Not just
cooking
Page 4
Mexican
Meat Loaf
T u rkey
any day
Page 3
Page 2
FOOD SECTION
January 14, 1982
Volume XII, Number 14
Section II
^Am erican Mainstays! ★
B eans and rice
------- COOKING DRY BEANS--------
YIELD A one pound package ol dry beans equals 2 cups dr» an
to 6 cuds cooked beans
TO SOAK Traditional Method: To one pound of dry beans add 6
3 cups cooked rlca
2 eggs, slightly beaten
2 cups grated Monterey
Jack cheese, divided
8 ounces ground pork
sausage
, . , ’ CUP ch°P P « l onions
3-1/3 cups cooked or canned
pinto beans
1 teaspoon garlic sail
1 tablespoon finely chopped
jalapeno peppers or 1/2
cup diced green chiles
1/4 cup barbecue sauce
Chopped tomatoes, green
pepper strips and/or
jalapeno slices
Combine rice, eggs and 1 cup cheese Press firmly into a greased 12-
in< h pizza pan Bake at 450° lor 20 minutes. While crust is baking cook
sausage and onions in medium size skillet until sausage is done und
onions are soft but not brown S tir to crumble meat. Set aside. Drain
beans thoroughly. Remove 1/2 cup whole beans and reserve; mash re
mainder. Add garlic salt, ialapenos and barbecue sauce to mashed
beans. Spread evenly over baked rice crust. Cover with sausage mix
ture Sprinkle top with remaining cheese, reserved whole beans, and
garnish as desired with chopped tomatoes, green pepper strips and/or
jalapeno slices Bake 15 minutes longer Makes 6 to 8 servings
lops, thinly sliced
1/3 cup mayonnaise
Qreen pepper strips or
rings, optional
( rimbine rice, beans, celery, squash and onions in mixing bowl. Stir
mayonnaise, sour cream, lemon juice, salt, seasoned pepper and iiepper
sauce together Add to rice mixture and toss lightly If desirisi garnish
with green pepper strips or rings Makes 4 servings
FRIJOLES CON QUESO
(Beans with Cheese)
1 can 110 ounces)
1 teaspoon sail
tomatoes *
t / 4 teaspoon garlic
1 can [4 ounces) diced
powder
green chiles
2-2/3 Io 3 cups drained cooked
8 ounces pasteurized
or canned
process American
pinto beans
cheese, cubed[2 cups)
3 cups hot cookad rlca
Chop tomatoes Combine tomatoes (including liquid), green chiles
c h « ™ salt and garlic powder in 2 -q u .rt saucepan. L ook o 'E how h S ’.
stirring occasion, ly, until cheese melts Add beans and heat thorough
ly Spoon over beds of fluffy rice. Makes 6 servings
K
.
»Or use I can (14-1/2 to 16 ounces) tomatoes, drained (save juice
------- COOKING R IC E --------
They taste terrific together
since both adapt beautifully
to many flavors and offer
a subtle contrast in texture
that’s appealing.
Perhaps best of all, they provide
and com plem ent each other nutri
tionally and at a very low cost. So It’s
small wonder that beans and rice are
a mainstay in many Am erican diets.
The recipes on this page take their
cues from traditional favorites and
demonstrate that rice and beans can
brighten up menus all year long. Pic
tured are tw o irresistible dishes:
Mexican Bean and Rice Pizza plus
Vegetable-Rice Medley Salad.
The tremendous variety of West
ern grown dry beans (12 major var
ieties) makes it possible to vary rec
ipes and to create new ones.
Rice grown In Southern and
Southwestern states as well as Cali
fornia comes in different varieties,
too. W hether long or m edium grain,
brown or white, or regular mtfled,
parboiled o f pre-cooked...there’s rice
for every occasion,, C ook up your
fa m ily^ favorite.
YIELD: A one pound package of regular rice equals about 2-1/4 cupa dry
and yields 7 cups (14 servings) cooked rice Parboiled rice and brown rice
yield 8 to 9 cups (16 to 18 servings) cooked rice per pound One cup
pre-cooked rice (dry form) yields 1 to 2 cups.
P
TO COOK. Measure rice, water and salt into saucepan, using exact
amounts. Bring to a boil, stir once, cover and cook for 15 minutes (regular
r,c«). 20 to 25 minutes (parboiled rice), or 45 minutes (brown rice). For pre
cooked rice, follow package directions. If some liquid remains at end of
cooking time, cook a few minutes longer Fluff with a fork and serve Do
not rinse before or after cooking
Note For drier, fluffier rice, decrease liquid by 2 to 4 tablespoons
BEANS AND RICE SUPPER SOUP
3 /4 pound [1-3/4 cups)
dry great northern
or navy beans
2 quarts water
2 teaspoons salt
1 smoked ham hock*,
about 1-1/2 pounds
1 cup chopped oni<
1 cup chopped cele
1 /2 cup diced carrot
1 /2 teaspoon each ga
powder and pep;
1 bay leaf
3 to 3-1 /2 cups cooked rice
Rinse beans Soak overnight or by the quick soak method, drain and
nnse. I ombine beans, water, salt, ham hock, vegetables and seasonings.
Bring to boil; cover and simmer about 2-1/2 to 3 hours or until meat is
tender Remove ham hock; cool Cut ham off bone; dice. Add to soup
and heat thoroughly. Ladle soup into bowls and top each serving with
1/2 cup rice. Garnish with parsley, if desired Makes 6 to 7 servings.
• I f using fully cooked ham pieces (or ham bone with bits of meat) re
duce water to 1-1/2 quarts and cook 1-1/2 to 2 hours or until beans
are tender
TANGY BEANS AND RICE
1 cup boiling water
1 /2 cup uncooked rlca
1/2 teaspoon salt
1 /4 teaspoon basil leaves
1 /8 teaspoon pepper
1/2 cup chopped celery
2 to 3 teaspoons vinegar
1-1/2 cups drained cookad
small red. pink or
pinto beans
2 tablespoons each
chopped green onion
and parsley
2 tablespoons vegetable oil
Combine water, rice, seasonings and celery; cover and simmer 20 min
utes or until rice is cooker! and water is absorbed. Stir in remaining
ingredients; heat thoroughly. Serve warm or cold. Makes 4 servings
RICE AND BEANS IN A SKILLET
1 /3 cup chopped onion
1 clove garlic,minced
2 tablespoons vegetable oil
arge tomato peeled
and chopped
1 can (8 ounces| tomato
,
2 tablespoons chopped
i / 2 teaspoon leaf oregano
Pepper, if desired
1-112 cups drained cooked or
canned great northern
beans
2 cups cookad rice
1 cup grated Cheddar
cheese