This Saturday was the only time I could get me and my 2 kids together
this month, due to each others committments. So tomorrow we are going
to have My Birthday Dinner even though my Birthday isn't tommorrow.

I'm making a wild rice casserole, Green Bean Almondine and Oven Cooked
Spare ribs due to expect rain all day.

@@@@@ Now You're Cooking! Export Format

Kathy's Wild Rice Casserole


1/3 to 1/2 cup wild rice; par boiled 8 minutes
1 cup long grain rice; uncooked
2.5 cups chicken stock
2 to 3 shallots; finely sliced
1 to 1.5 cup mushrooms; chopped
3/4 cup pecan halves
2 tbsps Butter
2 to 3 garlic cloves; minced (whatever)
1/2 tsp lots of fresh ground black pepper

Sometimes I add crisp crumbled bacon too about 4 strips.

this time I toasted the pecans but it didn't seem to make a difference
in
flavour. You could use sliced almonds

rinse well and par boil wild rice about 8 minutes.
mix with raw rinsed long grain rice and toss in the rest.
stir and bake at 350 about 45 min or till done.

tastes good but better the next day as left overs. (with chunks/slices
of
meat from previous meal kinda a cold stir fry/salad).

I used salty canned stock so i didn't use salted butter or use salt
anywhere else in the recipe.

makes enough for more than 4 as a side dish. .



** Exported from Now You're Cooking! v5.66 **

The green Bean Almodine doesn't really have a recipe as it Changes
every time I make it.

It usually involves a bag of whole frozen green beans if I can't find
fresh, several strips (4-6) of pre-cooked thick sliced bacon...crumbled
the better part of a half a sweet onion sliced thin and of course
sliced almonds , 2-4 cloves garlic minced, 2 glugs of chicken stock or
so, butter, Salt and Pepper.

I cook the beans and onion together in salted boiling water till the
beans are tender crisp. Drain and place in a casserole dish add
everything else, mix well cover and bake at 250F for a hour or so.


For the Ribs...Barb posted a rib recipe a while ago which I am going to
modify by using a different sauce.(Just using her Technique)

@@@@@ Now You're Cooking! Export Format

Barb's Sweet And Sour Ribs

none

4 lb country style ribs or spareribs; (4to 6 lbs)
salt and pepper to taste
1 small onion sliced

*The rest of the ingredients aren't used in this instance.
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1/2 tsp. ground ginger
1 cup water
1/2 cup frozen orange juice concentrate; thawed
1/2 cup cider vinegar
2 tbsp. soy sauce
1 can crushed pineapple (15 1/4 oz.); undrained


Sprinkle ribs with salt and pepper; wrap in heavy duty foil, folding
over several times to seal. Place packets on cookie sheets or shallow
baking pan. Bake at 350° for 1 hour.

Meanwhile, in medium saucepan, combine brown sugar, cornstarch and
ginger. Gradually add water, stirring until smooth. Add orange juice
concentrate, vinegar, soy sauce, and pineapple with juice. Mix well.
Cook over medium heat, stirring constantly, until thickened and clear.

Remove ribs from foil and drain. Place cooked ribs in shallow baking
dish; add sliced onion. Pour sauce over ribs. Return to oven and
bake,
uncovered, at 350° for 1-1/2 hours or until tender. If desired, serve
over rice. Makes about 6 large servings.

Notes: Source: Minneapolis Tribune Sunday Food Section, 5/26/85.
Have made these -- quite good. I don¹t think they take all of the
second time period to finish baking, though.

Alan's notes: Use 2 medium onions instead of 1 small


** Exported from Now You're Cooking! v5.66 **

For the sauce I'm increasing it by 4 (I want around 2 cupsa of this)
the sauce recipe from a BHG recipe I found:

Chipotle Peach Glaze

1/2 cup peach preserves
2 tbsp white wine vinegar
2 to 3 tsp chopped canned chipotle peppers in adobo sauce.
1/8 tsp fresh ground nutmeg

combine the peach preserves,vinegar,chipotle and 1/8 tsp of the nutmeg
in a small saucepan and heat till just melted, set aside.

*I'll thicken it with cornstarch if it appears too thin to use as a
sauce.

* I might add some ground ginger after tasting.

*If all else fails my Adult Kids like Bulls Eye BBQ sauce and I have
some on hand.

Happy Pre-Birthday to Me!


