Fried RiceWilson EngServes: 6
2 cups long-grain converted white rice, rinsed Salt 1/3 cup oyster sauce 3 tablespoons light Japanese soy sauce 4 large eggs, beaten until just blended 3 tablespoons peanut or vegetable oil 1 ½ cup frozen baby peas, thawed 4 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup Sesame oil, as needed
At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 4 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours. Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.
ApplesauceAdapted from Marilee CardinalYields: 6 servings
7 medium McIntosh, Empire or other apples (about 3 pounds)½ cup water1 tablespoon lemon juice¼ teaspoon almond or vanilla extract
Peel, core and cut each apple into eight wedges. Cut each wedge crosswise in half; place in a large saucepan. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until desired consistency, stirring occasionally.
Place in blender and blend until smooth.
Muffin Cup Cheddar Beef PieKimberly FarmerYields: 10 servings
1 loaf (1 pound) frozen bread dough 1 pound ground beef 3/4 cup shredded cheddar cheese 1/2 teaspoon garlic powder 1/4 teaspoon salt Pinch of pepper Marinara sauce, warmed
Let dough stand at room temperature 30 minutes or until softened. Preheat oven to 350°. Meanwhile, in a Dutch oven, cook beef over medium heat 12-15 minutes or until no longer pink, breaking into crumbles; drain. Stir in cheese and seasonings.
Divide loaf into 10 portions; roll each into a 4-in. circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal.
Place meat pies in greased muffin cups, seam side down. Bake 20-25 minutes or until golden brown. Serve with marinara sauce.
Freeze option: Freeze cooled beef pies in a resealable plastic freezer bag. To use, reheat beef pies on greased baking sheets in a preheated 350° oven until heated through. Yield: 10 meat pies.