Seasoned Brown & Wild Rice

Ingredients:

• 1/2 teaspoon fresh flat-leaf Italian parsley, chopped

Seasoning

• 2 tablespoons vegetarian chicken flavored broth mix
• 1/2 teaspoon dried parsley flakes
• 1 teaspoon onion flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/2 teaspoon white pepper
• 1/2 teaspoon sea salt

Rice Mix

• 2 1/2 cups water
• 1 cup brown rice
• 1/3 cup wild rice
• 1 tablespoon soy margarine

Directions:

1. 1
   In small bowl, blend all seasoning ingredients. Set aside.
2. 2
   In medium saucepan, bring water to a boil.
3. 3
   Add margarine, brown rice & wild rice, and reduce heat. Cover & simmer 30 minutes.
4. 4
   Water should be about half absorbed and brown rice beginning to soften.
5. 5
   Stir in seasoning mix. Simmer additional 20-30 minutes.
6. 6
   Let sit, still covered, 10 minutes.
7. 7
   Mix in fresh parsley and fluff with fork before serving.

Harvest Wild Rice Salad

Ingredients

Salad

• 3 cups vegetable stock
• 1 cup wild rice
• 2 celery ribs, chopped
• 1 large apple, cored and diced
• 1/2 cup chopped walnuts
• 1/3 cup golden raisin
• 1/4 cup minced red onion
• 1 tablespoon snipped fresh basil

Dijon Vinaigrette Dressing

• 1/3 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon honey
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon salt

Directions:

1. 1
   Bring water and rice to a boil in a medium saucepan. Reduce heat and simmer, covered, for 45 minutes or until rice is tender and splitting open. Drain excess water and let cool.
2. 2
   Place cooled rice in a large bowl with celery, apple, walnuts, raisins, onion and basil.
3. 3
   Pour dijon vinaigrette dressing over salad and toss well. Season to taste with pepper.
4. 4
   Cover and refrigerate for 1 hour, stirring once or twice.

Hawaiian Rice Salad

Ingredients:

• 500 g brown rice, cooked and cooled
• 5 slices lean ham, diced
• 1 cup corn kernel, canned
• 4 stalks celery, chopped
• 6 spring onions, chopped
• 1/2 cup French dressing, oil free
• 3 carrots, grated
• 2 red capsicums, finely diced
• 1/2 cup crushed pineapple, drained
• 1 teaspoon black pepper

Directions:

1. 1
   Combine all ingredients in a large salad bowl.
2. 2
   Refrigerate til chilled.

Rice Salad

Ingredients:

• 1 cup rice
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup canned peas
• 1/2 cup canned corn

Dressing

• 1/4 cup oil
• 1 tablespoon soy sauce
• 1 teaspoon curry powder
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 1/3 cup almonds, chopped

Directions:

1. 1
   Cook 1 cup of rice in slightly salted water.
2. 2
   Cool.
3. 3
   Add the vegetables.
4. 4
   Mix together and add the dressing ingredients.
5. 5
   Mix and refrigerate for at least 1 hour.
6. 6
   Just before serving, add almonds.

Pastelitos De Carne (Central American Meat Pies)

Ingredients

• 3 cups masa harina
• 1 tablespoon paprika
• 2 1/2 tablespoons powder chicken bouillon
• salt
• 1 teaspoon pepper
• 2 tablespoons lard
• 2 cups warm water
• 1 1/2-2 lbs ground beef
• 1/2 cup white rice, cooked
• cilantro, a couple of leaves
• 3 cups oil (enough to deep fry in a large frying pan)

Directions:

1. 1
   On medium high in a large pan, cook the ground beef and drain extra fat. To the cooked beef, add in the rice, cilantro and salt to taste. Cook for about 2 more minutes to heat thru. Set aside and let cool for about 7-10 minute.
2. 2
   Meanwhile, In a large bowl, mix the masa harina, paprika, chicken bullion and pepper.
3. 3
   Using a Pastry blender or fork, cut the lard into the masa mix until the masa is crumbly and the lard is pea size or smaller.
4. 4
   Add the warm water, 1 cup at a time, to the masa and using your hands, mix well until the water is fully incorperated. The masa should not be sticky or dry. If it is sticky add a little bit more masa (1 tspn at a time) or if it is dry add water (1 tbspn at a time).
5. 5
   Rub a little bit of cooking oil into your hands to make the following step easier. Take out about 2 table spoons of masa and roll into a ball. Using a tortilla press or a rolling pin, make the ball into the size of tortilla but be careful not to roll out to thin. The thickness has to be twice as thick as a tortilla or about the thickness of a pita bread. If it is too thin, the pies will not hold when you stuff them.
6. 6
   Heat your deep fry oil on a large frying pan on medium high heat (almost high heat).
7. 7
   Place rolled out dough on a flate surface and add about 2 tablespoons of the beef mixture in the middle. Close in half (creating the shape of a meat pie or half moon). Seal in edges with your fingers and creat small indintations with the end of a fork all around the edge of the pie.
8. 8
   Before frying, test oil readiness by dropping a small piece dough into the oil. If it automatically sizzles and floats to the top, it is ready. Carefully slide in meat pies into the hot oil and cook about 3-4 minutes per side or until deep golden brown.
9. 9
   Drain very well on paper towels. You can also slightly press a paper towel against the fried pies to remove excess oil. You can serve whole over a bed of shredded green cabbage or cut in half and serve Sarita's All purpose Tomato Sauce on the side.

