2011 Holiday Dishes. From The RiceSelect Kitchen

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1 2011 Holiday Dishes From The RiceSelect Kitchen 0

2 Porky-Pine Meatballs ½ cup Texmati white long grain rice; uncooked ¾ lb. ground beef (lean) ¾ lb. ground pork (lean) 2 ½ tablespoons dried minced onion flakes 1 (14.5ozs.) can condensed tomato soup, regular size can 2 ½ cups chunky mushroom pasta sauce : In a large mixing bowl combine the first 4 ingredients; mix well. Form remaining meat mixture into rounded, teaspoon sized meatballs. In a large saucepan combine tomato soup, 1 can of water, and pasta sauce. Stir to combine and drop in meatballs. Over medium heat, let the liquid come to a boil. Cover with lid and reduce heat to simmer. Simmer for minutes, or until rice is tender. Meatballs are wonderful served as appetizers, over pasta or they make a great sub sandwich. Artichoke Rice Squares 2 cups shredded mozzarella cheese 1 ½ cups cooked Jasmati Rice 1 (8oz.) container spreadable chive and onion cream cheese 2 (14oz.) cans water-packed artichoke hearts, rinsed, drained and chopped ½ teaspoon minced garlic 2 (8oz.) cans refrigerated crescent rolls In a small mixing bowl, beat the mozzarella cheese, rice, cream cheese, artichokes and garlic until blended. Unroll both tubes of crescent dough into rectangles. Place dough in an ungreased 15-in. x 10-in. x 1-in. baking pan; press onto the bottom of pan, sealing seams and perforations. Spread with artichoke mixture. Bake at 375 degrees F for minutes or until crust is golden brown. Cut into squares; serve warm. 1

3 Holiday Chicken Salad 1 ½ cup light mayonnaise 1 teaspoon paprika 1 teaspoon seasoning salt ground black pepper to taste 1 cup cooked Texmati Rice 1 cup dried cranberries 1 cup chopped celery 2 green onions, chopped 1/2 cup minced green bell pepper 1 cup chopped pecans 4 cups cubed, cooked chicken In a medium bowl, mix together mayonnaise with paprika, seasoned salt and pepper. Blend in rice, dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Chill. Broccoli, Rice & Chicken Pockets : 1 (13.8 ounce) can refrigerated classic pizza crust dough ¼ cup reduced-fat garden vegetable cream cheese spread 1 cup cooked Jasmati or Sushi rice 1 cup finely shredded cooked chicken breast ½ cup finely chopped fresh broccoli 2 tablespoons chopped onion : Heat oven to 425 degrees F. Lightly spray cookie sheet with cooking spray. Unroll dough onto cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5- inch) rectangles. Spoon 1 tablespoon cream cheese spread onto half of each rectangle, spreading to within 1/2 inch of edges. In medium bowl combine rice, chicken, broccoli and onion. Spoon about 1/3 cup of mixture on half of the dough. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork to vent. Bake 11 to 13 minutes or until golden brown. Yields: 4 servings. These can also be made smaller and used as appetizers. 2

4 Festive Rice-Nog Pudding 3 cups cooked Texmati white long grain rice 3 cups Egg-Nog (Original or Pumpkin flavored) 1 cup evaporated milk ½ cup plus 2 tablespoons granulated sugar 3 eggs, lightly beaten 1 teaspoon vanilla a sprinkling of cinnamon and/or nutmeg : In a large saucepan over med-high heat, stirring frequently, combine egg-nog, milk, ½ cup sugar, and cooked Texmati rice. Bring to a boil. Remove from heat. In a small bowl stir together eggs and 2 tablespoons sugar. Temper eggs by stirring in 1/8 cup of milk mixture, add this mixture to milk mixture and heat just to a boil. Remove from heat. Stir in the vanilla; serve with a sprinkling of cinnamon and/or nutmeg. Quick & Easy Coconut Bars 2 cups graham cracker crumbs ¼ cup white sugar ½ cup melted butter 1 (14oz.) can sweetened condensed milk 2 cups flaked coconut 1 (12oz.) package semisweet chocolate chips, melted Preheat oven to 350 degrees F. Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F for 15 minutes. Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F for 15 minutes. Spread the melted chocolate chips over the top. Let cool and cut into squares. 3

