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The snow is gone, at least in our area. Here in the park (as I call it) we have been waiting to see when the ice “goes out.” We have a guessing game that goes like this: The “chief in charge” has a calendar where we can sign up for the date when that happens. The ice is gone and I didn't win but the rain has come to green-up the grass. My heart goes out to those who are suffering from all the snow we've had ruining their homes and their farmlands. Say a prayer for them that they may have strength, courage and hope in the days ahead.

I am going to have recipes for rice dishes today, both white and white minute rice.

When a recipe calls for cooked rice, you will need one cup uncooked white rice to make about three cups cooked. Precooked rice, as in minute rice (Minute Rice, with a capital M, is a brand name) has a texture all its own which some people like, but it won't cook down to a cream if you want to use it in puddings or desserts. If kept well wrapped or in tightly closed jars, white rice as well as brown and wild rice can be stored for a couple years.

This is a good side dish to serve with most any kind of meat.


SKILLET RICE
½ c. sliced green onions with some tops
2 T. butter or margarine
3 c. long grain cooked rice (1 c. uncooked)
1 – 4 oz. can sliced mushrooms, drained
¾ t. salt

In a large skillet, saute onions in butter until tender... just 2-3 minutes. Add rice, mushrooms and salt. Fluff lightly with a fork. Makes 6 servings.

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Some of you have probably made Spanish Rice over the year. This recipe has a little “bite” to it.

SPICY SPANISH RICE
2 T. butter or margarine
½ lb. ground beef or ground turkey
1 medium green pepper, diced (3/4-1 c.)
1 medium onion, diced (2/3c.)
2 c. water
1 – 8 oz. can tomato sauce
1 c. uncooked long grain rice
2 T. Worcestershire sauce
½ t. each, chili powder and dried thyme (not powder)
¼ t. hot pepper sauce (Tabasco)
1/8 t. red hot pepper (cayenne), optional
Black pepper to taste

In a large skillet, melt butter over medium heat. Add ground beef or ground turkey, cooking until brown; drain. Add remaining ingredients; bring to a boil. Lower heat cover and simmer until rice is tender, about 15-20 minutes. Makes 4 servings.

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PINEAPPLE PORK CHOPS AND RICE
8 rib pork chops
Pepper to taste
2 T. butter or margarine
1 – 8 oz. can crushed pineapple, undrained
1 c. water
¾ t. salt
1-1/2 c. Minute Rice

Sprinkle chops with pepper. In a large skillet, melt butter. Add chops, brown well on both sides over medium heat. Add pineapple; reduce heat, cover and simmer until tender – about twenty minutes. Stack chops on one side. Add water and salt. Bring to a boil; stir in rice. Cover and remove from heat; let stand 5-7 minutes. Fluff with fork.

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This recipe comes from a friend who says this dessert has less sugar, salt and fat and is called....

CREAMY OLD-FASHIONED RICE PUDDING
4-1/2 c. 2% milk
½ c. uncooked long grain rice
1/3 c. sugar
½ t. salt, optional
½ c. raisins
1 t. vanilla
Cinnamon, optional

In a medium saucepan, combine milk, rice, sugar and salt, if you wish; bring to a boil over medium heat, stirring constantly. Pour into a greased 1-1/2 qt. baking dish. Cover and bake at 325 degrees for 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; cover and bake for 15 minutes. Sprinkle with cinnamon, if you wish. Serve warm or chilled If there are leftovers, store in fridge. Makes 5-6 servings. Nutritional values: One ½ c. servings equals 177 calories, 83 mg sodium, 3 mg cholesterol, 37 gm carbs., 7 gm protein and trace fat.


Thought for the Day: Some people, no matter how old they get, never lose their beauty...they merely move fit from their faces into their heart.

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