Cranberry  Rice  Pilaf

 

 

 

 

INGREDIENTS:
 


1/2 cup fresh or frozen cranberries, thawed

1 1/2 cups uncooked instant brown rice   

1 cup chicken broth

1/2 cup orange juice

2 tablespoons sugar   

1 tablespoon butter

2 tablespoons sliced almonds, toasted

 

 

 

DIRECTIONS:

 

In a large saucepan, bring the broth, orange juice and sugar to a boil.

 

Stir in the rice, cranberries and butter.

 

Reduce heat; cover and cook for 5 to 8 minutes or until water is absorbed.

 

 Remove from the heat and let stand for 5 minutes.

 

Sprinkle with almonds.
 

 

Yields - 4 servings

 

 

 

 

 

Macaroni  and  Cheese

 

 

 

 

INGREDIENTS:

 

 

1 1/2 cups uncooked elbow macaroni

5 tablespoons butter, divided

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups milk

1 cup (4 ounces) shredded cheddar cheese

  2 ounces process cheese (Velveeta) cubed   

2 tablespoons dry bread crumbs

 

 

 

DIRECTIONS:

 

Preheat oven to 375 degrees.  

 

Cook macaroni according to package directions.

Drain macaroni.

 

Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat.

Stir in flour, salt and pepper until smooth.

Gradually add milk.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat.

Add the cheeses, stirring until cheese is melted.

 

Transfer macaroni to a greased 1 1/2 quart baking dish.

 

Pour cheese sauce over macaroni; mix well.

 

Melt the remaining butter; add the bread crumbs.

Sprinkle over top.

 

Bake, uncovered, for 30 minutes or until heated through and topping is golden brown.

 

 

Yields - 6 servings

 

 

 

 

 

Peas  with  Mushrooms

 

 

 

 

INGREDIENTS:


 

1 (10 ounce) package frozen green peas, thawed

1 (4.5 ounce) jar sliced mushrooms, drained

1 small onion, chopped

2 cloves garlic, minced

2 tablespoons butter

1 teaspoon white sugar

1/4 teaspoon dried thyme 

1/2 teaspoon salt      

pinch black pepper

 

 

 

DIRECTIONS:

 

Cook peas according to package directions.

Set aside.

 

Melt butter in a skillet over medium heat.

Saute onion and garlic in butter until tender, about 5 minutes.

Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper.

Reduce heat to low, and cook just until heated through.

 

 

Yields - 4 servings

 

 

 

 

             

       

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