5 Cinnamon Bread 3 cups all-purpose flour 2 cups sugar 1 (5.1 oz.) package instant vanilla pudding mix ½ teaspoon baking soda 1 ½ teaspoons baking powder ½ teaspoon salt 2 teaspoons ground cinnamon 1½ cups milk ½ cup vegetable oil ½ cup applesauce 2 eggs, beaten 1 teaspoon vanilla extract 2 tablespoons cinnamon sugar Preheat oven to 325 degrees F. Grease two 5x9 inch loaf pans. In a large bowl, mix the flour, sugar, pudding mix, baking soda, baking powder, salt, and cinnamon. In a separate bowl, mix the milk, oil, applesauce, eggs, and vanilla. Stir the milk mixture into the flour mixture until smooth. Sprinkle the bottoms of the loaf pans with cinnamon sugar, and divide the batter between the 2 pans. Bake 1 hour in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Triple Layer Shortbread Squares 2/3 cup butter, softened ¼ cup white sugar 1¼ cups all-purpose flour ½ cup butter ½ cup packed light brown sugar 2 tablespoons light corn syrup ½ cup sweetened condensed milk 1 ¼ cups milk chocolate chips Preheat oven to 350 degrees F. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes. 4

6 In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. Lo-Cal Molasses Cookies Nonstick cooking spray 1/3 cup margarine, softened 2/3 cup packed brown sugar 1 teaspoon baking soda 1 teaspoon ground ginger ½ teaspoon ground cinnamon 1 egg ¼ cup dark molasses 1½ cups all-purpose flour ½ cup whole wheat flour ¼ cup granulated sugar 1 teaspoon ground cinnamon Cover cookie sheet with parchment; set aside. In a large mixing bowl beat the margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined. Beat in egg and molasses. Beat in as much of the all-purpose and whole wheat flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill in the refrigerator for 1 hour. Shape dough into 1-inch balls. Combine the granulated sugar and 1 teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on prepared cookie sheet. Bake in a 350 degree F oven for 10 to 11 minutes or until set and tops are cracked. Remove from cookie sheet. Cool on a wire rack. Makes about 4 dozen. 5

7 Marshmallow Truffles 1 (7 oz.) jar marshmallow cream 1/3 cup butter, softened ¼ teaspoon almond or vanilla extract ¼ teaspoon salt 3 cups powdered sugar Toasted whole almonds, toasted pecan halves, toasted macadamia nuts, quartered pitted dates, and/or dried cherries Powdered sugar 8 ozs. semisweet chocolate squares, chopped 1 tablespoon shortening Finely chopped toasted nuts, toasted coconut, or candy sprinkles White baking chocolate, melted Line a large baking sheet with waxed paper; butter the paper. Set aside. In a large bowl, combine marshmallow cream, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle. Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls, forming the mixture around a whole almond, pecan half, macadamia nut, hazelnut, date piece, or dried cherry (you may need more marshmallow mixture to completely cover the pecan halves and almonds). Place balls on prepared baking sheet. Cover lightly; freeze for 20 minutes. Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat. Line another large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate using a fork to lift balls out of chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place balls on waxed-paperlined baking sheet. Immediately sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate. Makes about 40 truffles. 6

8 Golden Fruitcake Fruit 2 cups raisins: golden, jumbo, or your favorite type of raisins 1 cup dried cranberries 1 cup dried apricots, chopped 1 cup candied lemon peel 1 3/4 cups candied red cherries 3/4 cup brandy, rum, or whiskey; or apple juice, plus extra to brush over the cakes when they come out of the oven Cake 1 cup unsalted butter 1 3/4 cups sugar 1/4 cup light corn syrup 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon vanilla 5 large eggs 3 3/4 cups King Arthur Unbleached All-Purpose Flour 1 cup milk 2 cups diced pecans To prepare the fruit: Combine the dried fruit (except for the candied cherries) with liquid in a bowl. Cover and let the mixture steep overnight. Preheat the oven to 300 F. Lightly grease the loaf pans of your choice: two 8 1/2" x 4 1/2" loaf pans OR five 7" wooden bakers OR six 7" paper bake & give pans. To prepare the cake: In a large bowl, beat together the butter, sugar, corn syrup, baking powder, salt, and flavors. Beat in the eggs one at time. Stir in the flour alternately with the milk. Add the undrained fruit, the candied cherries, and the nuts. Spoon the batter into the lightly greased baking pans, filling them three-quarters full. Bake the cakes for 50 to 80 minutes, depending on the size of the pans; smaller pans will bake for the shorter length of time. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean. Remove the cakes from the oven. Brush with brandy or the liquor of your choice while warm. When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or flavored syrup weekly), before serving. 7

9 Christmas Blondies : 1 cup butter 1 cup sugar 1 egg ½ teaspoon almond extract 2 cups flour 1 teaspoon baking powder ¼ teaspoon salt 1 ½ cups chocolate chips 1 cup maraschino cherries, coarsely chopped and drained ½ cup chopped pecans ½ cup coconut, shredded Instructions: Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and almond extract. Stir in flour, baking, powder and salt until blended. Stir in chocolate chips, cherries, pecans, and coconut. Spread into a lightly greased 9x13 pan. Bake minutes or until done. Cool completely before cutting. Sprinkle with powdered sugar before serving. 8

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