6 T butter
1/2 c chopped onion
6 T flour
3 t curry powder (or to taste)
1 1/2 t salt
1/4 t ground ginger
1 1/2 t sugar
2 c chicken broth
2 c milk
4 c shredded or cubed cooked chicken
1 t lemon juice
6-8 cups cooked white rice
Melt butter over low heat in a heavy saucepan. Add onion and cook until tender. Blend in flour, curry powder, salt, ginger and sugar. Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook 1 minute. Reduce heat to low; add cooked chicken and lemon juice. Simmer until heated through; serve over cooked rice.
Serves 4-6 people.
Monday, August 2, 2010
Fudge-like chocolate frosting
1/2 c butter
4 T cocoa
4 T milk
Heat in saucepan until melted. Then add...
1 t vanilla
1 lb powdered sugar
Drizzle on yellow cake while warm or spread on thick after it cools. Great on graham crackers or by itself as fudge.
4 T cocoa
4 T milk
Heat in saucepan until melted. Then add...
1 t vanilla
1 lb powdered sugar
Drizzle on yellow cake while warm or spread on thick after it cools. Great on graham crackers or by itself as fudge.
Grey's Favorite Chocolate Sauce
1/2 c. butter
3 unsweetened chocolate squares
1 can evaporated milk
3 c. sugar
1 t. vanilla
Melt butter and chocolate over low heat. Stir in milk and sugar until dissolved. Add vanilla last. Serve hot over ice cream.
3 unsweetened chocolate squares
1 can evaporated milk
3 c. sugar
1 t. vanilla
Melt butter and chocolate over low heat. Stir in milk and sugar until dissolved. Add vanilla last. Serve hot over ice cream.
Beans and Rice
1 small bag of dry Red Beans (Approximately 2 cups)
8 cups of water
1 Ham hock ( or about a cup of bacon or left over ham)
1 small onion diced
Salt and pepper to taste
2 cups Cooked rice
My mom is from New Orleans and has made these all of my life. I continued with the tradition, but never assumed that everyone didn't make this meal on a regular basis. This is a healthy, thrifty meal that kids love. It easy to have all the ingredients in your food storage too.
Soak the dry beans over night. Rinse the beans in the morning and add fresh water. You can let them soak in the fresh water until approx. 2 hours before your meal. When you put them on the stove you can add the additional ingredients. Keep the pot on medium to low heat and stir frequently to keep the beans from burning. You made need to add more water to the beans depending on the consistency that you desire and how quickly you want to cook them. After about 1-2 hours on the stove the beans will be ready. Serve over rice. The leftovers are also great to use in burritos or as a side dish to Mexican food.
8 cups of water
1 Ham hock ( or about a cup of bacon or left over ham)
1 small onion diced
Salt and pepper to taste
2 cups Cooked rice
My mom is from New Orleans and has made these all of my life. I continued with the tradition, but never assumed that everyone didn't make this meal on a regular basis. This is a healthy, thrifty meal that kids love. It easy to have all the ingredients in your food storage too.
Soak the dry beans over night. Rinse the beans in the morning and add fresh water. You can let them soak in the fresh water until approx. 2 hours before your meal. When you put them on the stove you can add the additional ingredients. Keep the pot on medium to low heat and stir frequently to keep the beans from burning. You made need to add more water to the beans depending on the consistency that you desire and how quickly you want to cook them. After about 1-2 hours on the stove the beans will be ready. Serve over rice. The leftovers are also great to use in burritos or as a side dish to Mexican food.
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