Recipes, questions and answers

I recently had a request for a reprint of the chicken and rice dish that I gave you years ago. I also had some requests for using the abundance of Squash. I hope that you can find something useful to help along the way. Take care and remember…I’ll be seeing you around…Agnes 

 Chicken and Rice

(This recipe is one of my family’s favorites and is a good company dish. It is also good with pork chops.)

2 cut up fryers or equal amount of chicken parts (Whatever is on sale.)

1 large size can of cream of mushroom soup

1 envelope of onion soup mix

1 and ½ soup cans of water

2 cups long grain rice

Salt and pepper to taste

½ cup minced celery

Mix uncooked rice, soup, celery, and water and pour in a large baking dish. Salt and pepper chicken and layer chicken on top of rice and soup mixture. Cover and bake in a 350 degree oven for 45 to 60 minutes or until rice and chicken are done. I like to serve this with steamed cabbage and corn bread. (Feeds at least 10.)

 Many years ago, Laverne Pate gave me the following info that came from ‘Mother Earth News’.

20 Ways to Use Your Zukes

1.Serve raw chunks alongside other crudité veggies with creamy dips.

2.Grate raw squash into fresh green salads.

3.Drizzle vinaigrette over julienned strips for a quick summer salad.

4.Steam slices for an easy side dish.

5.Sauté slices with butter and herbs.

6.Add long strips to boiling pasta near the end of cooking.

7.Toss slices in oil, salt and pepper, and then grill for ten minutes.

8.Toss slices in oil, salt and pepper, and then roast in 400 degree oven for about 20 minutes, turning once.

9.Grate squash instead of cheese into scrambled eggs.

10.Dip slices in egg wash, and then dip in cornmeal batter and fry.

11.Mix grated squash with an egg and a little batter and fry like potato cakes.

12.Slice squash in half lengthwise, scoop out the seed mass, then stuff the shells with breadcrumbs, cheese, herbs, and cooked rice, beans or mat. Bake at 375 degrees for 30 – 40 minutes. (I partially bake my squash halves, stuff and freeze for later use.)

13.Bake zucchini into bread.

14.Add grated zucchini into cake batter for extra moisture.

15.Pickle squash and zucchini slices with carrots, celery, cauliflower, onions, and jalapeno peppers to make a spicy Indian condiment called Giardini era that is great with sandwiches.

16.Dry slices along with other veggies, then grind into a fine vegetable bouillon powder.

17.Slip peeled, pureed zucchini into fruity sorbet mixtures before freezing.

18.Add slices of squash to soups, stews, curries, stir-fries, pizzas, pasta, kabobs, and pots of beans and rice.

19.Add diced bits to fillings for Mexican stuffed peppers, Spanish enchiladas, Chinese dumplings, Polish pierogis, Italian manicotti and Latin American arepas and empanadas.

20.Add diced bits to… (Insert your own idea!)Zucchini Rice Pie (This is a meatless quiche-like main dish.)1 cup fresh mushrooms, chopped1 tablespoon minced basil and oregano (mix according to your taste)1 and ½ cups of cooked rice½ cup milkMelt the butter in a saucepan and stir in the vegetables and herbs and cook, stirring until all is tender. Stir in rice, eggs, milk and half the cheese. Pour into a buttered 9 inch pie plate. Sprinkle remaining cheese on top and bake in a preheated 350 degree oven for approximately 30 minutes. Remove from oven and let stand 10 minutes before serving. 1 package yellow cake mix (2 layer size)Your favorite frosting mix: purchased or home-made

21.Prepare cake mix according to package directions. Put about ¼ cup batter into each cone. Set on a baking sheet and bake at 350 degrees for 25 minutes. Remove from oven and cool on rack. Frost with your favorite frosting or icing and decorate as you wish.

22.24 flat bottom ice cream cones

23.Ice Cream Cone Cakes.

24.1 cup Parmesan cheese, grated

25.6 eggs, beaten

26.2 tablespoons butter

27.1 cup chopped zucchini

28.1 large onion, minced

The following was sent to me (to share) by friends. It is good information to Stop an Ant Invasion—No Chemicals Needed! Figure out the ants’ main points of entry—windowsill, doorway, baseboards—and sprinkle those places with any of the following…You can also sprinkle the items in food pantries, cupboards, cabinets or any other place you’ve seen ants.

Cayenne pepper

Chili powder

Cinnamon

Sage

Whole cloves

Bay leaves

Cream of tartar

Salted cucumber peelings

Dried peppermint leaves or peppermint oil

Distilled white vinegar

Lemon juice and peel—mix it with water and wash the kitchen floor

Baby powder

Uncooked white or brown rice

 Hope the following questions are sufficiently answered:

How long can my home canned food be stored?

Please read my answer carefully. According the Ball…and this appears on the side of the box that holds their jar lids and rings…”For the highest quality, use within one year.” This does not mean that they are not good for a longer period of time but that after one year the quality will begin to deteriorate.

Can I reuse my jar lids?

Again, this is from the Ball jar lid and ring box. “Lids are for one-time use only. Bands can be reused.”

When preserving food, what do you use for reference?

My references for food preservation (in the order that I use the most) are all the Ball books, the Rodale books, ‘Stocking Up I, II, and III, and the Extension Service books. I also use the Ball web site and the 1 800 240 3340 number for recipes, tips or questions.)