Red Beans and Rice

Red Beans and Rice
Recipe By : Louise
Serving Size : 6
Categories : Beans, Rice, Side Dish
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1 pound red or pinto beans -- dried
1/2 pound salt pork
1 whole onion -- chopped
2 cloves garlic -- chopped
1/4 cup celery -- chopped
1 quart ham, pork, chicken or beef stock
1 teaspoon salt
1 whole bay leaf
1/4 teaspoon thyme
3 cups rice
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1. Soak beans in water overnight. Drain.
2. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for 3 minutes. Add beans, stock, salt, and herbs.
3. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking.
4. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Pour over hot rice, stir and serve.

Rice Pudding

Rice Pudding

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Requested by Marion T.
Mexican Style, Arroz con Leche

Ingredients:
1 Cup long-grain white rice
3 Cups water
1 -- 3” cinnamon stick or 1 teaspoon ground cinnamon
1 Tablespoon very fine julienne strips of lime peel or orange rind (optional)
1 Pinch of salt
4 Cups milk (part cream, part skim, part evaporated depending on your degree of richness, fat, and calories.)
1 Egg
1 Cup sugar (up to 1.5 cups for sweeter pudding)
1/3 Cup raisins
1 Teaspoon of vanilla extract

Directions:

1. Place the rice in a large saucepan with water, cinnamon, lime peel, and salt.

2. Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.

3. Beat egg into milk.

4. Stir in the milk & egg mixture and sugar, stirring constantly over low heat until the mixture thickens.

5. Remove from heat and let cool for 20 minutes.

6. Transfer to bowl, platter, or individual dishes and refrigerate.

7. Garnish with grated cinnamon stick, if desired.

Note: This pudding appeared on our salad bar during Mexican Week, but it was not very popular with students. Staff enjoyed it, however.