover cooked rice

3/4 to 1 cup milk

Sift flour, salt, baking powder & sugar together. Add egg and milk. Last, fold in rice gently. Put in muffin tins lined with papers. Bake at 425 for 15 to 20 minutes

SPICY FRIED BASMATI RICE

Active time: 40 min Start to finish: 9�?hr

3 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped garlic
1 to 2 tablespoons finely chopped seeded fresh red chile such as
cayenne
2 teaspoons finely chopped peeled fresh ginger
4 cups cold cooked leftover basmati rice, chilled at least 8 hours
1 1/2 teaspoons salt
1 teaspoon freshly ground mixed or black peppercorns
1/4 cup packed drained sun-dried tomatoes (packed in oil), coarsely
chopped
3 tablespoons finely chopped scallion
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh cilantro
3 tablespoons finely chopped fresh flat-leaf parsley

Heat a wok or 12-inch nonstick skillet over high heat until hot. Add
oil, garlic, chile, and ginger, then stir-fry 15 seconds. Add cold
rice, salt, and pepper, then stir-fry, pressing on rice to break up
any lumps, 2 minutes. Add tomatoes, scallion, and herbs, then stir-
fry 3 minutes..

Sausage Stuffed Eggs

This is a very simple and unique dish. It always get rave reviews and takes only 20 minutes to make! For the stuffing, you may use seasoned croutons (like "Pepperidge Farm"), dry bread cubes, or prepared stuffing mix (like "Stove Top"). During the holidays, this dish is also a great way to use leftover stuffing in a creative way even your kids won't tire of! This recipe won 2nd prize in the 1998 Jones Dairy Farm Recipe Contest!

Ingredients:

1 pound Jones sausage

6 cups dry stuffing mix

4 Tablespoons butter

2 cups hot water

12 eggs

6 Tablespoons grated Parmesan cheese

6 teaspoons green onions, chopped

Cook sausage in a large skillet. Do not drain. Stir in stuffing mix, butter, and hot water. Let sit, covered, for 10 minutes. Fluff stuffing with fork.

Spoon about 1 cup of stuffing into each of 12 individual ramekins (8- to 12-ounce dishes) and keep warm. Meanwhile, poach eggs. Top each portion of stuffing with 2 poached eggs, then top with Parmesan and green onions. Serve immediately.

Serves: 6.

Butterbean Casserole
2 c leftover fresh butterbeans
1 can cream of celery soup
4 oz diced, drained pimentos
black pepper
dash garlic powder
1 small onion-diced
1 jar Hormel bacon bits
1 c cheddar cheese
3 oz can Durkee Fried Onions
Butter an 8x8 Pyrex dish. Mix beans, soup, garlic powder, and pepper. Pour half in dish. Layer half of the remaining ingredients on top. Repeat using rest of the bean mixture and then other ingredients.. Bake 350* for 20-25. This is good with pork chops.

Bread Machine Crescent Rolls

Taste of Home's Holiday & Celebrations Cookbook

Leftover mashed potatoes never last long around our house...I simply turn them into these easy-to-make crescent rolls!

SERVINGS: 24

CATEGORY: Low Fat

METHOD: Bread Machine

TIME: Prep: 25 min. + rising Bake: 10 min.

Ingredients:

1/2 cup warm milk (70° to 80°)

1/4 cup water (70° to 80°)

1 egg, lightly beaten

1 teaspoon salt

1/4 cup butter, softened

3/4 cup warm mashed potatoes (prepared with milk and butter)

1/4 cup sugar

4-1/4 cups bread flour

1-1/2 teaspoons active dry yeast

Additional butter, melted

Directions:

In a bread machine, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When cycle is completed, turn dough onto lightly floured surface. Divide in half; roll each portion into a 12-in. circle. Cut each circle into 12 wedges; roll up wedges from the wide end. Place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form a crescent shape. Cover and let rise for 20-25 minutes or until doubled.

Bake at 400° for 10-15 minutes or until golden brown. Remove to wire racks. Brush warm rolls with melted butter. Yield: 2 dozen.



Nutrition Facts

One serving: 1 slice (calculated without additional butter) Calories: 110 Fat: 3 g Saturated Fat: 2 g Cholesterol: 15 mg Sodium: 142 mg Carbohydrate: 19 g Fiber: 1 g Protein: 3 g

Kielbasa Fried Rice



"A bit of Polish mixed with an old Filipino favorite. A terrific way

to use

up left-over rice. Definitely a favorite at my apartment! Be sure to

use

rice that is cooked the previous day. Fresh rice will ruin this

recipe and

make it mushy. Add more veggies for variety."



Original recipe yield: 6 Servings.



Prep Time:30 MinutesCook Time:30 MinutesReady In:1 Hour



2 tablespoons olive oil

1 large onion, diced

3 large carrots, shredded

1/4 head cabbage, shredded

4 cloves garlic, chopped

1 (16 ounce) package kielbasa sausage, cut into 1/2 inch dice

3 cups cooked white rice

soy sauce to taste

3 eggs



Heat oil in a large skillet over medium-high heat. Stir in onions;

cook

until soft and translucent. Stir in carrots, cabbage, and garlic;

cook until

garlic begins to brown. Stir in kielbasa; cook until heated through,

about 3

minutes.



Crumble rice with hands to break up clumps. Then stir rice into

skillet.

Heat through, then stir in soy sauce. Beat 1 egg, and mix thoroughly

into

rice. One at a time, beat and stir the remaining 2 eggs into the rice.

Cover, reduce the heat to medium low, and cook 10 minutes, stirring

often.

Potato Cheese Balls Recipe
1/2 c. grated American cheese
Salt to taste
2 c. cooked mashed potatoes
1/2 c. bread crumbs
1 egg, beaten
1 tbsp. milk

Combine cheese, salt and potatoes; form into balls. Roll in bread crumbs; dip in egg blended with milk. Place on baking sheet. Bake at 450 degrees for 15 minutes. Yield: 6 servings.

Potato Patties

2 c. leftover mashed potatoes
1 slightly beaten egg
1/4 c. chopped onion

To potatoes, add egg, onion, and salt and pepper. Mix well. Shape in 6 patties. Dip in flour, then brown slowly in butter (about 5 minutes on each side). Makes 6 servings.