I kid you not, I had never had Hoppin’ John before. Liked it. Seriously easy, too. Just go get you some blackeyes and tomatoes from your deep freezer, bacon from the fridge… Recipe calls for canned peas. We used 1lb. frozen.
“Toni Tennille (Captain and Tennille)” —Keyes Gateway Present Culinary Classics TONI’S RICE CREOLE DISH Serves 6 2 onions, chopped Olive oil 1 bell pepper, chopped 3 to 4 stalks celery, chopped 3 C red ripe tomatoes, chopped 1 C brown rice, washed Juice of ½ lemon 2 Tbsp sweet basil Cayenne pepper, seasoned salt, to
Mr. Big Food cut this recipe in half, and cooked the rice in carrot stock for added goodness. “This dish may be prepared and frozen. Bring to room temperature before baking.”—The Creative Cooking Course (1982) CREATIVE COOKING GREEN RICE Makes about 12 servings 10 oz broccoli, cooked, drained, chopped 2 C milk 1 stick butter
“For Risotto (re-SOT-to), instead of transferring the rice to a casserole, place it in a large iron skillet. Add 1 cup stock. When this has been completely absorbed, add more stock in ½ cup intervals until the last addition has been absorbed and rice is tender.”—The Creative Cooking Course (1982) CREATIVE COOKING RISOTTO 4 Tbsp
Purdy “The copper frying pan is piled high with glistening Mushroom Risotto. Though the dish needs no additional beautifying, we crowned it with a “turned” sautéed mushroom [see instructions in Basics section] and bordered it with sliced green pepper.” “NOTE: Canned beef consommé or canned chicken broth may be substituted for the Basic Beef or