CASHEW RICE PILAF
2 Tbl. Margarine or butter
2 to 3 Tbl. Finely chopped onion
? cup Uncooked regular long-grain white rice
1 cup Chicken broth
? tsp. Salt
? cup Cashews, coarsely chopped
2 Tbl. Chopped fresh parsley

Melt margarine in medium saucepan.  Add onion, cook until tender. Add rice; stir until coated with margarine. 

Add broth and salt.  Cover; simmer 25 to 30 minutes or until rice is tender and liquid is absorbed.  Stir in cashews and parsley.

Yield: 3 servings
Nutrition information per serving:

Calories 280
Calories from fat 140
% Daily value:
Total fat 15g 23%
Saturated fat 3g 15%
Cholesterol 0mg 0%
Sodium 620mg 26%
Total carbohydrate 31g 10%
Dietary fiber 1g 4%
Sugars 2g
Protein 6g
Vitamin A 10%
Vitamin C 4%
Calcium 2%
Iron 15%
Dietary Exchanges:
2 Starch, 3 Fat or 2 Carbohydrate, 3 Fat

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Cashew Rice Pilaf for 3 Yum

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APPLE PUDDING
1 cup Cooked rice
1 cup Applesauce
1 tsp. Ground cinnamon
1 cup Whipped cream
Medium-size mixing bowl
1-cup measuring cup
Measuring spoons
4 dessert dishes

Pour cooked rice into mixing bowl. 
Spoon applesauce into the 1-cup measuring cup up to the top line.  Add to rice.  Dip 1-teaspoon measuring spoon into can or jar of cinnamon.  Sprinkle over bowl.
Mix with ordinary tablespoon.
Stir whipped cream gently into rice-applesauce mixture.
Spoon into dishes.
If you like, you may add a spoonful of whipped cream on top for decoration.

Yield: 4 servings

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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:
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Apple Pudding (no stove needed) Yum

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Old Fashioned Beef Stew

2 lb. Chuck roast cut into 1 1/2″ cubes
1/2 cup All-purpose flour (or as needed)
2 Tbl. Oil
1 Bay leaf
1 Tbl. Worcestershire sauce
1 Onion, chopped
1 cup Beef bouillon
1/4 tsp. Pepper
2 tsp.  Salt
1 tsp. Granulated sugar
6 Carrots, peeled and sliced or quartered
1 cup  Celery
4 Potatoes, peeled and cut into eights
12 small White onions or an additional 1-2 regular onions
2 medium turnips, peeled and q;uartered (optional)
4 cups Water or beef broth (you might want to reduce the salt if you use canned broth)
1 cup Cooked okra (optional)

Coat meat with flour; set excess flour aside.  In large skillet or slow-cooking pot with browning unit, heat oil.  Brown meat on all sides.  In slow-cooking pot, combine browned beef, bay leaf, Worcestershire sauce, chopped onion, bouillon, pepper, salt, sugar, and vegetables.  Pour water (or broth) over all.  Cover and cook on low 8 to 10 hours.  Turn control on high. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of water.  Add okra if desired.  Cover and cook on high 10 to 15 minutes or until sllightly thickened. 

Yield  6 to 8 servings.

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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:
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Old-Fashioned Beef Stew Yum

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Pecan Crusted Salmon

1 1/2 cups        Dry bread crumbs
1/2 cup            Crushed pecans
2 teaspoons      Garlic powder
6 (6 oz.)            Salmon fillets (about 3/4″ thick)
6 teaspoons        Stone ground mustard
To taste            Black or white pepper

Heat oven to 425 degrees.  Place salmon in lightly oiled dish.  Spread 1 teaspoon mustard on each salmon fillet.  Combine bread crumbs, pepper and garlic powder.  Roll fillets in this mixture (crumbs, etc.). Coat with pecans.

Bake 10-15 minutes or until salmon is opaque and lightly browned.

Yield:  6 servings

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Pecan Crusted Salmon Yum

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WATERMELON CITRUS SOUP

1 box (4 serving size) Lemon-flavored gelatin mix
1 box (4-serving size) Lime-flavored gelatin mix
2 cups  Boiling water
6 cups  Seedless watermelon puree, chilled
3/4 cup Fresh mint leaves (optional – garnish)

Place gelatin mixes in a heat-proof bowl and pour in boiling water.  Stir until dissolved.  Stir in watermelon puree and divide among bowls. 

Sprinkle mint over tops of each bowl and serve immediatesly.

Creative Cooking
By
Lydia Critchley, LLC
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com

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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:
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WATERMELON CITRUS SOUP Yum

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UNBAKED CHOCOLATE COOKIES

2 cups  Granulated sugar
1/2 cup  Cocoa
1/2 cup  Margarine
1/2 cup  Milk

1 Tablespoon White (clear) corn syrup
3 cups  Quick oatmeal
1/2 cup  Nuts, chopped
1 teaspoon Vanilla extract

Combine first 4 ingredients and cook for 5 minutes.

Add remaining (4) ingredients and stir until well blended.

Drop on waxed paper from cookie dropper or teaspoon and allow to become firm.

Enjoy.

Creative Cooking by Lydia (Critchley)
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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:
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Unbaked Chocolate Cookies Yum

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SUNFLOWER SANDWICH

4 servings      1 serving
4 1/2 Split English muffin or hamburger bun
OR OR
4 Slices 1 Slice of bread
As desired As desired Peanut butter (creamy) (if peanut allergy, use apple butter)
4 1 Canned pineapple slice, cut into 8 pieces, or canned pineapple tidbits
As desired As desired Raisins
AS desired As desired Sunflower nuts (seeds)

Use a table knife or sturdy plastic knife to spread the English muffin into half or spread the bread slice with peanut butter.

Arrange the pineapple pieces on top of the peanut butter into a circle to look like the petals of a flower.

Fill the center of the flower with raisins.  If you like, sprinkle with sunflower nuts.

Yield: 1  or 4

There are many, many 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:
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SUNFLOWER SANDWICH

CLASS RECIPE
4 1/2 Split English muffin or hamburger bun
OR OR
4 Slices 1 Slice of bread
As desired As desired Peanut butter (creamy) (if peanut allergy, use apple butter)
4 1 Canned pineapple slice, cut into 8 pieces, or canned pineapple tidbits
As desired As desired Raisins
AS desired As desired Sunflower nuts (seeds)

Use a table knife or sturdy plastic knife to spread the English muffin into half or spread the bread slice with peanut butter.

Arrange the pineapple pieces on top of the peanut butter into a circle to look like the petals of a flower.

Fill the center of the flower with raisins.  If you like, sprinkle with sunflower nuts.

Yield: 1  (Class 4)

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Sunflower Sandwich Yum

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