I bought a wild rice blend from the bulk foods section at Copps and twice I've cooked it and it was either still very raw or it all stuck together. I used 2 cups to one cup of rice and it all cooked away and the rice was still hard. I heard you were not supposed to stir rice as it gets sticky and I didn't but that didn't work either. What am I doing wrong?
CAROUSELS
1 Large apple
2 Tbl. Peanut butter
8 Small animal crackers
8 Pretzel sticks
2 Large gumdrops
Apple corer
Sharp knife
Butter knife
Cutting board
Core the apple, and slice into 6 rounds. Discard top and bottom round.
For each carousel, spread 1 apple slice with peanut butter. Stand 4 animal crackers in peanut butter around edges of apple. Insert 4 pretzel sticks, evenly spaced, into apple. Push the second apple slice into top of pretzel sticks, and add gumdrop over top hole.
Yield: 2 Carousels
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GROUND MEAT AND BEAN CASSEROLE
Diabetic
1/2 pound Extra lean ground beef
1/2 cup Onion, chopped
2 cans (16 oz.) Baked beans
1/4 cup Catsup
Brown ground meat in skillet. Add onion and cook until tender. Add beans and catsup and heat thoroughly.
Yield: 6 servings
Serving size ? 1/2 cup
Calories 154; total fat 4g; saturated fat 1g; sodium 411 mg; protein 12g; carbohydrate 19g; cholesterol 22mg; fiber 6g
Exchanges: 1 starch, 1 lean meat, 1/4 vegetable
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After you have found tiny black ants that love sweet things in your pantry or on your floor, etc. spray the area with vinegar and allow it to remain there until it drys. You can later wash the area and they do not return. Whether it is because the sent lingers or they take the information back to their nest (I spray the live ants too), I don't know, but it works.
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creativecook@creativecookingbylydia.com.
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VEGGIE CENTIPEDE
7 Cucumber, squash or carrot circles (body)
1 large Radish or cherry tomato (head)
12 Thin Celery or carrot sticks (legs)
2 long, thin Celery strips (antennae)
On a plate, line up veggie circles. Place radish or tomato at the top. Arrange celery or carrot pieces so they stick out of the body to form legs. Place thin celery strips at top of head for antennae.
Serve with salsa or low fat ranch dip.
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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
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Use the large brooch pins that were once used for coats and sweaters to transform boxy blouses and jackets into new styles. Gather extra fabric on the back of the garment and fasten with a large decorative pin for a new look.
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creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
INDIAN SWEET CORN
1 cup Sugar
1/2 cup Corn syrup
2 Tbl. Butter
8 cups Popped corn
1 cup Nuts (peanuts, pecans, or almonds)
3/4 cup Dried fruit bits
Optional: Yellow food coloring
Yellow plastic wrap
Mix sugar; corn syrup, and butter together over medium heat. Bring to a boil and stir until sugar dissolves. If using yellow food coloring, add a few drops to the syrup and mix well.
Mix popcorn, nuts, and fruit together.
Pour sugar syrup over the popcorn mixture, and stir well.
Place in a roasting pan, and bake for 1 hour at 250?F, stirring occasionally.
Shape warm popcorn mixture into corncob shapes, and wrap with yellow plastic wrap.
Yield: 8 cobs
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Pumpkin/Squash Raisin Bars
2 cups Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1/4 teaspoon Salt
2 teaspoons Cinnamon
1 teaspoon Pumpkin pie spice
2 cups Granulated sugar
1 cup Walnuts, chopped
1 cup Canola oil
4 Eggs
1 (15 oz. can) Pumpkin
OR
2 cups Pureed butternut squash
OR
1 cup each of Canned pumpkin and pureed butternut squash
1/2 cup (or as desired) Raisins (soaked in very hot water and drained)
Frosting:
1 (3 oz.) pkg. Cream cheese (or less if desired – I prefer less)
6 Tablespoons Butter, softened
1 teaspoon Vanilla extract
2 cups Powdered sugar, sifted
1 teaspoon Milk or cream
Bars:
Sift together the first 6 ingredients. Beat the sugar, oil and eggs until well blended. add squash/pumpkin and combine. Add sifted ingredients and mix well. stir in raisins and nuts.
Pour into lightly greased 17×11-inch pan (or if using a 10×15-inch pan be aware that the pan will be very full).
Bake at 350 degrees for 20-25 minutes (or longer if using the smaller pan). When cool, top with frosting.
Frosting: Combine all ingredients for frosting; beat until smooth. Add more milk if necessary.
Yield depends on size of pan and size of bars cut (24 or more depending on sizes)
There is over a year's entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
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creativecook@creativecookingbylydia.com.
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To stop the ants in your pantry, seal off cracks where they are entering with putty or petroleum jelly. Also, try sprinkling red pepper on floors and counter tops.
There is over a year's entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
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1 1/3 cups Cold fruit juice (apricot, raspberry, pear, or whatever you choose)
2 1/3 cups Cold half-and-half cream or milk
1 teaspoon Cinnamon
Pour fruit juice into a 4-cup measuring cup up to the 1 1/3-cup line. Pour into a quart jar.
Pour cream into the same 4-cup measuring cup up to the 2 1/3 cup line. Add to the juice.
Dip 1-teaspoon measuring spoon into the cinnamon. Sprinkle the cinnamon over the juice and milk mixture.
Fasten the lid so that it stays tight. Shake the jar about 5 times, and count as you do it.
Pour into tall glasses
Yield: 4 servings.
There is over a year's entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.