--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 215 lbs. and dropping.
Continuing to be Manitoban

On Fri, 10 Jun 2005 16:11:56 GMT, Monsur Fromage du Pollet
> wrote:

>This Saturday was the only time I could get me and my 2 kids together
>this month, due to each others committments. So tomorrow we are going
>to have My Birthday Dinner even though my Birthday isn't tommorrow.
>
>I'm making a wild rice casserole, Green Bean Almondine and Oven Cooked
>Spare ribs due to expect rain all day.
>
[snip recipes]

> Chipotle Peach Glaze
>
>1/2 cup peach preserves
>2 tbsp white wine vinegar
>2 to 3 tsp chopped canned chipotle peppers in adobo sauce.
>1/8 tsp fresh ground nutmeg
>
>combine the peach preserves,vinegar,chipotle and 1/8 tsp of the nutmeg
>in a small saucepan and heat till just melted, set aside.
>
>*I'll thicken it with cornstarch if it appears too thin to use as a
>sauce.
>
>* I might add some ground ginger after tasting.

This sounds like a winner. Have you tried chipotles en escabeche?
It's a sweet pickled chipotle concoction with thyme and brown sugar
and cider vinegar. Making a vinegar reduction can be a shock to your
olfactory lobe, but I like the resulting syrup on grilled pork and
chicken.
>
>*If all else fails my Adult Kids like Bulls Eye BBQ sauce and I have
>some on hand.
>
>Happy Pre-Birthday to Me!

Many a happy rerun, as well. To both of us.

D and I plan to drive to Ponder, TX next weekend for my birthday
lunch. We'll eat steak at Dave R's Ranchman restaurant. I hope he's
there.


modom

modom wrote on 11 Jun 2005 in rec.food.cooking

> This sounds like a winner. Have you tried chipotles en escabeche?
> It's a sweet pickled chipotle concoction with thyme and brown sugar
> and cider vinegar. Making a vinegar reduction can be a shock to your
> olfactory lobe, but I like the resulting syrup on grilled pork and
> chicken.
>

You got to be kidding...It took stopping at 5 supermarkets to find just
1 can of Chipotles in Adobo sauce. And that can was lonely and dusty.
Peppers hot or mild except for bell peppers are hard to come by up
here. It's like finding Eskimoes in Huston...

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

On Sat, 11 Jun 2005 18:02:22 GMT, Monsur Fromage du Pollet
> wrote:

>modom wrote on 11 Jun 2005 in rec.food.cooking
>
>> This sounds like a winner. Have you tried chipotles en escabeche?
>> It's a sweet pickled chipotle concoction with thyme and brown sugar
>> and cider vinegar. Making a vinegar reduction can be a shock to your
>> olfactory lobe, but I like the resulting syrup on grilled pork and
>> chicken.
>>
>
>You got to be kidding...It took stopping at 5 supermarkets to find just
>1 can of Chipotles in Adobo sauce. And that can was lonely and dusty.
>Peppers hot or mild except for bell peppers are hard to come by up
>here. It's like finding Eskimoes in Huston...

I kid you not, Monsur! If you're inclined to accept a birthday
present from a Texan, shoot me an email in a day or so. Unless the
Mounties confiscate dried chiles at the border, that is.


modom

modom wrote on 11 Jun 2005 in rec.food.cooking

> On Sat, 11 Jun 2005 18:02:22 GMT, Monsur Fromage du Pollet
> > wrote:
>
> >modom wrote on 11 Jun 2005 in rec.food.cooking
> >
> >> This sounds like a winner. Have you tried chipotles en
> >> escabeche? It's a sweet pickled chipotle concoction with thyme
> >> and brown sugar and cider vinegar. Making a vinegar reduction
> >> can be a shock to your olfactory lobe, but I like the resulting
> >> syrup on grilled pork and chicken.
> >>
> >
> >You got to be kidding...It took stopping at 5 supermarkets to
> >find just 1 can of Chipotles in Adobo sauce. And that can was
> >lonely and dusty. Peppers hot or mild except for bell peppers are
> >hard to come by up here. It's like finding Eskimoes in Huston...
>
> I kid you not, Monsur! If you're inclined to accept a birthday
> present from a Texan, shoot me an email in a day or so. Unless
> the Mounties confiscate dried chiles at the border, that is.
>
>
> modom
>

Thanks!


--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?