Fried Rice

from my Better Homes & Gardens cookbook
Makes 6 side-dish servings

2 eggs, beaten
1 tsp. soy sauce
1 t. sesame oil
1 clove garlic, minced
1 Tbsp cooking oil
1/2 c. thinly bias-sliced celery (1 stalk)
1 c. sliced fresh mushrooms
2 cups cooked white rice
1 med. carrot, shredded
1/2 c. frozen peas, thawed
2 Tbsp soy sauce
1/4 c. sliced green onions (2)

In a small bowl combine eggs and the 1 tsp. soy sauce
Pour the sesame oil into a large skillet. Preheat over med. heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove egg mixture from skillet and cut up any large pieces. Remove skillet from heat.
Pour the cooking oil into the skillet. Return to med high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms, stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.

Add cooked rice, carrot, and peas. Sprinkle with the 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute more or until heated through.

Shrimp Fried Rice – prepare as before except add 12 oz. peels and deveined fully cooked shrimp when adding the rice. Makes 4 main-dish servings.

Cream of Potato Soup

I found this over at http://www.cooks.com. I needed it for pot pies – using up that leftover turkey!

CREAM OF POTATO AND GREEN ONION SOUP

Use 1 pound potatoes and 1 large bunch fresh green onions. Reserve about 1/2 cup green onion tops, cut crosswise into fine rings, to be added to soup just before serving. Cut up rest of onion into small pieces and combine with potatoes cut into small pieces and 3 cups water. Cook gently in a covered saucepan until very tender, about 1 hour. Then put through a food mill or ricer. Add to potato mixture enough milk or cream to make 4 cups.

In a medium size saucepan melt 1/4 cup butter, add 1/4 cup sifted flour and slowly add potato and milk mixture, a small amount at a time. Let cook slowly to simmering point, season with about 1 1/2 teaspoons salt and continue to cook several minutes. Just before serving, fold green onion tops into soup. Serves 4 to 6.

Scalloped Potatoes w/ham

Just a simple and easy recipe to use up some leftover ham.  It does take a long time to bake so start early!

1/4 c. butter
1 small onion, chopped small
1 clove garlic
1/4 c. flour
1/2 t. salt
1/4 t. pepper
2-1/2 c. milk
2-1/2 lbs. thinly sliced potatoes (about 4 cups)

Saute onion and garlic with butter in a sauce pan until soft.  Add flour, salt, and pepper.  Add milk all at once and cook on medium heat until thick.  In a 9×13 pan (or 3 qt. casserole) spread out half of the potatoes, this is where I add diced ham, then half of the sauce, and repeat layers.  Cover and cook 45 minutes in a 350 degree oven, remove cover and cook another 45-50 minutes.

Chicken Broccoli Rice Dish

2 cups water
4 cups broccoli
1 pkg Rice Pilaf (I used Zatarain’s)
1/4 cup butter, divided
1 pound boneless skinless chicken breast, cut into 1-inch strips
1 t. minced garlic
1/4 t. salt
1 medium carrot, shredded
2 T lemon juice
1/2 t. grated lemon peel, optional

In a large saucepan, combine the water, broccoli, rice mix with contents of seasoning packet and 2 tablespoons butter.  Bring to a boil; reduce heat.  Cover and simmer for 10-15 minutes or until the water is absorbed.

Meanwhile, in a large skillet, saute the chicken, garlic and salt in remaining butter until juices run clear.  Add the carrot, lemon juice and lemon peel if desired; cook and stir for 1-2 minutes or until heated through.  Stir into rice mixture.

Yield:  4 servings

I made this dish tonight and it was so good!  It was quick and easy to prepare and my 3-year old daughter plowed through her first helping before the prayer was even finished!