Meat Pies

Ingredients:

• 2 teaspoons olive oil, divided
• 1 small white onion (diced)
• 1 medium carrot (diced)
• 1 lb ground beef
• 1 (14 1/2 ounce) can whole tomatoes with juice, diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon sugar
• 1/8 teaspoon cinnamon
• 8 1/2 ounces puff pastry (1 sheet)

Directions:

1. 1
   In a medium skillet, add 1 tsp olive oil, onions and carrots, saute for 2 minutes.
2. 2
   Add ground beef; cook on medium heat for 5 minutes.
3. 3
   Add tomatoes,juice,salt,pepper,sugar and cinnamon to beef mixture, stir, simmer for 30 minutes.
4. 4
   Cut puff pastry sheet into six squares.
5. 5
   Roll each square into 6 inch square.
6. 6
   Spoon mixture into each square; fold and seal.
7. 7
   Brush the other 1 tsp olive oil on the meat pies.
8. 8
   Bake 12-15 minutes or until golden brown at 400 degrees Fahrenheit.

Easiest Black Forest Cake

Ingredients:

• 1 (18 ounce) box devil's food cake mix, baked as directed in 9 x 13 inch pan and left in pan
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 (8 ounce) container Cool Whip, thawed
• 1 tablespoon almond extract
• 2 tablespoons vanilla extract
• 1 (5 1/8 ounce) box instant vanilla pudding, prepared as directed (use gelatin-free version to make vegetarian)
• 1 (21 ounce) can cherry pie filling
• chocolate sprinkles
• maraschino cherry

Directions:

1. 1
   Mix cherry pie filling and almond extract.
2. 2
   While cake is still warm, poke top all over with fork and spread the cherry filling mixture all over the top.
3. 3
   When you prepare vanilla pudding, make it as directed on box, but add the vanilla extract to it with the milk.
4. 4
   Fold Cool Whip into pudding.
5. 5
   Spread pudding mixture over cake, covering the cherry pie filling.
6. 6
   Decorate with chocolate sprinkles and cherries.
7. 7
   Chill until serving time.

West African Tropical Fruit Salad

Ingredients:

• 4 cups 1/2 inch cubed fresh pineapple or 4 cups canned pineapple
• 2 medium oranges, peeled and divided into sections
• 2 medium mangoes, peeled and diced
• 2 bananas, cut in 1/2 inch slices
• 2 tablespoons lime juice
• 2 tablespoons dark brown sugar
• 1 cup shredded unsweetened coconut, toasted

Directions:

1. 1
   Combine fruits in a bowl.
2. 2
   Combine lime juice and brown sugar and add to fruits; toss to coat.
3. 3
   Cover and chill at least 1 hour.
4. 4
   Sprinkle with coconut.

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Easy Iceberg Wedge Salad

Ingredients:

• 1 iceberg lettuce
• 6 teaspoons sweet chili sauce
• 1 teaspoon extra virgin olive oil
• 2 limes, juiced
• 1/4 teaspoon lime zest, finely grated
• 3 teaspoons fresh coriander, roughly choped (cilantro leaves)
• sea salt
• ground black pepper

Directions:

1. 1
   Cut lettuce in half. Remove the outer leaves from the lettuce (THese are discarded). Rinse the lettuce halves and set aside, cut-side down to dry.
2. 2
   Cut each lettuce half into quarters to create the wedges. You now have 8 small wedges.
3. 3
   in a bowl- combine the sweet chilli sauce, the oil, lime zest and lime juice. Mix well.
4. 4
   Stir the coriander through the sauce.
5. 5
   Place the wedges on serving plates or a large platter.
6. 6
   Season with salt and pepper.