Friday, September 15, 2006
My Mom used to make this dish called Baked Rice for breakfast. I am not sure of its origin, I think it may be Swedish because I had a Swedish roomate who also grew up eating it, but they called it Milk Rice in her family. Maybe I should do a little more research on it, but all I know is that it is GOO-OD! It is the ultimate breakfast comfort food, warm, sweet and hearty. Serve it with milk and plenty of sugar and cinnamon.
Here is the recipe:
1 cup rice
1 cup powdered milk(or evaporated milk)
1/2 t. salt
3 cups water
1 teaspoon vanilla
Stir well and bake in a 350 degree oven for 1 and a half hours.
I use brown rice, so increase liquid to 4 cups total. Don't worry about using powdered milk, I rarely do. I will usually use half evaporated milk and half water, or any milk that I have on hand. As long as you have 3-4 cups of liquid in there, you will be fine.
Another Food I make a lot in Fall/Winter is French Dip Sandwiches. The recipe I use is a HUGE shortcut, and probably wouldn't even be considered a true French Dip, but it is quick and easy and not too terrible tasting. Here you have it:
1 lb. thinly sliced, cooked roast beef from the deli
6 crusty rolls or baguettes
2 cans beef broth or consomme
a few shakes of Montreal Steak Seasoning
Toast rolls. Meanwhile, pour broth into large skillet/fry pan, add steak seasoning, bring to boil. Add roast beef in single layers. You just want to warm the meat this way and take it out with tongs and place on the toasted rolls. Pour broth (au jus) into individual ramekins and dip sandwiches in with each bite. Voila!